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Paleo Sunshine Smoothie

Louise Hendon | April 27
Paleo Sunshine Smoothie

This recipe for Paleo Sunshine Smoothie tastes like summer in a glass. I enjoy this smoothie especially in the winter months when persimmons are in season, but it’s also incredibly delicious in the summer using any of your favorite apples.

And if you enjoy really thick smoothies, just add a couple of ice cubes to your blender and you’ll have a smoothie so thick that you’ll have to practically use a spoon to enjoy!

Homemade Almond Milk

I had been using store-bought almond milk for years due to my sensitivities to dairy. And I always thought that it was a pretty good replacement for milk in smoothies and in cereal.

But then I finally made my own, and I realized I had been settling for second rate almond milk for so many years. 

Homemade almond milk is so much richer and creamier than store-bought. And you can control what you put into it with no funky ingredients like store-bought almond milk.

You just need two ingredients, and you are on your way to making the best almond milk you’ve ever had. And here’s how to make it:

  1. Place 1 cup (140 g) of raw almonds in a bowl and add enough filtered water so that it’s about 1-inch (2.5 cm) above the almonds. 
  2. Cover with plastic wrap or a towel and refrigerate overnight or up to 2 days. The longer the almonds soak, the creamier the almond milk will be.
  3. Drain the almonds and rinse with cold water. 
  4. Place the soaked almonds in a high-speed blender or food processor (with the blade attachment) and about 2 cups (480 ml) of filtered water. Use less water for thicker almond milk and use more water for thinner almond milk.
  5. Blend on high speed in a blender for about 2 minutes and about 4 minutes in a food processor. Scrape down the sides of the blender or food processor as needed.
  6. Place a cheesecloth or nut milk bag in a fine mesh strainer and pour the blended almond mixture into it.
  7. With clean hands, squeeze the cheesecloth or nut milk bag over a bowl to release as much almond milk as possible. You should get about 2 cups (480 ml) of almond milk.
  8. If desired, add sweetener, such as maple syrup or coconut sugar, or a bit of vanilla extract to flavor your almond milk.

You should store your homemade almond milk in an airtight container in the refrigerator for 3 to 5 days. Just give it a little shake, and it’s ready to use!

Other Smoothie Recipes That Use Almond Milk

You can use homemade almond milk in any recipe that uses non-dairy milk from a carton. Here are a few recipes that you can try the next time you make a batch of homemade almond milk.

Of course, store-bought almond milk is good if you are in a hurry, but it’s really worth making your own almond milk. Trust me, you’ll never go back!

Paleo Sunshine Smoothie - Square
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Paleo Sunshine Smoothie - Square

Paleo Sunshine Smoothie


  • Author: Louise Hendon
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 1x

Ingredients

  • 2 cups (240 ml) unsweetened almond milk
  • 2 turmeric capsules, pull open gently
  • 1 Tablespoon (5 g) fresh ginger, minced or finely diced
  • 1 persimmon (or small apple) (6 oz or 170 g), peeled and seeds removed
  • 1 small orange (3.5 oz or 100 g), peeled and seeds removed
  • 1 carrot (2 oz or 50 g), peeled and chopped

Instructions

  1. Add all ingredients to a high-speed blender and blend on high until smooth. If needed, add additional almond milk to reach desired consistency.
  2. Pour the smoothie into 2 glasses and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 15 g

Nutrition

  • Calories: 88
  • Sugar: 13 g
  • Fat: 1 g
  • Carbohydrates: 19 g
  • Fiber: 4 g
  • Protein: 1 g