Celebrate St. Patrick’s Day (or every day!) with this delicious vitamin and mineral-rich Shamrock Shake!
This vegan green shake is made with magnesium and zinc-rich pumpkin seed milk and has the power of the energizing chaga medicinal mushroom.
Cinnamon, cardamom, nutmeg and allspice work to create a yummy taste and better digestion.
Cinnamon goes a step further to balance blood sugar.
For anyone with mysterious food allergies, histamine or oxalate issues, this healthy shamrock shake is lower in oxalates and histamine. You can substitute the cinnamon with fenugreek if you have histamine intolerance or oxalate issues.
Start soaking your seeds the night before (see instructions) and it will take 5 – 10 minutes to make the shake once you’ve soaked the seeds.
Makes 5 one-cup servings.
- 2 cups pumpkin seeds (soaked) – I like Styrian pumpkin seeds for their ability to raise magnesium levels for those people who have magnesium deficiency.
- 2 cups filtered water
- 1/2 cup coconut butter
- 3 zucchinis
- 2 Granny Smith apples
- 1-2 TBL honey (start with 1 TBL and taste to see if you need it to be sweeter or alternatively, you could use 1 banana or 6 Medjool dates.
- 2 TBL Chaga Black (If you don’t have this on hand, you can leave it out or add 6 drops bitters or substitute 1 TBL honey with 1 TBL molasses to get the deep rich flavor that Chaga Black offers).
- 2 TBL vanilla powder (or vanilla extract)
- 1 TBL cinnamon
- 1/4 tsp cardamom
- 1/2 tsp nutmeg
- 1/8 tsp all spice
- 1 tsp sea salt
- Optional: Add 1 – 2 TBL organic liquid chloryphyll to get a deeper green color. I did not use it in the photo here, but added some later and it made a nice deep green color and adds a nice dose of vitamins and minerals. Plus, you get the antioxidant, digestive and blood building benefits of chlorophyll! What’s not to love?
Other Options to Consider
You can get creative and add a handful of Romaine or: 1/2 a cucumber, 1/2 cup flat parsley or a handful of green leaf lettuce as well. If you do this, taste again and you might need to add a bit more honey, cinnamon, vanilla or a pinch sea salt to balance the flavors.
If you don’t have issues with histamine intolerance, you can make this shake thicker with 1/2 avocado.
- First, make the pumpkin seed milk — it’s easy! Starting the night before (or 8 hours prior to making the shake), put the pumpkin seeds into a glass or stainless steel bowl. Cover with filtered water and put a lid or plate on top. Leave this on your counter top for 8 hours or overnight (it’s OK if it’s longer than 8 hours). Once soaked, drain water and rinse pumpkin seeds. Then you will put your pumpkin seeds into your blender and add the 2 cups water. Blend up the seeds and water. Using a fine mesh strainer, nut milk bag or a few layers of cheesecloth, drain the liquid into a bowl (this is your pumpkin seed milk!). You will have leftover pumpkin seed pulp that you can use for future smoothies, raw crackers and raw cookie recipes. Freeze it if you want to save it for future use.
- Chop zucchini and Granny Smith apples in large chunks.
- Add the pumpkin seed milk and all ingredients (leaving out 1 TBL honey until you tasted the shake) into your food processor or preferably, a high speed blender.
- Taste the shake and add more honey if you would like a sweeter taste.
Making Substitutions? Some Things to Consider…
The ingredients listed in this recipe play a big role in the taste of your healthy shamrock shake, so if you make a substitution to any of the listed ingredients, it will change the overall flavor. If that happens and you don’t like the taste, you could try adding more of one or several of the following ingredients: honey, cinnamon (or cardamom), vanilla and sea salt. If you are experimenting with adding more of these ingredients, start with tiny amounts (1/8 tsp) and taste again until you have the flavor that feels delicious and balanced in your body. If you go too far with adding honey, for example, it may taste good at first, but stop and listen to your body. If it turns on your appetite or cravings or makes you want more and more, then the recipe needs to be more balanced.
If you’ve added too much of the sweet taste, you can balance it with more cinnamon, a pinch sea salt or more greens (zucchini, Romaine lettuce, 1/2 cucumber or green leaf lettuce are all mildly flavored and can help bring the sweet taste down).
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