Sam and I had these one day recently and decided this would be on a major rotation this winter. Keeping up with healthy habits during the holidays is a challenge, but one should at least attempt to stay on track, right? Other than soaking the cashews for a few hours prior to blending, it literally takes about 5 minutes to make. If you would prefer to make these nut free, it’s just as good. We tried it both ways. Cheers to the holiday season, staying healthy and energized!
Makes 2 (12) oz smoothies
INGREDIENTS
- 2 C organic baby spinach
- 1 C organic kale or Swiss chard, stems removed and chopped
- 1 ripe organic banana, frozen
- 1 ripe avocado, peeled, pit removed and sliced
- 1/3 C unsalted raw or roasted cashews, soaked for 4 to 8 hours
- 2 T honey or agave (or more if you prefer)
- 1 C organic full fat yogurt
- 1 knob fresh ginger, peeled, approximately 2 inches long
- 1 knob turmeric root, peeled, approximately 2 inches long
- 1 C almond milk or coconut milk
- 1 frozen coconut milk ice cube or regular ice cube
Remove cashews from soaking liquid. Discard liquid. Add cashews and all other ingredients to blender and blend on high speed for 2-3 minutes until everything is a smooth consistency. If too thick, add more a little more almond or coconut milk or ice cubes to reach desired consistency. Taste for sweetness and add in more honey if necessary. Cheers!
COOK’s NOTES:
- We keep frozen coconut milk cubes in our refrigerator freezer for this smoothie. By using frozen coconut milk rather than frozen water, the flavor is so much more elevated.
- If you’d rather just go with all one green ingredient, that’s totally fine with this recipe. Sam likes it best with JUST spinach. You do you.