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Makes
Two Small Smoothies
Author Notes
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
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Ingredients
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1
apple, peeld and cored
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1
banana, frozen
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1 cup
Vanilla Soy Milk (I use unsweetened Vanilla WestSoy)
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1 cup
chopped kale (about two large leaves, stalks removed)
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1 tablespoon
Almond Butter
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1 teaspoon
Raw Honey (or more, if you like it sweet)
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2-3
Cubes of Ice
Directions
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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
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