📝 About This Recipe
Harness the ancient power of the 'Miracle Bean' with this incredibly creamy, high-protein shake that redefines plant-based nutrition. Lupini beans offer more protein per calorie than almost any other legume, providing a silky, neutral base that pairs beautifully with nutty almond butter and bright vanilla. This shake is a sophisticated, low-glycemic alternative to chalky powders, offering a clean, whole-food energy boost that keeps you satiated for hours.
🥗 Ingredients
The Protein Base
- 1/2 cups Lupini beans (cooked, peeled, and rinsed thoroughly if from a jar)
- 1 1/2 cups Unsweetened almond milk (or oat milk for extra creaminess)
- 2 tablespoons Hemp hearts (for omega-3 fatty acids and complete protein)
Flavor and Texture
- 1/2 Frozen banana (peeled and sliced before freezing for easy blending)
- 1 tablespoon Creamy almond butter (roasted and unsalted)
- 1 large Medjool date (pitted and soaked in warm water for 5 minutes)
- 1 teaspoon Pure vanilla extract (use high-quality Madagascar vanilla if possible)
- 1/4 teaspoon Ground cinnamon (Ceylon cinnamon is preferred for its delicate flavor)
- 1 pinch Sea salt (to balance the sweetness and enhance the nuttiness)
Optional Superfood Boosts
- 1 tablespoon Ground flaxseed (for added fiber)
- 1/2 inch Fresh ginger (peeled and grated for a spicy zing)
- 1/2 cup Ice cubes (if a frostier consistency is desired)
👨🍳 Instructions
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1
Prepare the lupini beans by removing the outer skins. Even if using pre-cooked jarred beans, gently squeezing them will pop the bean out of its translucent skin, resulting in a much smoother shake texture.
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2
Rinse the peeled lupini beans under cold running water for at least 30 seconds to remove any excess brine or saltiness from the preservation liquid.
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3
Place the pitted Medjool date in a small bowl of warm water for 5 minutes to soften the fibers, then drain.
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4
Pour the almond milk into the base of a high-speed blender. Always add liquid first to ensure a smooth vortex and prevent the blades from stalling.
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5
Add the prepared lupini beans and hemp hearts to the liquid.
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6
Add the frozen banana slices, almond butter, and the softened Medjool date.
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7
Measure in the vanilla extract, ground cinnamon, and the pinch of sea salt.
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8
If using any optional boosts like flaxseed or fresh ginger, add them to the blender now.
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9
Secure the lid tightly and start the blender on the lowest speed, gradually increasing to the highest setting.
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10
Blend on high for 45-60 seconds. Because lupini beans are fibrous, a full minute of high-speed blending is essential for a silky, grit-free mouthfeel.
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11
Check the consistency. If it is too thick, add an additional splash of almond milk; if you prefer it frostier, add the ice cubes and blend for another 20 seconds.
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12
Taste the shake. If you desire more sweetness, add a teaspoon of maple syrup, though the date and banana usually provide ample natural sugar.
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13
Pour the shake into a chilled glass immediately to maintain the frothy texture.
💡 Chef's Tips
Ensure you use 'sweet' lupini beans (the kind usually found in jars or vacuum packs) rather than raw bitter ones which require days of soaking. Always peel the skins off the beans; the skins are edible but will leave a grainy texture in a liquid blend. For a chocolate version, add 1 tablespoon of raw cacao powder and an extra half-date for sweetness. If you find the lupini flavor too distinct, add a handful of baby spinach; the chlorophyll helps neutralize the legume notes without changing the flavor. Freeze your bananas when they are spotted and ripe for the best natural sweetness and the creamiest shake consistency.
🍽️ Serving Suggestions
Garnish with a sprinkle of extra hemp hearts and a dash of cinnamon for a professional finish. Pair with a few slices of green apple for a tart contrast to the creamy shake. Serve in a tall, chilled glass with a reusable wide-gauge straw. Enjoy as a post-workout recovery drink or a quick, nutrient-dense breakfast on the go. Top with a few crushed cacao nibs for a delightful crunch and a hint of bitterness.