Today’s What’s Cookin’ Wednesday is all about a quick, nutritional breakfast option. Smoothies.
Smoothies are a great way to use up fruit that is under or over ripe as well as sneak in immune boosting ingredients that don’t taste all that great on their own. Like turmeric, sea vegetables, cacao nibs, etc.
Whenever we make smoothies we try to pack them with leafy greens and other naturally protein rich ingredients as well as vitamins, minerals, and anti-oxidants. We’re fresh out of leafy greens today, but we’ve substituted a few other sources of protein/fiber/vitamins.
Check out what we used.
STRAWBERRY BANANA SMOOTHIE RECIPE:
(c=cup; T=tablespoon; t=teaspoon)
Makes about 12 oz.
1 organic over ripe banana, cut in half (protein, potassium, fiber, vit A)
5 large organic over rip or under ripe strawberries, hulled & quartered (fiber, antioxidants, potassium, vit C)
1 organic carrot, cut in half & sliced thin (antioxidants, fiber, vit A, C, K,)
1/4 organic apple, skin on & diced (fiber, vit C)
1 T organic coconut flour (protein, fiber, healthy saturated fats)
1 T organic ground flax seeds (protein, fiber, omega-3s, antioxidants, vit B6)
1 t aloe vera (anti-inflammatory, antibacterial, anti-viral)
1/4 t spirulina powder (protein, iron, minerals, vit B)
1/2 c filtered water
10 homemade ice cubes
1.) Put 1/4 c water in the bottom of the blender. Top with remaining ingredients and blend.
2.) Add remaining water and ice cubes and blend until smooth.
SUBSTITUTIONS & ADDITIONS:
-Organic almond flour would be great in place of coconut flour.
-Shelled & ground organic hemp seeds or ground organic chia seeds would be great replacements for ground flax seeds.
-Chlorella would work in place of spirulina.
-Any fruit you have on hand works.
-Organic dark leafy greens like baby spinach and kale are always great additions to smoothies.
-Organic plain yogurt would add protein and probiotics.
What’s your favorite smoothie?