Breakfast Strawberry Smoothie
There’s a calendar that comes in the mail which we use every year with recipes for every month. Guaranteed there will be stews for winter, and smoothies for summer. It makes sense given the availability of root vegetables in Ontario during the hardy cold season, and bright juicy fruits during the warm summers.
My sister was also home this past week, and being the nutritionist she is, touted the values of flaxseed in the recipe. Turns out you can use the blender twice to make strawberry flaxseed smoothie: once to grind up the flaxseed, and another time to whip it all into a beverage. Flaxseed needs to be broken up in order to get the best of the omega-3 goodness inside of it.
So going against seasonal logic, I made a strawberry smoothie in February. Not something sipped outside on the patio (which is full of snow), but something to go with breakfast. Plus, it’s a new way to incorporate fruit in the morning.
Try it too! Maybe it will hurry the warmer weather along.
Strawberry-flax Smoothie Recipe
- ¾ cup washed and sliced strawberries
- ¼ cup milk (apple juice works too)
- ½ cup plaint yogurt
- squirts of honey
- 1 tablespoon of flaxseed (don’t forget to grind it up in a blender or food processor beforehand)
Give it all a whirl in the blender until the consistency is to your liking.
I figure that smoothie textures are much like peanut butter – they’re good smooth or chunky. I like mine chunky, and seeing the bits of fruit hanging around inside my glass.