27 May Foodie Friday: Tis the Season for Smoothies
As the weather gets warmer we are craving cold drinks rather than coffee and tea. Our local cupcake shop is expanding their offerings to include healthier choices. Crazy About Cupcakes in the Pointe Claire village now offers vegan treats and smoothies. Of course we had to test them out (and support local business). Mimi got the dairy version and I got the vegan pineapple/mango/banana smoothie made with almond milk.
I was inspired to fill the freezer with frozen fruits to keep on hand. I already freeze bananas when they start to get too brown. I was at the grocery store the other day and they had whole pineapples for $3.99. I jumped on the opportunity and picked one up. Today we cut it up, each had a bowl and froze the rest.
FREEZING PINEAPPLE AND OTHER FRUITS FOR SMOOTHIES
Peel and cut fruit in to bite size pieces. Spread on a tray lined with waxed paper. Cover with a plastic bag and freeze until frozen through. Transfer frozen fruit to a Tupperwear or recycled yogurt pot and return to the freezer. Freezing the fruit spread out on a tray prevents the pieces from sticking together. You can also freeze berries by washing, draining and drying them on a paper towel first. Bananas can be cut in to 1 inch pieces. Mangos can be peeled and cut into pieces. The sky is the limit.
To make your smoothie you can simply put the fruit in a blender or Magic Bullet, add non-dairy (hemp, almond, rice, coconut, cashew) milk, regular milk, yogurt, kefir, juice or coconut water and blend. Of course you can add a multitude of other tasty and nutritious items such as: hemp hearts, cocoa powder, coconut, chia seeds, ground flax seeds, vanilla extract, almond extract, almond pulp, maca powder and cinnamon.
Start by StARTing tip: Freeze your own fruit to have on hand for quickie smoothies. Such a great way to start the day or get a boost anytime!