I am shaking things up today with the most delicious salted caramel flavoured smoothie made of wholefoods and, yep… MISO!
Miso is typically a traditional Japanese paste made of fermented soy beans. In Australia there is only one fresh, organic brand that I know of called Meru miso (no I am not sponsored I just LOVE them). It is made is beautiful Tasmania and I use it in loads of my recipes in my new recipe book WHOLE.
I use it in sweet recipes, savoury recipes, sauces and marinades. It is so versatile and provides that salty taste to dishes with added goodness. I like to mix it up and sometimes use the chickpea variety Meru make which is also delicious.
Being a fermented food it is wonderful for your gut, however so many brands come from overseas and are pasteurised to extend their shelf life. Which kill the beneficial bacteria defeating the point of consuming the salty, slightly sweet paste.
To give this delicious, thick and creamy smoothie it’s balance of sweet and salty I added a teaspoon of mild yellow chickpea miso and the result was just so good I had to jot it down, take a photo and blog about it…. hahaha #bloglyf
Give it a go and let me know what you think. I have a feeling this is going to be brekkie for the next few mornings. Its just so yum!
Enjoy! x H
Makes about 3 1/2 cups (875ml)
Prep time: 2 minutes
Difficulty: Very easy
5 frozen ripe bananas
1 1/2 cups (375ml) almond milk
1 tablespoon hulled tahini
2 medjool dates, pitted
1 teaspoon fresh miso
1/2 teaspoon vanilla powder
Place all ingredients in a high speed blender. Pulse to combine and blend until smooth. Pour in to a glass and enjoy!