I love smoothies! Fresh, green, ice cold, thick, smooth smoothies!

I love the process of picking what goes in my smoothies and the almost instant gratification I feel as I slowly sip and it fills my tummy. I even love the process of shopping at the local farmer’s markets and family-owned kiosks, selecting the lovingly cultivated produce that goes in my smoothies.

Listen, I am fully invested in the entire smoothie value chain! So much so that I decided to tweak the downstream portion, you know…. the part when it actually goes into my body. Yeah so I got bored of drinking the smoothie through a straw from a cup, and I got into smoothie bowls. Oh my God! Yes I know it’s just a piece of crockery, but I promise you, the bowl makes a difference to me! It feels like a meal. And considering I usually have my smoothies somewhere between the traditional time frames for breakfast and lunch, it works as a boost in the middle of the morning, delays my pre-lunch cravings and generally makes lunch time portion control much easier.

So my new found smoothie plating thing is, I make the smoothie as usual, tip it into the bowl, then go crazy with my garnish - fruit slices, nuts, seeds, protein powders (when I remember to use them), herbs etc… I didn’t go crazy with the toppings in the one in the photos but you know I have my days! Also, I try to use pre-cut and pre-frozen fruits to not only ensure a cold smoothie, but also achieve the right consistency for a smoothie that’s going to be scooped out of a bowl.

Anyway, if the way I decide on the spot what to put in my smoothies is anything to go by, smoothies are clearly a personal thing. So what I’m sharing with you here is my most regular green smoothie - the one I love and can make with my eyes closed. I’m documenting it here for any one who maybe needs some inspiration; and also to be convinced that with smoothies, green doesn’t always mean yucky. Because this one is yummy!

Prep Time: 10 mins

total time: 15 mins

yield: 2 bowls

Ingredients

1/2 of a large avocado (ripe)
2 ripe bananas (fresh or frozen)
1 cup strawberries (fresh or frozen)
2 handfuls spinach
1 handful kale
2 cups unsweetened nut-based milk
1 tablespoon chia or flax seeds
2 tablespoons almond, peanut or any nut butter
Toppings: Fresh fruit slices, mixed nuts, granola, shredded coconuts, seeds etc.

Instructions:

Add all ingredients to a blender and blend until creamy and smooth. I typically add 3/4 of the milk and then adjust as necessary to reduce the thickness (if required)
Divide between 2 serving bowls and apply toppings as desired.