First, you need a blender. I would recommend one in the $20 to $30 range. Hamilton Beach and Oster both make fine models available at reasonable prices.
Next, you need your fruit. Frozen is best, if you like ice-cold smoothies. My favorite fruits, because they’re cheap, are strawberries and bananas. Pre-frozen strawberries are available cheaply year-round, but when strawberry season hits they can be much cheaper fresh. Wash the strawberries and then remove the green tip with a paring knife, coring out a bit of the interior as well. You’ll know you’ve got the right method if you’re seeing the empty space inside the strawberry. Put them in tupperware or baggies and place them in the fridge to cool before you freeze them. This will reduce freezer burn.
For the bananas, peel them and then break the banana into three to five chunks, depending on the size of the banana. Again, cool in the fridge before freezing.
This basic method can be applied to many fruits. Peaches, for instance, as well as mangoes. If you see that a specific fruit is in season and available cheaply, don’t be afraid to stock up. They will keep well for several weeks or longer, depending on your freezer.
You will also need a fluid. I like to use orange juice, though I frequently cheat by buying the frozen concentrate and adding that with some water directly to the blender.
The main thing is that you’re trying to balance creaminess, sweet and sour. The trifecta of bananas, strawberries and OJ handles this quite well.
Per person, use half a banana to a whole banana (depending on size), four to eight strawberries (depending on size), and one serving of OJ. Blend until desired consistency is achieved, adding more fluid if necessary.
PROTIP: Some people like to combine the fruit chunks in single-serving baggies, so they can plop their strawberries and bananas directly and easily into the blender.
PROTIP: Flaxseed and wheat germ are popular additions to add fiber and protein to smoothies. Use two tablespoons of either per serving.
No comments:
Post a Comment