Green Smoothie Bowl

We just spent 4 weeks in the Pacific Northwest road-tripping through the Cascades and the Washington/Oregon coast in our 2006 Sprinter van. I absolutely fell in love with the Cascades – green forests, lakes, shady trails, wildflowers, snow-capped mountains, rivers, and oh the wild berries! We have a propane stove and a refrigerator in the van, so we were still able to eat pretty healthy on the road. But its been nice to indulge in some smoothies since we got back – I was sorely missing my favorite way to get kale in my diet.

Even more fun are smoothie bowls. I like a thick smoothie base with toppings to make it more interesting.

The key to a thick smoothie: use less liquid than you think, and gradually add some if your blender really can’t handle it.

Ginger Peach Smoothie Base

Large handful kale

1/2 cup almond milk

1/4″ nub of ginger

2 cups frozen peaches/nectarines

1/2 banana (frozen, or not)

1-2 tbsp almond butter

4 ice cubes

Shake of cinnamon (optional)

1 scoop protein powder (if desired)

Blend the kale, almond milk and ginger til no chunks of kale remain. Then add the rest of the ingredients and blend on high til its smooth but thick.

Top with whatever you like: chia or hemp seeds, sliced almonds, coconut flakes, berries, sliced banana, etc.


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