Smoothies are a delicious, simple, filling way to start off any morning. They can take some time however especially if you’re in a rush as I always seem to be that early in the day. They are my favourite breakfast meal so I’ve put together some tips to make the whole smoothie making process a lot quicker for those early morning starts!
1. Do the ground work the night before
The most troublesome part of smoothie making is chopping up all those juicy fruits and vegetables. (Yes, vegetables – we’ll get to that later.)
The night before decide what kind of smoothie you want and wash and cut as many ingredients as you can. Note that fruits such as applesand pears will go brown if you leave their inside exposed overnight so it’s best to choose fruit that keep their colour.
Inspired by the above Martha Stewart recipe I adapted it into a vegan friendly version
- 14 large strawberries
- 1 banana, chopped
- 1/4 cup or 35g of raw or chopped almonds
- 1/2 cup or 45g of porridge oats
- 200 – 250 ml of soya milk (or keep adding until you achieve a desired consistency)
Blend everything together and serve immediately.
2. Freeze the Ingredients
I love my smoothies served ice cold but I don’t have time to sit them in the fridge for an hour every morning. To get around this I often freeze some or all of the ingredients. Try freezing soya milk or fresh apple juice in a ice cube tray and adding them when blending. You can also toss some mixed fruit in a zip-lock bag and freeze over night. Don’t worry about having icey lumps in your beverage as the blender mushes everything up smooth.
If you click the link above it’ll show you the many, many different foods that can be frozen and it’s wonderful! If you’re so caught for time that you can’t manage to chop the ingredients every night then just do a whole bunch Sunday and freeze them. You’ve got enough to feed you for a week horray! Then of course you can label it to remind youself what kind of liquid you had intended on adding, e.g. milk, juice, yogurt.
Here’s a simple recipe inspired by Simplegreensmoothies.com to get you started:
- 1 banana
- 1 cup / 160g mango
- 1 cup / 200g of pineapple
- 1 cup / 220g spinach
- 1 cup / 130g kale
- 2 cups / 250ml almond milk or any other milk
Freeze all the ingredients save the milk. When ready to use, first blend the banana, mango and pineapple. Add the rest of the ingredients and blend again.
3. Freeze the Smoothies
Finally, if you’re really, really caught for time this step is for you. Follow your choosen smoothie recipe or just make it up as you go (it really doesn’t matter, smoothies are almost impossible to mess up). When all the ingredients are well blended pour into freezable containers such as small, empty ice-cream tubs or small tuberware containers. It’s best if you store them in small portions so you can eat them as you defrost them.
The night before you plan to serve it remove from the freezer and allow to defrost slowly in the fridge. By morning it should be liquid again. If there are any icey lumps left just pop the whole thing in the blender again for a few seconds and wuzaaw! Perfect everytime!
Here’s the final recipe which I’ve taken straight from runningwithspoons.com. This sweet, healthy salted caramel cookie dough smoothie is absolutely delicious. Click the photo above for the full recipe.
- ¼ frozen banana (2 – 3 small chunks)
- ¼ cup / 25g rolled oats
- 3 large or 5 small dates, pitted
- ⅓ cup / 180-200ml vanilla almond milk (or any prefered milk)
- 3 – 4 frozen almond milk cubes (or ice cubes)
- 2 Tbsp. raw almonds (optional)
I hope you decide to try out some of these delicious recipes and experiment with your own. If you do be sure to let me know on Twitter, Instagram or Pinterest. If you have any suggestions for future posts let me know in the comments. Happy eating!