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Introduction
Smoothies have been a staple of health-conscious individuals since the 1930s when the invention of blenders revolutionized home cooking. However, it wasn't until the 1960s that smoothies gained widespread popularity, coinciding with the rise of health food stores and the natural foods movement. The strawberry banana combination has since become a classic, beloved for its perfect harmony of flavors and nutritional benefits. This smoothie is not just a drink; it's a celebration of nature's candy, offering a guilt-free indulgence that can brighten any morning or provide a refreshing afternoon pick-me-up.
Ingredients
• 2 cups fresh strawberries, hulled and halved
• 1 large ripe banana, peeled and sliced
• 1 cup unsweetened almond milk (or any plant-based milk of choice)
• 1/2 cup plain Greek yogurt (for added creaminess and protein)
• 1 tablespoon honey or maple syrup (optional, for additional sweetness)
• 1/2 cup ice cubes
• 1 tablespoon chia seeds (optional, for added nutrition)
• 1/4 teaspoon pure vanilla extract
Step 1:
Wash and hull the strawberries, then cut them in half. Peel and slice the banana.
Step 2:
Add the prepared strawberries, banana, almond milk, Greek yogurt, honey (if using), ice cubes, chia seeds (if using), and vanilla extract to the high-speed blender.
Step 3:
Blend on high speed for 30-60 seconds, or until the mixture is smooth and creamy. Stop and scrape down the sides of the blender if necessary.
Step 4:
Taste the smoothie and adjust sweetness by adding more honey or maple syrup if desired. Blend for an additional 10-15 seconds to incorporate.
Step 5:
If the smoothie is too thick, add more almond milk and blend briefly. If it's too thin, add a few more ice cubes and blend until desired consistency is reached.
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Reduce the amount of ice cubes if using frozen fruit to maintain the right consistency.
Q: How can I make this smoothie vegan?
A: To make it vegan, use plant-based yogurt or omit the yogurt and add more banana for creaminess. Also, replace honey with maple syrup or another vegan sweetener.
Q: Can I prepare this smoothie in advance?
A: While it's best fresh, you can prepare the ingredients the night before and store them separately. Blend in the morning for the best taste and texture.
• For the best flavor, use ripe, in-season strawberries. If using frozen strawberries, reduce the amount of ice.
• To make this smoothie vegan, use plant-based yogurt or omit the yogurt and add more banana for creaminess.
• For a protein boost, add a scoop of your favorite protein powder.
• Adjust the consistency by adding more liquid if too thick, or more ice if too thin.
• This smoothie contains common allergens: nuts (almond milk) and dairy (Greek yogurt). Use appropriate substitutions if needed.
Pour the smoothie into two glasses and serve immediately. Optionally, garnish with a fresh strawberry or a sprinkle of chia seeds.
This smoothie is best consumed immediately. If necessary, store in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before drinking.
Prepare all ingredients before starting to blend for a quick and efficient process.
- Use frozen banana for an extra thick and creamy smoothie.
- Add leafy greens like spinach for an extra nutrient boost without affecting the flavor significantly.
- For a more indulgent treat, top with a dollop of coconut whipped cream.
For a tropical twist, replace half the strawberries with mango chunks. For a chocolate version, add 1 tablespoon of unsweetened cocoa powder.
Serve with a side of whole grain toast spread with almond butter for a complete breakfast.
Best made in late spring to early summer when strawberries are in peak season.
This recipe contains nuts (almond milk) and dairy (Greek yogurt). It can be made nut-free by using an alternative plant-based milk, and dairy-free by using plant-based yogurt or omitting it.
