For early work mornings, or alpine starts, a smoothie is a great way to get food onboard. This smoothie is made with banana for carbohydrate, and nut butters to add protein. You can vary the type of nuts you want to use, and even add berries and other flavours to make this a really versatile base recipe! To finish it off I’ve added some Good Granola Co. oats, which are great blended in and as a snack on the side.
- 1 Banana
- 1 Tbsp Peanut Butter
- 1 Tbsp Almond Butter
- 1 Tbsp Cashew Butter
- 3 Tsp Cinnamon
- 1 Squeeze Honey (to taste)
- Handful Granola (I’ve used Good Granola Co. Banana and Cashew Mix)
- 200-400ml Almond Milk
- Handful Ice cubes
Put the dry ingredients in a blender, add 200ml of almond milk and blend. Depending on how much ice, and how thick you like your smoothie, add more almond milk until at the right consistency. Pour into a glass, tumbler, shaker or straight into your mouth and get out on your next adventure!
BONUS – ICE CREAM!
One of the things I do to keep my bananas from going off is to freeze them. If you peel and chop them, you can stop them in a freezer bag and they make your smoothie extra cold. My friend Tim came up with a way to take this one step further and make a healthy ice cream substitute. Heres my twist using the smoothie as a base!
- 1 Smoothie recipe above, with the following changes:
- 2 Frozen Bananas
- 100ml Almond Milk
- Tsp Flax Seed Mix (to serve)
- No Ice
Add all the dry ingredients to a blender, and turn on. Add the milk a dash at a time, being careful not to make the mix too loose. When the “ice cream” is at the right consistency, top with flax seed and granola and serve immediately!
Thanks again to the Good Granola Co. for letting me play with their new line, be sure to check out their website!