The first day of summer, June 21st, is National Smoothie Day (also National Peaches & Cream Day)!

Up to 184 million Americans enjoy smoothies each year. Let’s start with some…
 
SMOOTHIE HISTORY

Smoothies first emerged in the U.S. during the hippie movement of the 1960s, when vegetarianism and natural eating rose in popularity. The trend is believed to have originated in California, where a group of locals began making fruit smoothies after trying them in Brazil.

The original smoothies consisted simply of fruit, extra fruit juice and ice. By the late 1970s, health food stores nationwide had caught on to the trend and began adding milk to the mix, calling the drink a fruit shake.

The milk was traded for yogurt, which provided more protein; and in the 1980s, smoothies became part of fitness and health food trends. Supplements, from oats to ginseng to bee pollen, were added to the mix. This led to the birth of specialty smoothie bars, which remain popular today.

And then…ready-to-drink smoothies began to pop up in food stores. Far beyond the original refreshing icy fruit drink, today’s smoothies are healthy snack alternatives and even meal replacements.

With the rise of veganism, lactose intolerance and other dairy-free diets, plant-based milk alternatives and sustainability have grown in popularity, and the trend shows no signs of slowing.
 
 
RECIPE: STRAWBERRY AVOCADO SMOOTHIE

This delicious and summery Strawberry Avocado Smoothie recipe (photo #3) was created by The Foodie Physician for Bolthouse Farms.
 
RECIPE: STRAWBERRY AVOCADO SMOOTHIE

Ingredients

  • 5.6 cup Bolthouse Farms Original Plant Protein Milk (flavor of choice), or other milk of choice, or yogurt
  • 1 avocado (or substitute 1 cup blackberries or blueberries)
  • 1 frozen banana
  • 1/4 teaspoon vanilla extract
  • 1 cup frozen strawberries
  • 1 teaspoon honey
  •  
    Preparation

    1. BLEND together the avocado, 1/2 of the frozen banana, and 1/3 cup Plant Protein Milk. Add 1 teaspoon of honey and 1/4 teaspoon vanilla extract to the blender, blend again and pour the mixture into a glass.

    2. CLEAN out the blender.

    3. BLEND together the strawberries, 1/2 frozen banana, and 1/2 cup Plant Protein Milk. Pour the strawberry layer over the avocado layer and serve.

     

    Blood Orange Smoothie
    [1] Blood orange and berry smoothie. Here’s the recipe from Wife Mama Foodie.

    Smoothie Shooters
    [2] Smoothie Shooters from Fancy Girl Table.

    Strawberry-Avocado Smoothie
    [3] Strawberry-avocado smoothie from Bolthouse (recipe below).

     
    ABOUT BOLTHOUSE FARMS NON-DAIRY PLANT PROTEIN MILK

    Made with pea protein, the newest high-quality non-dairy protein, this plant protein milk:

  • Has 10g of protein per serving versus only 1 gram of protein in almond milk.
  • Has 50% more calcium than traditional dairy milk.
  • It’s vegan and non-GMO, gluten- and lactose free, and free of common allergens like dairy, nuts and soy.
  • It is available in 4 flavors: Unsweetened, Original, Vanilla and Chocolate. Here’s more about them.
  • You can’t taste the pea protein—just the creaminess of thew dairy milk.
  •  
    Pea protein is a “complete protein” and, unlike some plant-based protein powders, pea protein is easily digested.

    It also helps you feel satiated, and is a boost for recovering from workouts.

    So give peas a chance! Find Bolthouse in the refrigerated dairy section of your local supermarket.

    ANOTHER WAY TO ADD PROTEIN TO SMOOTHIES

    Try these recipes that add egg whites for extra protein.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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