For today's recipe, you'll need the following healthy staples on hand:
- Pacific Unsweetened almond milk, 40 calories/C.; or make your own: crush almonds with water in a blender, then strain. Very few soy, rice or nut milks are unsweetened. We think this one tastes the best and has the fewest calories. If you find (or make) another you like, let us know!
- Whole Foods 365 creamy peanut butter, with no sugar added. Beware of "organic" peanut butters: they usually also contain "organic" refined sugar.
- Half-inch thick frozen banana rounds ~ use sparingly, high in carbohydrates.
- Whole Foods 365 Organic frozen, unsweetened strawberries ~ or freeze your own in the summer. (Cherries can be substituted.)
- Whole Foods 365 Organic unsweetened blueberries ~ or freeze your own in the summer.
- Bob's Red Mill golden flax meal ~ good nutty flavor, extra fiber and Omega 3s.
- Ceylon cinnamon (has the most blood pressure lowering properties)
- Woodstock Farms organic unsweetened medium-shred coconut.
This smoothie is high in protein, fiber and antioxidants but low in fat ~ and contains no dairy or added sugar. It's easy to make, about 300 calories, and a very satisfying breakfast. We like to make it extra thick, like sorbet.
Ingredients:
8 to 9 oz. almond milk
2 T. unsweetened peanut butter
10-12 half-inch slices of frozen organic banana
2/3 C. frozen organic blueberries
1 C. or about 12 large frozen organic strawberries ~ or substitute cherries
1 T. golden flax seed meal
1-2 tsp. cinnamon
1 tsp. medium-shred coconut ~ for topping
Directions:
Place all ingredients, reserving an ounce or so of the almond milk, in the blender/processor and pulse on low or “ice crush” until smooth. Add more almond milk if you like your smoothie less thick.
Pour into tall glasses and dust with coconut. Enjoy!
Makes 2 servings.
Ingredients:
8 to 9 oz. almond milk
2 T. unsweetened peanut butter
10-12 half-inch slices of frozen organic banana
2/3 C. frozen organic blueberries
1 C. or about 12 large frozen organic strawberries ~ or substitute cherries
1 T. golden flax seed meal
1-2 tsp. cinnamon
1 tsp. medium-shred coconut ~ for topping
Directions:
Place all ingredients, reserving an ounce or so of the almond milk, in the blender/processor and pulse on low or “ice crush” until smooth. Add more almond milk if you like your smoothie less thick.
Pour into tall glasses and dust with coconut. Enjoy!
Makes 2 servings.
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