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Is anyone else as crazy about the cherry-almond flavor combination as I am? It might seem like and odd pairing, but last summer I had the most delicious cherry almond fruit crisp and I was hooked. America’s Test Kitchen’s recent How Can It Be Gluten-Free Cookbook also has a recipe for Cherry Almond Millet Muffins. Given that America’s Test Kitchen is always right about everything, this further validated to me that cherries and almonds are meant for each other!

For this smoothie, I soak raw almonds overnight then blend them up in the smoothie. The almonds make the smoothie surprisingly creamy!

Cherries are an underrated superfood in my opinion. Their health benefits are extensive! Not to mention they are delicious. The compounds that give cherries their ruby red color, called phenolics, have powerful anti-inflammatory properties. Tart cherries can relieve pain from everything from post-workout soreness to arthritis. Some people use tart cherries as a sleep aid. They prevent cancer, heart disease, and are protective against many neuro-degenrative diseases.

With all of those benefits the more cherries the better! You can substitute the frozen berries or strawberries in my other green smoothies for cherries if you like.

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Green Smoothie Week: 

Day 1 – Mixed Berry Mango Kale Smoothie

Day 2 – Strawberry Banana Spinach Smoothie

Day 3 – Mango Avocado Smoothie

Day 4 – Super Green Back-On-Track Smoothie

Day 5 – Cherry Almond Spinach Smoothie

 

Green Smoothies

 

Green Smoothie Week: Cherry Almond Spinach Smoothie

Serving Size: 2

Soaked almonds make this smoothie surprisingly creamy!

Ingredients

  • 1/4 cup raw almonds, soaked in water overnight (or 6-12 hours)
  • 3/4 cup water
  • 1 cup frozen cherries
  • 1 frozen banana
  • 3/4 cup orange juice
  • 1-2 cups spinach
  • Optional Mix-Ins:
  • Chia Seeds
  • Hemp Seeds
  • Protein Powder

Instructions

  1. The night before: Place the almonds in a bowl and cover with water.
  2. The next morning: Drain the water, and place the almonds and water in a high-speed blender. Blend on high for 1-2 minutes until the almonds are creamy and you've made a thick almond milk.
  3. Add the remaining ingredients and blend on high until fully incorporated. Enjoy!

Notes

*I cut bananas into slices before freezing them so they get nice and smooth.

*For the spinach, I don't pack the cups down. I usually add 1-2 loose handfuls.

*You may want to thin the smoothie with up to 1/2 cup juice/water to the consistency you like.

https://meaningfuleats.com/green-smoothie-week-cherry-almond-spinach-smoothie/