Start your day off right with this gluten-free, vegan tahini fig smoothie made with cinnamon and fresh spinach.
I’ve been giving my blender a workout lately, from my Maple Chia Smoothie Bowl, to my Spinach and Kiwi Smoothie (which is turning out to be one of my most popular posts!), to my Ginger Pineapple Lassi. And now this: a tahini fig smoothie! Is it too much of a good thing? Wait, don’t answer that.
Now that spring is finally here, all I want for breakfast is a green smoothie. In the winter, it’s pretty much impossible to come back from a chilly morning run and slurp down something slushy and frozen. But when the warm weather hits, nothing is more refreshing or rejuvenating. I keep a bag of frozen bananas in the freezer and we always have unsweetened almond milk in the cupboard, so from there it’s pretty much just a matter of what fruits, veggies, and other random ingredients we have on hand.
I often include a spoonful of almond butter in my smoothies, so this time I thought, why not tahini instead? In keeping with the Mediterranean theme, I added two moist, plump dried figs for sweetness and a healthy boost of fiber (I used fresh figs in the photos because let’s face it: dried figs aren’t that pretty). A handful of spinach for something fresh and green, a dash of cinnamon for spice, and a sprinkle of granola and sesame seeds were the finishing touches. I was seriously impatient with myself while I was photographing this smoothie–it was so delicious I just wanted to drink it already!
I kind of have in the back of my mind to start a Smoothie Sunday series of posts. What do you think? I’d love to do it, but four posts a week is a lot. Maybe I’ll just give it a shot and roll with the punches.
Also! You still have a few days left to enter for a chance to win a $300 Amazon gift card. Good luck!
- 1 small or 1/2 large banana, peeled, frozen, and cut into chunks
- 2 moist dried figs, chopped
- 1 cup unsweetened almond milk
- 1/2 cup packed fresh spinach
- 1 tablespoon tahini
- 1 tablespoon chia seeds (or gluten-free oats)
- Pinch of cinnamon
- 4-5 large ice cubes
- Sesame seeds and gluten-free granola, for garnish
- Combine the banana, figs, almond milk, spinach, tahini, chia seeds, cinnamon, and ice in a blender and blend until smooth. Pour into a glass and sprinkle with the sesame seeds and granola.