Everyday Organic: Smooth move with a base of bananas By MaryJane Butters Published: May 26, 2011
I’m sure you know that old trick about freezing bananas that have seen better days. You hold onto them until the banana-bread bug bites and then embark on a marathon baking session.
Well, I’m a devotee of this method — it’s as if the freezer performs magic, transforming fruit that looks too ripe to touch into an exotic delicacy.
But bread isn’t the only thing that frozen bananas are good for. It makes an excellent any-smoothie base because it produces a rich, creamy texture that’s just like ice cream — but better.
Smoothies are a great way to boost your nutritional intake and still feel like you’re getting away with something. Liquids are easier to digest and frequently more appetizing than solid food when you’re rushed, sick, pregnant or just plain bored.
So grab your blender and let’s get started.
Drop in that banana, then add some frozen fruit. Berries, stone fruits, grapes, citrus and tropical fruit all contribute a tart, punchy kick that’s as intense and colorful as candy.
Now for the vegetables.
Yep, that’s right. Smoothies are a great way to use the fresh or frozen vegetables. It may sound scary, but don’t run screaming from the blender just yet.
Greens may have an impact on the color of your drink, but they contribute a fairly delicate flavor, especially alongside all that sweet fruit. So toss in handfuls of frozen vegetables such as peas, broccoli or spinach. Their natural sweetness will make the vitamin boost completely painless.
You can also boost nutrients in a smoothie by blending in a vitamin supplement, a scoop of wheat germ, a handful of nuts, a smear of nut butter, a chunk of fresh ginger, a drizzle of honey or maple syrup, or milled flaxseed, wheat germ or ground cinnamon.
Now pour in a little juice, water or yogurt to help it all liquefy. Then let ‘er rip.
Blend everything until smooth, and then taste a bit to see if you need to tweak the flavors or consistency.
There are no hard and fast ratios or recipes. Just experiment with what you have and what you know you like. Then get busy dreaming up your favorite, adventurous combinations.
Still feeling less than confident? Allow me to share a few of my favorite
“non-recipes”:Good morning • frozen banana, frozen peach, fresh ginger, fresh kale and apple juice.
Mid-afternoon reward • frozen banana, peanut butter, frozen peas, honey and plain yogurt.
Up before the sun • frozen strawberries, frozen pineapple concentrate, fresh carrots, orange juice and a squeeze of lemon.
Carrot cake • Frozen banana, fresh carrots, walnuts, wheat germ, cinnamon, maple syrup and plain yogurt.
Peanut butter • Frozen banana, peanut butter, frozen corn, vanilla extract and plain yogurt.
Feelin’ a little tart • Frozen blueberries, frozen broccoli (go easy) and cranberry juice.
Easy being green • frozen banana, frozen peas, frozen broccoli (go easy) and white grape juice.
Cherry pie • frozen cherries, frozen carrots, unsalted cashews, wheat germ, honey and almond milk.
Antioxidant punch • frozen strawberries, fresh spinach, almonds and pomegranate juice.
Case of the blues • frozen blueberries, frozen peas, plain yogurt and maple syrup.
Orange you pretty • frozen carrots, fresh ginger (go easy) and orange juice.
MaryJane Butters is the editor of MaryJanesFarm magazine.
Pacific Almond milk makes deliciously thick and creamy smoothies. Lucky for us it's gluten free and dairy-free (always check labels on your particular brand). Chill a glass with a few ice cubes as you whip up this yummy smoothie.