Pomegranate Acai Milkshake Recipe


This pomegranate acai drink is one of the many I make for breakfast after my morning workouts. I’m no nutritionist, but this drink works for me. It’s filled with “superfoods”. During the winter we almost always have freshly pressed pomegranate juice (here’s why) in the refrigerator. To this fruit juice, I blended in some bananas, pure acai juice and mung beans for extra protein.

It’s delicious, plus it keeps me energetic and full until lunch time. Check out my other protein drinks; every day I blend a few ingredients, alternating between fresh fruits and vegetables, various kinds of milk and other sources of protein such as whey or soy protein.

1. Info for Pomegranate Acai Milkshake Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Pomegranate Acai Milkshake Recipe

  • 2 ounces cooked mung beans
  • 2 bananas, peeled and sliced
  • 1 cup freshly pressed pomegranate juice
  • 2 cups almond milk
  • 1 teaspoon pure vanilla extract

3. Directions:

  1. Combine the mung beans, bananas, almond milk, acai juice, pomegranate juice and 2 cups ice cubes in a blender. Blend all the ingredients for about 2 minutes. While the mixture is blending, add vanilla extract. The consistency of the shake should be smooth and on the thin side.
  2. Pour into 6 small glasses.
  3. Enjoy!

4. Tips and advices:

  • For a vegan version, you could use soy milk or any soy product.
  • You’ll need about 2 pomegranates to extract 1 cup juice.
  • I use the Vitamix blender. It’s rather expensive but so worth it. It crushes ice into sno-cones almost instantly. It’s perfect for smoothies; the mung beans aren’t noticeable in the drink. Just make sure there is some amount of liquid before blending so that the motor doesn’t burn.
  • If mung beans aren’t appealing to you, you can replace them with 1 ounce whey or soy protein powder.
  • You can find pure acai juice (sold in 32-ounce bottles) in health food stores, or many supermarkets.

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