Against The Current Recipe

Prep ingredients

Measure and gather all main-shake ingredients. If your banana is very large, cut into 2 pieces. If oats are not finely textured, pulse them briefly in the blender first to avoid graininess.

Add the almond milk to the blender first to help with blending and to protect the blades.

Add Greek yogurt, frozen mixed berries, banana, oats, spinach, almond butter, ground flaxseed, vanilla extract, and honey (or maple syrup) to the blender.

Cover and blend on high for 45–60 seconds, or until very smooth and thick. If the mixture is too thick to blend, add 1–2 tablespoons of additional almond milk and blend again. If it’s too thin, add 1–2 tablespoons more oats or a few ice cubes and pulse to thicken.

Taste and adjust: add a little more honey/maple syrup if you want it sweeter, or 1/4 teaspoon lemon juice if the flavors need brightening. Blend 5–10 seconds to combine any adjustment.

Pour the shake into a tall glass, filling to about 3/4 full (reserving room for garnish).

Toast coconut flakes and pumpkin seeds (optional): place a small dry skillet over medium heat, add the coconut flakes and pumpkin seeds, and toast, stirring frequently, until lightly browned and fragrant, about 1–2 minutes. Remove immediately to avoid burning.

Chop almonds finely (if not pre-chopped) and grate a little dark chocolate.

Combine toasted pumpkin seeds, chopped almonds, toasted coconut flakes, and grated dark chocolate in a small bowl.

Sprinkle the power garnish evenly over the top of the shake. For a layered effect 'fighting against the current,' use a spoon to swirl the garnish into the top 1/2 inch of the shake so some bits sit on the surface and some sink slightly, creating a textured top.

Optional finishing touch: press one small extra berry or a thin banana slice against the inside rim of the glass to symbolize pushing against the current.