Hello to my wonderful kitchen smurfs, and my fellow health geeks!
No hot porridge for me these days. Not in this weather.
More often than not, I’m sipping my breakfast through a straw. (Voluntarily I should add!) This recipe for a mango lassi has been a treat in the heat. I’m playing around with different wholefood flavourless protein powders (more on that in the attached video featuring Finn Murray from The Hopsack - one of Ireland’s busiest and most successful health food stores).
And, of course, this turmeric and ginger collagen smoothie gets a dedicated space in our fridge every July and August. During the summer months, I want something sophisticated yet not too filling. Heat can muffle my appetite, so it has to be light. (Preferably with a shot of coffee if I’m looking after a gaggle of kids!) This hazelnut frappé absolutely nails it.
Inspired by a favourite cafe, Nobó, who expertly roast and mill their very own nutbutters, today’s frappé will hotwire your dimples. Your taste buds and vegan pals are going to freak out.
Do we need to purchase protein powder?
No-siree. The protein powder is optional. If you’re going to add some, make sure it doesn’t detract from the taste of the hazelnuts or the coffee (in other words, avoid flavoured protein powders). It’s also worth noting that vegan protein powders tend to be more fibrous and therefore chalky in texture, compared to, say, organic whey or marine collagen which melt seamlessly. This doesn’t matter in, say, a smoothie bowl or acai bowl. But might matter in delicate recipes such as this one. If you’re unsure? Use half the recommended amount or protein powder, and see what works. Or purchase sample packets before splurging your hard-earned spondoolas on a tub.
Final caveat about protein powders? Mainstream ones tend to be riddled with sweeteners. So it’s always worth sourcing protein powders at your local independent health food store to avoid disappointment.
What else?
We are using leftover coffee from our French press, and freezing into iced cubes. We collect the coffee cubes in a bag and label it “frappé” with masking tape and a Sharpie pen. I don’t normally make French press as I’m a cold brew whore. But when we have unexpected guests, we happily make a large pot and reach for a slab of handy home-made halva from the freezer to service the afternoon. Summer is the season for unexpected guests and unexpected craic.
Back to the frappé …
Yup. One sip will have you cross-eyed with joy, while the nuts attempt an Ocean's Eleven heist on your cholesterol reading. Unsalted raw hazelnuts contain special-agent monounsaturated fats that can help raise your 'good' cholesterol (your HDL) while lowering the menacing one (your LDL). Yes please. More on that in the Lancet.
Hazelnuts contain arginine too, necessary to make our own nitric oxide thereby relaxing blood vessels and blood flow. Seriously. Think of it as Bach for the blood.
Of course, wholefood divas can offset the coffee by adding some reishi powder or positive affirmations to the blender. I’m not going to stop you!
Or your can take a listen to the very intriguing health benefits of black coffee right here and also the podcast featured below. But if caffeine doesn’t agree with you, you may prefer iced hibiscus tea with a squeeze of lemon. Just scroll down to the bottom of this post.
See you next month, my lovelies. Let me know how you’re getting on in the kitchen, and your favourite vegetables (so that I can start recipe testing for you personally. Happy to do the research, so you don’t have to!) Drop a message down below in the comment section, and I’ll hop to it.
Today’s post has no paywall, so feel free to share this recipe with a pal, a sibling, or fellow frappé fan.
Love, light, and hazelnuts,
Susan Jane
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// Hazelnut Frappé//
250ml choice of milk (we love using organic soya milk in the midst of a perimenopause)
2 tablespoons hazelnut butter (we love Nobo)
Large handful of coffee ice cubes (i.e. leftover black coffee poured into an empty ice tray and frozen)
1-3 Medjool or other dates, stones removed
Scoop of ultra fine marine protein powder (optional) or vegan protein powder
Blitz it all in a high-speed blender, until frothy and delishy.
Serve with a paper straw and a side of opera, full volume.
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