Velvet Almond Green
Print recipe
boncook.com
Ingredients
- 1 cup unsweetened almond milk
- 1 ripe banana, frozen preferred
- 1/2 green apple, chopped
- 1 cup fresh baby spinach, packed
- 1 tablespoon natural almond butter, no added sugar
- 1/2 cup ice
Instructions
- Use the Mini Whisk to whisk together the almond butter and a small splash of almond milk in a small bowl until smooth.
- Add the remaining almond milk, spinach, banana, and chopped apple to the Eco Chop container.
- Pump vigorously until the smoothie is completely smooth and velvety, about 25-30 pumps.
- Taste and adjust if needed.
- Add more almond butter for extra richness, or add a squeeze of fresh lemon juice pressed with the Citrus Press for brightness.
- Serve immediately.
Optional Upgrades:
- Sweeter: Add 1 pitted Medjool date.
- Deeper: Add a pinch of cinnamon and 1/4 teaspoon vanilla extract.
- Herb Bloom: Add 2 basil leaves or a pinch of dried chamomile.
bonTIPS:
- Use a frozen banana for the creamiest texture.
- Whisk the almond butter first so it blends evenly into the smoothie.
- Add a small squeeze of lemon if you want to brighten the flavor.
- Serve right away for the freshest texture.
- Pre-mixing the almond butter with a splash of liquid before blending helps prevent clumping and creates a smoother, creamier texture throughout the smoothie.
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