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At Williams-Sonoma, they’re celebrating Smoothie Week. Are you celebrating too?! Smoothies are a celebration of delicious ingredients that blend up to make a wonderful drink.
We have all these amazing goodies to eat right now. Their flavors are fresh, cheerful, and fun.
It’s the season for light and bright (not to be confused with the child’s toy Lite Brite). For berries, peaches, and fresh basil.
A smoothie seems like the perfect way to collect all of this goodness in one place.
Starting with some milk and Greek yogurt. Any kind of milk will do. Same with the yogurt. You could start with just a little bit of milk, and add more later depending on how thick you like your smoothies.
I like them kinda thick.
Since I just had two small frozen bananas, I froze half of the berries too. That’s not necessary, but I like a really cold smoothie. Just my preference.
To freeze or not to freeze… it’s up to you.
Any frozen fruit that you don’t use, keep frozen to use in your favorite summer drinks.
I haven’t used my blender in about 5 years. I made some tomato soup and didn’t know that you’re supposed to take the plug out of the lid when blending hot liquids… I know now! So I got an immersion/hand blender and have been using it ever since. But this recipe, it needed a blender, because I wanted to make a lot!
I added a touch of honey and some lemon zest too. Because I can. Because I’m a little bit obsessed with lemon zest, basil, and fruit right now. It just tastes so gooooood!
Chard, for a little extra green. Spinach, kale, even lettuce can also be substituted. It may seem a little crazy to add vegetables to a sweet smoothie, but trust me, then blend right in. 😉
You could simplify and make this just a peaches and cream smoothie (with the basil, of course). You could just do berries. You could add more greens… But, I love all that the many ingredients bring to this drink. Not just in taste, but health benefits too. We’re supposed to eat a rainbow of fruits and veggies… this smoothie brings color to the table.
In the fall and winter months, you could choose fruits that are in season, like pears and apples, and change the basil out for mint.
Make a big batch and share with your friends. Add it to your family’s breakfast. Serve it alongside a special brunch where you’re eating Squash’n Eggs or Fresh Fruit and Basil Stuffed French Toast. Or freeze some for other breakfasts. Pop ’em in to the fridge the night before and they’ll be ready in the morning. Nice and cold, but not so frozen solid… and if they are still frozen solid, they work well as a popsicle on a hot day (you can freeze in a popsicle mold or ice cube tray with toothpicks too).
- 1 C Greek yogurt (or any yogurt)
- ½ to 1 C milk (any type)
- 1 C peaches, roughly chopped
- ¾ C strawberries, fresh
- ½ C strawberries, frozen
- ¼ C blueberries, frozen
- ½ C blueberries, fresh
- 1 large or 2 small bananas, frozen, broken into chunks
- 1 T honey
- 1 C greens (swiss chard, spinach, or kale), roughly chopped
- 1 t lemon zest
- ½ t fresh basil
- Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
- Freeze leftovers in half pint jars.
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