There’s this old restaurant called Field’s near where I used to live in Baltimore. Every town has a place like this—or at least used to—with a soda counter, red plastic stools, and sweet-and-sour elderly waitresses in pink candy striper outfits. Going to Field’s was like making a pilgrimage, except instead of seeking wisdom we desired to attain the perfect milkshake. I think this smoothie gives Field’s a run for its money—without creating the world’s largest sugar spike. A little almond butter is the secret ingredient, creating a creamy goodness that will make you want to twirl around in your seat.

　　

Ingredients

makes 3 1/2 cups

　　3 cups unsweetened almond milk (or substitute rice or soy milk)

　　2 frozen bananas

　　2 tablespoons unsweetened cocoa powder

　　1 1/2 tablespoons almond butter

　　1 tablespoon finely ground flaxseeds

　　1/2 teaspoon maple syrup

　　1/4 teaspoon vanilla extract

　　Pinch of sea salt

　　4 ice cubes (optional; see Rebecca’s Notes)

　　

Step 1

Put all of the ingredients in a blender and process until smooth. Do a FASS check and add a couple drops of lemon juice to perk up the flavor if needed. Serve immediately.

　　

variations

Step 2

For a more chocolaty flavor, add 2 1/2 tablespoons cocoa powder. Chocolate goodness!

　　

Step 3

Add 1 tablespoon of unrefined virgin coconut oil for additional healthy fat and calories.

　　

Step 4

For more protein, add a scoop of whey protein powder.

　　

rebecca’s notes

Step 5

The ice cubes in this shake will make a big difference in thickening up the smoothie. If this is the consistency you prefer, add the optional ice cubes along with the frozen bananas.

　　

Step 6

It’s much easier to peel bananas before they’re frozen. Once they’re peeled, store them in a resealable plastic bag and pop them in the freezer. They’re a delicious snack on their own, and great to have on hand for smoothies and frozen drinks. If you don’t have frozen bananas on hand and want to make this shake right away, use room-temperature bananas and be sure to include the ice cubes.

　　

storage

Step 7

Store in an airtight glass container in the refrigerator for 2 days.

　　

Step 8

Shake well or blend again before serving.

　　

nutrition information

Step 9

(per serving)

　　

Step 10

Calories: 165

　　

Step 11

Total Fat: 8g (0.5g saturated, 2.8g monounsaturated)

　　

Step 12

Carbohydrates: 22g

　　

Step 13

Protein: 4g

　　

Step 14

Fiber: 4g

　　

Step 15

Sodium: 270mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.