I’ve been reading about smoothies, and it seems that the word “smoothie” (meaning a smooth talking person) first appeared in print in the US around the early 1900s. However, the fruity drink didn’t become known as smoothies until around the 1960s.
I wanted my smoothie to be a bit more filling than just some frozen fruity juice, and so I experimented with adding some Greek yogurt as well as almond milk. It was quite delicious and very filling!
Note that unlike most recipes on this website, this recipe contains dairy (I created it before I gave up dairy), so if you don’t know whether you tolerate dairy or not, then try giving it up for 30 days first before trying to reintroduce it slowly (we find that even if people tolerate dairy, they typically tolerate raw or fermented dairy better).
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TIP: Keep some bananas and berries frozen in your freezer for this! I don’t drink smoothies all the time, so it’s handy to have the bananas around when I do want a glass (it also means you don’t have to add ice).
Oh, and I even topped it with some more Greek yogurt
- 1 banana, frozen
- ¼ cup raspberries, frozen
- 1 cup almond milk
- ⅓ cup full fat Greek yogurt
- If you don't have frozen bananas and raspberries, then use fresh ones and add approx. ½ cup ice.
- Blend all the ingredients together really well.
- (Optional) Top with some more Greek yogurt.