This is my official smoothie seat. Grandpa rescued it from the curb in front of the Catholic school. My son’s outgrown it, but I haven’t. I sit right in front of the blazing hot fire and sip my smoothie. It’s the only way I can do an icy smoothies in winter.
I promised Pete we’d celebrate the season’s first lighting of our wood burning stove with a chocolate peanut butter smoothie (one of Pete’s all time favorite flavor combinations). But then our Kirkland natural peanut butter got recalled (after we’d already eaten most of the first jar) because they found salmonella in some unrelated brand of peanut butter. So our smoothie celebration was postponed.
It has been months now, and Costco still hasn’t restocked its natural peanut butter, but I spotted this at Trader Joes and remembered our hijacked celebration.
I was sitting in my smoothie chair, slurping up the last of my frostily delicious, chocolate peanut butter smoothie, when I realized I just had to share the recipe with y’all, it was so good. I snatched away whatever Pete had left in his glass to take this picture for you. (He got to eat the strawberry afterward, as a small compensation).
So here’s the “recipe,” (evolved since the last time I wrote about chocolate peanut butter smoothies).
- 2 frozen, ripe bananas
- 4 c lightly packed baby spinach, chopped beet greens, or swiss chard (the last two are my favorite for chocolate smoothies)
- 1 heaping T dark Dutch processed cocoa powder
- 1 giant tablespoon salted peanut butter (probably more like 3 level tablespoons, but who levels tablespoons of peanut butter?)
- Dash of vanilla extract
- 1 c unsweetened almond milk (or any other kind of milk)
- 1 c crushed ice
Set aside two frozen bananas on a cutting board. (I use a piece of waxed paper which also works as a funnel).
Lightly pack a high speed blender* with greens, up to the 4 cup mark.
Add cocoa powder, peanut butter, and vanilla extract.
By now your bananas should be easy to cut. Slice the bananas and add to the blender.
Pour milk into the blender until it reaches the one cup mark. (Add more as needed to blend).
Cover and blend until smooth.
Tastes best served in a footed glass.
Yield: Two big (12 oz?) smoothies and about 6 oz of leftovers for a lucky person.
* I use a BlendTec
UPDATE: I just tried this smoothie with chopped swiss chard, filled almost all the way to the top of the blender (leaving room for the other ingredients). I had to add a little more cocoa powder and extra dash of vanilla, but you would never guess it had anything green!