Recipe Instructions:
Ingredients
SMOOTHIE
0.5 ripe avocado
4 medium ripe bananas (previously sliced and frozen)
310 g fresh or frozen mixed berries (organic when possible // use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie)
4 large handfuls spinach (organic when possible)
2 small handful kale (organic when possible // large stems removed)
710-946 ml unsweetened non-dairy milk (DIY or store-bought – will depend on if your berries are frozen)
14 g flaxseed meal
64 g salted creamy almond or peanut butter (optional)
TOPPINGS (optional)
Roasted unsalted sunflower seeds
Granola
Raw or roasted nuts (almonds, pecans, walnuts, etc.)
Shredded unsweetened coconut
Fresh berries
Hemp seeds
Instructions
Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
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.
For the green smoothie, I used strawberries, which let the green color come through more. For the purple bowl, I used darker berries (raspberries, blackberries, blueberries).
For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
Divide between 2 serving bowls (as original recipe is written // adjust if altering batch size) and top with desired toppings!
Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.
