Today's offerings are smoothies. Before they were a staple in the grocery store, they were made in the blender. Some of us still do it that way! Enjoy!
J’s FRUIT SMOOTHIE
My oldest son, J, has always enjoyed experimenting in the kitchen. This is something he came up with around the time he finished seventh grade.
This can be found in my e-cookbook, Off the Wall Cooking.
6 oz. can orange juice (undiluted)
2 bananas
6-10 grapes
2 C cold milk
Put ingredients into a blender and blend until pureed and smooth. Serves 2-4.
NOTE: Plain soymilk can be used in place of the milk.
BANANA SMOOTHIE
One of my inventions, also in Off the Wall Cooking.
1 C milk
1 T wheat germ
1 banana
1/2 C yogurt (any flavor)
1 tsp. vanilla
4-5 ice cubes
Blend. Serves 2.
FRUIT SMOOTHIE
Another of my inventions. Fresh strawberries are okay, but frozen ones give this a nice chill on a hot day.
1 C orange juice
1/2 C yogurt
6-8 strawberries
1 T wheat germ
1 banana
Blend. Serves 1.
EASTERN SUNRISE SMOOTHIE
The fruits used are from the eastern U.S.: orange juice and strawberries from Florida,cranberries from Massachusetts. Top that off with a beautiful pink color. It’s a yummy way to start the morning.
1 C orange juice
1/2 C yogurt
4-6 frozen strawberries
1 T wheat germ
½ C frozen cranberries
Blend juice & berries. Add yogurt & wheat germ & blend about 15 seconds more.
Purple Haze Smoothie
Variation on a theme. If you’re getting the idea that you can make smoothies out of almost any fruit and/or juice (or milk), you’re right. Experiment; use any juice to your liking: apple, cranberry, orange (my favorite), whatever, then add whatever fruits you have around. If none of the fruits are conducive to freezing (berries work best), add a few ice cubes, or better still, frozen juice cubes.
This one is similar to the above smoothies. The blueberries give it a pleasant taste and a beautiful color.
1-1 1/2 orange juice (see note)
1/2 C frozen blueberries
4 frozen strawberries (optional)
1/2 C yogurt
1/2 C frozen cranberries
1 T wheat germ
Blend orange juice & berries. Add yogurt & wheat germ, blend for 5-15 more seconds.
NOTE: If adding strawberries, add the extra 1/2 C orange juice. Or use 1 C juice and 1/2 C soymilk.
STRAWBERRY-RASPBERRY SMOOTHIE
This recipe and the next (Strawberry-Banana Smoothies) were found in an article on Prevention, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.
PREP TIME: 5 min
TOTAL TIME: 10 min + freezing time
SERVINGS: 4
1/2 lb strawberries, trimmed and hulled (about 1 3/4 c)
6 oz raspberries (about 1 C)
3/4 C fresh orange juice
1/2 C 2% plain Greek-style yogurt
2 Tbsp honey
2 Tbsp hulled hemp seeds
2 Tbsp ground flaxseed
1 tsp freshly grated ginger
Line small sheet pan with wax paper or parchment. Arrange berries on pan in even layer. Freeze until completely frozen, about 3 hours. Transfer to I blender with remaining ingredients and puree until smooth.
NUTRITION (per serving) 164 cal, 6 g pro, 26 g carb, 5 g fiber, 18 g sugars, 5 g fat, 1 g sat fat, 12 mg sodium
STRAWBERRY-BANANA SMOOTHIES
SERVINGS: 2
1 C strawberries, halved
1 small sliced banana
1 C ice cubes
1/2 C 1% milk
2 tsp agave nectar or honey
Blend all ingredients together. Pour into 2 chilled glasses and top each with a strawberry.
NUTRITION (per serving) 124 cal, 3 g pro, 27 g carb, 3 g fiber, 1.5 g fat, 0.5 g sat fat, 33 mg sodium
