Green Apple Smoothie

The tartest and firmest of apples, Granny Smiths are the best for making flavorful pies and cakes and because they’re not as sweet, they are also perfect for savory dishes.  My favorite way to use them is raw–to preserve their sour bite.  I dice them up in a salad with kale, celery, roasted mushrooms, sunflower seeds and sesame dressing.  I also like them thinly sliced with shaved fennel and kalamata olives, simply dressed with lemon and olive oil.

This smoothie recipe, also incorporating raw green apples, is reminiscent of my favorite seasonal treat; caramel candy apples.  The tartness of the apples is balanced by the sweetness of banana and the fattiness of the yogurt. The almond butter gives it a more dessert-like flavor and texture–it is the crust to the apple pie filling.

Just for fun we topped our smoothies with a dollop of coconut yogurt, drizzle of caramel sauce, and chopped toasted almonds.  Dressed up, it makes an incredible healthy dessert, or, just enjoy it straight out of the blender for breakfast!

Green Apple Smoothie

(Makes 1 large or 2 small smoothies)

handful of ice
1 frozen banana, chopped
2 granny smith apples, cored and chopped
2 tbp almond butter
¾ cup Anita’s Yogurt
½ cup baby spinach
½ tsp vanilla extract
topping: more yogurt, chopped toasted almonds, and caramel sauce, optional, to garnish

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Combine all ingredients in a blender.  Blend until smooth and serve cold, top with Anita’s Yogurt, caramel sauce and chopped toasted almonds.

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