Cooling Off with Smoothies

It's hot. Really hot.

Although I squeezed in some June baking, I spent most of the month trying to cool off from hot days on the farm. Instead of heating up the kitchen with a hot oven, I have been snacking on cold, crispy cucumbers and carrots, and drinking smoothies. Smoothies are like granola. You can hardly ever mess up and can make something delicious from whatever you have in your cabinets (or in this case, the refrigerator). Below are two of my favorite go-to drinks.

My summer office and classroom.

Kale and Mixed Berry Smoothie

1/4-1/2 c. fruit juice (orange, cranberry, lemon, etc.)

1 c. berries (blueberries, blackberries, strawberries, raspberries)
1 medium banana

small handful of kale or spinach

1 c. Greek yogurt OR a handful of ice

Combine ingredients in a blender and blend until smooth. Serve immediately.

Kale and Mixed Berry Smoothie

Here's a great idea: Place smoothies in your smallest Tupperware containers and pop them in the freezer overnight. Let your frozen smoothie sit on the counter for about 10 minutes and you have the perfect little (super healthy) water ice.

Peanut Butter and Banana Tofu Smoothie

3 oz. tofu

1/2 c. soy milk (or other non-dairy milk)

1 medium banana

2 T. peanut butter

2 t. honey 

Combine ingredients in a blender and blend until smooth. Chill if desired. 

The tofu adds a bit of protein to your smoothie, making it more of a snack than a drink. Don't be turned off if you're not a fan of tofu; the PB covers the tofu flavor, I promise!

Peanut Butter and Banana Tofu Smoothie