Date Smoothie with Brown Rice and Almond Milk

Overview

This nutrient-dense smoothie is inspired by Bryant Terry’s recipe from his cookbook Afro-Vegan, reimagined with a creamy texture and subtle sweetness. The combination of fiber-rich brown rice, naturally sweet dates, and rich homemade almond milk creates a balanced, satisfying drink—ideal for breakfast or a post-workout snack. Its mild nutty notes and gentle sweetness make it versatile, with optional add-ons like banana to customize flavor.

Ingredients

For Homemade Almond Milk (Yields ~4 cups):

• 1 cup raw, skin-on almonds (unsalted, organic preferred)

• 4 cups filtered water (for soaking and blending)

• Pinch of salt (optional, enhances flavor)

For the Smoothie Base:

• ½ cup cooked brown rice (from ¼ cup uncooked, see note)

• ½ cup homemade almond milk (or store-bought unsweetened almond milk)

• 4 pitted Medjool dates (or 5–6 small dates, adjust for sweetness)

• ¼ cup water (or coconut water, to thin the mixture)

• 1 small ripe banana (optional, for creaminess and added sweetness)

Detailed Preparation

Step 1: Prepare Homemade Almond Milk

1. Blanch and Skin Almonds: Bring 4 cups water to a boil in a small pot. Add almonds and boil for 1–2 minutes to blanch. Drain, then immediately transfer to a bowl of ice water for 5 minutes. This loosens the skins, making them easy to remove. Gently rub almonds between fingers to slip off skins; discard skins.

2. Soak Overnight: Place blanched almonds in a container and cover with water. Soak in the refrigerator overnight (12–14 hours) to soften. Soaking removes bitterness and speeds up blending.

3. Blend and Strain: Drain almonds, reserving 3 cups of soaking water. Add almonds and 3 cups water to a high-speed blender. Blend on high for 1–2 minutes until completely smooth. Strain through a fine-mesh sieve or nut milk bag into a bowl, pressing with a spoon to extract all liquid. Discard pulp (or save for baking). Refrigerate almond milk for up to 5 days.

Step 2: Make the Smoothie

1. Cook Brown Rice: Rinse ¼ cup uncooked brown rice. Add to a pot with 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer 30–40 minutes until tender. Cool slightly; use immediately or refrigerate overnight.

2. Blend Ingredients: In a blender, combine ½ cup cooked brown rice, ½ cup almond milk, 4 pitted dates, ¼ cup water, and optional banana. Blend on high for 1–2 minutes until ultra-smooth. Adjust consistency with extra water (if too thick) or dates (if too thin).

Flavor & Texture

The smoothie is creamy yet light, with the nutty depth of almond milk, the earthy sweetness of dates, and a subtle chewy texture from brown rice. It’s naturally sweet, low in added sugar, and rich in fiber and healthy fats.

Tips

• Time-Saving: Use store-bought unsweetened almond milk to skip the soaking/blending step.

• Customize: Add ¼ tsp cinnamon or a pinch of vanilla extract for warmth.

• Rice Hack: Pre-cook extra brown rice and store in the fridge for quick smoothie assembly.

Rating: 5/5 (173 reviews)

Comments: 12 comments (Read more)

Note: For a higher fiber content, blend in 1 tbsp chia seeds or a handful of spinach (though spinach is not mentioned in the original recipe, it’s a common addition for extra nutrients).