My local organic store makes the yummiest nut butters. I must go through a jar every week with smoothies, bliss balls and protein/dessert bars.
I normally go for peanut butter but every few weeks the almond gets a run and I wonder why I don’t buy it all the time. Creamy and full of the good fats and vitamin E that makes for healthy skin. So tasty too.
The protein also keeps me full. So what better breakfast than an almond butter smoothie? I use frozen berries for antioxidants and creaminess. Banana for fibre and sweetness. And spinach for my double serving of green veggies. A couple of dates and some almond milk, and boom, the best meal you’ll eat all day.
An easy way to sneak in four servings of spinach but all you taste is amazing almond butter.
Takes 5 minutes | Makes 1 serving
- Frozen blueberries – 1/2 cup
- Frozen banana – 1/2
- Spinach – 2 cups
- Almond butter – Huge tablespoon
- Pitted dates – 2
- Almond milk – 1 1/2 cups
- Simply blend until creamy
Recipe by James Mcloughlin – Green Press