Post by Alison Hein.
When the summer temperatures skyrocket and remain relentlessly above 90 degrees, when the air is so thick with water it’s hard to breathe, when the air conditioner gulps and strains to keep up the good fight against Mother Nature – those are the rare times when I don’t want any breakfast. My solution? An icy, frothy tall drink lush with fresh fruit and thick as a milkshake, tasting of summer and chilling like winter – a Strawberry Smoothie.
While fresh fruit/milk drink combos have been around for a long time, food historians generally believe the smoothie is a 20th century concoction, first appearing in West Coast health food stores during the 1920s, then later becoming popularized in the mid-1960s. Regardless of their history, they are delicious, nutritious, thirst-quenching and easy.
You will need a blender. After that, all you need is some fresh fruit, a handful of ice, and a little imagination. I like to put some low-fat vanilla yogurt in my smoothies – not just for thickness, but for a bit of protein. Experiment with different kinds of fruit, add a drop of honey or some protein powder. You can even use frozen fruit, and omit the ice entirely. Whatever you come up with, I’m sure it will be a recipe for a smooth, chill breakfast in bed.
2 cups fresh strawberries, plus 2 strawberries for garnish
1 cup ice
½ cup low fat vanilla yogurt
Rinse strawberries and gently pat dry. Hull strawberries, except for the two garnish strawberries, using a small paring knife. Carefully cut around the green stem of each berry in a conical shape. Discard leaves and white inner part of berries. Make a small slit in the bottom of the two berries to be used for garnish, and slide one over the rim of each glass.
Place ice in blender. Add hulled berries and yogurt. Purée until thick and smooth, about 1 minute. Pour into glasses, add a couple of straws, and enjoy immediately.
Makes 2 smoothies.