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My beautiful, wonderful Brisbane flatmate Mel and I used to have banana smoothies a lot. We loved them… ripe bananas, honey, vanilla, milk and scoops and scoops of full fat ice cream. Being lactose-intolerant, they made me terribly bloated and gassy but I persisted drinking them because they tasted sooo good. I tried experimenting with soy milk and soy ice cream but it was hardly recognizable… I was entirely unconvinced the old school banana smoothie could be replicated in a meaningful, satisfying way without the dairy.
Three years later, enter raw vegan craziness and a blossoming love (and nutritional need) for the green smoothie. Yes, I know, banana smoothies are not green, and here I am talking about ‘recognizable’ alternatives, but the journey did start out yellow, I just increased the goodness and (according to people in my office) the radioactive-green-goo-ness of it with spinach.
Makes somewhere between 16-20 oz (0.5l) and I take it to work in a glass mason jar to drink during the day (but I now wrap it in a cloth to avoid the teasing I get at work). It makes a filling breakfast or mid-afternoon pick-me-up, and with all the potassium in bananas, this is also a great pre- and/or post-exercise workout smoothie.
Guide: whole food, plant based | gluten-free | soy-free
* My first blender was a cheapy from Target and it gave me chunky, watery smoothies. My Blendtec on the other hand has a smoothie setting that turns it all into a smooth, creamy drink – LOVE!