Wednesday, May 14, 2014

Recipe Wednesday - Banapple Smoothie

Last fall, when Biju and I invested in our VitaMix, I found a smoothie recipe in the cookbook that came with it.  It called for regular milk and yogurt and since I was eating a vegan diet (still am, for the most part) I needed to change a few things.  Well, I ended up changing more than just a couple things and the smoothie sort of morphed into something I have for breakfast multiple times a week.  Biju likes this on weekend mornings with cashews blended into it (the cashews go in last, after I've already blended everything else up, and only for a small amount of time on a low blend speed. Just enough to break the cashews up.  He likes their crunch!)  Even Alex asks for this smoothie despite the fact that it is green and clearly healthy!

Banapple Smoothie

1 c. almond milk
1 c. water
1 banana
1/4 c. uncooked rolled oats (quick oats would work, also) (use gluten free oats if needed)
1 medium apple (we use either gala or red delicious)
1/3 c. dried cranberries
1/8 tsp. pumpkin pie spice
1 Tbs. ground flax seed 
1 “mini muffin” cube of spinach
1 “mini muffin” cube of kale 
(or two spinach or two kale, which ever combo you want to use)
Put everything into the blender, in order, blend until smooth.  It might take a bit longer to break down the green cubes.  Frozen, cut up bananas work well with this.  
This usually makes just under 4 cups which is the perfect amount for two adults or one adult and three kids.  Sometimes, I pour half into a tall drinking glass and the rest into a mason jar for the next day.
To get the kale and spinach cubes, pour about 1 c. of water into the blender then add in handfuls of the leafy greens bit by bit until the whole bunch is blended up.  Pour into muffin tins and freeze.  Remove from tins and place into freezer bags.

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