Jul 16 2012

Purple Green Smoothie

This Purple Green Smoothie is currently my morning go-to drink.  I have found that I happily drink my greens in the morning when they are surrounded by beautiful juicy berries, then I can save the real green drinks for later in the day. I have a lovely blueberry farm up the road from my house where I can get blueberries fairly easy. They have a you-pick option in the summer, or you can get frozen for a great buy year round.  Adding blueberries makes the smoothie a tad sweeter than if I only used boysenberries.  Yummm!

Ingredients

  • 1 cup almond milk (I make my own, see recipe below)
  • 1/2 cup boysenberries (or berry of choice)
  • 1/2 cup frozen blueberries (if using fresh, add a few ice cubes)
  • 1 banana
  • 2 large kale* leaves (cleaned)
  • 1 tbsp agave (or to taste)
  • 1 tbsp ground flax seed
  • 1 tbsp vegan protein powder (I use pumpkin powder)
  • 1 tbsp peanut butter
  • splash of lemon juice

Smoothie Directions

Step 1: Add all ingredients, in order to your high-speed blender

Step 2: Mix and enjoy!

*Kale can be a tiny bit bitter.  I sometimes substitute a large handful of fresh spinach.

 

Almond Milk

  • 1 cup sliced raw almonds
  • 4 cups water, plus extra for soaking
  • Nut bag needed.

Step 1: Place 1 cup almonds in a small dish and cover with water. Cover and leave to soak overnight.

Step 2: Rinse the soaked almonds, then place in a high speed blender with 4 cups of water. Blend until completely "juiced."

Step 3: Strain the mixture through your nut bag to remove any small pieces of almond. Refrigerate.

Since I use my almond milk in both sweet and savory dishes, I do not add vanilla or agave to sweeten it, but feel free to during step 2.

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