Creamy Ginger-Orange Smoothie with Almond Butter

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

February 21, 2013 • 3 comments

Recently my brother-in-law shipped us a case of Florida oranges. Shortly thereafter my husband’s co-worker gave us a grocery bag full of freshly picked oranges from her backyard. I had so many oranges I panicked! Who would eat them? (I love them, my daughter and husband—less enthusiastic.) Should I give some away? Could I use them before they spoiled? Typically, I purchase just a few oranges from the store and the last two sit in the crisper until wrinkly. But with so many fresh ones, I was on a mission.

I took on juicing using my handy orange reamer with its fitted glass underneath and made freshly-squeezed orange juice for breakfast. Now I don’t think I can ever go back to drinking the commercially bottled stuff. Since I’ve been on a smoothie kick, I also created some smoothies du jour, and one of the most popular is the one I present in this post. Almond butter and oranges? Trust me, it works. Almond butter adds creaminess and staying power with its protein and fat. Ginger adds a refreshing element.

Has anyone brought you fruit from their trees lately? If so, what kind and how have you used it?

Print Recipe

Creamy Ginger-Orange Smoothie with Almond Butter

1/2 cup (120 ml) lowfat milk

2 small oranges (or 1 large), peeled and chopped

1/2 medium banana, broken into pieces

1/2-inch (1.3 cm) piece ginger root, peeled and thinly sliced (about 2 teaspoons, or 4 g)

1 tablespoon (16 g) unsweetened almond butter

4 ice cubes

Pour the ingredients in the blender in the order listed. Puree on low speed working up to high until smooth, about 1 minute. Drink immediately. You can store leftovers in the fridge for a day, too.

Prep time: 5 minutes

Cook time: 0 minutes

Makes 1 serving, 14 oz (415 ml) each

Nutrition Facts (per serving): 296 calories, 11 g total fat (2 g saturated fat, 0 g trans fat), 57 mg sodium, 6 mg cholesterol, 46 g total carbohydrate (7 g fiber), 9 g protein, 5% DV iron, 27% DV calcium, 17% DV Vitamin A, 108% DV Vitamin C.