A simple recipe for a delicious Frozen Raspberry and Banana Smoothie
1 Frozen banana
1/2 cup (120g.) frozen raspberries
1/4 teaspoon ground ginger
1/4 cup (60g.) plain Greek Yoghurt
1 cup (8 FL Oz) /177ml) Ice cold water OR just 2/3 cup of water for frozen yogurt consistency.
Add sweetener, to taste (sugar, honey, etc.)
In a blender, add 1 frozen banana (or fresh), and 1/2 cup (120g.) of frozen raspberries (or fresh). If you are using fresh fruit, add 1 cup of ice.
Add 1/4 teaspoon of ground ginger (and/or protein powder, seeds, nuts, oats, etc. I stir in seeds at the end).
Add 1/4 cup (60g.) of plain Greek Yoghurt –Vegan: Use non-dairy yoghurt, or soft tofu.
Pour 1 cup (8 FL Oz) /177ml) of ice cold water OR just 2/3 cup of water for frozen yogurt consistency. If the fruit is not frozen, at this point add ICE. (I first added 2/3 cup of water, and checked for consistency). Blend for 30 seconds, and it will be at a frozen yoghurt consistency. Pour the rest of the ice cold water. Blend for 15-20 more seconds. It will be the perfect smoothie consistency.
Stir in 1 tablespoon of seeds that you have on hand (read notes).
If you are using fresh fruit instead of frozen, add 1 cup of ice.
Milk could be added instead of water for an even creamier smoothie -Almond, soy, non-dairy, coconut or regular low fat milk.
You can use fruit yoghurts too, whatever you are comfortable with.
I stir in my seeds on the end, but sometimes I do add it together before blending.
Seed suggestions: Chia seeds, pumpkin seeds, flax seeds, hemp seeds, etc.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.