Super Green Smoothie Bowl


· 1/4 ripe avocado 

· 2 medium ripe bananas (previously sliced and frozen) 

· 1 cup fresh or frozen mixed berries (organic when possible // use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie) 

· 2 large handfuls spinach (organic when possible) 

· 1 small handful kale (organic when possible // large stems removed) 

· 1 1/2 - 2 cups unsweetened non-dairy milk (DIY or store-bought - will depend on if your berries are frozen) 

· 1 Tbsp flaxseed meal 

· 2 Tbsp 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

· 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.

Source : here

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