Do you miss the taste of the PB&J sandwiches of your childhood? I do – often. I do, but not always. This problem was solved by making a smoothie.
One day, I realized that if the strawberries are first made into a compote, the flavors will be intensified, and this seven-ingredient PB&J Smoothie will be a hit. Hunch: correct. We’ll show you!
Origins of PB&J
It is believed the first recipe for a peanut butter and jam sandwich was published in a 1901 Boston Cooking School Magazine. This version used homemade peanut butter (called “peanut paste”) and currant, crab-apple, or grape jelly.
However, PB&Js did not become popular until the Great Depression and World War II. Peanut butter was now easily made by machine, and it became a cheap food. PB&J appeared on the ration menus during World War II. Once soldiers returned home, their popularity spread to civilians.
How to make a PB&J smoothie
Blend the smoothie.
Strawberry compote, flaxseed, dates, and peanut butter are all added to the banana base.
To blend, use dairy-free Milk. Add some delicate greens like spinach or romaine to the mix.
Ingredients
BERRY COMPOTE (makes double the amount required — 4 servings in total)
- Strawberries are the preferred berries, but you can use any berries of your choice.
- Water 2 Tbsp
- 1 tsp Chia seeds
SMOOTHIE
- The original recipe calls for two frozen bananas that have been sliced and frozen (2 1/2 cups).
- Strawberry compote (strawberries plus chia seeds).
- 1-2 pitted Medjool dates
- Use 2-3 Tbsp Peanut Butter (or powdered peanut butter for a lower fat version; we used half-and-half or substituted other nut butter or seed butter of choice).
- We like almond Milk.
- 1 Tbsp golden flaxseed toasted meal (Golden seeds are milder and taste more like toast and granola when they’re toasted! If you can’t find them, use regular flaxseed meal)
- One handful of delicate greens, such as romaine or spinach (optional).
Instructions
- COMPOTE: Add the berries to a small pan with water and heat them to medium heat. Cover and cook until the strawberries are softened and the mixture bubbles.
- Use a Potato Masher or the back side of a wooden spoon to smash the berries and create a loose sauce. Add chia seeds and mix to combine. Transfer to a storage container or jar and chill in the refrigerator for about an hour. You can also make it the day before.
- SMOOTHIE: In a high-speed blender, add frozen bananas, 1/3 cup strawberry compotes (as written in the recipe), Medjool dates (starting at a lesser amount), milk-free peanut butter (beginning at a lesser amount), and flaxseed flour.
- Blend until smooth and creamy, using the tamper or scraping down the sides as necessary. Add more dairy-free Milk if it is too thick or has difficulty blending. If it’s too thin, you can add some ice or more frozen bananas. If you want a “nice-cream” smoothie texture, use as little dairy-free Milk as possible. Then, using the tamper, blend until it becomes a thick and creamy ice cream texture.
- Add more dates to sweeten, more peanut butter for a stronger peanut flavor, or more compote if you prefer a strawberry jam taste.
- Enjoy immediately. Add additional peanut butter and flaxseed meals to the top (optional). Fresh is best. The leftovers can be kept in the fridge for up to 24 hrs. or frozen in ice cubes or popsicle molds and kept in the freezer for a month.
