It’s summer. It’s too hot to cook, but you need a mid-afternoon snack to get you through until dinner. Or it’s breakfast time but it’s 90 degrees in your apartment and food seems, well, heavy. There is a super simple solution to this cooking dilemma: Smoothies, people, smoothies.
I go through smoothie phases. I make them for a while, then get stuck in a rut, and then rediscover them. I’m personally a fan of really simple smoothies that rely primarily on actual fruit, maybe with some yogurt or milk (non-dairy, of course), and generally as few ingredients as possible. I’ve done the green smoothie thing occasionally, and I’ve followed recipes and master recipes. Mostly, though, it’s a way to dump all the stuff in the fridge into a simple healthy creation that just requires a blender.
With this ridiculously simple recipe, a little prep work will give you a snack that taste like the ice cream truck of your childhood just stopped by.
PREPARE AHEAD: Freeze some of your favorite vanilla non-dairy milk* in ice cube trays.**
*Note 1: You can use any non-dairy milk. You can probably even use cow’s milk, but frankly, then, go buy yourself a creamsicle! I have used almond milk, primarily, in the vanilla, unsweetened variety. I am sure soy or rice will work, too. This recipe can be nut-free and soy-free, if you want.
**Note 2: Measure your ice cube trays. I freeze a lot of ingredients in ice cube trays for ease of use later — tiny amounts of leftover broth or stock, sometimes herbs or pastes, fresh lemon or lime juice. All of my ice cube trays hold approximately 1 Tablespoon of liquid. It’s good to measure yours so that you know for the future recipes you’ll make with those ingredients.
In a blender, combine:
4 Tablespoons (4 cubes) of frozen vanilla almond or other non-dairy milk
1 1/4 cup of orange juice
Yes, seriously, that’s it. It’s really that easy and that good.