I love the unlikely pairing of creamy tahini and tart pomegranate juice in this spring smoothie. Tahini, a paste made from sesame seeds, has a distinct and bitter taste, but one which works decidedly well when combined with complimentary flavours such as banana and cinnamon. This smoothie packed with healthy nutrients (fibre from oats, protein from almonds and calcium from tahini) and is naturally low in sugar ( banana and dates). It’s best to drink this right away, but it can be kept in the fridge and re-blended to emulsify before serving.
PHOTOGRAPHY: LAUREN MILLER
200ml pomegranate juice
200ml unsweetened almond milk
1 frozen banana
2 Tbsp tahini
2 (40g) medjool dates
½ vanilla pod, split and seeds removed
1/4 cup rolled oats
1/4 Tsp ground cinnamon
3-4 large ice cubes
Place all ingredients except the ice in a high speed blender. Blend until smooth, about 2 minutes on high.
Add the ice cubes and blend again on high for 1 minute. Divide between glasses and enjoy!
**This recipe was originally printed in Jamie Oliver Magazine