This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!
I have been anxiously awaiting spring since Christmas (let’s be honest). To say that this winter has not been my favorite is definitely an understatement. But finally! The temperatures are still in the 50s and we still have to deal with rainy gray days, and many of the buds are still not in bloom, but I can tell it’s close. So close, Spring!
Last Spring (my first in Seattle) was magical. I remember how everything came to life virtually overnight. There were tulips and daffodils and huge flowering trees, and cherry blossoms everywhere. The colors were incredible and there was a palpable sense of happiness and relief. I’m so eager to experience it all over again; this time, with a better understanding of just how brief this glorious time is. I can’t wait to take the wet covers off of our patio furniture and our grill, and to eat breakfast with the sun streaming down on our dining room table, even if it’s sometimes too hot for comfort.
My mom recently gifted me a NutriBullet and even though I already had a blender, I have found the more compact NutriBullet to be an invaluable addition to my kitchen. I now routinely whip up smoothies whenever my heart desires. I’ve been seeking inspiration from Green Kitchen Stories’ Smoothie cookbook (so far, their kiwi-avocado-spinach smoothie has been a favorite). With three little ones underfoot, I always feel like I’m pressed for time but smoothies take no time! That NutriBullet has been a savior, particularly on mornings when I need something nutritious, but feel like I have zero time to feed myself while trying to feed three small humans.
I’d been toying around with a Strawberry Milk recipe for a while (I still really want to make this version, which uses strawberry syrup). But I had a bag of frozen strawberries in my freezer, bananas, a gallon of milk in the fridge, and a bag of walnuts to play with and it hit me: A Strawberry Milk and Walnut Smoothie! I’ve been using my supply of walnuts to dress salads, make pesto, and even make tart dough. Nut butters are a staple in our house but I had never before tried making walnut butter. So I went ahead and toasted some walnuts in the oven, then whizzed them up with a bit of oil and maple syrup. The result? Well, it’s good enough to sneak by the spoonful late at night.
The next morning, I whipped up this smoothie and let me tell you: it screams summer. But it’s way healthier. This was a family crowd pleaser and the extra walnut butter made for a delicious piece of accompanying toast. What more can a girl ask for?
For the Walnut Butter:
1 cup of walnuts, toasted in 350 degree F oven for 10 minutes
2 teaspoons of olive oil
pinch of salt
2 teaspoons of maple syrup
Combine all the ingredients in a food processor and process until smooth and creamy (this can take several minutes — keep pulsing until you achieve your desired consistency). You can add a teeny bit of oil (no more than 1/2 teaspoon at a time) if necessary. Use the extra walnut butter on toast, in oatmeal, and anywhere you’d typically use nut butter!
For the Strawberry Milk and Walnut Smoothie:
1 cup of frozen strawberries (preferably organic)
1/2 cup of frozen banana (preferably organic)
1 heaping tablespoon of walnut butter
1 1/4 – 1 1/2 cup of organic whole milk (start with 1 1/4 cup and add more as needed if you want a thinner consistency)
Combine all the ingredients in a blender and blitz until smooth. Divide among glasses and drink immediately. This makes 2 large or 4 small smoothies.
This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!
