Adapted from the Kale & Chocolate recipe as seen in Gutbliss by Dr. Robynne Chutkan
One morning I made this smoothie for my breakfast. The kids surprised me by wanting to taste it. I thought they might be turned off by the bright color. We were all hooked from the first sip. I’ve been making this smoothie a few times per week ever since. It’s great for an afternoon snack, too. I added a little almond butter to give it some sticking power, a date for sweetness and just a touch of molasses and allspice to seal in that pumpkin pie flavor.
Preparation time: 5 minute(s)
Number of servings (yield): 4
Anything special we need to know about freezing banana? In other words, do I need to do any special preparation tips other than peel, slice, bag and freeze?
Nope. Just peel slice (or break into chunks) and freeze. That’s it. Most of the time I forget this step and add a 1/2 cup of ice instead. Works just about the same. Enjoy!
I’m going to make this for my ladies group tomorrow. They have been asking me to bring them more samples of green smoothies. This looks yum!
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