RECIPE #484, DAY #669
ORIGINAL RECIPE: “Strawberry-Almond Smoothie,” from Michael Symon’s 5 in 5: for Every Season*
TIMING: 5 minutes
TOOLS: A blender which turns ice to snow
COOK TYPE: None
HEALTH: Pretty good, actually. A quick breakfast chock full of fruit and nuts, as well as your milk of choice. But then it ends there.
EXPERIENCE: I was dubious about this, because almonds are okay for me, and almond butter I don’t love. However, almonds are my husband favorite and we all love both strawberries and smoothies. So I gave it a whirl. (See what I did there? Whirl?)
It was as expected. I tolerated it. My nut-averting kids either choked it down or threw it out, and my husband liked it. It’s all about how much you like almonds, I guess, and the texture of blended almonds.
NOTES: You could make this with just about any “milk,” from cow’s to rice to coconut. We used good ol’ “vitamin D.”
You can use fresh bananas, but that would be a mistake. I always keep bananas—which I have peeled and broken into thirds—in a freezer bag in the freezer. They really elevate smoothies when they are frozen.
- In a blender, combine 2 frozen bananas, 1 cup frozen strawberries, 1 cup almond milk, 1/4 cup almonds, and 2 tablespoons almond butter. Blend until pretty smooth, adding more milk if needed.
Serve by whipping at your kids as they run out the door for school. If they like almonds.
LEFTOVER IDEAS: Only make as much as you will eat. Smoothies suck left-over.
*Recipe changed from the original.