Saturday, January 10, 2009

Two More Smoothies

I originally had put my idea for a Pumpkin Spice Smoothie into the original smoothie post, but then I had another idea for a smoothie flavor and decided to post again.

I tried out the Pumpkin Spice idea and it worked really well, though I added far too much ground ginger the first time. Since it doesn't particularly matter if our smoothies are non-dairy, i added a large spoonful of strained yogurt for extra creaminess. I also did use agave nectar for sweetening.

I was thinking of more ways to add fats to the smoothies and hit upon coconut milk. That led me to the idea of a Tropical Smoothie. I haven't tried it yet, as our store was out of frozen mango, but I plan to try it soon and suspect it will be tasty. Adults might even consider making it alcoholic--kind of like a healthfood pina colada.

PUMPKIN SPICE SMOOTHIE
INGREDIENTS
1/4 c raw almonds or cashews
1/4 c water
1/2 c water
1/2 cored pear
1/4- 1/2 c frozen roasted squash chunks
1 TBSP ground flaxseed and/or pumpkin seed or wheat germ or a combo
1 large spoonful (strained) yogurt
1 TBSP pecans (optional)
1-2 tsp agave nectar (another interesting sweetening idea would be maple syrup)
1/4- 1/2 tsp ground ginger
1/4 - 1/2 tsp freshly ground nutmeg

DIRECTIONS
  1. The night before you're going to make your smoothie, combine the nuts with the 1/4 cup of water in a small dish or jar. Leave at room temperature overnight. This make the nuts much easier to blend--you're essentially making your own nut milk
  2. In the morning when you're ready to make the smoothie, drain and rinse the nuts
  3. Place nuts in the blender with 1/2 cup (new) water.
  4. Blend until the nut milk is smooth and creamy
  5. Add the remaining ingredients and pulse/blend until very well mixed
  6. Thin with more water/milk/juice if desired
  7. Taste, adjust spices, and serve
TROPICAL SMOOTHIE
INGREDIENTS
1/4 c raw almonds or cashews
1/4 c water
1/2 c coconut milk
1/2 banana
1/4- 1/2 c frozen mango or pineapple
1 TBSP flaxseed and/or pumpkin seed or wheat germ or a combo
A couple of torn leaves of washed spinach, chard or kale if you're brave

DIRECTIONS
  1. The night before you're going to make your smoothie, combine the nuts with the 1/4 cup of water in a small dish or jar. Leave at room temperature overnight. This make the nuts much easier to blend--you're essentially making your own nut milk
  2. In the morning when you're ready to make the smoothie, drain and rinse the nuts
  3. Place nuts in the blender with 1/2 cup coconut milk
  4. Blend until the nut milk is smooth and creamy
  5. Add the remaining ingredients and pulse/blend until very well mixed
  6. Thin with more water/milk/juice if desired and serve

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