February ~ Super Green Smoothie Bowl
1/4 ripe avocado
2 medium ripe bananas, previously sliced and frozen
1 cup fresh or frozen mixed berries (organic when possible) – use strawberries/raspberries for a greener smoothie, darker berries for a purple smoothie
2 large handfuls spinach (organic when possible)
1 small handful kale (organic when possible), large stems removed
1 1/2 – 2 cups unsweetened non-dairy milk (will depend on if your berries are frozen)
1 Tbsp flax seed meal
Optional: 2 Tbsp salted creamy almond or peanut butter
Roasted unsalted sunflower seeds
Raw or roasted nuts (almonds, pecans, walnuts, etc.)
Shredded unsweetened coconut
Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
Taste and adjust flavor as needed, adding more ripe banana (or maple syrup) for added sweetness, more spinach for a bright green hue, or almond milk for creaminess.
Divide between 2 serving bowls and top with desired toppings!
Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.