I got this in an email the other day from VegNews and decided that since I had all the ingredients, I’d make it for breakfast today. It’s thick and hearty for a smoothie! The photo came in the email too and is not mine. The recipe is from Natalie Slater’s hot-off-the-press Bake and Destroy. So let’s give credit where credit is due!
|Makes 1 smoothie|
|What You Need:
1 frozen ripe banana
½ cup unsweetened shredded coconut
2 to 3 tablespoons almond butter
2 tablespoons flaxseeds (I used ground flax)
2 tablespoons raw cocoa nibs
1 teaspoon ground cinnamon
1 teaspoon vanilla
|What You Do:
1. In a blender, place the banana, coconut, almond butter, flaxseeds, cocoa nibs, cinnamon, and vanilla.2. Cover with almond milk and blend until smooth, adding more to achieve your desired consistency.
Healthy Hypocrite Tip: Keep frozen (ripe) bananas on hand so you can always make a quick healthy treat. Peel and cut into chunks and put into an air tight container. Or you can just freeze the whole banana in the peel (in a freezer bag). I’d say frozen bananas can last a few months in the freezer, but use common sense–if they have lots of freezer burn (looks like snow) on them, you may not want to use in a smoothie, but may still be okay for a banana bread.