A NEW KINDA "PB & J" SMOOTHIE

aka Peanut Butter, Banana & Jackfruit Smoothie!

This may be a new take on PB&J — but it is addictively delicious and nutritious, too!

Young green jackfruit has been gaining popularity as a meat substitute in vegan dishes (such as vegan pulled pork) because it has a mild flavour and slightly chewy, meaty texture.  However, for smoothies I prefer to use the ripe yellow fruit.

Fresh, frozen, or canned jackfruit (unsweetened preferred) can often be found at Asian grocery stores or specialty food shops such as Whole Foods.  If it is not readily accessible, this smoothie also works well with mango or pineapple.

For 2 servings, blend together until smooth:

• 1 1/2 cups ripe jackfruit pods

• 1 cup canned coconut milk, plus additional coconut milk or unsweetened coconut water as needed for desired consistency

• 1/2 to 1 frozen banana OR 1/2 to 1 cup steamed-then-frozen cauliflower

• 2 to 3 Tbsp natural peanut butter OR sunflower seed butter (for nut-free/paleo)

• 1 to 2 Tbsp white chia seeds

• 1/4 tsp ground turmeric and a pinch of black pepper to facilitate absorption (optional)

• 1/8 tsp ground cardamom

• Lakanto sugar-free monk fruit sweetener, pure stevia, honey (non-vegan), or maple syrup, adjusted to taste (optional)

If serving as a meal, I like to boost this smoothie with protein. Good options include 2 Tbsp Further Food collagen (non-vegan) or Nuzest Clean Lean Just Natural or Smooth Vanilla protein powder or 1/2 to 1 cup Greek yogurt.