Recipe Instructions:
Ingredients
FOR SMOOTHIE
~400 g ripe bananas (previously peeled, sliced, and frozen)
148 g wild (or regular) frozen blueberries (organic when possible)
60 g spinach (packed // fresh or bought fresh then frozen // organic when possible)
214 g cauliflower (either raw or steamed then frozen // organic when possible)
360-480 ml dairy-free milk (or storebought // we used DIY coconut milk)
2 tsp maca powder
2 tsp ashwagandha
2 tsp spirulina (or barley grass powder)
40 g hemp seeds
96 g peanut butter*
FOR SERVING
Oil-Free Granola (omit to keep recipe grain-free)
Rawnola (omit oats to keep recipe grain-free)
Instructions
Add all the ingredients (bananas, blueberries, spinach, cauliflower, dairy-free milk, maca, ashwagandha, spirulina, hemp seeds, and peanut butter) to a high-speed blender.
Blend on low/medium and use the blender wand to push ingredients around (if you don’t have a blender wand, just blend on low until combined.)
Add a little bit more coconut milk in small increments until creamy and smooth. For a thicker smoothie bowl, add less milk. For a thinner smoothie bowl, add more milk.
Taste flavor and adjust if desired, adding more peanut butter for saltiness or banana for sweetness. Spirulina or more spinach will add a deeper green hue.
Divide between serving bowls and garnish with toppings of choice. We went with oil-free granola, rawnola, and more frozen blueberries.
Best when fresh. Store leftovers in the refrigerator up to 3 days. Freeze into ice cubes for longer-term storage (~1 month) and add to future smoothies.
