I spend a lot of time convincing my husband to eat breakfast before work. This is one of his favorite smoothies. I first read about putting almond butter in a smoothie on Joy the Baker's blog. It adds protein and a nice, creamy texture. I started using frozen bananas, as a way to keep the smoothie cold and cut down on ice. Now I keep frozen bananas in my freezer at all times- for baking or smoothie emergencies. —Hilarybee
Two Small Smoothies
apple, peeld and cored
Vanilla Soy Milk (I use unsweetened Vanilla WestSoy)
chopped kale (about two large leaves, stalks removed)
Raw Honey (or more, if you like it sweet)
Cubes of Ice
In This Recipe
Combine all of the ingredients in the pitcher of a blender. Pulse two or three times to get everything mixed up. Then blend for 20-30 seconds, or until the smoothie is creamy, with no chunks of ice or kale.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com