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Thursday, March 2, 2017

Banana Almond Flax Smoothie







Martha Rose Shulman  
 Yield One serving 

Flaxseeds are harder than sesame seeds, so it’s a good idea to grind them — coarse or fine, depending on the recipe. That way, too, all the nutrition in flaxseeds is more readily available to the body. Keep what you don’t use in the refrigerator or freezer, as the oils in flaxseeds, like those in most nuts and seeds, will oxidize if not kept cold. This substantial smoothie is perfect following a high-energy workout.

Featured in: Seeds Of Promise.

Ingredients
1 medium or large banana, preferably frozen, sliced
2/3 cup buttermilk, yogurt or almond milk
1 tablespoon roasted unsalted almond butter
1 tablespoon flaxseeds
1 teaspoon honey or agave nectar
 A couple of drops of almond extract or vanilla

Preparation
1. Place all of the ingredients in a blender, along with a few ice cubes if the bananas have not been previously frozen. Blend until smooth.
Advance preparation: This smoothie is best if served right away.

Nutritional information per serving
337 calories; 14 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 7 milligrams cholesterol; 47 grams carbohydrates; 7 grams dietary fiber; 175 milligrams sodium; 12 grams protein

http://cooking.nytimes.com/recipes/1014164-banana-almond-flax-smoothie

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