Around here we’ve always been big smoothie drinkers. I think that they are a great way to get a lot of fruit into a snack and they’re also a fabulous medium for sneaking in some added nutrients. A lot of smoothies utilize yogurt as a thickener. But this time around I went with coconut milk, which is located by soy and almond milk varieties at your grocery store. Coconut adds a great flavor to your smoothie, and is both dairy and soy free.
I also like to throw some ground flaxseed into my smoothies. I bought a huge bag recently and have been throwing it into my baked goods. Flax adds omega-3 fatty acids, which are necessary for better cognitive function. However you can also use wheat germ, bran, chia seeds, anything you have in a powder from that won’t overwhelm the sweet fruit flavors.
I also used frozen pineapple that I found at the store, and they really complement the coconut, but again you can use whatever sweet, juicy fruits that you have on hand. On that note I also added honey because my strawberries were not very sweet, but the quality of your fruit determines if honey is really necessary.
I guess the take home message is that smoothies are pretty versatile, hence my family’s love of them. They’re great in the morning, after school or even as dessert. Enjoy!