peanut-butter smoothie bowl.

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Have you ever taken the time to read the ingredient labels for the items on your everyday shopping list? If you choose to, I guarantee you will be surprised. Becoming vegan is a personal choice and I am  not one to preach, but I cannot stress enough how is has opened my eyes to the types of food I am consuming.

For example, I am a major peanut butter fanatic and adding this to my standard banana/almond milk smoothie base makes for a great combo! Though the number of sneaky ingredients you will find should you take the time to read nutrition labels, is quite incredible. The percentage of peanuts for example is only 85-88% in most brands, which makes you question what the hell else these companies are putting in their products – ie. milk powders, sugar and preservatives.

Hence why my go-to brand of peanut butter is Mayver’s, as it contains no added sugar, dairy, oil or preservatives – just 99.3% peanuts and a touch of salt, PLUS it is Australian made and owned. It’s sold very reasonably priced at most supermarkets too which is a bonus. Peanuts are a great source of vegan protein, gluten-free fibre and are clinically proven to reduce LDL bad cholesterol – plus it tastes amazing and is a great addition to sweet AND savoury dishes.

In summary, next time you take a trip to the supermarket, open your eyes and shop wisely. Your body and taste buds will thank you for it.


ingredients.

  • 1/4 – 1/3 cup soy milk or milk of choice (soy milk makes for a creamier base)
  • 2tbs peanut butter
  • 1 medium frozen banana
  • a pinch of salt

method.

  1. Blend above ingredients together in a good blender until an icecream-like consistency is formed.
  2. Top with pepitas, granola, chia seeds and fresh banana.

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