Smoothies are a healthy and super easy way to make a quick meal and get your vitamins. When I’m on top of things, I make breakfast smoothies for myself and my hubby daily before work, or at least on weekends. My workhorse is the Magimix Le Blender, bought at Hirsch’s, which I will review in detail in a later post.
Today’s smoothie recipe is chock full of xanthophyll (a word I’m glad to have found a use for, since Grade 12 Biology) due to all the yellow fruit in it. This is a perfect, sweet treat on a hot day or a great breakfast.
Ingredients for my Golden goodies & cucumber smoothie
1 cup / 250 ml milk*
3 heaped tablespoons of plain yoghurt*
1 cup fresh pineapple chunks (not canned or sweetened)
1 chopped banana
1 medium, chopped carrot
1/2 cup cucumber chunks
5 – 6 ice cubes (optional)
Add ingredients to the blender in the order listed. It’s important to start with liquids on the bottom first, to help the blades get things going. Blend on the smoothie function if your machine has it, or follow the manufacturer’s instructions for blender drinks. This usually takes 20 seconds for me.
If using ice, add it last, after you have blended the other ingredients together. I sometimes freeze the fruit chunks beforehand instead of adding ice.
(makes enough to fill 2 large milkshake glasses)
Enjoy, guilt free!
*full cream, 2%, low fat, soy or nut milks are best. I’ve found that Non fat milk & non fat yoghurt make an insipid tasting smoothie. No bueno.