I sometimes feel a little silly posting smoothie ‘recipes’ since they are so simple, but I know I am always looking for new ideas. The coconut flour in this makes it a little thicker and creamier. This trick works fairly well as a substitute for yogurt if you don’t eat dairy. I used a strong chai blend of black tea, cardamon, black pepper, cinnamon and other spices.The spiciness of the chai pairs well with the banana and adds just enough sweetness. You could always add a bit of honey if your banana is under ripe or you just prefer it a little sweeter.
Banana Chai Smoothie
1 very ripe banana
1 cup strongly brewed chai (2 teabags or equivalent per 1 cup of water)
1 tbsp coconut flour
1 cup coconut milk
1/2 tsp cinnamon
1/8 tsp ground cloves
2 cups ice
Brew the chai and allow to cool completely. Combine all the ingredients and pulse in a blender until completely smooth! This makes about 2-3 servings.
I am a little obsessed with the honey at our farmer’s market. The changeable wildflower flower is probably my favorite. They have so many kinds and each one tastes really different and like something instead of just being cloyingly sweet. The people from the apiary are always eager to let you to taste the different varieties which is: a) always a good sign and b)fun for food nerds like me. I don’t normally sweeten my smoothies, but this needed a little oomph. The flavor of the apricot still comes through with just a touch of honey and nutmeg.
Apricot and Honey Smoothie
1 fresh apricot
1 cup coconut milk (or any milk you like)
1 tsp honey, plus a drizzle for the top
pinch of nutmeg
1/3 cup of ice
Blend until smooth!
There is no telling how many unattractive smoothie recipes I am going to post here…just know way to know. But, just look at that gorgeous matcha powder! It is a thing of beauty. Be distracted. The smoothie isn’t as pretty. However, these flavors pair so well together. If you have never had matcha, it is a finely milled high quality green tea powder prized for it’s taste and health benefits. The bright flavor of the matcha still comes through in this smoothie, and it has a touch of tropical, creamy sweetness. It feels like an indulgent treat. It is a nice change from my regular hot matcha coconut lattes.
Here, I strategically put it by the fruit on our table to pretty it up. Better? Oh, its not? Its okay, it is still really, really delicious and the perfect way to start the day.
1 cup coconut milk (I used a blended refrigerated brand)
1 tsp organic matcha powder (Sticker shock may ensue. It is worth it. I promise.)
1/2 frozen banana
1/4 cup pineapple
In a blender, combine ingredients and pulse until completely smooth. You may want to stir in the matcha powder before blending to prevent any little lumps.
Bananas and cinnamon pretty much always sound appealing to me even when I can’t bear the thought of eating most other things. That makes this my smoothie version of comfort food. The tablespoon of coconut flour gives this a creamy texture. Sometimes, I even add a tablespoon of peanut butter. I top it generously (or obscenely) with cinnamon and/or nutmeg as pictured, but this is purely optional.
Banana Spice Smoothie
1 ripe banana (if the banana isn’t ripe enough you can add a drop of honey)
1 cup coconut milk
1 tbsp coconut flour
1/2 tsp cinnamon
1/2 tsp vanilla
1/8 tsp nutmeg
1/2 cup ice
Smoothies are pretty much an everyday ritual for me. I make them in every combination, including some slightly strange variations. Using frozen berries means that you can make this anytime of year. Chia seeds are all the rage for containing omega-3 fatty acids and antioxidants. Because they are made of some kind of magic, they form a gel when added to liquid. This makes them great for thickening smoothies. Chia seeds have a neutral flavor, and you wont notice them when they are blended. I actually like the texture they add by sprinkling a few on top. Adding spinach makes this a nutritional overachiever, but don’t worry you will just taste the berries with a hint of banana.
Chia Berry Smoothie
1 cup unsweetened coconut or almond milk
1 cup frozen mixed berries (raspberries, blueberries, blackberries)
1/2 ripe banana
1/2 cup fresh spinach
2 tsp chia seeds
2 tbsp water
If you are looking for an awesome green version, try my Tropical Kale Smoothie.
I know the color…well, it’s a little green. Kale is good for you though! Even my skeptical husband drank this, and proclaimed it to be “really good”. I drink smoothies every.single.day. This results in lots of experimentation, and, yes, some are less successful than others. The tropical flavors and punch of healthful ingredients have made this a favorite. I have been keeping kale in the freezer for smoothies and find that 1 banana to 1/2 cup lightly packed up of kale is a good ratio (meaning you don’t taste the kale!). I like adding a bit of extra virgin coconut oil for the flavor and the smooth texture.
Tropical Kale Smoothie
Serves at least 2
1 cup kale, stem removed
1 cup almond , coconut or regular milk
1 tbsp organic extra virgin coconut oil
1 tsp cinnamon
1 cup frozen pineapple
1/2 tsp vanilla bean paste or extract
6 ice cubes
Blend until all of the kale leaves are completely smooth, add additional water if needed to blend.
In other news, we may have homegrown apples this year! At least I am hoping these blossoms mean our Cortland tree will bear fruit. It is only its second year in our yard. Even if we aren’t at our house to eat them in the fall, it is still pretty exciting.