A simple 5 ingredient persimmon vanilla bean smoothie.
Can I tell you something that annoys the hell out of me?
(You actually have no choice in the matter here, sorry.)
Oh MY god, I cannot stand when people talk about “wanting” to do something and then rattle off every excuse under the sun as to why they can’t. It just drives me mad. Woe-is-me’ers get absolutely no sympathy from me. None. Grab life by the balls, people and if you want to do something, then DO it. Please don’t talk about why you can’t. All those excuses may even be true, but you’ll get absolutely nowhere rattling them off to anyone that’ll listen and convincing yourself that that’s why you’re not succeeding at something.
I had one too many interactions with a few of “those” types over the past week including one with a person in the grocery store bitching on her cell phone to someone about how hard it was to stick to her New Year’s resolution and why she wasn’t going to be successful at it. I may have stood next to her, putting avocados into a plastic bag and given her a disgusted look. And by may, I mean I did.
She also happened to be standing over the persimmons. Which is how all this is related (although, the relevance ends there). I just felt way more compelled to talk about that instead of persimmons, vanilla beans and almond milk. The smoothie is good, no doubt, but I get much more passionate about excuse makers than smoothies in real life.
As for persimmons, I love them. When ripe, they’re one of the few fruits I can eat alone and actually consider “dessert” (warm it up with a spoonful of coconut cream and omg…). The cool thing about them is that they’re gel-like and goopy in this weird way that when you blend them into a smoothie, you get the perfect texture going on without having to add any weird congealing agents (sorry but xanthan gum is just something I can’t get behind buying both on principle & cost).
Flavored with some real vanilla beans, this smoothie tastes way more delicious than you’d think from it’s list of 5 ingredients. Persimmons can be annoying to deal with because you have to wait until they’re completely ripe (like to the point where they’re almost a pile of mush) before eating them, but they’re worth it. I promise.
Don’t let me catch you making any excuses as to why you can’t make this.
- 1 very ripe Hachiya (the oblong shaped one rather than the shorter round one) persimmon
- 1/4 vanilla bean
- 2 tablespoons coconut cream from a can
- 1 cup vanilla almond milk
- 1/8 teaspoon cinnamon
- handful of ice cubes
- Cut the top off of the persimmon and scoop the flesh out into a blender.
- Scrape the seeds of the 1/4 vanilla bean out and into the blender.
- Add remaining ingredients to blender and blend until smooth.
- Garnish with extra cinnamon.
Amount Per Serving:Calories: 35 Total Fat: 2g Carbohydrates: 5g