Recipe #1
2 c raw baby spinach
1 c raw watercress
1 c unsweetened almond milk
1/4 c chopped raw mango
1/2 banana
1 Tbsp ground flax seeds
~219 calories
Variations: One time I had some leftover parsley and threw some of that in too. It was lovely! I also substituted 1/2 avocado when I ran out of mango. This was a slightly thicker consistency but still very tasty.
Recipe #2
This is the one that just made me write this blog, since it was somewhat different but still came out yummy!
2 c raw collard greens
1/2 c raw dandelion greens
1 c unsweetened almond milk
1/2 banana
1 1/4 Tbsp raisin sauce*
1 tsp wheat grass powder
~181 calories
*The raisin sauce I used was actually to get rid of leftovers from a Kripalu recipe I made last week. However, I found this almost identical raisin sauce recipe online to share with you.
Instructions & Tips
Instructions: For both recipes, blend on low until you reach the desired consistency. Both are around the same, although I found #2 to be a little thinner.
Tips:
- Sometimes the banana I use is frozen because it was getting along and I tossed it in there to save it; I just defrost it in the microwave for a few seconds before chopping it up.
- Pre-wash and chop everything, and store in Tupperware / bags for easy access.
- If you're really feeling a need to be efficient, put everything but the almond milk in the blender jar and store in the refrigerator until ready to blend. (I sometimes do this the night before if I want a smoothie for breakfast the next morning.)
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