I posted these smoothie recipes to my Instagram page in early summer with a promise to file them all here when I was done. Now the snow if falling and they’re still confined to Instagram—until now! Also, good news: smoothies are a year-round phenomenon.
Granola is a staple in our house and my daughter insists on it every morning (granola, yoghurt and honey — say it in that order, stack it in that order). I don’t eat dairy, so replacing the yoghurt with a rich, creamy smoothie is a great option. Also a bonus with smoothies: You can sneak all kinds of healthy things into ’em (think, greens, vitamin D drops, healthy oils and fiber.) Best of all, you can dream up a different smoothie every day.
Chai Spice Smoothie
Now that we’re dealing with sub-zero temperatures overnight, I’ve been waking up craving this smoothie: a belly-warming chai spice blend topped with finely chopped, candied ginger. Add your choice of fruit (peaches and strawberries were great over summer, but I’ve been choosing mango more recently.)
1/4 tsp cinnamon
1 tsp chopped fresh ginger
1/4 cup coconut kefir (or yoghurt or almond milk or plain ol’ coconut milk)
2 tble almond or cashew butter
Believe it or not, this green smoothie actually beats out chocolate smoothie when my three-year-old is given the choice. It’s got a sweet, tropical-fruit flavour that masks any greenness. I save the leftovers in the morning and put them in her lunch to eat pudding-style with a spoon. It’s also a great way to use local produce year-round, if you blanch and freeze spinach or kale from your garden.
1 cup coconut milk
1 cup fresh kale or spinach
1 cup frozen pineapple
1/4 of one lime
1/4 of one avocado
Mango and granola to top
This classic is remarkably healthy (and also makes a great addition to the lunch kit). Fresh raspberries are hard to beat when you can pick them straight from the yard.
2 tble cashew or almond butter
1/4 cup almond milk
1 (heaping) tble cacao powder
Blend and top with granola, fresh raspberries and cacao nibs.
Finally, I was inspired to make this smoothie by the rainbow popsicles my three-year-old and I were experimenting with. It’s is light and sweet and perfect for a sunny summer morning (not to mention a good one if you have an aversion to bananas). Local haskap berries, when in season, also make a great topping—their tartness balances the sweet.
1 mango, cut into pieces
1-inch slice pineapple
2 ice cubes
1 small beet, peeled and sliced (about 2 tble, 30 mL)
1/4 cup (60 mL) beet greens
Place mango, pineapple and ice in smoothie with about 2 tble water and blend on high.
Pour half into a bowl and add strawberries and more water, if needed to blender; blend.
Pour half on top of the first mix and add beet and greens; blend.
Pour remaining smoothie on top.
Top with granola and fresh fruit.