Sunday, October 31, 2010
Pear Ginger Smoothie
2 cups plain yogurt
3 to 4 tablespoons honey
1 small ripe banana
1 large ripe pear, cored but not peeled
3/4 cup orange juice
3 to 4 tablespoons ground flax seed
1 teaspoon freshly grated ginger root
Place ingredients into a blender container in the order listed. Process, scraping down sides as needed, until thoroughly combined and smooth. Pour into glasses and serve right away.
Hints: Use regular yogurt, not the thick Greek kind for this recipe. Use more or less honey depending on the ripeness of the fruit. The ginger root can be grated on a microplaner without peeling it first, just make sure it has been washed. The flax seed will make the mixture congeal if left for long, so drink it soon after blending it. Substitutions for different times of the year: fruit-- berries, kiwi, mango, papaya, pineapple, peach, apricot, etc.; juice-- cranberry, apple, grape, nectar, etc; ginger-- cinnamon, clove, nutmeg, allspice, cardamom, etc.
I require variety in my breakfast routine or I get sad. About once a week I get this recipe out and fire up the old blender. Bill usually indulges with me on these days. The major idea is to have a bit of protein and a bit of healthy fat along with some carbs. This smoothie does that on it's own but I generally have a piece of whole grain toast as well. A serving of calcium with live cultures, one or two servings of fruit and all the benefits of flax seed, honey and ginger in a single glass! What's not to love?