Hubs thinks I’m weird for liking nut butter in a baked sweet potato.
But I maintain that nutty and sweet is a time-honoured, delicious pairing that works in all its various incarnations.
Like this smoothie.
I’m not actually using peanut butter, because I prefer the healthier nut butters (less aflatoxins!) but you can easily customise this to your own taste.
We’ve just returned from our winter sojourn up to Canada and all I want to do is eat/drink smoothies and juices.
I’m not gonna lie, it got pretty carby up in the cold north so now I’m atoning for sins perpetuated against my belly.
This smoothie was a good start.
PB&J Smoothie (makes about 4 cups)
- 1 1/2 cups coconut (or regular) milk
- 2 cups raspberries
- 2 bananas
- 1 tbsp sunflower seed butter
- 1 tbsp almond butter
- 1 tbsp maca (optional, but makes it extra nutty!)
- Blend all the above together until smooth.
NB: If you want it extra cold and chunky, like a kiddie-friendly thick milkshake, chop up one banana and freeze it before blending with the rest.
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