I’m pretty sure I was one of the first people ever to taste a smoothie 🙂 There was a smoothie man on campus at San Diego State University in 1976. He had a blender, fresh pineapple, fresh bananas, and a bunch of fruit juices. Every smoothie consisted of a large slice of fresh pineapple, half a banana, ice, and juice. The juice determined the flavor of the smoothie—they smelled divine, tasted divine and the memories lasted…
I’ve been making smoothies at home for a long, long time—probably since 1977. I have spent 33 years perfecting this recipe, and it’s GREAT! It’s better than the smoothie man’s, and very simple. Even I have this one memorized: 3 cups of frozen fruit, 2 cups of juice, and 1 cup of yogurt with an optional squirt of honey or spoonful of jam—I only use honey or jam if the yogurt is plain and the fruit tart. The recipe makes 4 cups of smoothie goodness. Enough for a 2, 3, or 4 people for breakfast! Just making one for yourself? Get out the blender (you don’t even have to measure)… Pour in one to one-and-a-half cups of frozen fruit, 3/4 to 1 cup of juice, and a small container of yogurt, whirl on high for about a minute, and done! What a way to start a summer day!
I like using frozen fruit because then there’s no need to use ice, which dilutes the intensity and the goodness of the smoothie. Now, this time of year, don’t be using packaged frozen fruit! I know you want to buy all those fresh berries from the market, so go ahead! Then freeze your leftovers for later! When the strawberries get a bit past their prime, rinse, pull the stem off, freeze. Same with peaches, nectarines, apricots, plums, and bananas—no need to peel them, just wash, slice, and bag. Leftover fresh pineapple? mango? Slice, freeze, and bag along with some blueberries, raspberries and blackberries. OK, it’s actually best to open freeze the fruit first—place the sliced fruit on a tray, freeze as is, then remove to a Ziploc bag, because if you freeze wet fruit, it tends to freeze into a solid ball. Starting out your morning with a cleaver and a ball of frozen fruit can be frustrating, let me tell you. By the end of the summer you will have a wide variety of frozen fresh fruit for your smoothies and think how great you’ll feel having had a few healthy servings of fruit each day for breakfast!
I made our first smoothies of the season yesterday—frozen strawberries (all the frozen fruit we had, usually I have more of a variety), orange-mango juice, plain yogurt, and a squirt of honey. One for me, one for my nineteen-year-old son and his friend, and one for my eighteen month old grandson.
My son, texting away, drank a third of his and said, “Can you make more of these?”
“Sure. Are you that hungry?”
He said, “Yeah, I’ll have another one, but my friends are driving by, and they want to stop and have one because I told them how good they were!” Kids . . . 🙂
Tonight for dinner my grandson and I had smoothies made out of frozen strawberries and raspberries, orange juice, and blueberry yogurt; delicious! My son’s favorite is frozen peaches, peach yogurt, and any kind of juice. My daughter likes a citrus smoothie—frozen pineapple, sometimes with some mango and banana, lemon or plain yogurt and grapefruit juice, orange juice, or lemonade. I like frozen raspberries and blueberries, plain or berry yogurt, and any kind of juice. Just like the smoothie pictured above—photo lifted from EatingWell.
With this recipe you are sort of like your own Jamba Juice store, so get that blender whirring!
Polly’s 3-2-1 Smoothies
INGREDIENTS
- 3 cups of frozen fruit
- 2 cups of fruit juice—start with orange, then experiment!
- 1 cup of yogurt, any kind
- Optional squirt of honey or spoonful of jam
DIRECTIONS
- Put frozen fruit in blender.
- Cover with juice.
- Add in yogurt.
- Blend until thick and frosty!
- Add in a squirt of honey or jam, if desired, then whirl again to blend.
Makes four cups of smoothie goodness. Pour into 2, 3, or 4 glasses, add a straw, and maybe a squirt of whipped cream! Serve. YUM!
