If you’ve been following the blog for a while, you know I have an ongoing love affair with all sorts of nut butters. Though I have used almond butter here, feel free to use all-natural (preferably organic) peanut butter, or cashew butter, or any other that you fancy.
I have added a little bit of soya yogurt for extra tang and creaminess. Try it, you won’t regret it.
This is my breakfast for this entire week. I’ve got several hundreds of grams of fresh strawberries from the farmers’ markets and PYO farm that I visited recently (posts coming soon) that I froze for my smoothies. I take it to work in my trustee ‘Keep Calm and Carry On” takeaway mug.
Don’t forget to check out the rest of the Green Monster Series – here, here and here!
1 big handful of frozen strawberries
1 large frozen banana, chopped
1 tbsp almond butter
250 ml / 1 cup water
250 ml / 1 cup plain soya yogurt
1 big handful of spinach or kale
1 tsp spirulina (if you dare)
Blend all together until gorgeously green and smooth. Serve immediately.
Have a tried a recipe from this series? Is there a flavour combo you would like to see in a green monster, or any questions you have? Leave them in the comments below!