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Cardamom nut butter chia smoothie


  • Almond milk 200ml, 1 full glass

  • Almond butter 3 tablespoons

  • Dates 2

  • Ground cardamom ¼ teaspoon

  • Ice cubes handful, 8

  • Chia seeds 2 tablespoons

  • Water ¼ glass


  • Raspberries handful, 10

  • Mint leaves optional

Serves 2 small glasses

Start by soaking the chia seeds in water in a small bowl, mix them and leave them to expand. Now pour the almond milk in a blender, add the almond butter, dates, cardamom and ice cubes and blend. Taste for sweetness and creaminess – add more almond butter or dates if you like. I didn’t make mine too thick – 3 tablespoons almond butter was just right. Alternatively, if too thick for your liking, add more milk. Now stir 2 tablespoons of the smoothie into the chia seed bowl and mix. Place the raspberries at the bottom of the glass, pour in the chia seed mixture and then pour the rest of the smoothie into the glass. Top with more raspberries, a mint leaf and serve

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Sometimes, it’s the aroma of something cooking or baking that makes us want to eat it, at other times it’s a beautiful image (we know this all too well!), but there are also times when the mere mention of something triggers a craving. During yesterday’s breakfast talk with David and Luise from Greek Kitchen Stories at 108 Marylebone, David mentioned his favourite nut butter smoothie (from their new book on Smoothies), an utterly decadent thickie with berries smashed at the bottom of the glass to create those gorgeous contrasting colours and layers – I’m not even sure he mentioned the flavour. That was it – the first thing I did when I reached home was create a nut butter smoothie. I sweetened it with just two dates, added ground cardamom and then decided to create a layer of chia seeds, which ended up mixing with the rest, as expected (perhaps if I’d let it set in the freezer I could have created beautiful layers) but it tasted absolutely delicious!

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