This seasonal Persimmon Smoothie is quick & easy to make, naturally high in protein, gluten-free & full of warming cinnamon & delicious sweet flavours.
PREP TIME: 5minutes
TOTAL TIME: 5minutes
2 medium ripe persimmon
1medium frozen banana
about 10cashew nuts, if you don't have a high powered blender, soak the cashew nuts in hot water for 5 minutes before adding to the blender. See notes for cashew alternatives.
¼teaspooncinnamon , add a little more if you prefer a stronger cinnamon taste
1tablespoonmaple syrup , OPTIONAL - add to taste
Remove the leaves from the persimmon, discard, then cut each fruit into a few pieces. Add them along with all of the other ingredients except the maple syrup to a blender and blend until smooth.
Give it a quick taste from the blender and add the maple syrup if necessary. Give it a quick 5-second blend after adding it then serve.
RE the cashew nuts - You don't have to add these but they add more creaminess, flavour, healthy fat and protein to the smoothie. You could use hemp seeds or raw sunflower seeds instead. Or add a tablespoon of nut or seed butter. You could also omit them altogether and just reduce the milk a tiny bit to compensate.Optional extras you could add to this persimmon smoothie include:
a tablespoon of flaxseed or chia seeds for omega 3's