The Tahini Wahini

The Tahini Wahini

The Tahini Wahini

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Splash some love on your inner island girl with my protien packed, tahini gone bananas smootie bowl. White beans are the secret ingredient that makes this bowl super creamy, nutrient dense, and very filling. Blending beans is a great way to add protein and fiber to your breakfast and is essentially undetectable when paired with sweet bananas and umami tahini.

Ingredients

1½ cups of white beans (about 1 15oz can) drained and well rinsed (cannellini work well)

¼ cup of unsweetened coconut milk

1/3 cup of tahini

1 teaspoon of vanilla extract

1/8 teaspoon of fine sea salt

2 large medjool dates, pitted

1 ripe pear, cored and quartered

2 large ripe bananas

Fresh blueberries, coconut flakes and a drizzle of tahini for toppings

Makes 3 bowls

Method

First, if using canned beans, drain and rinse them well to avoid a beany taste. If you are using home cooked beans, simply measure out 1½ cups and add them to the blender cup.

Next add the liquids and the flavorings: ¼ cup of unsweetened coconut milk, 1/3 cup of tahini, 1 teaspoon of vanilla extract and 1/8 teaspoon of fine sea salt.

Now it’s time to add the sweeteners: the 2 large medjool dates, ripe pear and 2 large ripe bananas. Dates that are soft and squishy have the easiest time blending fully into the mixture.

Screw the blade base onto the blender cup and blend until creamy, about 1 minute. If you are using a traditional blender with blade at the bottom of the container, simply add the ingredients in reverse order and blend.

Pour the creamy mixture, which will be the consistency of pancake batter, into three bowls and top with fresh bluebs, coconut flakes and a nice drizzle of tahini. Enjoy as a nutritious, decadent breakfast or a healthy dessert!

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The Tahini Wahini Smoothie Bowl

Yield: 3 bowls

Author: Carol Clayton

Prep time: 10 MinTotal time: 10 Min

Splash some love on your inner island girl with my protien packed, tahini gone bananas smootie bowl. White beans are the secret ingredient that makes this bowl super creamy, nutrient dense, and very filling.

Ingredients

• 1½ cups of white beans (about one 15oz can) drained and well rinsed 
• ¼ cup of unsweetened coconut milk
• 1/3 cup of tahini
• 1 teaspoon of vanilla extract
• 1/8 teaspoon of fine sea salt
• 2 large medjool dates, pitted
• 1 ripe pear, cored and quartered
• 2 large ripe bananas

Instructions

1. First, add the beans to the blender cup. If using canned beans, drain and rinse them well to avoid a beany taste.  Followed by the coconut milk, tahini, vanilla and salt.
2. Next add the 2 large medjool dates, ripe pear and 2 large ripe bananas. Dates that are soft and squishy have the easiest time blending fully into the mixture.
3. Screw the blade base onto the blender cup and blend until creamy, about 1 minute. If you are using a traditional blender with blade at the bottom of the container, simply add the ingredients in reverse order and blend.
4. Pour the creamy mixture, which will be the consistency of pancake batter, into three bowls and top with fresh bluebs, coconut flakes and a nice drizzle of tahini.

Calories

441.17

Fat (grams)

15.10

Sat. Fat (grams)

2.51

Carbs (grams)

68.99

Fiber (grams)

11.87

Net carbs

57.12

Sugar (grams)

27.98

Protein (grams)

14.40

Sodium (milligrams)

101.69

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

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