Tucked beneath a very convincing ice cream-like flavor, a wealth of beneficial spinach awaits you in this smoothie. It’s so good it almost makes a person wonder why spinach isn’t used in all minty treats. I love how the cacao nibs provide a bit of dark-chocolate crunch without being overpowering. Reprinted with permission from Superfood Smoothies* © 2013 by Julie Morris, Sterling Publishing Co., Inc. Photography by Julie Morris.
Makes: Two 18 -ounce servings
- 2 cups frozen spinach
- 2 cups frozen bananas
- 1⁄4 cup raw cashews
- 3 tablespoons cacao nibs
- 2 tablespoons (packed) fresh mint leaves, minced
- 1 teaspoon vanilla extract
- 2 cups rice milk (original variety)
- 1⁄2 cup coconut water
- Sweetener, to taste (optional)
Blend all the ingredients together until smooth. Taste, and sweeten as desired.
Superfood Boost: Add ¼ teaspoon chlorella (or to taste)
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- Here are more of VegKitchen’s recipes for green smoothies.