If you’ve been playing a long for a while, you know that here at the pantry we simply LOVE smoothies, especially those that allow us to hide some super nutritious deep greens from our children…. Yeah, it’s probably dirty pool, but you only have to really hide them a couple of times before they no longer care what’s in there and will eat it up regardless.
We’ve had many, many a smoothie over the last few years, but I have to confess that my recent favorites include a decadent ingredient: avocado. In our recent smoothies, I’ve been adding the flesh from 1/2 and avocado, and it gives the smoothie (or breakfast ice cream if you use a little less liquid and don’t blend QUITE so vigorously) a distinctly ice cream-y quality. Who wouldn’t want ice cream for breakfast?
Our recent formula goes a bit like this…
- 3-4 frozen bananas
- 1/2 ripe avocado
- 3 cups deep greens (or more if you can get away with it)
- frozen berries to top of blender container
- 1 soup spoon honey (opt – we use if the berries are tart, i.e. raspberries)
- non-dairy milk (we used coconut) until blend ability (usually 1.5 cups for us) or some other liquid of your choosing
We have a power blender, which makes all of this very easy. If you have a standard blender, I would recommend starting with the liquid and the non-frozen ingredients, and then add the frozen ingredients slowly. This makes a lot of breakfast ice cream, which is awesome, because if you have leftovers you can freeze and pack in a lunch or serve with a grapefruit spoon to someone with a sore throat. Breakfast ice cream. THAT’s living.