Spinach Smoothie
A quick green smoothie made with almond milk, baby spinach, peanut butter, hemp hearts, banana, and a touch of cinnamon.
Servings: 1 servings
Ingredients
Ingredients
- 1/2 cupalmond milk plus more as needed to blend
- 1 to 2 cupsbaby spinach see notes
- 1 tablespoonpeanut butter or almond butter
- 2 tablespoonshemp hearts
- 1 frozen banana sliced
- 1/4 teaspoonground cinnamon
Instructions
Instructions
- Add 1/2 cup almond milk and 1 to 2 cups baby spinach to your blender. If your blender is not high-speed, blend these first until the greens are completely pulverized for the best texture. If you have a high-speed blender, you can skip this preliminary blending and combine everything at once.
- Add 1 tablespoon peanut butter (or almond butter), 2 tablespoons hemp hearts, 1 frozen banana (sliced), and 1/4 teaspoon ground cinnamon to the blender.
- Blend until very smooth, stopping to scrape down the sides as needed.
- If the mixture is too thick or isn’t blending smoothly, add more almond milk (as needed) and blend again until you reach the desired consistency.
- Serve immediately for the best taste and texture.
- Store any leftover smoothie in an airtight container in the refrigerator for up to 48 hours; note that taste and texture will change over time.
Equipment
- Blender
Notes
Notes
Nutrition information is for the whole batch. This information is automatically calculated, and is just an estimate, not a guarantee.
To make a more filling smoothie, feel free to add another tablespoon of nut butter, or extra frozen fruit + more liquid to blend.
I typically use fresh baby spinach in this recipe, but you can use frozen spinach if you prefer. In that case, start with just a 1/4 cup of frozen spinach (since it is more compact) and then you can add more, to taste, as you blend. See more tips in the full post.
Nutrition information is for the whole batch. This information is automatically calculated, and is just an estimate, not a guarantee.
To make a more filling smoothie, feel free to add another tablespoon of nut butter, or extra frozen fruit + more liquid to blend.
I typically use fresh baby spinach in this recipe, but you can use frozen spinach if you prefer. In that case, start with just a 1/4 cup of frozen spinach (since it is more compact) and then you can add more, to taste, as you blend. See more tips in the full post.