Description
A classic smoothie combination is given a new twist with the use of fresh ginger and cinnamon. This vegan smoothie is a great anti-inflammatory smoothie and is packed with protein from the almond butter.
Ingredients
Scale
- 1 large banana (frozen first for a creamier smoothie)
- 2 tablespoons almond butter
- 1/2 cup-1 cup coconut water, water, or almond milk (coconut water is my favorite here, but they all work)
- ~1/4″-1/2″ piece of fresh ginger, peeled and cut into pieces
- 1/2 teaspoon ground cinnamon
- 1 cup of ice
Instructions
- Place all ingredients into the blender and blend until smooth. Enjoy!
Notes
Edit: I have been making this smoothie almost everyday since posting the recipe, and I keep changing the liquid amount I use, so I edited the recipe to reflect that. Use 1/2 cup for a thicker smoothie, and add more for a thinner smoothie.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 338
- Sugar: 6g
- Sodium: 22mg
- Fat: 18g
- Carbohydrates: 38g
- Protein: 7g