Smoothies have become my newest comfort food. The cool creamy flavor combinations make me feel better after having one. Maybe it’s because they provide more fruit and vitamin D than I would otherwise have in an average day. They taste great and you can put almost anything in them for a healthy boost. Josh has been making them for years, adding an assortment of healthy fruits, veggies, nuts and seeds. While Josh will add anything and everything, I prefer a variety of frozen fruit with yogurt, milk and honey. I’ve always been one to pick up extra fruit on sale to put up in the freezer. Some fruits that freeze well are berries, cherries cranberries, grapes, mango, peaches, pineapple and bananas. You can also add citrus fruits to the mix such as lemon, lime, oranges and grapefruit. It’s really all about what you have on hand and what tastes good to you. This week I’m running low on milk and tried reconstituting instant dry milk. It was a great substitute, you cannot taste any difference when you add the fruit, yogurt and honey. Two cups of frozen fruit will make approximately 24 ounces or fill 2 (12 oz) glasses. I have been enjoying them a couple times a week and find them filling and refreshing.
For this smoothie I chose frozen berries, peaches, pineapples and 1/2 banana to make 2 cups. To that you’ll need 1 cup of milk (can substitute soy, coconut, almond or reconstituted instant dry milk ) 1/2 cup of plain whole Greek yogurt and 2 – 3 tablespoons of honey depending on taste. If you are like Josh you might add avocado or spinach with chia or quinoa to the mix.
Lastly add the yogurt and milk. Puree the mixture together until it is completely blended. If it’s too thick for your liking, add a little bit of milk. If too thin, add a little more yogurt. I like it thick to eat with a spoon but you can make it thinner to sip through a straw.
1 1/2 – 2 cups Frozen Fruit (berries, cherries cranberries, grapes, mango, peaches, pineapple, bananas or citrus fruit)
1 cup Whole Milk (can use 2% milk, coconut, almond, soy or dry instant milk)
1/2 cup Whole Greek Yogurt (whole yogurt makes it thicker and creamier)
2 – 3 tablespoons Honey (sweeten to taste)
Combine fruit, milk, yogurt and honey in a blender and puree until you reach a desired consistency. Pour into glasses. Makes approximately 20 – 24 ounces.