Ingredients:

  • 1.5 cups (225g) frozen bananas, sliced
  • 0.5 cup (80g) frozen mango chunks
  • 0.25 cup (40g) frozen steamed cauliflower rice
  • 1.5 tsp (3g) green spirulina powder
  • 1 scoop (30g) vanilla plant-based protein powder
  • 1 tbsp (16g) almond butter
  • 0.5 cup (120ml) unsweetened cashew milk
  • 1 tsp (5ml) fresh lime juice

Instructions:

  1. Pour the 0.5 cup (120ml) cashew milk and 1 tsp (5ml) lime juice into the blender jar first. Note: Liquid at the bottom creates a lubricant for the blades.
  2. Add the 1.5 tsp (3g) spirulina and 1 scoop (30g) vanilla protein powder. Note: This ensures the powders are fully hydrated before the heavy solids arrive.
  3. Layer the 0.25 cup (40g) frozen cauliflower rice and 1 tbsp (16g) almond butter on top of the powders.
  4. Add the 0.5 cup (80g) mango chunks and finally the 1.5 cups (225g) frozen bananas.
  5. Turn the blender to its lowest setting and pulse 3-5 times until the liquid begins to coat the bottom fruit.
  6. Increase the speed to medium high while using the tamper to aggressively push the fruit into the corners of the jar.
  7. Blend on high for 30-45 seconds until the motor sound changes to a deep hum and four mounds appear.
  8. Stop the motor and tilt the jar. The mixture should stay firmly in place without sliding toward the lid.
  9. Use a silicone spatula to scoop the mixture into a chilled bowl.
  10. Garnish immediately while the base is still at its peak frozen state.