Whenever your bananas are ripening faster than you can eat them, peel and freeze them to use later in smoothies like this one. You can make a richer drink by adding almond butter or peanut butter to the mix.
Ingredients
- 6 almonds
- 1 tablespoon sunflower seeds, soaked overnight and drained
- 1 tablespoon pumpkin seeds, soaked overnight and drained
- 1 teaspoon toasted flaxseeds or sesame seeds, soaked overnight and drained
- 1 ripe banana, frozen if possible
- 1 cup low-fat cow’s milk, rice milk or almond milk
- ¼ teaspoon vanilla extract
- 1 teaspoon honey
- ⅛ teaspoon turmeric
- 2 ice cubes
- 2 teaspoons almond butter or peanut butter (optional)
- Freshly grated nutmeg for garnish
- Nutritional Information
Nutritional analysis per serving (1 serving)
463 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 51 grams carbohydrates; 6 grams dietary fiber; 33 grams sugars; 16 grams protein; 24 milligrams cholesterol; 110 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 serving
Preparation
- Place all of the ingredients except the nutmeg in a blender and blend at high speed for a full minute. Pour into a glass, sprinkle with nutmeg, and enjoy.
- Advance preparation: This is best when drunk right away.
2 minutes
Dining and Cooking