Smoothies - Part 5 - Raspberry-Nut

Happy Monday! This is the fifth and final smoothie recipe. It comes at a good time for me, as I have huge life transitions going on right now. I'm going to start blogging only once a week, which I'll hopefully be able to keep up with. We're headed to Thailand in just over a week, then David moves to Seattle, then the holidays, and then Tova and I will move. During this time, we're selling our house, our car, and getting rid of as many things as possible! There is so much to do!

The Raspberry-Nut Smoothie is an interesting mixture of tartness and creaminess. It takes me a sip or two for my taste buds to figure it out, and then I can't stop eating it. So good!

three-quarters cup soy milk
three-quarters cup frozen raspberries
half banana
one tablespoon natural almond butter
one tablespoon agave nectar (or honey)
one tablespoon flaxseed meal

Recipe altered from Real Simple Magazine.

My general smoothie guidelines:
-Try your best to use frozen foods instead of ice. Your smoothie won't get watery if it needs to sit, and it keeps better in the fridge when you have leftovers. A good rule of thumb for a great consistency is using half frozen items and half fresh items.
-Don't add sugar. If you must, use honey or agave nectar.
-Use fresh fruits and vegetables that are in season, buy everything else frozen.
-Always keep a good stash of frozen fruits in the freezer (I love Cascadian Farms). It's a terrible thing when all you want is a smoothie, but you're out of supplies!


Note: 120 Fuji 400H film on Contax 645 with Planar T* 80mm f2 lens.

all images © Kallie Brynn Photography


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