I’ve had several people ask for my smoothie recipes. If you’ve followed me for a while, you know I pretty much fail at passing along recipes. If you haven’t and are hoping for step-by-step guides and ingredients, SURPRISE!
I fly by the seat of my pants and create as I go. It works well for me, but it frustrates my friends like crazy. Sorry! (Not sorry.)
The good news is, my smoothie approach works great for Every Kitchen. Basically, you add whatever’s available and just make sure it tastes good and will pass through a straw (if you’re into straws).
My tools: Cutting board, paring knife (for rough chopping bulky foods), and Kitchen Aid blender
Fruits I’ve used: Any combination will do. I’ve used: bananas, mandarin oranges, strawberries, raspberries, kiwi (with the seeds removed because they taste peppery when blended), grapes, mangos, peaches, avocados, pineapple, plums
Vegetables I’ve used: Carrots, spinach, kale, celery
Protein and fats I’ve used: Sunflower seed butter, milk and plain Greek yogurt
Other: Coconut oil, ground flax seed
The amounts are up to you and what’s available. My three 2-year-olds usually drink 16 oz. each, so I make enough for them plus a bit extra just in case someone wants more. If you REALLY need a rough idea of how much I use, for my 6-cup preparation, I add up to two generous handfuls of greens, one or two stalks of celery and/or a large carrot. As for fruit, I’ve added up to two bananas, 10 or so strawberries, a whole kiwi (I usually don’t have many on hand), two mandarin oranges, a whole peach/plum/kiwi/mango, 2 cups of raspberries … you get the picture.
The bulk of my smoothies come from whole fruits and vegetables. The amount of yogurt and milk I add depend on consistency. I usually start with a full cup of yogurt and a generous splash of milk – probably 1/4 cup.
I also combine frozen and fresh fruits, depending on seasonal prices and availability. I buy my frozen fruits without additives from Trader Joe’s for a great price. I try to always keep strawberries, mangos, pineapple and raspberries in the freezer to stand in for what I can’t find or keep fresh. I’ve tried frozen spinach and kale, but the blended consistency isn’t nearly as good as fresh.
(Read more for my past, pre-children blog entries with single-serving smoothie recipes I’ve enjoyed.)