I’ve been on a little smoothie craze lately, not unlike the rest of the world. For me the smoothie obsession comes from being able to pack them densely with nutrients, play around with flavour combinations, and use up what’s needing the most love in the fridge. Actually, almost every meal is about those things, but smoothies just make it so much easier, accepting almost anything that gets thrown in.
There’s also something a little bit weird that I do with my smoothies. Maybe you do it too. Maybe everybody does it, and I just haven’t been paying attention. I throw toppings into my smoothies. Then I eat them with a spoon, from a bowl. This always makes me think of soup, like smoothie soup! Adding toppings is a really great way to pack more nutrients, play with more flavour combinations, and use up more old stuff in the fridge – hello super smoothie!
My everyday smoothies are almost always packed with greens and tons of random super nutritious stuff. This is more of a dessert smoothie, and one that I keep coming back to when my evil sweet tooth takes over, which is more often than I’d like to admit. It doesn’t usually need any added sugar or sweetner, the (very ripe) bananas do all of the work, but it seriously tastes like a liquid chocolate bar, I’m not kidding.
- 1 large very ripe banana, sliced
- 3/4 – 1 cup almond milk (or cow’s, or soy)
- 1 tbsp. almond butter
- 2 tsp. dark cocoa powder
- 1 tbsp. toasted almonds, chopped
- honey (optional, to taste)
- Combine 3/4 of the banana slices with 3/4 cup of the almond milk, almond butter, and cocoa powder. Blend until smooth.
- Add the remaining almond milk if the smoothie is too thick – whether you need to do this or not will depend on the size of your “large” banana.
- If your bananas are not ripe (sweet) enough, add a tiny bit of honey, to taste.
- Top with the remaining banana slices and chopped almonds.