Eden Health Retreat has a number of citrus trees scattered around the grounds so in winter there is quite a bountiful supply of oranges, grapefruit & lemons at our disposal.
With a couple of these oranges hanging around in my fridge, I decided to make a liquid version of a gluten free favourite: the orange almond cake. I had had lunch, and was hankering for a little dessert.
Thinking about an amazing green chai coconut smoothie recipe created by Jo Whitton (Quirky Cooking), I pulled together an idea for a rich drink that didn’t require ANY added sugars. And it worked. Warning: it’s very rich so you won’t need much. The following makes approximately 500mls; enough for two people. (Unlike this one, who guzzled it all down herself…and is paying the price!)
You’ll need: 50gm almonds, 1 orange (navel oranges are naturally sweeter) with all skin and pith removed, 60-80gm coconut cream, a pinch each of nutmeg & cinnamon, 1-2 teaspoons vanilla essence/paste, 200gm coconut water.
In a blender or Thermomix, mill the almonds into meal (Thermies 10 seconds, speed 9) then add all the remaining ingredients blending thoroughly (Thermies 1½ minutes, speed 9). Serve & consume immediately!
Since it’s winter here on the Gold Coast, I didn’t want to add ice, but in summer it would be an ideal addition. If need be, you could substitute the coconut cream & water with just coconut milk, but you’ll lose all the added goodness in the coconut water (higher concentration of minerals in that, than in the flesh, which is what the milks and creams are made from). You could also throw in a little fresh ginger for added nutrient value!