Recipe: AB&J Smoothie
Happy Hump Day Rhialists!
This recipe was one of those happenstance creations where this one time I threw a bunch of things together and it turned out so good I had to make it again and again to perfect the recipe for sharing.
Last year I started making my own almond milk to save money and make sure it was just almond milk and not additives. Also, I'm lazy. The less I have to pick up on store runs the better. When I'm done making the almond milk I'm left with almond pulp and it can be turned into almond butter which can then be spread on toast or added to smoothies like this one. Besides, why waste it by throwing it away? Love it!
1 Tablespoon Dried Goji Berries
1 Tablespoon Flax Seeds
2 Tablespoons Almond Butter
2 Tablespoons Greek Yogurt
3/4 Cup Almond Milk
1/2 Cup Frozen Raspberries
Pulse the goji berries and flaxseeds a few times in blender then add almond butter and 1/4 cup of the almond milk. Pulse several more times until milk begins to turn pink. Add the yogurt and the rest of the almond milk, blend for about 10 seconds. At this point the milk should look red-ish pink, add the raspberries and blend until smooth, about 20-30 seconds. Makes 1 serving.
For a smoothie bowl you could sprinkle more flax seeds on top with some slivered almonds and fresh raspberries or why not go with halved grapes and raw peanuts? This is a small serving that easily doubles but I find it very filling at this size.
Did you like this recipe? Leave a comment letting me know if you'd like to see more recipes for smoothies. I already have two more lined up to share I just need more 'test cooking' for the one and hopefully the other one will be up next week. -- Rhi