Cherry Ginger Lime Smoothie
Servings 2
Ingredients
- 1 cup (5 oz) fresh (pitted) or frozen cherries*
- 1 cup plain Greek yogurt
- ½ cup water
- 3 tbsp almond butter (or use ¼ cup toasted almonds)
- 1-2 tbsp lime juice**
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 1- inch knob ginger
- Pinch of salt
- *Frozen cherries can be very sweet. If you want a less sweet version, do half cherries half raspberries or you can stretch the smoothie by adding another ½ cup water and 1-2 tbsp more almond butter.
- **Start with 1 tbsp and add more if you want it more tart. I like the 2 tbsp, but Dean thinks it’s too tart, so you can decide what you prefer!
Items you can prep ahead (optional)
- Make the smoothie.
Instructions
- Add all ingredients to a high-speed blender and blend until smooth. Taste and add more lime, if you’d like!
- To thicken it more, add more almond butter. To thin it out, add more water (see recipe note).
Notes
Substitutions:
- You can use any berry or stone fruit in place of cherries.
- To make vegan, use a vegan yogurt or leave out the yogurt and add an extra tablespoon of almond butter and an extra ¼ cup water.
- To thick it up more, you can add more nut butter or a scoop of hemp seeds or rolled oats (raw or cooked).
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 days.
Leftovers + Repurposing:
- Drink it straight out of the fridge or let it come to room temp first. Make sure to give it a stir.
- Stir in some granola, chopped nuts, or cacao nibs for some crunch.