Nuts & Blues Smoothie

Nut-based smoothies have rich, creamy, sweet and satisfying flavour
Contributor
Green Kitchen Smoothies

Green Kitchen Smoothies

"Nut-based smoothies have always been one of our absolute favourites, with their rich, creamy, sweet and satisfying flavour. To prevent the nutty taste from being too overpowering in this smoothie, we add some fresh blueberries to the bottom of the glasses or glass bottle. They balance out the flavours and at the same time create beautiful blue patterns in the smoothie. For extra finesse, we like to finish with a sprinkling of roughly chopped toasted salted nuts."- David Freniel and Luise Vindahl

Recipe excerpted from the cookbook Green Kitchen Smoothies: Healthy and Colorful Smoothies For Every Day by David Freniel and Luise Vindahl. Purchase your own copy here.

 

 

1
Servings
2278
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 ripe bananas, peeled (use frozen bananas for a thicker consistency)
  • 1/2 ripe avocado, stone removed
  • 3 tablespoons hazelnut butter (or any other Nut Butter)
  • 1 tablespoon cacao powder
  • 375 milliliters(13 fl oz/1½ cups) cold almond milk
  • pinch sea salt
  • fresh blueberries (or frozen, thawed)
  • toasted, salted almonds or hazelnuts, roughly chopped*

Directions

Roughly chop the bananas and add to a blender along with the flesh of the avocado and the rest of the ingredients.

Blend on a high speed until completely smooth.

Divide the blueberries between two medium-sized glasses or put them in a large glass bottle (as featured in the photo). Muddle them slightly with the back of a spoon to release some of their juices.

Pour the nut smoothie on top of the muddled blueberries, finish with a sprinkling of the nuts and serve.

* To toast the nuts, take the roughly chopped raw nuts and toast them in a dry frying pan (skillet) on a medium heat with a pinch of sea salt for approx. 5 minutes or until golden. If you have a sweet tooth, try adding some cold-pressed coconut oil, a drizzle of pure maple syrup and a pinch of sea salt to the pan (½ teaspoon each of the coconut oil and maple syrup to every 2 tablespoons of nuts).

Nutritional Facts

Total Fat
123g
100%
Sugar
231g
100%
Saturated Fat
74g
100%
Cholesterol
54mg
18%
Carbohydrate, by difference
270g
100%
Protein
24g
52%
Vitamin A, RAE
139µg
20%
Vitamin B-12
2µg
83%
Vitamin K (phylloquinone)
77µg
86%
Calcium, Ca
490mg
49%
Choline, total
234mg
55%
Copper, Cu
2mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
12µg
0%
Folate, total
66µg
17%
Iron, Fe
8mg
44%
Magnesium, Mg
205mg
64%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
609mg
87%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
363mg
24%
Water
13g
0%
Zinc, Zn
6mg
75%

Nut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Nut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.