Sunshine and Sea Salt » A Healthy Foodie Blog

Banana Almond Butter Peach Smoothie

imageI love the simplicity of a smoothie. Simple, sweet and filling, yet, they can be made a thousand ways. Ours are usually dairy free, with the occasional grass fed cow milk yogurt, because…vitamin b and…probiotics of course. Although that is super occasional since both of our boys have the casein allergy. Which means they react through the skin in the form of eczema or hives when exposed to the milk protein (an autoimmune response). It’s kind of a bummer, and even though all the girls in the family have no known dairy allergies, we don’t like to leave the boys out. So, just so you know, our smoothies are mostly made with a combination of fruit (for vitamins and antioxidants) a nut butter (for a protein thickener and to keep our tummies full a bit longer) sometimes a green (like kale for added phytonutrient power + alkalinity) and a nut milk or coconut water to blend it all smooth. We love ‘milkshakes’ too and are over the moon in love with coconut ice cream, especially the ‘Nada Moo’ brand, but we’ll talk more about those later.

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I have a ton of smoothies to share, but thought this, Banana Almond Butter Peach ‘cookie in a cup’, would be a good place to start. ๐Ÿ˜‰ Here in Texas, peaches aren’t ripe and in season until mid-summer, but sometimes, I like to thank the people that invented frozen produce and buy them anyway.  Especially riiiiight at the end of winter and you just need an extra something to keep you going. Although, if you live in a snowy zone…you may want to hold off on the whole smoothie milkshake idea and stick to bright colored and warm soups. It’s your call, but for me, whether hot or cold, I can not go without a smoothie long. Addicted? If you say so. Here’s the recipe:

  1. 10 oz frozen package of organic peach slices
  2. about 3 frozen bananas
  3. 1 full C Vanilla Justin’s Almond Butter (oh my goodness…)
  4. 1/4 C Hemp seeds
  5. pinch of organic ground cinnamon
  6. tiny drizzle of pure maple (optional)
  7. 1 QT Vanilla Almond Milk (we use the Central Market Organic brand, but Trader Joes and Whole Foods carries a good tasting version too, although NOT organic…but um, if you want to be perfect. make your own, because even the organic varieties have questionable additives. Unfortunately. Good bye convenience.)
  8. Bee pollen and additional hemp seeds for garnish

Place all ingredients except garnish (#8) in the blender. Blend on low then on high until smooth. Pour into jars and serve with bee pollen and hemp seeds. This will make a blender full, which is about 8 C. If you don’t have five littles like me, save it for later, or adjust the measurements.:)No biggie. Also, try not to eat all the almond butter straight out of the jar. It’s really that good. See baby fingers below. Told ya so.

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  • This sounds delicious, my dear! I love a good smoothie too and have yet to try hemp seeds, so this would be a great excuse to pick some up.. AND did you say “vanilla” almond butter?! Oh my, I MUST get some of that asap! Thank you for sharing this recipe! Can’t wait to try a cookie in a cup;-)ReplyCancel

    • Ah, hey friend! I think you’ll like the hemp seeds! They send a nutritious punch without changing the flavor much, so you can use them in pretty much anything. :) And, oh, that almond butter. It’s so good, it reminds me of that Trader Joes ‘cookie butter’ from before going gluten free. That stuff was fairy dust on our celery sticks. ๐Ÿ˜‰ I hope you like it. xoReplyCancel

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