So am I the last smoothie lover to figure out that smoothies can be made ahead of time?! If so, sorry, move on with your day, I'll try to do better next week. :-) Otherwise, join me in this life-changing smoothie revelation:
Easy prep ahead of time, all that washing and chopping done all at once and out of the way for the week (or at least three or four days).
Good-sense portion control, a great feature since I don't know about you, but a blenderful of smoothie just calls to me, "Drink me nowwww, NOW I say!"
An easy on-the-go, out-the-door breakfast, a quick after-swim snack all ready and waiting in the fridge.
Now this won't work for smoothies that use ice, unless you want to do the fruit/milk/etc part ahead of time and then blend again with ice later.
But other than that, call me surprised that even an avocado smoothie like the pictured here (recipe below) stayed bright and pretty for three days. The top that was exposed to air turned slightly less green but it wasn't un-appetizing in the least. I also noticed no change in flavor or richness or general smoothie-goodness.
I would advise being careful about keeping the smoothies cold, especially if you're taking them to work, say.
But hey, since I predict it's going to be a Smoothie Summer around here, maybe you'll share your own favorite concoctions? Tips, of course, are welcome too!
RECIPE for MAKE-AHEAD GREEN VELVET SMOOTHIE with KALE, AVOCADO & BANANA
Time to table: 10 minutes
Makes 3 cups
3 raw kale leaves, just the leaves, no stem
2 cups milk - skim, buttermilk, non-dairy milks for vegan smoothies
Juice of half a lemon (important, don't skip)
In a blender, mix all the ingredients. If making ahead, pour into one-cup containers and refrigerate for two or three days.
ALANNA's TIPS & KITCHEN NOTES
For this particular smoothie, I tried flax milk for the first time. It was good enough, but to my taste, all the non-dairy milks taste the same. They're also just s-w-e-e-t. I prefer real milk, it's easier for the fruit / vegetable flavors to come through. That said, my real preference for smoothies is buttermilk. Or kefir! Or anything with tang!
To make ahead, the lemon juice is important for any smoothie that contains something that turns brown when exposed to air - avocado, apple, banana, even (I suspect) leafy greens like spinach and kale. Lime juice would work too, so would another acid like vinegar in a savory smoothie.
No sugar was added to this amoothie, the banana and flax milk were plenty sweet.
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