Powerhouse Smoothies
Powerhouse Almond Milk smoothie |
Today I started out with a half of a cup of coffee with a splash of almond milk. I whizzed up a smoothie for today's breakfast, inspired by the ripening avocados I have - too many so I need to think of clever ways to eat them that are not on toast (sigh...toast!) I've been drinking fruit and yogurt smoothies a lot lately. It wasn't difficult to remove the yogurt and skim milk. As a matter of fact, I couldn't' taste the difference. Most days I toss in whatever frozen fruit I have on hand. I froze a few bags of fresh New Jersey peaches last summer, so I'm enjoying those still.
Thank goodness for my Magic Bullet Blender. Three years later and the thing is still going strong.
All the items were frozen: I packed in chopped peaches, chopped spinach, blueberries, half a ripe avocado and a smattering of golden flax seeds - for fiber mostly. To this I added in half a cup of unsweetened almond milk.
You have to shake the mixture or stir it a few times to get it going and you may need to splash in more of the almond (or coconut) milk to get this blended. Taste and adjust to your likening. It may need a dash of agave syrup or a tablespoon of pure applebutter to balance the sweetness against the spinach tannin and the buttery avocado. The flax seeds give this a nutty texture.
A well-made smoothie should be filling and not sugary. I generally feel full until it's time for lunch and I don't feel a blood-sugar spike because I balance the fruit with proteins. To speed the process of these, you can premake the fruit/veggie component and then add it the the blender with the milk to puree. I find that having chopped frozen fruit works best - it keeps the drink cold and thick, more of a milkshake like drink than a puree.
Comments
Post a Comment
The Bicycle Chef loves to Talk, Eat and Read Comments! Leave one for me to enjoy!