12 cup refrigerated unsweetened coconut milk. 1 small banana, peeled, sliced, and frozen. A slam dunk, and the light caffienation is good for waking up and for mitigating hunger. banana, flax seed, coconut flakes, medjool dates, slivered almonds and 7 more. The 6 grams of fat come from healthy sources like yogurt, coconut milk, and coconut flakes, and the banana will give you some potassium, folate, magnesium, and vitamin C. I have also added matcha (1 tsp per smoothie) and it’s not super noticible to most, but if you’re a matcha person you’ll absolutely note the earthiness and sweetness it adds to this smoothie. Plus, unsweetened vanilla almond milk doesn’t contain added sugar, and it adds a delicious vanilla flavor to smoothies. Gives a nice texture and adds some healthiness to the mix. I toss in a tablespoon of Chia and about a tablespoon of ground flaxseeds. I have used frozen avocado and it is amazing, though I think it’s not a big enough difference for anyone to care. I agree with the writer that it’s a little “better” when everything is frozen (banana/greens/add-ins). It’s a creamy, muted sweetness and boasts a flavor profile that is at first vibrant but not overwhelming.įollow the recipe as instructed and you can’t mess this up. it’s simplicity is where it shines – it’s not a ridiculous combination of 15 obscure fruits from southeast Asia and doesn’t rely on something expensive like pine nuts or authentic Iranian saffron threads (we all know those recipes are all over the internet these days). This is a fantastic recipe and has become my “flagship”, go-to smoothie.
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