Green Kitchen Smoothies: Healthy & Colorful Smoothies Every Day
David Frenkiel & Luise Vindahl
If smoothies are a part of your routine (and even if they aren’t), this book is full of tricks and ideas to make that everyday smoothie a little more interesting, a lot more delicious, and full of energy-boosting goodness to get you through your day. As an added bonus, all of the recipes in this book can be made dairy- and gluten-free. As local berry season ramps up, try fueling your smoothie obsession with this recipe:
Açaí Bowl Extra Everything
(Serves 2 or 1 large serving)
Açaí, the Amazonian superberries, have to be frozen or freeze-dried immediately after picking to maintain their potency. We always try to encourage choosing locally grown ingredients but we just couldn’t write a book about smoothies and not include one açaí recipe. If you try it you’ll understand why! The earthy flavors taste so good when mixed with strawberries, sweet banana and honey. Don’t be shy with the toppings here. We add heaps of fresh fruit for sweetness, granola for crunch, nut butter for richness and edible flowers to pretend we are in Brazil when eating this delectable delight!
- 2 tablespoons freeze-dried açaí powder plus ¾ cup frozen blueberries
- 1 cup frozen organic strawberries
- 1 frozen banana
- 2 tablespoons quality raw honey
- ½ cup oat or almond milk
- For the Topping
- fresh fruit (a mix of thinly sliced apple, green kiwi fruit, chopped figs, berries, and passionfruit pulp)
- desiccated coconut
- nut butter
- edible flowers, optional
Put all of the ingredients for the açaí bowl in a blender and blend on high speed until completely smooth.
Pour into two small bowls or a medium-sized one, top with fresh fruit and finish with a sprinkling of granola and coconut, a dollop of the nut butter and a few edible flowers and serve.
You can find Green Kitchen Smoothies on our 2nd Floor Mezzanine.