Yummy Fruit Smoothie, Nourishing Breakfast or Snack

Almond milk, strawberries, banana, cashew butter, & no added sugar

Fruit smoothie has become a favorite summer breakfast. It's quick & easy, no cooking required, tastes divine, and keeps me satisfied until lunch time.

I try to go organic for the taste and sweetness, and always have banana as the base fruit.

Total prep time: 5 min

2 Servings

Nutrition Data, 216g Serving: 122 cal, 18g carb, 5g fat, 92mg sodium, 2g fiber, 8g Sugars, 3g protein, low Cholesterol, good source Vit. D, Riboflavin, Manganese and Vit. C. Estimated glycemic load 5

Ingredients

1 cups almond milk or hemp milk (or half 'n' half)
1 sweet ripe banana, peeled and chopped
1/2 cup stemmed and chopped ripe strawberries - or other fruit (berries, mangos, peaches are good)
1 Tbsp cashew butter or ground chia seeds

Directions

Combine all ingredients in the blender, and whiz on medium speed until well blended and smooth
Drink Slowly, meditating over each mouthful

Menu Suggestions

Buttermilk Pancakes Corn Bread Lemon Poppy Seed Muffins (ovo-lacto, vegan) Oatmeal Currant Scones (ovo-lacto, vegan) Tofu Scramble

Recipe Tips:

Along with sweetened vanilla almond milk, a ripe banana gives just enough sweetness without adding any sugar.

The cashew butter gives the fruit smoothie substance, and makes it more filling. Leave it out for a lighter drink.

So far I've been fond of strawberries, which are in season, but I'm planning to branch out soon to peach, mango, blueberry, and raspberries. You can also use frozen fruit in this smoothie.

A jar blender works best to make smoothie, but a hand held blender stick would do in a pinch.

This fruit smoothie recipe makes about 16 oz -2 small servings or one large serving.