Apple and Peanut Butter Green Smoothie
- Level: Easy
- Yield: 1 large or 2 small smoothies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 341
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 42
- Dietary Fiber
- 10
- Sugar
- 25
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 99
- Total: 10 min
- Active: 10 min
Ingredients
1 Honeycrisp apple, chopped
1 squeeze lemon juice
2 heaping tablespoons unsweetened peanut butter or almond butter
1 ounce fresh spinach (about 1/2 cup firmly packed or a nice big handful)
3 ounces fresh chopped kale (about 1 1/2 cups firmly packed or 3 big handfuls)
6 large ice cubes
1/2 cup cold water
Super seed mix, for topping, optional
Optional additions: a few shakes of turmeric, a small chunk of ginger or 2 celery stalks, chopped
Directions
- In a high-speed blender (and in this specific order), add the apple, lemon juice, peanut butter or almond butter, spinach, kale, ice cubes and water and blend on high until very smooth (about the time it takes you to refill your ice cube tray and stick it back in the freezer). Pour into glasses and sprinkle with super seed mix, if using.
- You can also add a few shakes of turmeric, a small chunk of ginger or 2 stalks of celery (chopped). If so, add after the nut butter and before the greens and blend until very smooth.
- To make these freezer-friendly: In quart-size deli containers or ziptop bags, pack in the apple, lemon, peanut butter or almond butter, turmeric/ginger/celery (if using), spinach and kale. Make a bunch at a time and seal and freeze for up to 3 months. When ready to blend, add the contents to a blender along with 1 cup of water--no need to add ice. Let it sit for a few minutes so that it can defrost slightly, then use a butter knife to carefully break it up into slightly smaller chunks. Blend on high, using the tamper to help everything incorporate, until very smooth. Pour into glasses and sprinkle with super seed mix, if using.