I love, love, love green smoothies, and this is my new favorite. It’s easy, so creamy and my go-to pick me up if I’m feeling burnt out.
Ingredients:
1 cup chopped baby spinach or kale
½ cup cashew nuts, soaked for 2 hours or overnight, then rinsed
1 avocado
1 frozen banana
1 vanilla pod, split and scraped
2 tablespoons maple syrup
2 cups of almond milk
pinch of ground cinnamon
handful of cashews to serve
Method:
Simply pop everything into your blender, now a always have a little extra almond milk just in case I want to make the mixture a little thinner. It’s about making the smoothie perfect for your taste buds.
Serves 2
Dairy Free, Vegan and Low Fructose
TIPS:
When freezing your bananas, remember to peel them first! Trust me: it’s no fun trying to peel a frozen banana — you end up losing most of it because it’s stuck to the skin. And don’t sweat if you haven’t had the time to soak the cashews, it won’t affect the taste or texture, it just helps you digest all their nutrients.
