A search of Pinterest boards dedicated to Christmas breakfasts brings up fat and sugar-laden dishes: cinnamon rolls baked in the shape of a Christmas tree, Monkey Bread dripping with eggnog drizzle, baked French toast casserole, or the traditional “Wife-Saver” casserole made with white bread, eggs, bacon and cheese. They all taste good, but with a big meal later on in the day, a lighter breakfast appeals to me.
Since becoming the owners of a Vitamix, breakfast has been a healthy shake. We often start with almond or coconut milk and add fresh or frozen fruit, hemp seeds or chia seeds, flax, and flavourings, such as vanilla or ginger. Sometimes we skip the milk base and make green shakes with spinach, kale or other greens, celery, grapes, apples or oranges or whatever we have in the refrigerator.
For Christmas breakfast however, we’ll be having this Gingerbread Shake. I have adapted the recipe from Green Kitchen Stories to suit our tastes.
- 2 cups unsweetened almond milk
- 1 frozen (or fresh) banana
- 4 fresh Medjool dates, pitted
- 1/2 tsp. cinnamon, plus more for garnish
- 1/2 tsp. cardamom (ground if you are using a regular blender)
- 1/2 tsp. ground ginger (or use fresh)
- 1/4 tsp. ground cloves
- 2 tsp. flax seeds (ground if you are using a regular blender)
- 4-6 ice cubes
- Blend all ingredients until smooth. Serve in a tall glass and dust with cinnamon.
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