I absolutely love having smoothies for breakfast or a snack. They’re filling, flavorful and a great way to curb a sweet craving. This banana cashew flax smoothie has become one of my recent favorites to enjoy before a good workout.
The potassium in the banana helps prevent cramping and the cashew butter gives me a hit of energy. And flax seed is just a wonderful, all-around healthy addition. 1 1/2 tablespoons of flax seed has 4 grams of fiber, which is the same as eating a cup of brussels sprouts. In addition to fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties.
This recipe is very customizable. Feel free to swap out the almond milk for soy or coconut. (Coconut milk tastes amazing with the other ingredients and is a healthy fat.) You can swap out the cashew butter for almond or peanut butter if those are your preference. And if you’re really adventurous, try throwing in a handful of kale or spinach.
Banana Cashew Flax Smoothie
- 1 medium banana, chopped and preferably frozen
- 1 Tbsp cashew butter
- 1 Tbsp ground flax seed
- ½ tsp ground cinnamon
- ¾ cup unsweetened almond milk
Add the banana, cashew butter, flax seed, cinnamon, and almond milk to a blender.
Puree until smooth.
Other nut butters such as almond or peanut butter may be used in place of the cashew butter.
About the Author
Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post, and Marcus Samuelsson. She currently resides in Washington, DC.