Breakfast Smoothies
From the Camp Woolsey Cookbook, 2011 - these were a HUGE hit at camp this summer!I
Tips to make great smoothies:
1.Frozen bananas make icier, creamier smoothies. Peel your bananas before freezing and pack them in an airtight container or double plastic bags. Frozen bananas will last 7 to 10 days in your freezer before they begin to turn brown and lose their appeal.
2.If you have no frozen bananas but you want an icy smoothie, add other frozen fruit you may have on hand-for example, frozen strawberries. Be sure to still add a fresh banana for creaminess.
3. If iciness is not your preference (the digestive tract prefers room temperature), make your smoothies with fresh, unfrozen fruit and cold juice.
Strawberry
- 1 cup fresh apple or orange juice
- 6-8 medium strawberries, fresh or frozen
- 1 medium banana, fresh or frozen
Combine ingredients in a blender for 15 to 30 seconds on high. Pour into a glass and enjoy!
Dutch Apple
- 1 cup fresh apple juice
- 1 large sweet apple, peeled, quartered and cored
- 2-3 dates, seeds removed
- Dash of ground cinnamon
- 1 small banana, fresh or frozen
Combine ingredients in a blender for 15 to 30 seconds on high. Pour into a glass and enjoy!
Orange Surprise
- 1 cup fresh orange juice
- 1 frozen large banana
- 4 dates, seeds removed
Combine ingredients in a blender for 15 to 30 seconds on high. Pour into a glass and enjoy!
Banana Milk
- 1 teaspoon maple syrup (only pure maple syrup)
- 1 cup water
- 1 large ripe banana, peeled
Cantaloupe Milk
- 1 ripe cantaloupe, halved and seeded
Use a spoon to scoop the fresh fruit into the blender container. Turn the blender on high. (for and icy version, freeze some cantaloupe chunks first-about half frozen half fresh is a good blend)
Honeydew Milk
- Same as cantaloupe milk, but you may only want to use half of a honeydew.