-
Prep time
5 minutes
-
Serves
2
Author Notes
I don’t know about you, but I’m a year-round smoothie enthusiast. This fact starts to seem pretty nutty come the middle of winter, when I find myself shivering through my breakfast, but I just love that smoothies allow you to start your day with a hefty portion of fruit and veg, all in one glass. On weekday mornings, I usually drink them as they are, but weekends are the time to pour them into bowls to top with all your favourite things – think nuts, seeds, more sliced fruit…you get the idea! —Justine C.
Continue After Advertisement
Ingredients
-
1
ripe banana
-
2 cups
frozen berries (I like a mix of strawberries and raspberries)
-
Juice of ¼ lemon (optional)
-
1/2
ripe avocado, pitted and peeled
-
2 tablespoons
hemp seeds (optional)
-
2 cups
plant milk of choice (almond, coconut, oat, etc.)
-
Your favourite smoothie bowl toppings (optional, for this photo I used sliced bananas and strawberries, puffed quinoa, sliced almonds, and shredded coconut)
Directions
-
Pour all the ingredients in a blender and process until smooth and creamy. I often do this using a large measuring cup and my immersion blender. Either pour into two glasses or two bowls. If making bowls, top with all your chosen toppings and dig in!
See what other Food52ers are saying.