INGREDIENTS
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1/4 ripe avocado
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2 medium ripe bananas (previously sliced and frozen)
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1 cup fresh or frozen mixed berries (use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie)
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2 large handfuls spinach
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1 small handful kale
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1 1/2 - 2 cups unsweetened non-dairy milk
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1 Tbsp flaxseed meal
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2 Tbsp salted creamy almond or peanut butter (optional)
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2 Tbsp Tropical Vanilla Recovery
TOPPINGS
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Roasted unsalted sunflower seeds
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Granola
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Raw or roasted nuts (almonds, pecans, walnuts, etc.)
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Shredded unsweetened coconut
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Fresh berries
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Hemp seeds
INSTRUCTIONS
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Add all smoothie ingredients to a blender and blend until creamy and smooth.
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Add more almond milk (or water) to thin.
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Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
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For the green smoothie, I used strawberries, which let the green color come through more.
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For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
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Divide between 2 serving bowls (as original recipe is written / adjust if altering batch size) and top with desired toppings!
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Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.
Serving Size - 1
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