Below is a delicious smoothie I made this past week for the amazing employees at Allen & Overy. A big thank you to Allen & Overy for having me!
Before we get into the goods, here are some helpful hints for you:
- Let your bananas go brown- they’re sweetest when they start to go spotty and perfect for smoothies. Once they begin to spot, you can peel them, cut them into pieces, and stick them in a plastic bag in your freezer. They’re easy to add to smoothies this way. BONUS: If you have an ice cream craving, try bending up the frozen bananas to make “ice cream.”
- Berries are a great fruit to add, since they are low glycemic and are a whole food. What do I mean by this? We consume berries as a whole, with the skin, fruit, and seeds. As a whole food, your body knows exactly what to do with it and you get the benefits of each part, acting together to nourish you.
- Lemon will add a bit of tanginess to the smoothie, AND when you begin to add greens (go ahead, I dare you), the acidity in the lemon will counter the bitterness in the greens. How cool is that?
- As we discussed last week, in every smoothie and every meal you always want three things: Fiber, fat, and protein. This smoothie only has fiber. So how can you easily get fat and protein? Almond butter! The fat and protein in nuts will help slow down the absorption of the sugar in the fruit to give you more sustained energy. You can find some more cool mix-ins for your smoothie here.
Alright, let’s talk about this delicious smoothie…
- 1 cup slightly thawed frozen strawberries
- 1 banana
- 2 Tbsp coconut milk (my favorite is the full fat Whole Foods 365 Days brand)
- 1 tsp lemon juice
- 1/2 cup water
- Blend strawberries, banana, coconut milk, lemon juice, and water until smooth.
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