I’ve been a big ol’ sloppy, greasy-haired, no-showering, energy-lacking mess this week. In fact I haven’t been feeling very well over the past couple of weeks and have been relying on smoothies to really ensure that I am getting my veggies and good-for-you stuff into my body to promote healing. I call it Lazy Man’s Nutrition, which I am perfectly fine with the word lazy. Imagine me, rats’ nest and all, in the kitchen one day in a nervous panic* when I realized that I was out of my usual protein-packed nuts, the perfect booster to my LMN (lazy man’s nutrition) drink. 1). I didn’t have the energy needed to go to the store; 2). I have been dropping and running into everything (I have THREE huge knots on my head to vouch for that statement) and I could not risk going for #4 in public; and 3). I wasn’t anywhere near presentable to the world without a fright so I began to search and raid my cabinet for a good protein source like a mad scientist, on a mission to make a DIY Plant Based Protein Powder for myself. Little did I know that in my hot mess-ness would be birthed a new go-to recipe for me. Maybe it’s just me but I’m a sucker for this stuff especially because protein powders are a gamble to buy unless you initially try out a sample pack to make sure it’s something you like. But still it’s rare that I find one I like.
*A mere exaggeration. Sweaty, maybe but that was from this horrible sickness I have been enduring.
This took several attempts (and bad smoothies to down) in order to achieve the right texture and flavor. I wanted to initially try spotlighting green lentils but I quickly realized how NOT a good idea it was…unless you love the flavor of what tastes like dry chickpea flour. I wouldn’t recommend drinking homemade lentil flour. So then I thought, “Well brown rice is a go-to store-bought powder experience.” Another bad idea. Too gritty in a smoothie. So there I stood in my pantry, desperately trying to figure out what good protein source I could find that I already had.
I already had hemp hearts, chia seeds and maca powder; I just needed an extra boost of protein. I spotted the almond meal and thought, What the heck–why not? Made sense though since I usually use a handful of nuts and because it was already ground up, it would take less work on my part. You’ve got my attention, brain. Less work always sounds like a plan to me. Please note that if you are nut free, you can always use sunflower seeds and grind them up into a fine flour.
The carob powder is optional but adds a great dimension to a smoothie with strawberries or no fruit added. I never thought I’d ever like carob powder until I have been exploring with it recently and I really dig on it. This candida infection has exposed me to even more ingredients that I would normally not try.Print
- 1/2 c. almond meal (or use sunflower seed flour for nut-free)
- 1/3 c. chia seed
- 1/4 c. hemp hearts
- 2 Tbsp. carob powder (optional)
- 1 Tbsp. Maca powder (optional)
- pinch of sea salt
- Grind the chia seed and hemp hearts in a coffee or spice grinder individually until a fine flour. Be careful not to overgrind.
- Mix together all the ingredients together (omit carob powder for an original flavor) and store in an air-tight container in a dry, dark place.
- Use 4 Tbsp. in a smoothie.
When blending into a smoothie, add the liquid first, the fruits and leafy greens next, and add this protein powder last. Keeps the chia from expanding in the liquid.
- Serving Size: 4 Tbsp. (1 serving)
- Calories: 275
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 9g
- Protein: 12g
Here’s to your next plant-based, protein-packed smoothie! Phew, that was a highly-hyphenated sentence.