Green Smoothie – Raspberry Almond Cream

Like the arrival of Spring, raspberries get me all kinds of excited.  So, incidentally, does downing an entire romaine lettuce and a handful of spinach before 7 am has struck – and WITHOUT EVEN REALIZING IT.  Yes I yelled that last part.  It’s very exciting, people, when you can sup on a particularly yummy, creamy smoothie that tastes like raspberries and almonds even though it really has more green, leafy veggies in it than anything else.  It’s very, very exciting.

Granted the color is not quite as enthralling, but if you shut your eyes or pour it into a colored container, your taste buds will immediately transport you to Raspberry Almond Cream heaven without a single thought of how it got to be so green.  Meanwhile, your hormones will be rejoicing as all those green, leafy veggies go hurtling around your body.

Carrie Brown | Green Smoothie - Raspberry Almond Cream

If you’ve taken my other green smoothies for a spin you’ll know that none of them taste the slightest bit like vegetables.  *SANE green smoothies really are a fantastic way to get those 10 servings of non-starchy veggies crammed into your body.  Not to mention gobs of protein and some healthy fats for good measure.

Raspberries make me think of Summer.  It’s why this is a brilliant breakfast or lunch in the middle of Winter.  Or the middle of Summer.  Or any other time of the year.

Love raspberries?  Get your green on!

 

Green Smoothie – Raspberry Almond
Author: Carrie Brown | www.carriebrown.com
Prep time:
Total time:
Serves: 1
Ingredients
  • 1 cup / 8 fl oz. unsweetened thin coconut milk
  • 2 TBSP sugar-free raspberry syrup
  • 1/2 tsp almond extract
  • 1/2 mango, de-stoned
  • 1 head romaine lettuce
  • 1 oz. / 28g fresh spinach
  • 2 oz. / 55g vanilla whey protein powder
  • 5 oz. / 140g frozen raspberries
  • 1/2 cup / 4 fl oz. water
Instructions
  1. Place the ingredients in the blender in the order listed.
  2. Blend until completely smooth.

 

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Julie Rider - Carrie,
    As I sit here enjoying mt raspberry almond green smoothie I have a couple of questions. First, I have been doing some food testing and I seem to be reactive to whey so it was suggested that I switch to an egg white protein (which is currently in this smoothie) but I am wondering how egg white protein could be substituted in some of your other recipes (baked goods). Can you explore using some of the egg white protein for those of us who cannot eat whey?

    Secondly, 2/3 c. protein seems like a lot…I used less but I am wondering why 2/3 c.?ReplyCancel

    • carrie - Hi Julie – 2/3 cup is simply to get as much protein in as possible. If you do not have a problem getting all your protein in during the day then feel free to reduce in your smoothie, but bear in mind that you will also alter the taste and consistency. I am sure I will get to eat white protein in due course, although my recipe list is ridiculously long. Cna you let me know what product you are using? Thanks!ReplyCancel

  • Julie Rider - I am using Jay Robb egg white protein.ReplyCancel

  • Barbra - Hi Carrie – I have a smoothie almost every morning and it’s quite similar to this one. I was surprised to see this was one serving! I usually only drink half, maybe I should start sipping on it all morning :) Anyway, my question is, how many servings of veggies would this smoothie account for in the day? Thanks!ReplyCancel

  • Barbra - Thanks Carrie. I’m enjoying your cashew pear smoothie right now. So yummy!!ReplyCancel

  • Alicia - Is the unsweetened coconut milk from a can or a carton?ReplyCancel

    • carrie - Alicia – I used coconut milk in a carton. The stuff that looks like cows milk.ReplyCancel

  • Diana - Thanks Carrie for ALL of your smoothie recipies. You finally got me excited about drinking them, I can’t even fathom why I was so afraid of them anymore!
    I have a couple of questions though . . .
    1. Why the boiling water?? I really like the smoothie to be as cold as possible so I changed that part for myself, but am thinking maybe there is a good reason I should just follow the directions?
    2. Jonathan talked about how we should have 30g of protein in at one sitting and not say a snack with just 15g because the metabolic effect would not be right with just 15g. But as someone else said this is a Huge amount for me to drink within just say 1/2an hour. I have to drink the full thing to get the 30g or protein though. Is this meant to be sipped on over time or glugged?ReplyCancel

    • carrie - HI Dianna – the 30g protein thing is to MAXIMISE protein synthesis, but it will still happen if you don’t have 30g in one go. I cannot drink a whole smoothie in 30 minutes and typically drink half at breakfast and the other half at lunch. The boiling water softens the frozen fruit to aid blending, but you can use cold it you want and your blender can handle completely frozen. Hope that helps!ReplyCancel

  • Karen G - Just tried this smoothie. Swapped out the raspberries and syrup for strawberries and strawberry syrup since i didn’t have those. Still very yummy. My husband said it is his favorite so far. Thanks.ReplyCancel

  • Marcia Heffron - I am new to smoothies, but I am loving them! Y our recipes are terrific, and I am now improvising from them. I start with a cup of unsweetened almond/coconut milk and a scoop of Gold Standard whey protein, then add some combination of fresh berries, unsweetened cacao powder, unsweetened shredded coconut, Fage Greek yogurt, xylitol, unsweetened almond butter or coconut oil, and fill the rest of the blender with greens (Costco has big bags of a mix of kale, chard and spinach). They are all delicious!!! I bought colored cups and straws, so the green color doesn’t look so weird. Thanks for all your recipes and tips.ReplyCancel

  • Wren - I don’t have raspberry syrup. Does this have artificial sweetener in it? I do have raspberry extract. I’m wondering how to substitute with that?ReplyCancel

    • carrie - Wren – yes you can use raspberry extract. Start with a tiny amount and add until you get the desired taste – then remember how much you used for future. Hope that helps!ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*