I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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Two of our three children have recently gotten braces, and with them all of the mouth pain and soreness that goes with it. So what did they want to eat, nothing but yogurt, puddings, ice cream or smoothies of course. Well since our blender had been destroyed by my husband’s quest for frozen libations last summer, it was time to get a new one, so why not a Ninja. It came with a blender, a food processor, a mixer and three individual smoothie cups - definitely money well spent since there hasn’t been a day that’s gone by in the last month-and-a-half that it has not been put to good use. This next recipe is for one of the many smoothies my kids are making on a daily basis.
Fruit and yogurt smoothies
½ cup fresh or frozen mixed berries
½ banana, sliced
3/4 cup milk (may substitute orange, pineapple or apple juice)
2 teaspoons of honey
½ cup vanilla yogurt (may substitute low fat)
4 to 5 spinach leaves (you won’t even know they’re there)
½ cup ice, optional (skip if using frozen fruit)
Combine all of the ingredients in a blender making sure to add the milk or juice before the yogurt for an easier blend. Cover and blend until smooth and pour into a tall glass. This recipe is for an individual serving but can easily be doubled.
One of the nice things about smoothies is that they can be tailored to whatever your tastes. Replace the milk with juice for a fruitier flavor, skip the juice for a creamier mix or combine the two for a bit of both, you can’t go wrong. Try adding a bit of flax seed or fresh kale for an added healthy boost.