Monday, August 1, 2011

Smoothie Time

Cucumber Avocado Smoothie

In last week's recipe post, I was raving about how delicious fruits and vegetables taste during the summer season.  Thanks to modern day farming and importing practices, we can have the convenience of fruits all year-round.  But if you taste a peach, a cucumber, or a watermelon at the height of their natural growing season, you'll see for yourself that the difference in flavor, color, and texture is truly night and day.  And if you're lucky enough to buy your fruits or veggies from a local, sustainable farmer, it can be even better.

And while I love fresh fruit and vegetables during the summer, I also make the most of the season by freezing what I won't be able to eat right away.  I do this often, as produce in season almost always costs less due to the increased supply, making it the perfect opportunity to stock up.  And if you store them just right, you can continue to savor the tastes of summer well into the fall.

Today's smoothie recipe is a a great way to do just that.  Whether to kickstart the day, to help your body recover after a grueling workout, as a mini-meal to tide you over, or just to help you stay cool in the summer heat, it's easy to make and even easier to enjoy.  It uses both fruits and vegetables, which may seem strange at first, but trust me, the result of the combination is anything but.  Naturally sweet, smooth, with a great depth of flavor that is both sigh-inducing and satisfying.  And if you have children who are defiant to the ways of the salad, this is an awesome way to help them drink their veggies.

Summer and smoothies...they just go together.

Cucumber Avocado Smoothie (GF, DF, V, rSF, SF)

8 oz fresh orange juice
1/3 c frozen cucumber
1/3 c frozen banana
1/3 c frozen cantaloupe
1/2 c fresh spinach
3-4 baby carrots
2 tablespoons hemp protein
1/2 medium avocado                    

1.  Pour orange juice into blender.  It should just cover the blades.
2.  Add cucumber, banana, and cantaloupe.  Pulse at first to break apart any larger chunks and then blend on high.
3.  Once it begins to blend smoothly, stop the blender and add spinach, carrots, and hemp protein.  Continue to blend on high.
4.  When it begins to blend smoothly, stop the blender and switch from the "high" to "low" setting.  This is very important for the texture of the smoothie.  Add avocado and blend on low until everything comes together.
5.  Makes 16-20 ounces.

Beautiful palette of flavors

Drink your veggies

Not so fast!

And that's all there is to this mean and green smoothie.  

May it be refreshing, invigorating, and nourishing for you and those with whom you share it.

1 comment:

  1. I think a ninja blender would be a must for this recipe! Sounds good to me.It's true about seasons for fruits and vegetables. They just won't taste as good in the off seasons. If you open freeze the pieces of fruit and vegetables and then vacuum seal them; they should last you a good while! Just make sure to put the date on the bags etc. A refreshing way to stay cool and green with all this heat. Masarap!


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