3 days Ago By Tribune News Service
Just the word “smoothie” calls to mind a soothing, cooling, sippable meal in a tall, frosty glass. An easy breakfast or expeditious snack, a smoothie is the deliciously healthy cousin to an ice cream shake. The only equipment you need is a good blender.
(I can attest that a food processor will leak.) Despite their no-cooking simplicity, things can go wrong. Your concoction might end up watery, flavorless or overly vegetal.
Here are a few tips to keep in mind when whirring up a luscious drink. Too watery and limp? Add a dense fruit such as a banana or mango; an avocado adds body, too. You might add a tablespoon or two of nut butter — peanut, almond and cashew all work — or tahini.
Try adding few chunks of silken tofu or Greek yogurt or a splash of heavy cream; cooked oatmeal or white rice will also do the trick. Tasteless or flat? Give it a splash of tangy lemon or lime juice or kefir. A sprinkle of warm spices — ground cinnamon, cardamom, nutmeg, ginger — or vanilla or almond extracts also will enhance flavors.
Pay attention to the order of ingredients. Add the liquid first and get the motor running to create a vortex before adding the more substantial ingredients, such as yogurt or tofu, avocado or banana, then frozen fruit. If you’re relying on fresh fruit, it’s best to first freeze it for a day or two.
Pumping up the protein is tricky. Those powders can turn gritty, so try dissolving them in a little juice and then pouring the mixture through a sieve into t.
