Sunday Brunch: Mint Cacao Chip Smoothie

I’m obsessed with smoothies lately. With hot summer weather bouncing around in the forecast, there’s nothing better than a icy smoothie on a warm day.

And although I’ve made minty smoothies several times, today’s was the first to use mint from our very own window farm:

Have I mentioned that the Omnivore teaches classes on urban gardening? Check it out if you’re in the Chicago area & interested in growing your own herbs & veggies at home.

Anyway, back to the smoothie…I abstained from using too many ingredients in this recipe and was pleasantly surprised with how delicious it turned out. No added sweetener. No excessive chocolate. So Good.

Ingredients

2 large handfuls of spinach
1 banana, frozen
1 1/2 tsp* mint leaves, chopped [or cut into small pieces with kitchen shears]
*this measurement is approximate, I used the leaves from 3 medium-sized mint sprigs
1/2 can of light coconut milk
1 tsp cacao nibs [optional]

Place all ingredients in the blender [spinach on bottom for best results] & process until smooth.  Top with additional cacao nibs & enjoy.

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