OLD-SCHOOL SUPER SHAKE – VERSION 2.0
By TAKU
Back in October 2020 I posted a recipe for my “OLD-SCHOOL SUPER SHAKE”. Well, I am not sure if anyone was brave enough to try it. Not only is it calorie rich (not always a bad thing) it is made with whole, raw eggs and whole, raw milk. Some folks are a little scared of eating the raw stuff for fear of salmonella and other scary things.
As I stated in the original article, I am a fan of eating real food. After all, when you think about it, most protein supplements are just some form a of powdered milk and or eggs. Now don’t get me wrong, I do use protein powders some times. They are very convenient, and make it easy to create quick, nutrient-dense meals in a hurry. For the most part however I prefer to use whole foods including real raw milk and real eggs when I can.
To keep people from being scared of both the calories as well as the “RAW” factor from my original recipe, I have created what I hope may prove to be a more “user- friendly” version of
In place of the raw eggs I use pure, liquid egg-whites. These come pre-packaged and are already pasteurized so you won’t need to worry about the evil germs. In place of the raw milk, we’ll use non-fat milk (the kind you can get anywhere). To make it sweet and yummy we’ll replace the honey with a nice, big banana. And finally, to add back in a little fat, I like to toss in about a Tbsp. of raw, organic, Almond butter or Peanut butter (any nut butter will do).
The final shake should look like this:
1 cup non-fat milk
1 Large Banana
1 Tbsp. of nut butter
1 cup pure, liquid egg-whites
Add the milk, banana and nut butter to the blender and blend on high for about 30 seconds. Pour the egg-whites into a large, clean cup. Add the milk mixture to the egg whites and stir gently.* Finally, if you have a sweet tooth and feel that even with the banana this drink is not quite sweet enough, add a small amount of stevia.
Drink it down, and enjoy the yummy goodness.
* TAKU's Note: It's best not to blend liquid egg whites in a blender for too long because it will froth up and become a meringue.
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