At last, the temperatures have risen just enough for me to enjoy a cool and creamy smoothie for my healthy mid-morning treat. One of my favorite indulgences, yet oh so nutritious, most of my smoothies are made with not an ounce of added sugars. Rather, ripe fruit takes center stage for a naturally sweet treat.
Unfortunately, my fruit stocks were a bit low, with berry and stone fruit season not yet in full swing (and frozen blueberries at astronomical prices) … but buried deep in my freezer I discovered a baggie filled with melon balls. A month or two ago I had a rapidly aging cantaloupe on my hands. Instead of tossing it to the fruit flies, I scooped out the flesh and froze it in the hopes that one day it might serve some purpose. Well, today was that day.
Basic Bananaloupe Smoothie
- 1/2 to 1 cup unsweetened almond or rice milk
- 1 ripe banana, small to medium in size
- 1 cup ripe cantaloupe chunks, frozen
- 1/2 cup ice (optional)
Combine 1/2 cup of milk alternative, the banana, and cantaloup chunks into your blender and blend until smooth. If too thick, add milk alternative to your desired consistency. Blend in the ice if you desire a frostier consistency.
Makes 1 big serving or 2 modest ones
- If you don’t mind the color, toss in 1/2 to 1 cup of fresh spinach leaves. Spinach doesn’t touch the wonderful smoothie flavor, yet adds a good dose of nutrition.
- Ground flaxseeds, a tablespoon or two, for some of those great Omega-3’s and a little protein.
- Ground coconut, a tablespoon or two, for flavor and if you are a coconut for health fanatic like myself. (Adds a bit of fat too if you are concerned about the little ones not getting enough)
This recipe is vegan, dairy-free, egg-free, nut-free (if using rice milk instead of almond milk), gluten-free (keep an eye on your milk alternative brand), soy-free (watch for soy lecithin in your milk alternative).