Category Archives: Smoothies

Tropical Carrot Cake Smoothie

tropical carrot cake smoothie

My sister is here for a visit this weekend. I decided to put my new smoothie design skills to work for a mid morning snack, and this tropical carrot cake smoothie is what I came up with. We had a large variety of fruits and vegetables to choose from, and since we both love carrot cake, we decided to use that as the inspiration for this smoothie. Enjoy!

Tropical Carrot Cake Smoothie for 2
Serves 2
This summer time smoothie is a perfect mid-morning snack for the carrot cake lover. Now you can have your cake and drink it too. πŸ˜‰
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup carrot juice (fresh juiced)
  2. 1 cup orange juice (fresh squeezed)
  3. 2 frozen bananas
  4. 1 cup frozen pineapple
  5. 1 TB local raw honey
  6. 1 TB vanilla extract (I use alcohol free in vegetable glycerin)
  7. 2 pinches of sea salt
  8. 2 pinches of cinnamon
  9. 2 pinches of nutmeg
  10. 2 pinches of ginger
Instructions
  1. Juice enough carrots to yield 1 cup of juice (this will vary based on the size of your carrots and the model of your juicer).
  2. Juice enough oranges to yield 1 cup of juice (1-2 large oranges)
  3. Add juice and all other ingredients to blender, and blend until smooth, well combined, and frosty. You may need to use a tamper.
A Taste of Two Plates http://tasteoftwoplates.com/

Fundamentals of Raw Cuisine: Day 6

raw vegan pad thai

Day 6 of my raw food classes (“Fundamentals of Raw Cuisine” at Matthew Kenney Academy) started off with more knife skills exercises. Slowly, but surely, I am getting used to the proper way of gripping everything and moving a little faster with my cutting. We are focusing on accuracy this week, so I had to pull out the ruler to make sure my cuts were precise. My carrot strips always bend after I cut them!

knife skills exercises knife skills exercises knife skills exercises

We also started working with coconuts this week! This is something that I am already familiar with, but that doesn’t make it any easier! I do have a lot more confidence in cracking coconuts now than the first time that I did it. I have an old meat cleaver that has never actually been used on any meat… I use it only for breaking into my coconuts!

We already got the heads up for approximately how many coconuts we would be using in this course, so my wonderful husband bought me a whole case of them, and I spent all day Sunday hacking them open, draining the water, scooping the meat, cleaning the brown skin that lines the shells off the meat, etc.

I got everything put inside of freezer safe containers and bags so I’m all set and hopefully won’t have to crack anymore coconuts open for the rest of the class. I hope I have enough! Most of them looked pretty good and had thicker meat than average. My husband must have a hidden talent for picking out better coconuts than I do!

cracking open young thai coconuts

After the coconut cracking, we started working on a recipe for cilantro coconut wrappers that will be used for a dumpling recipe on Day 7. There will be a finished photo of it with the Day 7 material. Coconuts make great additions to wrappers made in the dehydrator because their fat content helps to keep them pliable. 

The next thing we got to do was make the smoothie recipe that we created at the end of week 1! I made my smoothie and felt that it needed a few adjustments, so after my second try, I was happy with the final result. I decided to call it the “Summer Chiller Smoothie” because of all the seasonal and cooling ingredients in it. Just click the link to go check out the recipe!

Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha! Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha! Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha!

We got to put together a really awesome dish of “Sesame Noodles” today as well. It called for almond butter, so I made my own! Almond butter is really easy to make. All you need is almonds and a food processor with a good motor in it because you will be running it for 15-20 minutes. Just put the almonds in and turn on the food processor. Stop every 2-3 minutes to scrape down the sides, and then turn it back on. First, it turns into crumbs, then it turns into a meal, then it turns into a paste, and then after it starts to warm up slightly and has been beaten by the blades for about 15 minutes, it will start to release more oils and become buttery. After that point, just blend it until it reaches the creaminess that you want. 

raw almond butter

The almond butter was used in a sauce that went into this “Sesame Noodles” dish. It seemed similar to other raw dishes I’ve had that were meant to mimic a “Pad Thai”. I even put my own variation of Pad Thai together a while ago, if you want to go check it out.

If you want the exact recipe for this dish, it’s kind of a cross between recipes from 2 of Matthew Kenney’s books: Sauce from the Spicy Sesame Noodles (page 99) in Everyday Raw Express: Recipes in 30 Minutes or Less and vegetable assortment from the Pad Thai (page 107) in Everyday Raw, served over yellow squash.

This one that we made for class was very delicious. I really liked the sauces and the variety of vegetables in the dish. We were supposed to practice some plating techniques with this dish as well. Stacking, I got. Saucing, I need to work on. My instructor says the folks at the school have been very impressed with my work thus far though. πŸ™‚

raw vegan pad thai raw vegan pad thai raw vegan pad thai

Lastly, there was an optional exercise to soak some wheat so we can grow our own wheatgrass. Well, I accidentally grabbed my oat groats instead! I did realize what I had done the next day, and then put my actual wheat berries into the jar to soak. I noticed after I opened the jar to drain them and thought they smelled suspiciously oat-y. πŸ˜‰

oat groats oat groats

 

Lastly, I was thrilled to see that the pickles I made for class were shared on Matthew Kenney’s Tumblr site! I got kudos for growing my own pickling cucumbers. =D

adrienne frankenfield pickles

Summer Chiller! Cucumber, Pineapple, and Mint Smoothie

Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha!

My classes are going well. Part of what we have been learning is “smoothie building”. It really is both an art and a science. Until this point, I’d just been throwing stuff in a blender and hoping for the best, but no more! The recipe for this cucumber, pineapple, and mint smoothie was from an assignment we were given to build out own smoothies using the flavor balancing techniques learned in class.

I was very happy with it. I could taste all of the components, and it was very refreshing and filling without feeling or tasting too heavy. I think it’s a great way to deal with all this summer heat and humidity we’ve been having here in Central Florida!

Summer Chiller Smoothie with cucumber juice, frozen pineapple, mint, and matcha!

Summer Chiller Smoothie: Cucumber, Mint, & Pineapple
Serves 1
This is a light and refreshing creamy frozen treat that is perfect for summer. Fresh cucumber juice and mint combines with frozen pineapple and a hint of matcha powder for a nice afternoon pick up.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 cup cucumber juice
  2. 1/4 cup ice
  3. 1 cup frozen pineapple
  4. 1/2 avocado
  5. 2 TB fresh chopped peppermint
  6. 1/4 tsp matcha powder
  7. 2 tsp local raw honey (if preferred, substitute with vegan sweetener of choice or omit)
  8. pinch salt
Instructions
  1. Add all ingredients to a high speed blender until thoroughly combined. It will be thick and creamy. You will probably need a tamper to move the ingredients around. It comes out like a milkshake!
Notes
  1. I used English cucumber for the juice in this recipe with the peels on, which yielded a more potent juice. If you use a peeled cucumber, go ahead and add up to a cup of juice (to your taste preference) because the flavor will be milder.
A Taste of Two Plates http://tasteoftwoplates.com/

Fundamentals of Raw Cuisine: Day 4

zucchini tartare

On Sunday-Monday of this week, I completed day 4 of β€œFundamentals of Raw Cuisineβ€œ. I probably should have spread it out over 3 days. There was a lot to do, and I only got to about half of it. More than half if it was setting components for other recipes up in the dehydrator. I can’t want to eat the finished products. πŸ™‚

As with every day before, the day’s work started with knife skills. All those pretty cubes of zucchini and the chiffonade cuts of basil went into a beautiful zucchini tartare, and the rest went into the blender for some rosemary croutons. The rest of the veggies were juiced. I’ve been enjoying a fresh juice every day after my chopping exercises!

knife skills knife skills knife skills

After checking on my kale chips (not quite done), I started the day off with a delicious pumpkin pie spice smoothie. This smoothie was a little like a raw “cheesecake” that I made for Thanksgiving last year – it didn’t actually contain any pumpkin. The flavors of carrot and pumpkin pie spices sort of trick your palate into thinking there might be some pumpkin in there though! The recipe presented to us in the course is an adaptation of the “Bunny Spice” smoothie recipe in Matthew Kenney’s book, Raw Food/Real World: 100 Recipes to Get the Glow. The main difference is that the recipe in the class had less carrot juice and used pumpkin pie spice instead of just cinnamon. After looking at the recipe in the book, I think I might have liked to try it with the extra carrot juice though!

pumpkin pie spice smoothie pumpkin pie spice smoothie pumpkin pie spice smoothie

While I drank my smoothie, I worked through the reading material about the usage of superfoods in raw recipe creation, and also a primer on raw vegan sweeteners. Raw honey is occasionally used, which is not vegan, and grade B maple syrup is occasionally used, which is not raw, but both in moderation. Many raw foods are sweet on their own if they contain rip fruits or sweeter vegetables like carrots or peppers, and don’t need much extra, except to function as a bit of a flavor enhancer.

That was where I left off on Sunday. I decided to give myself a little rest after spending all day in the kitchen on Saturday. All work and no play makes Adrienne a dull girl, right? πŸ˜‰

I picked up with Day 4 on Monday when I came home from work. The next assignment was a beautiful and delicious zucchini and avocado tartare. This one was really quick and easy to make, which was a good thing because I was very hungry when I got home. πŸ™‚ The recipe blends delicate soft pieces of zucchini with avocado and a tangy herbal sauce in a ring mold to make a dish that is both light in summer flavors and artistic on the plate. Ring molds really step it up a notch!

The recipe is in Matthew Kenney’s book, Everyday Raw Express: Recipes in 30 Minutes or Less.

zucchini tartare zucchini tartare zucchini tartare

 

After my belly was full, there was some more prep work to get those recipe components into the dehydrator. I currently have in my dehydrator: pine nut “parmesan”, shiitake “anchovies” (mushrooms – pre-dehydration photos below), and rosemary croutons (pre-dehydration photos below), which were made with the almond flour that I created after dehydrating the almond pulp from my nut milk in the previous day’s coursework! There is going to be an amazing raw vegan Caesar salad in my future!

mushroom anchoviesrosemary croutons

I’ve saved the best for last. My kale chips turned out great. The pile got smaller as I photographed them because I couldn’t stop eating them. Life is hard, I know. I made two batches of kale chips: ranch and spicy mango lime. I will add recipes for each of them in separate blog posts since this one has become quite long already. For now, you’ll just have to salivate on your keyboard. Sorry! πŸ˜‰

kale chips kale chips kale chips  

Fundamentals of Raw Cuisine – Day 3

kimchi

Over the weekend, I finished day 3 of β€œFundamentals of Raw Cuisineβ€œ, a course offered online through the Matthew Kenney Academy. It was a lot of fun to have an entire day to work on my course material. Normally, I go to work and then I come home with limited time to work on the homework and recipe projects in the evening. I do what I can and try not to stay up too late, but I really love playing in the kitchen, so it’s a challenge. πŸ˜‰ On Saturday, however, I was able to finish up a full day’s worth of the curriculum material!

I started day 3 off with… you guessed it… more knife skills. If you’ve seen my first two posts about my experiences here, then you know this is how I start every day of the curriculum. My cuts seem to be improving a little bit, and the correct grip of the knife and hand placement is starting to become more familiar to me too. I find myself making it more of a habit now than having to think about where my hands go, which is a really good thing, for the sake of keeping all of my fingers un-injured. 

knife skills knife skills knife skills

 

After some reading material about soaking and sprouting, it was time to make almond milk using some almonds that we had been instructed to soak the night before. I am no stranger to making simple nut and seed milks. Hemp seed milk is my favorite to make.

What was new for me were some of the other ingredients that we added to the milk. There were some really valuable lessons learned here about flavor balancing with fats, sweeteners, and salts. We were instructed to taste the milk after the addition of each ingredient and notice how the flavor and texture changed. By the time I was done adding things to the blender, it was much more familiar in taste and flavor to the almond milk you might find at the grocery store, but without any of the typical additives of a store bought product.

Besides the plain almond milk, I made strawberry and cacao versions as well. That is why one has a pinkish color and another has a light brown color. The colors are subtle. No artificial anything here! I’ve been enjoying my fresh nut milks with gluten free oatmeal. 

The recipe for this almond milk is in Everyday Raw and Raw Food/Real World: 100 Recipes to Get the Glow, both books by Matthew Kenney.

homemade raw vegan almond milk homemade raw vegan almond milk homemade raw vegan almond milk homemade raw vegan almond milk

One of the things I am really loving about this course is the way they talk about using up leftovers so as not to waste anything. For example, almond pulp that is strained out of the nut milk is added to the dehydrator and then blended into an almond flour.

The next assignment was to make a delicious smoothie with our fresh almond milk and to learn about “smoothie building”. To think, all this time, I was just tossing things into the blender and hoping for the best, and there is apparently a magic formula that I should have been using instead. The recipe provided was for a “blueberry bee” smoothie. I could not find the book that this recipe came from, but it was published over on the “Pure Wow” website last year if you want to go have a look. I highly recommend trying it!

blueberry bee smoothieblueberry bee smoothie

After flavor blending exercises and smoothie making, it was time to make some kale chips. We were taught the basics of making our own sauce/marinade for the kale, and then we got to play around with it to make our own flavors. They looked pretty good going in. As long as they dehydrate properly overnight and taste good when I take them out, I will be happy to share my recipe flavors tomorrow. I opted to make a “ranch dressing” flavor and a “spicy mango lime”. 

kale chips kale chips

 

But, wait… there’s more! THREE lessons in fermentation and pickling were to follow. Anyone who knows me in real life knows that I’m a bit of a fermenting fool. I always have sauerkraut in the fridge with another batch fermenting on the counter, ACV fermented garlic, a random vegetable lacto-ferment, kombucha and jun, occasional wild fermented wine, etc. Probiotic fermented foods have made a huge difference in my health. They have helped me to reverse most of my allergy problems, and kept me from getting sick in the last two years. Anyway, I was really excited to see this material not only included in the curriculum, but included as early as day 3! 

For as much fermenting as I do, one thing I have never made is kimchi. That is partially because I wanted to be sure I had an authentic recipe so I could do it justice. Well, ready or not, there is a jar of kimchi happening in my kitchen right now anyway! It smelled really great going into the jar! Never fear, I followed proper protocol and pushed it all down below the brine with a leftover cabbage leaf. The picture of the vegetables floating on the top sure is pretty though!

kimchi kimchi kimchi

I had half a head of Napa cabbage and most of a head of red (purple) cabbage left over after making this, so… SAUERKRAUT SPONTANEOUSLY HAPPENED IN MY KITCHEN! Shocking, I know. Ha!

purple sauerkraut 

We also made some basic quick pickles, to which I added garlic, dill, and peppercorns. I have been growing pickling cucumbers on my porch and I was really excited that I was able to use something I grew myself in a recipe for the course. I have already put my home grown basil to use in all of the recipes that call for it.

dill pickles dill pickles

 

Another new thing for me was pickled ginger! I have always wanted to try making this because whenever we eat sushi at restaurants, the pickled ginger looks as though it’s been artificially colored and tastes funny. It will be a lot of fun to use my pickled ginger for when we made sushi at home!

pickled ginger pickled ginger

 

Overall, it was a very fun and productive day. I am looking forward to what comes next and eating some of those pickled foods!

 

 

Banana Orange Frozen Creamsicle Smoothie

Frozen banana orange creamsicle smoothie

This creamsicle smoothie is so ridiculously easy to make, and so good for you. With orange and banana as the ingredients, it is loaded with potassium! It’s also quite refreshing on a hot day. Sometimes, I like to toss a little ground flaxseed into the blender with it too, for an extra boost of omega-3 fatty acids and fiber.

Frozen Banana Orange Creamsicle Smoothie
Serves 2
This smoothie is ridiculously easy to make. It is simply frozen bananas and fresh sweet navel oranges. It is packed with potassium!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 ripe frozen bananas
  2. 2 sweet navel oranges, peeled
Instructions
  1. Put orange sections and frozen bananas into the blender. Blend until thoroughly combined. You may need to use a tamper to help it mix. It will be a bit on the thick side. It comes out a little like a milkshake in consistency. πŸ™‚
Notes
  1. You can optionally add some pineapple or coconut water to thin it out. Both will give it a fun tropical flavor.
A Taste of Two Plates http://tasteoftwoplates.com/

Frozen Blueberry Banana Green Smoothie

Frozen blueberry banana green smoothie

For those who follow this blog regularly, I apologize that I have been lax in posting recipes over the last couple weeks. My normal diet includes a lot of raw food. I was preparing healthy meals for my family during my visit, but many of them were cooked meals to make them more comforting and satisfying to them. After I returned home, I was just feeling that my body needed a rest.

As we are almost 5 months into the year and I have not done any kind of fasting since the first of the year (I did a 4 day water fast), I decided now would be a good time to give my body that rest. I have been making a lot of green juices and smoothies. I find that getting the extra nutrients from juicing and giving my digestive tract a rest while not stressing about what I’m going to make for dinner really helps me to clear my head and improves my energy levels. I like to do it 3-4 times a year. 

This next series of posts will contain some of the smoothie and juice recipes that I have been making for myself. This is one that I made for breakfast the other day – a blueberry banana green smoothie. I keep my bananas in the freezer (so I never have to worry about them getting past the perfect point of ripeness for my smoothies), and because it is so hard to find organic blueberries fresh in my area, I also purchase frozen organic wild blueberries. Frozen fruit gives the smoothie a really nice texture, and you can pretend it’s dessert for breakfast! =D

frozen banana blueberry green smoothie

Here are some of the benefits of the ingredients that are blended into this smoothie (which will feed two people or one person who will have two servings during the day – me!):

  • Bananas are a great source of potassium and inulin fiber, which feeds your gut flora. I’m a big fan of anything that encourages healthy gut flora, as healing mine has done so many wonders for my health. I have not been sick in a very long time, my digestion is better, and even some of my feed allergies have improved!
  • Bananas are also a natural source of tryptophan, which your body converts into serotonin. It makes you happy and helps you sleep better. 
  • Bananas are a good source of B6, which helps your body to create white blood cells. They are good for your immune system!
  • Bananas help to stabilize blood sugar.
  • Bananas are high in potassium and low in sodium, so they help to reduce blood pressure (if yours is high, but if yours is low, you will want to focus more on sodium rich foods like celery instead).
  • Blueberries have one of the highest antioxidant levels of any fruit. They help to prevent cancer and protect the eyes. They are especially good for the nervous system and the brain. 
  • Blueberries are low on the glycemic index, though with a whole foods plant based diet, I don’t really worry about the glycemic index anymore. 
  • Blueberries contain resveratrol, the same polyphenol that red wine is touted for having. Guess what? You can get plenty from blueberries, so put down that booze!
  • Like all leafy greens, spinach is an excellent source of plant protein.
  • Spinach is also a great source of potassium – providing more than bananas (per cup of each food)!
  • Spinach is one of the best dietary sources of magnesium, which helps to relax you – both your muscles and your nervous system. If you have asthma, it helps to relax the bronchial muscles, too.
  • Spinach is rich in iron. Goodbye, anemia!
  • Spinach is also high in potassium, and helps to reduce blood pressure. 
  • I tossed in a few bonus add-ins also: hemp seed, chia seed, and flax seed oil. The hemp seed is a complete plant protein with all of the essential amino acids, but it is still higher in omega-6 than omega-3, so I added some chia seed and flax seed oil, both of which are higher in omega-3 to help offset it.

Sources:

 

Frozen Blueberry Banana Green Smoothie
Serves 2
This blueberry banana green smoothie is a delicious and nutritious frozen treat, full of phytonutrients that prevent cancer, anemia, and iron deficiencies!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2-3 cups of water
  2. 3 large handfuls of spinach
  3. 2 frozen bananas
  4. 1 cup frozen organic wild blueberries (they have the most flavor, in my opinion!)
  5. 2 TB hemp seed (optional)
  6. 2 TB chia seed (optional)
  7. 2 TB flaxseed oil (optional)
Instructions
  1. Add all ingredients to blender until well combined. Water content can vary based on how thick or thin you would like the texture of the smoothie to be.
A Taste of Two Plates http://tasteoftwoplates.com/

Tropical Super Green Smoothie

Tropical super green smoothie with pineapple, banana, kiwi, coconut water, and hemp seed

What is a “super green smoothie”? It’s a super charged green smoothie with a stronger taste of the greens either from using more of them or using more potent bitter greens. I enjoy making these about once a week to get an extra boost of nutrition. 

Some of the most nutritional greens are those that grow in the wild. People look at me funny when I tell them that I like dandelion greens in my smoothies. Thankfully, others realize the health value of these wild edibles and have begun to cultivate them instead of spraying them to kill them or yanking them out of lawns. 

Dandelion greens are not only good for you, they are good for the earth. The leaves are a good source of beta carotene and the roots are good to cleans and strengthen the liver. They also put nitrogen back into the soil! Our soil and crops would be so much healthier if we practiced crop rotation with dandelions. πŸ™‚

The other ingredients in this smoothie are not nutritional slouchers either. I added tropical flavors to help tone down the bitterness of the dandelion greens, but they can stand on their own as well.

  • Bananas are an excellent source of potassium and inulin fiber. Inulin is a great prebiotic and feeds the bacteria in your intestinal tract. Eat your bananas!
  • Pineapple and kiwi are both great sources of vitamin C, which will keep your immune system strong. Humans cannot synthesize their own vitamin C as other animals can, and must consume it from plant-based foods. Pineapple also contains an enzyme called bromelain, which aids digestion. Anecdotally, I also find it to be good for my lungs.
  • Coconut water is a good source of electrolytes.
  • Hemp seed is a good source of plant-based protein, good fats, and magnesium. It contains all 10 essential amino acids, omega fatty acids 3 and 6, and gamma linolenic acid (GLA). Source: http://manitobaharvest.com/hemp_nutrition.html

Given the balance of protein, fat, and electrolytes in this smoothie, it would be great as a companion to your plant-fueled workout!

Tropical Super Green Smoothie
Serves 3
This is a nutritious super green smoothie that will assist cleansing and strengthening your liver, supporting your lungs, and providing protein, fat, and sustained energy and electrolytes throughout the morning or after a workout. It's also high in vitamin C! It makes 3 servings, which means my husband gets 1, and I get 2. πŸ˜‰
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 c coconut water water
  2. 3 handfuls dandelion greens
  3. 4 kiwi fruits
  4. 1 banana
  5. 2 c. chopped pineapple
  6. 1/2 c hemp seed
Instructions
  1. Add all ingredients to a high speed blender (I use a Vitamix).
  2. Serve and enjoy!
Notes
  1. Dandelion greens have a strong bitter flavor. This is a "super green" smoothie because the ratio and flavor of greens is strong than someone who is new to green smoothies might enjoy. If you are "an old pro", this one is for you!
A Taste of Two Plates http://tasteoftwoplates.com/

Chocolate, Peanut Butter & Banana Green Smoothie for Beginners

Green Smoothie with peanut butter, banana, and chocolate protein powder. Perfect for people who don't like greens.

I’ve been regularly drinking green smoothies for about 4 years now, and I have never felt better or healthier in my entire life. I had such dramatic benefits from them (such as completely reversing thyroid disease to the point of getting off my medication) that my husband started drinking them too! =D

He makes them himself and he does a great job of rotating his greens. He seems to have more energy when he drinks them on a regular basis. We both make a habit of drinking our green smoothies in the morning for breakfast. Most of my green smoothies consist of greens and fruit, and I find that fills me up adequately, but my husband likes to add some additional fat to his so that he feels fuller for a longer period of time.

His most frequent combination involves adding bananas and peanut butter to his smoothies, but sometimes we also add a good quality vegan nutritional supplement in there too. I really like the one made by Vega One because I can also slip him some probiotics, extra greens, and plant-based protein. πŸ˜‰

I thought I’d share the recipe here for anyone that might be living with family members who are not vegan. This green smoothie goes down nice and easy for them and they don’t even have to know there are greens in it!

Chocolate Peanut Butter Green Smoothie for Beginners
Serves 2
A protein-rich green smoothie that goes down easy for the chocolate lover or omnivore who might be afraid of a "green smoothie". πŸ˜‰
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 c water
  2. 2 handfuls romaine (or other green of choice)
  3. 2 bananas
  4. 2 tb peanut butter (make sure it is all-natural with no sugars added)
  5. 2 scoops chocolate protein powder (I like Vega One Shake - Chocolate)
Instructions
  1. Add all ingredient to a high speed blender (such as a Vitamix) and blend until smooth.
Notes
  1. Add ice for an instant chilled or frosty beverage.
A Taste of Two Plates http://tasteoftwoplates.com/