Ingredients:

  • ½ cup (120g) frozen cauliflower florets
  • ½ cup (70g) frozen blueberries
  • ½ medium (60g) frozen banana, sliced
  • 1 cup (240ml) unsweetened almond milk
  • ½ cup (120g) plain Greek yogurt
  • 1 tbsp (15g) almond butter
  • 1 tbsp (12g) chia seeds
  • 1 handful (30g) fresh baby spinach
  • 2-3 ice cubes (optional)

Instructions:

  1. Place the liquid almond milk and Greek yogurt into the blender first to prevent air pockets and ensure the blades engage immediately.
  2. Layer in the spinach, almond butter, and chia seeds.
  3. Add the frozen cauliflower, blueberries, and banana on top.
  4. Start the blender on the lowest speed and quickly ramp up to high. Process for 45–60 seconds until the mixture is a consistent, deep-purple cream with no visible spinach flecks.
  5. Check the thickness. If too viscous, add almond milk 1 tablespoon (15ml) at a time. For a frostier texture, add 2–3 ice cubes and pulse until incorporated.