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.
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!
- 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
- Place the ingredients in the blender in the order listed.
- Blend until completely smooth.