Over the years, I would learn that a smoothie is all about balance. The perfect smoothie is not juicy or icy, but creamy and thick. It isn’t dessert-sweet, but highlights the natural sweetness of fruit balanced by a bit of tartness. And rather than a “medley,” which forces your strawberry to fight with a raspberry, blueberry, or mango for flavor prominence, smoothies are best when they put just one star in the spotlight. Then you can surround it by a supporting cast for complexity and nutrition. Say, frozen bananas for creamy texture. A handful of nuts and pinch of salt. Half an avocado and some fresh kale. A carrot or two and some coconut milk. After making hundreds—maybe even a thousand—smoothies, I can say that the possibilities for harmony are literally endless.
These three smoothies celebrate summer by putting seasonal fruits in the spotlight. They’re accompanied by unique flavors that also pump up the healthiness factor. I hope you like having them as a part of your breakfast rotation as much as I have. Enjoy!
How To Make Power Breakfast Smoothies for Summer
A few notes to start us off:
I add at least half of a frozen extremely ripe banana to all of my smoothies. Not only does it make the perfect creamy texture without overpowering flavor, it also adds natural, sugar-free sweetness. Just buy a few bunches, let them turn brown and spotty, slice them up, and freeze until you need them.
If a farmers market is available in your area, I definitely recommend local produce when it’s in season. It’s amazing how much more powerful the flavor of a piece of fruit is just after picking. (As opposed to being kept in cold storage for days or weeks, as is typical for grocery store produce.)
If you use frozen fruit where I call for fresh, that works fine! Just nix the ice cubes and keep a little extra liquid handy.
This peaches ‘n almond cream-style shake is packed with healthy ingredients and anti-inflammatory properties. Try this as a delicious start to your summer morning.
1 very ripe fresh peach, chopped (about 1 cup)
1 small very ripe banana, sliced and frozen
1 heaping tablespoon natural almond butter
¼ cup rolled oats
1 tablespoon roasted whole flax seeds (if you aren’t used to the flavor, I recommend starting with half)
tiny pinch of sea salt
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 teaspoon ground turmeric, optional
½-inch chunk of fresh peeled ginger, optional
1 cup plain unsweetened almond milk
1 teaspoon raw honey, or to taste
2 ice cubes
Add everything except the honey to your blender and puree on high for a full minute or two.
Now have a little taste. Does it need that teaspoon or so of honey, or is it sweet enough? How about a bit more cinnamon? Do you want more liquid? Adjust to taste and texture, then blend on high again until you’re satisfied.