Banana Bread Smoothie
Total Time 10 minutes
- 1 scoop S'moo
- 1 cup milk of choice
- 1 medium banana
- 1 pitted dried date
- 1/4 cup raw cashews, soaked in water overnight
- 1/8 cup almond butter
- 1 tablespoons ground flaxseed
- 1/4 teaspoon ground cinnamon
- Pinch kosher salt
Soak cashews overnight, making them soft and easy to blend into your smoothie. Freeze banana (cut in pieces) the night before to replace ice. If you're in a hurry and don't have time to prep the night before: add ice if you're using a non-frozen banana and add more almond butter instead of cashews if you didn't have time to soak your cashews.
If you're like me, you'll modify this recipe depending on what you have in the kitchen or depending if you think some of the ingredients are worth it. Which is why I want to mention flaxseed. I, myself have skipped this ingredient lots of times. Why not? Well, here is why you want to include it.
Flaxseeds have great nutrients, they are high in omega-3 fats, are a rich dietary fiber, they improve cholesterol, lower blood pressure and also contain a large amount of protein, meaning you'll stay fuller for longer!
If almond butter isn't in your cupboard yet, maybe you should go grab some! Almond butter is lower in saturated fats than peanut butter and higher in fiber and unsaturated fat. It contains less sugar and higher amounts of calcium, potassium, magnesium and other minerals. Keep in mind that when you're buying almond butter you need to check the container labels as nutritional value depends on the brand.