If you’ve read some of the most recent Monday Meal recipes I’ve shared, you might have noticed I’ve been on a bit of a “sugar binge” lately. No, I don’t mean I’ve been eating tons and tons of candies and sweets. I’ve been binging on learning about sugar. As a result, it’s made me want to make a variety of sweet things that are “smart about sugar” and contain either no added sugar or around 1 teaspoon of sugar per serving. What? Something can be sweet without adding sugar? It sure can! Using fruit and fruit purées is one way to make something sweet because the natural sugars in fruit, called fructose, are already deliciously sweet. So today’s Monday Meal, Nutty Green Smoothie, continues the theme of “Sweet September” on the blog. For this month, the Monday Meals will be primarily sweet and will likely contain a little bit of sugar education, too.
Your little foodie(s) can help make this vegan smoothie by:
1. Measuring out ingredients
2. Chopping the bananas before you freeze them
3. Adding ingredients to the mini food processor or blender
4. Pushing the buttons on the mini food processor or blender
- Nutty Green Smoothie
- Yields around 12 ounces
Ingredients:
- -2-3 cups raw kale or other leafy green (I like to freeze mine but it isn’t essential)
- -2 frozen bananas, chopped
- -2 ounces coconut water
- -2 tablespoons almond butter
Preparation:
Place all ingredients in a blender adding the almond butter last. Pulse until smooth.
Sometimes when I’m feeling especially lazy, I freeze my bananas whole with the peel on. I chop them right before I use them and peel off the skins. Eliana was trying to help remove the skins by using her knife to peel them off the bananas.
Pour into glasses and enjoy!
Happy Cooking!