|10 min||0 min||2|
|2 medium||Frozen banana (ripe, previously sliced)|
|1 cup||Frozen berries (fresh or frozen mixed berries - use strawberries/raspberries for a green smoothie, darker berries for a purple smoothie)|
|2 cup||Baby spinach (2 large handfuls)|
|1 cup||Kale (1 small handful, large stems removed)|
|1 1/2 cup||Almond milk, unsweetened (1 1/2-2 cups non-dairy milk - will depend on if your berries are frozen)|
|1 tbsp||Flaxseed meal (ground)|
|2 tbsp||Almond butter (optional)|
|4 tbsp||Granola (topping - 2 tbsp. per serving)|
|2 tbsp||Coconut, shredded, unsweetened (topping - 1 tbsp. per serving)|
|1/2 cup||Raspberries (topping - 1/4 cup per serving)|
|1/2 cup||Blueberries (topping - 1/4 cup per serving)|
|2 tbsp hulled||Hemp seeds, shelled (topping - 1 tbsp. per serving)|
|2 tbsp||Chia seeds (topping - 1 tbsp. per serving)|
1. Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
2. 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.
3. 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).
4. For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
5. Divide between 2 serving bowls and top with desired toppings!
6. Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.
You can be creative with toppings! For example:
Roasted unsalted sunflower seeds
Raw or roasted nuts (almonds, pecans, walnuts, etc.)
Shredded unsweetened coconut