06 May 2011

My favorite new smoothie

Okay, I am loving dairy kefir. It's the easiest kitchen project ever-- even easier than sprouts, and that's saying something.

Thus far I've only used kefir in smoothies and as a substitute for buttermilk in pancakes. I am not sure that I'd enjoy it straight. But it makes a fabulous, tangy, creamy breakfast smoothie. I mixed up this combination of ingredients this morning, and it was really great. Kefir for probiotics, almond butter for added protein, flaxseed for omega-3s . . . everything together for scrumptiousness.

Banana Almond Breakfast Smoothie

1 cup dairy kefir (plain whole-milk yogurt if kefir freaks you out)
1 banana, frozen and broken into chunks*
1 tablespoon almond butter 
1 tablespoon ground flaxseed
splash of vanilla extract 
drizzle of raw honey
pinch of nutmeg or cinnamon
3-5 ice cubes

1) Add all ingredients to blender, in order given.
2) Blend on low speed, stirring with spatula if needed to create vortex, until ingredients are fairly well broken up.
3) Switch to high speed to finish blending the smoothie. Pour into a tall glass and serve immediately.

*We like to freeze overripe bananas in chunks, because they make thicker smoothies. You could use a fresh banana if you want, or if you don't have one already frozen.

Shared on Fight Back Fridays and Fresh Bites Friday.

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