Weather: 51 degrees What I’m listening to: John Mayer
When we lived in California, smoothie stands were almost as prevalent as coffee shops. Here in Alaska, smoothies aren’t as easy to come by. If I want a tasty, nutrient-packed smoothie, I usually have to make it at home.
I know I can always use more greens in my life. This is a brilliant, easy, and enjoyable way to incorporate neglected fruits and vegetables into your family’s diet. The bonus: it doesn’t taste like greens. Want proof?
Just look at my four-year-old daughter licking that green mustache off her face. Now how can you argue with that?
2c vanilla almond milk (or vanilla non-dairy milk of preference)
1c spinach leaves
1 banana (frozen recommended - see notes)
1c frozen peaches
3T blueberries, fresh or frozen
2 dates, pitted
1T soy protein powder (optional)
In a blender, add almond milk and spinach. Whirl until green and smooth. Then add the rest of your fruit and the protein powder. Whirl again until smooth. Serve immediately.
-For frozen bananas: peel and slice bananas in 1 inch pieces. Place in a zipper freezer bag and place in the freezer at least one hour before making your smoothie.
-The fat in the avocado helps with the absorption of the nutrients in the smoothie. It also helps the smoothie have a creamy texture. There is no distinct avocado flavor (be careful that your avocado is not overripe).
-Other frozen fruit can be substituted for the peaches such as berries, mangoes, etc.
-Like your smoothies icy a la Jamba Juice? Add 1-2 cups of ice to the blender.
@LynetteK Hi Lynette, thank you for your question. Frozen bananas produce a thicker and colder smoothie. Room temperature bananas tend to liquefy and make a thinner smoothie. However, either will produce the same flavor, so it's really up to your preference. Hope this helps.
Welcome! I’m Maya – a food blogger and food columnist based on Alaska’s Kenai Peninsula. ~ Read More