1/2 cup (125 ml) milk, any kind you like (I used 1%, but you can use whatever you like)
1 tablespoon peanut butter (I used creamy, but you can use crunchy if you like)
1 tablespoon ground golden flaxseed (see note below)
2 teaspoons honey (preferably raw, local honey)
1/2 teaspoon pure vanilla extract
1/2 teaspoon organic raw, unfiltered apple cider vinegar
1/4 teaspoon ground cinnamon
1 pinch sea salt
1 large banana, peeled, chopped into 6 pieces, and frozen
1 teaspoon raw cacao nibs, for garnish (optional)
Add all ingredients into a blender and process until smooth.
Pour the smoothie into a glass and sprinkle the cacao nibs on top, if using.
Serve immediately, while it is super thick and creamy.
Flaxseed Substitution:You can use 1 tablespoon rolled oats instead of the ground flaxseed, or if you have flaxseeds on hand but no ground flaxseed, you can grind it yourself in a coffee grinder or food processor.
Vegan Option:Use a non-dairy “milk” (like soy, almond, etc.) and use pure maple syrup instead of honey.