Our bodies work in mysterious ways. I feel like somewhere out here in the food blogosphere milky way (you know there is a Milky Way blogosphere for foodies, right? I mean it’s chocolate and caramel heaven or something, but I am convinced it exists. Read on…) we’re on synchronized cravings.
About a week before smoothies started popping up on Foodgawker and Tastespotting, I was craving papaya and strawberries blended together in homemade almond milk frothiness. Then I started dreaming about frozen pineapples and the serious damage they could do to a cup of coconut milk.
I regretted not buying the outrageously expensive blueberries I saw on my last trek to the boonies (and subsequent Carrefour – ie. a little reminder that an outside world does exist, where I don’t have to see the man’s cowlick touch the ribs I’m about to have taken off the hook at the market) and then pondered whether or not I could finally do something with pomegranate seeds.
And then one day, pop! Spring is in the air. At least in our biological clocks because everyone started posting their favorite smoothie recipes. There are even top 20 lists to get our (creative) juices flowing.
And then the other day, I couldn’t take it anymore.
I had just finished a very satisfying, somewhat healthy lunch. My boy was playing with a puzzle on a DVD that he found that we didn’t even know existed. My husband was prepping math classes. And I was craving dessert.
That’s when he, my husband, reminded me that I had two frozen bananas sitting in the freezer for the exact purpose of jumping on the smoothie bandwagon.
And it was cold in our living room. Our unheated living room in case you’re just tuning in for your first post ever. We were covered in all four of our fleece blankets. Noah somehow touching at least one corner of each one to ensure maximum warmth or something like that.
So naturally, I got up and stuck my hand into a freezer , sliced a frozen banana, and almost made ice cream. Seriously. I love making homemade ice cream, and I was about 10 minutes away from soft serve once I got the banana pureed with the coconut milk.
And even if I cracked and added a wee bit of vanilla to this smoothie, no extra sugar is needed. Coconut is rich and unctuous. Oranges are naturally sweet. And bananas add texture and help blend the flavors together. And there is absolutely no pun intended. I swear.
Here’s to you. And spring. And being able to wear a t-shirt comfortably around my living room again in the foreseeable future.
- 1 cup cold coconut milk
- ¾ cup sweet, tart oranges, juiced
- 2 frozen bananas, sliced
- 1 package vanilla sugar or 1 teaspoon vanilla extract
- Toss everything in a blender together and give it a whiz...or rather liquify that fruit!! Pour in a glass and hop out the door. Or take the time to top it off with a little mint for a dainty brunch garnish.