ice. Freezing the fruits first and then blending them into a smoothie can substitute for ice. Peeling bananas before freez- ing them makes smoothie-making easier. Freezing the fruits in recipe-size portions also simplifies the process. Smooth-fleshed fruits like mangoes, papayas, bananas,


ripe peaches and nectarines blend more easily to a silky finish than do fresh berries. Tender, baby greens such as spinach, kale or chard virtually disappear within a smoothie; if using mature, rather than baby greens, cut out the stems unless the blender is extremely powerful. Blending enough ingredients for two smoothies can yield a


leftover serving to store in a reusable glass jar in the refrigerator. To reactivate the full taste later, just turn over the jar and give it a good shake to re-blend the ingredients. Spirulina (made from a micro-saltwater plant) and


wheatgrass juice and powder are some popular smoothie ad- ditions. Milled flax seeds add healthy fat, but their water-solu- ble fiber also adds a little bulk; although the texture difference isn’t noticeable if the smoothie is enjoyed right away, it will be apparent if it sits for 20 minutes or more. With the whir of a blender—and no cooking—summer’s tastiest bounty transforms into at-home or on-the-go bever- ages to revive, replenish and renew us so we’re ready for our next adventure.


Judith Fertig blogs at AlfrescoFoodAndLifestyle.blogspot.com from Overland Park, KS.


Sunny-Day Sippers Black Cherry Raspberry


Yields 2 servings


¼ cup cranberry juice 1 cup pitted sweet black cherries


½ cup raspberries 1


/3


cup plain soy or coconut yogurt 4 ice cubes


Combine all ingredients and blend from low to high speed until smooth.


Mango Lassi Yields 2 servings


¾ cup vanilla soy, almond or coconut milk ¼ cup vanilla soy, almond or coconut milk yogurt


¾ tsp vanilla extract 1½ cups chopped fresh mango, frozen ½ tsp ground cardamom Agave nectar to taste Ground pistachios for garnish


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natural awakenings July 2014 21


Combine the milk, yogurt, vanilla extract, mango and car- damom and blend using low to high speeds until smooth. Add agave nectar to taste and blend again. Sprinkle ground pistachios over each serving.


Seasonal Suppers Summer Salad Smoothie


Yields 2 servings


½ cup apple juice 2 cups stemmed and chopped baby spinach, Swiss chard or kale 1 apple, unpeeled, cored and chopped


½ avocado, peeled and chopped ½ cup cilantro leaves 1 Tbsp fresh lime juice 1 Tbsp matcha (fine green tea powder) 1 Tbsp milled flax seeds ¼ cup vegan protein powder


Combine all ingredients and blend from low to high speed until smooth.


recipe photos by Stephen Blancett


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