Happy Saint Patrick’s Day!! I was going to give you a dessert recipe–Grasshopper Pie–which is delicious and festive, but I couldn’t find one of the key ingredients, so I didn’t want to give you the recipe with ingredients that are hard to find! Instead, I’m going healthy and giving you a recipe for a raspberry mint smoothie bowl from the 200 Best Smoothie Bowl Recipes cookbook. I’m making it festive by decorating the smoothie bowl with a “four leaf clover”–just a few spinach leaves. (I also thought it would be festive and green because of the spinach, but it wasn’t…oh well! It’s still a refreshing and yummy smoothie to start you day off on the right foot!)
1/4 – 1 Cup Water
2 TBSP Lime Juice
1 TBSP Honey
1 Banana, cut into pieces and frozen
1 Cup Raspberries
1 Cup Spinach (or kale)
2 TBSP Fresh Mint Leaves
Toppings:
Raspberries
Spinach Leaves
Sunflower Seeds
Mint
Ingredients minus the toppings
Combine all ingredients, starting with 1/4 cup water, in blender and blend until smooth
If you would like a thinner consistency, add more water
Pour into bowl and top with desired toppings
- 1/4-1 Cup Water
- 2 TBSP Lime Juice
- 1 TBSP Honey
- 1 Banana, cut into pieces and frozen
- 1 Cup Raspberries
- 1 Cup Spinach (or kale)
- 2 TBSP Fresh Mint Leaves
- Raspberries
- Spinach Leaves
- Sunflower Seeds
- Mint Leaves
- Combine all ingredients, starting with 1/4 cup water, in blender and blend until smooth
- If you would like a thinner consistency, add more water
- Pour into bowl and top with desired toppings