Watermelon and banana create a creamy, candy-like smoothie with spinach and flax seed blended in for a soft, kid-friendly texture.
ABy Annebala
Servings
2
3 cup Watermelon (seedless, cubed and frozen)
1 piece Ripe banana (frozen)
1 cup Fresh baby spinach
1 tbsp Ground flaxseed
0.5 cup Soy milk
1 tsp Honey
Calories
238 kcal
Protein
6g
Carbs
47g
Fat
4g
Fiber
4g
Sugar
6g
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Prep
1. If not already frozen, spread watermelon cubes and the peeled banana on a baking sheet and freeze for at least 2 hours until solid. Frozen fruit makes the smoothie thick, creamy, and ice-cold without diluting the flavor.
3 cup Watermelon (seedless, cubed and frozen),
1 piece Ripe banana (frozen)
Blend
2. Add the soy milk to the blender first (this helps the blades move freely), followed by the baby spinach and ground flaxseed. Blend on high for about 20 seconds until the spinach is completely smooth — no green flecks should remain.
1 cup Fresh baby spinach,
1 tbsp Ground flaxseed,
0.5 cup Soy milk
3. Add the frozen watermelon cubes and frozen banana. Blend on high for 45–60 seconds until completely smooth and creamy. Taste and add honey if a little extra sweetness is desired, then blend for another 5 seconds.
3 cup Watermelon (seedless, cubed and frozen),
1 piece Ripe banana (frozen),
1 tsp Honey
Serve
4. Pour into two glasses and serve immediately for the best thick, creamy texture. Use a wide straw or serve with a spoon if the smoothie is very thick.
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