Kale Spinach Green Smoothie (Printable Version)
# What You'll Need:
01 -
1 1/4 cups unsweetened almond milk (300 mL)
02 -
1 cup raw or frozen spinach (35 g)
03 -
1 cup raw or frozen kale leaves and stems (35 g)
04 -
1 medium frozen banana (120 g)
05 -
1/2 cup frozen mango or pineapple chunks (70 g)
06 -
1 tablespoon peanut butter or almond butter (15 g)
07 -
1 scoop vegan vanilla protein powder (30 g)
08 -
1 teaspoon cinnamon (optional)
# Step-by-Step Directions:
01 -
Add the almond milk to your blender container, then add the rest of the ingredients.
02 -
Start blending on low speed, gradually increasing to high until the mixture is completely smooth and creamy. Add extra almond milk if needed to adjust consistency.
03 -
Pour the smoothie into a glass and enjoy immediately.
# Helpful Notes:
01 -
You can use any plant-based milk, water, or coconut water as the liquid base. For a lower-calorie smoothie, omit the almond butter. For more calories, increase the nut butter to 2 tablespoons.
02 -
To adjust the flavor for kids, add 1/4 cup frozen blueberries to give the smoothie a purple color.
03 -
Prepare the smoothie in advance by storing it in the refrigerator for up to 1 day. Alternatively, combine all ingredients except the almond milk and freeze the mixture in a freezer-safe bag or container.