Raspberry Spinach Smoothie Recipe

Ingredients

• 1 cup fresh or frozen raspberries
• 1 cup fresh spinach leaves
• 1 banana
• 1/2 cup Greek yogurt
• 1 cup almond milk (or milk of choice)
• 1 tablespoon honey (optional)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions

1. Start by washing the fresh spinach leaves thoroughly. Pat them dry and set them aside.
2. In a blender, combine the raspberries, spinach, banana, Greek yogurt, and almond milk. Blend until smooth and creamy.
3. Add the honey and vanilla extract to the mixture and blend again. The tangy aroma of raspberries combined with the subtle sweetness of vanilla will fill your kitchen.
4. If you prefer a thicker consistency, add a few ice cubes before blending again.
5. Pour the smoothie into glasses. The vibrant green from the spinach and the pop of pink from the raspberries create a beautiful, inviting beverage.

Helpful Tips and Variations

• If you can’t find fresh raspberries, frozen ones work just as well and add an extra chill to your smoothie.
• Feel free to swap Greek yogurt with a dairy-free alternative to make the smoothie vegan.
• For added protein, consider adding a scoop of your favorite plant-based protein powder.
• Serve the smoothie in a chilled glass for an extra refreshing touch, and garnish with a few whole raspberries on top for a beautiful presentation.

Storage and Substitutions

• Refrigerate any leftover smoothie in an airtight container for up to two days. Give it a good shake before drinking.
• If almond milk is not available, substitute it with coconut milk or regular dairy milk.
• Replace honey with maple syrup or agave nectar for different natural sweetener options.

Pairings and Complements

This Raspberry Spinach Smoothie pairs beautifully with a light, fresh breakfast, such as an avocado toast or a bowl of homemade granola. For a more indulging experience, enjoy it alongside oatmeal cookies or a slice of banana bread.