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There’s something very comforting about a peanut butter and jelly sandwich. Probably because it’s closely linked to childhood memories–it’s the go-to sandwich served to kids across the U.S. by parents, daycare facilities, schools, and babysitters alike.  It was one of the few foods kids didn’t complain about. Unless you have a nut or wheat allergy, I’ll bet a pretty penny or two that you’ve had a PB & J sandwich (and enjoyed it!) in your lifetime.  I still love the idea and taste of PB & J, but now I choose healthier bread, substitute the sugar-laden jelly for a natural alternative (like pure fruit jam or honey), and use almond or peanut butter that has nothin’ but nuts in it.

The other day, I was craving a rich, flavorful snack that would nourish both my rumbling tummy and slightly stressed-out psyche.  This is how the Peanut Butter and Jelly Smoothie was born.  To be completely accurate, it’s a Nut Butter and Jelly Smoothie, but I prefer the way the former name sounds–more soothing and snuggly.  This smoothie is obviously a no-no for the nut-sensitive, but it is free of dairy and gluten.

I absolutely love this recipe!  It tastes like the childhood classic without being too sweet.  And while it isn’t low in fat or calories, it’s satisfying to the tooth while providing wholesome nutrients from unadulterated nuts and fruits.  And yes, that’s my inner adult speaking.

Recipe

Makes two 12-16 ounce smoothies.  So you can share…or not.

1 cup cashew milk*

1 green apple, cored and chopped

¼ cup peanut butter (get the kind you grind yourself or get store-bought with no added ingredients)

¼ cup raw almonds (use almond butter if you don’t have a powerful blender)

½ – ¾ cup frozen red grapes (if you’re getting conventional grapes, buy domestic ones–lower pesticide load than imported grapes)

Squirt (or more) of raw agave, optional

1 – 2 cups ice

Method:  3 Easy Steps

1. Add ingredients to blender in order listed.
2. Blend until desired consistency is reached.
3. Sip with straw and hug your inner child.

*To make your own cashew milk, add 1 cup raw cashews (soaked overnight, drained, and rinsed) and 3-4 cups water to blender.  I used 3 cups and liked the thickness of it.  I advise starting with 3 cups water and adding another cup if it’s too thick for you. Blend until smooth.  You can add agave for sweetness if needed.  Cashew milk does not need to be strained.  Pour into mason jar, jug, or other glass container with tight-fitting lid.  Store in refrigerator.  Milk will separate, so shake before use.  I use nut milk in foods like cereals, grains, and smoothies/shakes.  I don’t recommend using it in coffee…it tends to go crazy and get really grainy!

Have you ever reinvented a childhood classic to gear it toward your grownup tastes?