In a previous post on my original blog, here, I talked a bit about smoothies and how I have consumed a smoothie for my breakfast virtually every morning for ten years. After reading Somer’s blog, Vedged Out, and her post on the Green Smoothie Challenge, I thought I might do another smoothie post. I guess I just take my daily smoothie for granted. I don’t think too deeply about what goes in and how much. I just make sure I’ve got a huge handful of greens and go from there. A recipe for a smoothie seemed silly for me, but I realize, now, that not everyone knows and does smoothies like I do. So, to help you understand my breakfast, and, perhaps, try it out for yourself, here are some ideas.
– I make my smoothies with an immersion blender – I have a tall, narrow container into which I stuff all my smoothie ingredients (1/2 full for a single serving, full for 2 servings), then I immerse the immersion blender and blend away until smooth.
– Things like oranges don’t blend completely into liquid using this blender, and leave pulp on the blades, but that’s okay. I just rinse off the pulp, strain the smoothie through a potato masher (yes, a potato masher!) and drink.
– Every smoothie I make has 1 tbsp of ground flax seed OR 1 tbsp ground hemp seed OR 1 tbsp chia seeds.
– if I’m using chia seeds, I start the breakfast smoothie process the night before, putting 1 tbsp chia seeds and 1/2 cup of water into the container and letting soak overnight – it’s important for chia seeds to soak before using.
– I often prep most of my smoothie the night before – seeds, water, greens, fruit – and add banana and vegan milk in the morning.
– I don’t like really cold smoothies so if I’m using frozen fruit, I try to start the night before so the fruit can thaw.
– a typical smoothie for me contains:
1 tbsp flax, hemp or chia seeds
a huge handful of greens like baby spinach, baby kale, even leftover green salad
1 serving of another kind of fruit like frozen blueberries
1/2 cup water
vegan milk like soy or almond (unsweetened, unflavoured)