Don’t leave me!
This smoothie is genuinely delicious — think avocado chocolate pudding without the chocolate. Sounds sad, but really it’s refreshingly green and light. It’s perfect for a green-themed breakfast on St. Patrick’s Day, when you want something other than salad, whiskey, potatoes or cereal.
I first started adding avocados to smoothies years ago when frozen avocados were available at Trader Joe’s. Those tiny packages felt like a waste, but they introduced me to how creamy avocados can make a drink. Today avocados are easier to find, though they still sometimes feel pricey — but they’re worth it for this smoothie.
Will you put avocados in the blender with me? Here’s why: the texture becomes almost ice cream–like — smooth, rich and satisfying. It’s similar to banana soft-serve made in a food processor: creamy, cool and refreshing without being heavy.
For a milkshake-style smoothie I combine:
- frozen bananas
- hemp seeds
- light coconut milk (canned, the real stuff is best and cold if you want a chilled smoothie)
I usually add a drop of vanilla bean paste for a fragrant finish. The frozen banana makes it naturally sweet, so extra sweetener isn’t necessary; if you prefer it sweeter, add a date, a fig, or a touch of honey.
Grab a straw — and maybe a spoon — and, for fun, a few chocolate chips on top.
Avocado Vanilla Bean Smoothie
Yield:
2
10
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Ingredients
- 2 avocados
- 1 large frozen banana
- 1 handful of ice
- 1 (14-ounce) can light coconut milk, preferably cold
- 2 tablespoons hemp seeds
- 1 tablespoon chia seeds
- 1 tablespoon vanilla bean paste
- pinch sea salt
Instructions
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Add all ingredients to the blender and blend until smooth. Serve immediately.
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My pot of gold at the end of the smoothie would be a Lisa Frank notebook.