Blueberries lend their characteristic sweetness as the backbone of this brightly colored smoothie, while collard greens offer a bitter tone that adds depth. A single tablespoon of almond butter adds so much comforting flavor that this might just become your go-to quick breakfast or on-the-go snack.
1 cup blueberries
1 cup chopped collard greens
1 cup Homemade Rice Milk or unsweetened store-bought rice milk
1 tablespoon almond butter
3 ice cubes
In a blender, combine the blueberries, collard greens, milk, almond butter, and ice cubes. Process until smooth, and serve.
Nutrition tip: Collard greens are a nutrient-dense food loaded with anticarcinogenic, antiviral, antibiotic, and antioxidant properties. Because collard greens are much lower in potassium than kale, they are a great substitute in recipes that call for its cruciferous cousin.
Per Serving Calories: 131; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 19g; Fiber: 3g; Protein: 3g; Phosphorus: 51mg; Potassium: 146mg; Sodium: 60mg