This smoothie combines tart raspberries and sour lemon with sweet dates (or maple syrup) and creamy almond butter for an ultra refreshing creamy drink to sip on after a run, workout, or as a snack! Hemp seeds and almond butter add protein and healthy fats and tons of fresh lemon helps with both hydration and digestion.
Ingredient highlight
Citrus! Citrus fruits are loaded with immune-boosting vitamin C. They’re also high in fiber and flavonoids (anti-oxidants).
P.S. Don’t remove the pith (that spongy white stuff underneath the skin)! It contains just as much vitamin C as the flesh and is also loaded with fiber.
Servings 5 cups
Prep Time 5 minutes Ingredients
- 2 cups fresh or frozen raspberries
- 2 cups water
- 1 lemon, quartered*
- 1/4 cup hulled hemp seeds
- 3 tbsp almond butter
- 3-5 pitted dates (or 2-4 tbsp maple syrup)
- 1-2 inch knob ginger (optional)
- Pinch of salt
- *I love to throw whole lemons in smoothies because you get the most lemon flavor and there is so much nutrition in the white pith. You can try to remove the lemon seeds if there are a ton of them, but I generally don’t bother!
- Optional: ~ for a veggie boost, add 1 cup frozen riced cauliflower or 1 cooked beet and an extra ½ cup water.
Instructions
- In a high-speed blender, add all ingredients. Blend on high until totally smooth. Taste and add more sweetener, if needed (the smoothie is very tart).
Items you can prep ahead (optional)
- Make the smoothie!
Substitutions:
- Use blueberries or strawberries in place of raspberries (or do a combo).
- Use any nut or seed butter in place of almond butter.
- Skip the hemp seeds and add an extra tablespoon of nut or seed butter.
- Use 3 tbsp lemon juice in place of the whole lemon.
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leftovers + Repurposing:
- Give it a stir and drink up! You could also turn this into a smoothie bowl.
- I love mixing this in with my overnight oats in the morning.
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