It all began when I was out of almond milk (gasp!), but remembered the sale on coconut milk last week at the corner store. Thank goodness for properly stocked pantries!
About the greens: I usually use spinach, or a spinach/kale combo, because spinach’s flavor blends in really well (so you can squeeze more in before the flavor starts to change). If you have a high-powered blender, kale will do wonderfully; if not, you might end up having to chew your smoothie. I’ve recently started using fresh rainbow or swiss chard, and it works great! I also found a bag of packaged “power greens” in the packaged salads section at the grocery store, containing baby bok choy, baby red/green chard, collard greens, mustard greens, and red spinach. Greens like that are a lot more flavorful (read: bitter) so I either use more banana or less greens. Play around with the amounts to suit your tastes.
Makes 2 medium-sized smoothies
- 2-3 cups greens of your choice (see note above)
- 1 15-0z can coconut milk (full fat or light)
- 1-2 medium ripe bananas (fresh or frozen)
- 1 cup peach slices (fresh or frozen)
- 1 tbs orange juice concentrate (or 1/2 cup orange juice)
- optional: 1 tbs chia seeds
- optional: 1 scoop vanilla protein powder
- optional: shredded coconut for topping
Add all ingredients in a blender, with the greens first. Blend until smooth. Adjust ingredient amounts to suit your tastes. Top with shredded coconut if desired.