Photo: Leigh Loftus
Smoothies and juice bars are the perfect destination for anyone who prefers to drink their lunch or breakfast instead of indulging in a meal that requires a fork and a knife. The problem with quick-service smoothie depots is that a daily habit can quickly become expensive to Starbucks proportions.
Most smoothies promise one of two things: promises of antioxidants and cancer prevention or warnings of an excess of sugar in liquid form. This smoothie does neither of those things.
While with two full servings of fruit, these are far from unhealthy, but they’re also not going to save the world. It’s simple and unadorned, with ingredients you can most likely find right in your fridge.
Smoothies don’t have to be fancy, with kale and peanut butter and coconut and chia seeds and almond milk and pretty much anything that Whole Foods sells for at least $7. Smoothies can be a simple combination of water, yogurt and your favorite fresh or frozen fruit. Any combination goes, but we love a glass full of fresh, antioxidant packed berries and Greek yogurt.
Photo: Leigh Loftus
- ½ cup water
- ½ cup plain fat-free Greek yogurt
- ½ cup red grapes
- ½ cup frozen unsweetened strawberries
- ½ cup (80 g) frozen blueberries
- ½ cup (100 g) frozen raspberries
- 1 teaspoon agave nectar
- Place all ingredients into a blender and secure the lid. Select the "smoothie" or "frozen beverage" setting and turn machine on.
- Blend for 1 minute or until desired consistency is reached. If you need to press the ingredients toward the blades, use the "tamper" attachment on your blender or pause the machine and use a wooden spoon or spatula in between pulses.
- Serve immediately.
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