As a native Californian, I have a soft spot for fruity, refreshing smoothies and was "totally stoked" (as they say in Cali) for the "Super Smoothies" story in our Jan/Feb issue (page 90). In my dream world I'd sip a healthy, homemade smoothie as a daily breakfast but, since I'm not exactly a morning person, I needed a faster fix. The solution? Take 20 minutes on the weekend to blend up a few batches and store them in single servings in the freezer. At night, transfer a baggie to the fridge and it's ready to drink for breakfast. (One note: This doesn't work particularly well for smoothies that contain yogurt, ricotta, or cottage cheese, which don't stay as smooth when defrosted)
January 11, 2011
make-ahead smoothiesPosted by Merritt Watts
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