It’s summer and my girls and I have been on the go a lot, swimming and visiting with friends. Hot weather equals lighter fare so we have been drinking smoothies for breakfast or as snacks. Plus, they’re really fast and don’t require heating up the kitchen. Who can argue with that?
I strongly believe that a body which is consistently nourished with good food will crave the food it needs to survive its current environment. At least this seems true with myself and my kids. Of course, the opposite occurs when I consistently barrage my palate with lots of sugar and nutrient deficient food, because those things have an addictive quality. That said, we crave water-laden fruit in the summer, definitely needed in the Arizona heat. So, in summer, our smoothies are fruit based but I usually manage to sneak a few veggies in as well.
These aren’t exact measurements because, well, I don’t use them myself. I am more into percentages that I increase or decrease based on how many people I’m serving. Here are my basic guidelines for fruity smoothies.
1. Only add enough liquid like yogurt, nut milk or coconut milk to get the blender moving. The flavors will be stronger and the smoothie will have a richer texture. If, like my husband, you enjoy more liquid-y smoothies, use more liquid.
2. Buy organic fruit frozen*. It’s more cost effective than fresh and creates an ice-cream quality in your smoothie.
3. Add a banana unless you need to avoid them for some reason. They add creaminess and they are full of nutrients.
4. Try skipping the sweetener. Fruit, especially bananas, are rich in natural sugars. If you must sweeten more, try raw honey or raw agave syrup. Just a splash.
5. Blend till everything is really smooth. Nothing like a chunk of something to ruin a good smoothie. We’re lucky enough to have a retro Vitamix (the stainless steel one) we received as a gift. And we love it.
Here are a few of our regular smoothies. I’ll post others as we create them.