I would have to say summer is by far the best season to make smoothies. Not only are they refreshing and satisfying, but we have the opportunity to use as many fresh, local ingredients as possible. This recipe was inspired by Alissa Segersten and Tom Malterre’s Blueberry Cucumber Smoothie from their cookbook, Nourishing Meals. This antioxidant-rich smoothie provides a balanced breakfast, lunch, dinner or post-workout snack. Next time you’re at the market or the grocery store, pick up a few local, in-season ingredients to blend together to make this recipe or create a flavor combination of your own!
Makes 16-20 oz
1 cup water
1/3 cup sliced cucumbers
2/3 cup fresh blueberries
1-2 tablespoons organic creamy peanut butter
1 small banana
Handful of fresh kale
4 ice cubes
Place all ingredients except for the ice in the blender in the order listed and cover with lid. After a few pulses, add one ice cube at a time, blending after each addition. Taste, in- between blends to find the right flavor and texture you’re looking for. Enjoy!
Even though winter is blasting its arctic chill through the air, sometimes a cold, smooth, creamy, chocolatey treat is desired. So what does one use to make a dairy free dessert without coconut, almond, or soy? Bananas of course!! This simple recipe is one of my favorites; I hope you find it delightfully satisfying.
Cocoa Banana “Ice Cream”
1 frozen banana (break in half or slice before freezing)
1 tablespoon unsweetened cocoa powder
Dash of ground cinnamon
Dash of cayenne pepper
Place frozen banana in food processor and blend to break up.
Add cocoa powder, cinnamon and cayenne pepper.
Blend until smooth and creamy.
Serve in bowl sprinkled with cocoa nibs.
Optional: blend in 1 tablespoon of your favorite natural nut butter for added protein.
Food for thought: Do you have a favorite “ice cream” ingredient? I’d love to hear, please share your comments below!