It’s been a while since I shared a recipe. Sorry about that. This ginger smoothie was worth the wait though!
A few weeks ago my aunt and uncle requested a smoothie recipe made with the candied ginger I used in these.
My first thought was a cherry ginger combo but I only had dried cherries and that didn’t sound particularly appealing. I may revisit this when fresh cherries are in season or if I think to pick some frozen ones up.
Then I played around with the idea of a chocolate ginger smoothie but I just made this Chocolate Peanut Butter version and they seemed to similar.
Finally I spotted a bag of dates and figured, why not? I’ve never used dates in a smoothie before but I’d seen it done on other blogs. All I can say is, wow! You’ll be seeing a whole lot more dates around here. They added the perfect amount of sweetness and a creamy texture that blew me away.
I couldn’t take the pictures fast enough and quickly gobbled up the entire thing before the photos had even finished downloading to my computer.
I’m not one to toot my own horn but if you like ginger…Make. This. Smoothie. The fresh, powdered and candied ginger all add a different kind of kick. It was so delicious and refreshing. I’m seriously contemplating making a second one.
Triple Ginger Smoothie (vegan, gluten-free)
1 frozen banana
1 cup unsweetened almond milk
2 dates, pitted
1/4 teaspoon powdered ginger
2 tablespoons fresh ginger, finely minced
2 tablespoons candied ginger, finely minced
4 ice cubes
Cut the skin from the fresh ginger. Chop fresh and candied ginger into small pieces.
Add all ingredients to a blender. Blend until smooth.
Enjoy and Exhale!