Superfood Summer Smoothie

Posted on

I love smoothies.  &, while I’ve experimented with smoothies over the years (believe me, I’ve had to drink a lot of them on my own) – this is the smoothie that my kids get the most excited about.

I love that it is made from simple ingredients.  Spinach, blueberries, strawberries, bananas & soy milk.

The blueberries, spinach, & chia lend their “SUPERFOOD” powers to it,  & it is a great way to get some fruits & veggies into my family first thing in the morning.

  

1.5 cups frozen blueberries

3/4 – 1 cup frozen spinach

6 fresh strawberries (frozen can be used)

1 frozen banana

3-4 cups soy milk (or any other milk on hand)

1 T. agave nectar or sweetener of your choice

1 TBSP. chia seeds

1 tsp. cinnamon

1/4 tsp. nutmeg

Combine in blender & blend until smooth.  Add milk or ice as needed to adjust for desired consistency.

A few tips:

I love to use fresh spinach, but it always gets too slimy in my fridge.  To alleviate this, I buy large bags of spinach (Costco carries a very large inexpensive one) & sort  it into sandwich baggies & then freeze it. 

Bananas do two things at our house.  Get eaten immediately, or go brown.

I have started freezing ripe bananas, & just grab one to throw into the smoothie.

I use a knife to peel it (frozen) & it works great.

I find that if I use frozen ingredients, I don’t need to bother adding any ice to the smoothie.  If I don’t use frozen ingredients – it needs approx. 2 cups of ice.

I add cinnamon & nutmeg because of their amazing health properties – google them, you’ll see!

Serves 4, & each serving has approx. 160 calories

 

Sumber http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *