I have to admit… I have NEVER eaten a persimmon!
Is that shocking?
I guess that’s because we never ate them in my family when I was growing up. Then why is everyone talking about persimmons in the fall and giving them away?
Many people have planted persimmon trees perhaps due to the fact they are hard to find in our local stores. That’s because they don’t ship well commercially.
I was at my chiropractor last week and he had baskets of persimmons one of his patients was giving away. I asked the doctor what to do with them and he got all excited telling me about this particular type. I guess you have to be careful to know if you are getting an astringent or sweet type.
He told me this particular type of persimmon was sweet – the longer you let it ripen, the sweeter it will get. And you can just eat it like an apple.
I love my smoothies, so I decided to use one in a green smoothie. After checking The Flavor Bible, I couldn’t find the right fruit to sweeten it up because the book did not list bananas or dates as flavor affinities with persimmons.
I guess the persimmon wasn’t ripe enough because that first smoothie needed more sweetness. I had a new bottle of organic Coconut Nectar that I hadn’t tried yet, so I added a tablespoon to the blender. Unfortunately, it was going to take much more than just a tablespoon. That’s when I decided to try something else.
And that’s how I came up with my healthy, vegan, persimmon eggnog! And btw – the banana added just enough sweetness and tasted wonderful with the persimmon.
Whenever I make a smoothie, I make it green. I decided to add more green protein powder to this recipe instead of using raw greens. I also added more cinnamon than what was in the pumpkin pie spice mixture. You can add more sweetener or other adjustments to fit your taste.
2 cups coconut milk (or other nut milk)
1 large or 2 small ripe persimmons
2 tablespoons raw sunflower seeds
2 tablespoons Whole Flaxseeds
2 scoops Green Protein Powder
1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Cinnamon
1) Add all ingredients to the blender in the order listed.
2) Blend for 30 seconds.
Add the ingredients in the order listed and blend in a Vitamix for 30 seconds
I always add whole flaxseeds to my smoothies. They’re full of Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects.
Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s. They also contain Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods. And of course they’re a good source of Fiber. Flaxseed contains both the soluble and insoluble types. There are other sources for these health benefits, but whole, organic flaxseeds are relatively affordable compared with the others.
Simply Organic Spices
Everything I purchase to consume at home is organic, even the herbs and spices I use.
Green Protein Powder
Being vegan, I don’t usually get all the protein and vitamins I need. That’s because I would have to eat a lot more than I currently do. That’s why I make a smoothie for lunch and add protein powder.
Types of Blenders
If this is your first time making one of my smoothies, you need to know why I prefer a Vitamix to other blenders. I have many other blenders, including a Cuisinart and several Ninjas, but they don’t break down the raw ingredients as well as a Vitamix.
What you will find after using other types of blenders is bits and pieces of the persimmon peel and pulp floating in your smoothie, which is not very palatable – I don’t like to chew my smoothies! Using a Vitamix, I don’t have to peel my fruits and vegetables.
What do you think of my Persimmon ‘Nog?
P.S. Loved this Persimmon ‘Nog, aka Persimmon Smoothie. I have more persimmons that are ripening on the countertop. Maybe I’ll make one for breakfast in a few days!
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