Ready to change the way you eat your fruits and veggies? Try drinking them instead! On this week’s episode of In the Pantry, host Aida Mollenkamp shares recipes for her three favorite superfood smoothies with fresh, simple, and healthy ingredients.
Acai Blueberry Smoothie - Call this your basic smoothie with an extra boost of healthy goodness. You’ll need two packets of acai berries, which you can find in the frozen food section of grocery store. Let the acai defrost, then add it to one cup of blueberries, a banana, and a cup of apple or orange juice. Like acai berries, chia seeds are rich with antioxidants. Chia seeds are also filled with Omega-3 fatty acids, giving your smoothie even more punch. Soak two tablespoons of chia seeds in 8 tablespoons of water for 30 minutes water to give them a more gelatinous texture, and then add the seeds to your smoothie along with a little bit of ice. And if you want more sweetness in your drink, you can include honey or agave.
In the Pantry Tip: If you use frozen fruit, you don’t need to add ice to your smoothie before blending it.
Spinach Strawberry Smoothie - When you’re ready to try adding some greens to your smoothies, consider this next blend of fruits and veggies. You’ll need a cup of fresh strawberries and a banana, which both provide an awesome amount of nutrients, including vitamin C, potassium and fiber. Four cups of baby spinach add a ton of fiber and iron. You’ll add one cup of kefir, cultured-yogurt milk, is a probiotic and aids your digestive health. And finally, a splash of orange juice adds sweetness and even more vitamin C.
In the Pantry Tip: You can adjust the amount of each ingredient in your smoothie based on your taste preferences!
Kale, Ginger, Green Apple Smoothie - Grated ginger and a tablespoon of fresh lemon juice give this smoothie a spicy kick while the magic ingredient, ground flax seed, gives you a good dose of Omega 3's. The smoothie also includes a handful of kale, a peeled and roughly chopped Granny Smith apple, and a peeled and chopped cucumber. Mollenkamp uses Persian cucumbers because of their nice, sweet flavor. Use almond milk instead of a fruit juice, and ice.In the Pantry Tip: If you have bananas going bad, peel and freeze them for later use.
For more cooking tips and tricks, check out host Aida Mollenkamp's book, Keys to the Kitchen.
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