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ANTS-ON-A-LOG SMOOTHIE

This amazing green smoothie was inspired by that quintessential snack many of us grew-up eating.  "Ants-on-a-log" featured celery sticks that were filled with peanut butter and then topped with raisins.  Here I have combined celery (& spinach) with nut-free sunflower seed butter and grapes instead of raisins!  Peanut or nut butter may be used if allergies are not a concern.

Celery is one of those often-overlooked super healthy veggies.  One cup of celery has only 16 calories but provides 5 grams of fibre and nearly 40% of our recommended daily intake of vitamin K.  It also contains powerful antioxidant & anti-inflammatory phytochemicals that are believed to improve both blood pressure and cholesterol levels.  Furthermore, studies suggest that celery consumption may even help prevent ulcers, fatty liver, and certain types of cancer.

ANTS-ON-A-LOG CELERY & SUNBUTTER SMOOTHIE.jpg

For 2 servings, combine until smooth:

  • 1.5 cups unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

  • 1 cup diced raw celery

  • 1 cup frozen green grapes (substitute frozen cauliflower or ice cubes for a keto/low carb option)

  • 2 large handfuls fresh baby spinach or baby bok choy

  • 2 to 4 Tbsp unsweetened sunflower seed butter (see note below), adjusted to taste

  • 1 Tbsp gluten-free flaxseed meal or chia seeds (optional)

  • 1/2 tsp chlorella powder (optional)

  • Lakanto monkfruit or sweetener of choice, adjusted to taste (optional)

If serving for a meal or more substantial snack, I add additional protein.  Good options here include one of the following:

  • 1 scoop Nuzest Clean Lean vanilla or natural protein powder

  • 1 to 2 scoops Further Food collagen peptides or packets Crushed Tonic original probiotic marine collagen

*Notes: If allergies are an issue, you must use only sunflower seed butter that has been processed in a nut-free facility.  Sunflower seed butter is also very easy to make and you can link to my recipe here (pictured below).  

This recipe was originally published on November 27, 2017. It was updated February 7, 2019.