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Recipe for Apple and Peanut Butter Green Smoothie by Dawn’s Recipes

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Recipe for Apple and Peanut Butter Green Smoothie by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple and Peanut Butter Green Smoothie. This dish qualifies as a Easy level recipe. It should take you about 10 min to make this recipe. The Apple and Peanut Butter Green Smoothie recipe should make enough food for 1 large or 2 small smoothies.

You can add your own personal twist to this Apple and Peanut Butter Green Smoothie recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple and Peanut Butter Green Smoothie recipe.

Ingredients for Apple and Peanut Butter Green Smoothie

  • 1 Honeycrisp apple, chopped
  • 1 squeeze lemon juice
  • 2 heaping tablespoons unsweetened peanut butter or almond butter
  • 1 ounce fresh spinach (about 1/2 cup firmly packed or a nice big handful)
  • 3 ounces fresh chopped kale (about 1 1/2 cups firmly packed or 3 big handfuls)
  • 6 large ice cubes
  • 1/2 cup cold water
  • Super seed mix, for topping, optional
  • Optional additions: a few shakes of turmeric, a small chunk of ginger or 2 celery stalks, chopped

Directions for Apple and Peanut Butter Green Smoothie

  1. In a high-speed blender (and in this specific order), add the apple, lemon juice, peanut butter or almond butter, spinach, kale, ice cubes and water and blend on high until very smooth (about the time it takes you to refill your ice cube tray and stick it back in the freezer). Pour into glasses and sprinkle with super seed mix, if using.
  2. You can also add a few shakes of turmeric, a small chunk of ginger or 2 stalks of celery (chopped). If so, add after the nut butter and before the greens and blend until very smooth.
  3. To make these freezer-friendly: In quart-size deli containers or ziptop bags, pack in the apple, lemon, peanut butter or almond butter, turmeric/ginger/celery (if using), spinach and kale. Make a bunch at a time and seal and freeze for up to 3 months. When ready to blend, add the contents to a blender along with 1 cup of water–no need to add ice. Let it sit for a few minutes so that it can defrost slightly, then use a butter knife to carefully break it up into slightly smaller chunks. Blend on high, using the tamper to help everything incorporate, until very smooth. Pour into glasses and sprinkle with super seed mix, if using.

Cookware for your recipe

You will find below are cookware items that could be needed for this Apple and Peanut Butter Green Smoothie recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Smoothie Recipes
  • Apple Recipes
  • Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
  • Peanut Butter – Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countries. The United States is a leading exporter of peanut butter and one of the largest consumers of peanut butter annually per capita. January 24 is National Peanut Butter Day in the United States.Peanut butter is a nutrient-rich food containing high levels of protein, several vitamins, and dietary minerals. It is typically served as a spread on bread, toast, or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as peanut-flavored granola, smoothies, crepes, cookies, brownies, or croissants. It is similar to other nut butters such as cashew butter and almond butter.
  • Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
  • High Fiber
  • Vegan – Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. Distinctions may be made between several categories of veganism. Dietary vegans, also known as “strict vegetarians”, refrain from consuming meat, eggs, dairy products, and any other animal-derived substances. An ethical vegan is someone who not only follows a plant-based diet but extends the philosophy into other areas of their lives, opposes the use of animals for any purpose, and tries to avoid any cruelty and exploitation of all animals including humans. Another term is “environmental veganism”, which refers to the avoidance of animal products on the premise that the industrial farming of animals is environmentally damaging and unsustainable.Well-planned vegan diets are regarded as appropriate for all stages of life, including infancy and pregnancy, by the American Academy of Nutrition and Dietetics, the Australian National Health and Medical Research Council, the British Dietetic Association, Dietitians of Canada, and the New Zealand Ministry of Health. The German Society for Nutrition—which is a non-profit organisation and not an official health agency—does not recommend vegan diets for children or adolescents, or during pregnancy and breastfeeding. There is inconsistent evidence for vegan diets providing a protective effect against metabolic syndrome, but some evidence suggests that a vegan diet can help with weight loss, especially in the short term. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals, and lower in dietary energy, saturated fat, cholesterol, omega-3 fatty acid, vitamin D, calcium, zinc, and vitamin B12. A poorly-planned vegan diet may lead to nutritional deficiencies that nullify any beneficial effects and may cause serious health issues, some of which can only be prevented with fortified foods or dietary supplements. Vitamin B12 supplementation is important because its deficiency can cause blood disorders and potentially irreversible neurological damage; this danger is also one of the most common in poorly-planned non-vegan diets.The word ‘vegan’ was coined by Donald Watson and his then-future wife Dorothy Morgan in 1944. It was derived from ‘Allvega’ and ‘Allvegan’ which had been used and suggested beforehand by original members and future officers of the society George A. Henderson and his wife Fay, the latter of whom wrote the first vegan recipe book. At first, they used it to mean “non-dairy vegetarian”, however, by May 1945, vegans explicitly abstained from “eggs, honey; and animals’ milk, butter and cheese”. From 1951, the Society defined it as “the doctrine that man should live without exploiting animals”. Interest in veganism increased significantly in the 2010s, especially in the latter half, with more vegan stores opening and more vegan options becoming increasingly available in supermarkets and restaurants worldwide.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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