Serves 4

  • 1 cup (240 ml) sesame seeds (3/4 hulled and 1/4 unhulled), soaked for 6-8 hours
  • 2 cups (480 ml) water
  • 1 steel sieve (mesh strainer) for straining
  • ?2 large oranges, peeled and cut into smaller pieces
  • 1 tsp ground cinnamon + extra for serving
  • 8 fresh soft dates, pitted (if using dried, soak first)
  • 1 pinch of sea salt
  • 1 cup (240 ml) raspberries (thawed frozen are fine)

In the evening (or in the morning) place the sesame seeds and water in a jar and let soak for 6-8 hours. Drain the excess water and place sesame seeds and the 2 cups fresh water in a high speed blender. Blend until smooth. Pour the sesame mixture through a steel sieve (the cream is too thick to run through a nut milk bag). Rinse the blender. Place the strained cream back in the blender and add oranges, cinnamon, dates and sea salt. Blend until smooth and thick. Refrigerate until chilled (or add 2-3 ice cubes when you are blending it). Mash the raspberries and divide them equally between 4 glasses. Carefully pour the smoothie over the raspberries, dust with cinnamon and enjoy.

Keeps for 3 days in the refrigerator.

Tip: For a quick calcium boost, add a couple of spoonfuls tahini or pre-soaked unhulled sesame seeds to your regular smoothie recipe (and skip the straining).

Tip: If you just want to make sesame milk, just double the water, add a pinch of sea salt and vanilla and strain through a nut milk bag.

For this and more delicious recipes, check out Green Kitchen Stories.

Green Kitchen Stories Smoothies

Green Kitchen Stories Smoothies