This recipe blends mangoes with blueberries, spinach and nut butter for a creamy, satisfying, and antioxidant-packed smoothie. I'm one of those people that tends to buy and eat the same things over and over again. Especially with something like smoothies, I often find a blend that I love and am hesitant to try new flavors. That being said, it's so important to get a variety of produce in your diet. Different fruits and vegetables contain different nutrients, vitamins, minerals, and antioxidants and it's important to eat as diverse a range as possible for your overall health, gut health, energy levels and immune system.
This smoothie combines 2 fruits that I don't typically buy and I'm seriously loving the tropical-berry combo. I always recommend using frozen fruit in smoothies - they last longer in your freezer and it makes for a thicker and colder smoothie!
You'll see I provide ranges for some ingredients. Feel free to customize the ratios and add-ins to best fit your tastes buds, texture, and health goals. I recommend starting with less and increasing the amount of each ingredient to find what works best for you. For example, if you want your smoothie to be a bit sweeter, add more blueberries, if you want it thicker, add more cauliflower. Enjoy!
1 cup fresh spinach or kale
1 cup unsweetened almond milk (you can add more/less depending on your preferred consistency/thickness)
1-2 tbsp nut butter of choice (peanut butter is my favorite)
1/2- 3/4 cup frozen blueberries (can sub raspberries or strawberries)
½ - 1 cup frozen organic cauliflower (you can add more/less for desired consistency)
Optional protein: Greek yogurt, chia seeds, plant-based protein powder, collagen powder
Optional toppings: shredded coconut, granola, nuts, bee pollen
Place all ingredients in your blender.
Blend until smooth and enjoy immediately.