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Healthy Breakfast Smoothies and Bowls

August/September 2018 Issue
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Smoothies tend to be the answer when you’re looking for a quick, on-the-go breakfast or the perfect kid-approved snack. Having a few smoothie recipes in your cooking arsenal ensures that you always have an easy win. Best of all, you can control exactly what goes into each concoction: no synthetic powders or sugar-laden yogurt here. Just delicious, nutrient-dense fruits, vegetables, nuts, and seeds.

Making the best smoothies involves just a few hard-and-fast rules. First, invest in a solid blender. Powerful high-speed machines like those from Vitamix, Blendtec, and even Magic Bullet make quick work of smoothies, pulverizing even the toughest seeds.

Next, quality ingredients are critical, but overripe produce is fine; this is where all those odds and ends can really shine. Leftover coffee? Stick it in the refrigerator for a coffee smoothie later. Bananas turning brown? Toss them in a freezer-safe container and stash away for smoothies. Indeed, frozen fruit provides a thick, creamy texture, negating the need for ice cubes.

Beyond the fruit and vegetables, I like to add something creamy, such as avocado or yogurt, to enhance the texture. I also play fairly loose with the liquid amounts. I recommend starting with less liquid and adding more as needed.

Finally, I like the flavors of the fruits and vegetables to really shine, which means I keep sweeteners to a minimum (and stick with less-refined ones, like pure maple syrup, honey, and dates). As with the liquid, start with less and add more to suit your taste.

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