Smoothie
A smoothie. A quick-n-dirty breakfast. A mid-afternoon snack (today). A saviour in the hell known as airport terminal food choices.
There are dozens of ways to make a smoothie, but the recipe I follow came from Martha Rose Shulman at the New York Times. I choose it because its simple and I like simple.
1 ripe kiwi, peeled, cored and quartered
1/2 cup (3 ounces) fresh or frozen strawberries, hulled
1/2 to 1 banana (to taste), preferably frozen
1/3 cup fresh orange juice
1/3 cup low-fat vanilla yogurt
1 tablespoon flax seeds (optional)
Place all of the ingredients in a blender, along with a few ice cubes if the bananas have not been previously frozen, and blend until smooth.
The only “gotcha” of a making smoothie is that you need a blender or a food processor. In my case, its a food processor (thanks Rocky!).
If you want to skip the measuring cups then go with:
1 kiwi. Slice off each end, peel the skin and cut into five to six chunks.
6-7 frozen strawberries depending on size. If they’re larger go with six; smaller go with seven.
1 banana. That ugly black thing in the top photo is a banana that’s been in the fridge for a while (it’s perfectly fine). Slice off both ends, peel it, then slice into 1/4″ to 1/2″ chunks.
1-2 oranges. One orange will usually do, but it depends on the amount of juice you can squeeze out of it.
3 spoons of vanilla yogurt (preferably Greek style). This is an eating spoon, not a soup spoon.
I omit the flax seeds (I’m not a bird). I also omit the ice cubes because the strawberries are frozen, the banana was refrigerated and my ice maker is on the fritz.
Don’t worry about being neat because it all goes into the blender/food processor. Run the food processor until there are no large, fruit chunks remaining. If you measure correctly, it should fill one glass with no leftovers.
Drink up.
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