This simple green smoothie makes for a quick, energizing breakfast, or a sweet mid-afternoon snack. Dark leafy greens, blended with frozen bananas, almond butter, yogurt, dates, and a sprinkle of cinnamon combine to make a creamy, nutty, vitamin-rich treat that, despite its color, is very kid-friendly.
One that, with a little bit of prep, can be ready at the drop of a hat!
Cally's Green Smoothie
This recipe calls for frozen bananas and greens. Keep a bag of peeled bananas stored in the freezer and either purchase pre-frozen bags of greens, or quickly blanch, chop, and freeze them yourself. To blanch greens: Immerse them in boiling, lightly salted water for 2 minutes, then transfer them to an ice bath. Drain, roughly chop into smaller pieces, and store in the freezer in a sealable container or bag.
2-3 frozen bananas
1 heaping cup frozen, chopped spinach, kale, or chard
2/3 cup whole milk plain yogurt, or vegan substitute (Kite Hill almond yogurt is a great option)
2 tbsp almond butter
1/4 tsp cinnamon, plus a pinch to sprinkle on top
Adding the wet ingredients first, combine all ingredients in a blender, and blend.
Pause to wipe down the sides with a spatula to ensure everything is well combined.
Blend again until the mixture is smooth and creamy. (If the mixture is too thick, add a splash of water.)
Serve: Pour into cups and dust with cinnamon on top. Enjoy immediately.
Makes 2 servings Takes 5 minutes
Cally Robertson is a Los Angeles-based chef and artist whose only rule of thumb in the kitchen is to cook seasonally and with economy, the goal being to get the most pleasure and use out of available ingredients. She is the host of Cally's Cafe, a pre-COVID-19 supper club and a quilter of scraps and recycled fabrics.