Real breakfast: Summer breakfast smoothie
While this may be the breakfast I wish I had the time to make, this is the breakfast I have most days right now, when so many delicious fruits are in season.
I know that smoothies get a bad rap in some quarters for ‘not being really fruit’ or being too high in calories, but I say B.S. to that. As long as you know exactly what is in the smoothie, and you do not down smoothies as beverages to quench your thirst but take them as liquid meals, I think they are terrific ways of getting a lot of fruit inside of you or your loved ones.
For a breakfast smoothie, this is the formula we follow, for 2 portions:
- About 2 cups of cut up fruit, at least 2 kinds, whatever is ripe and sweet. The smoothie in the photo has cantaloupe melon, peach, apricot and asian pear.
- 1 cup soy milk
- 1 cup ice cubes
All of this is blitzed in the food processor (you could use a blender too) until smooth. Water is added if it’s too thick. Then we drink the fiber and all. No added sweeteners are needed if the fruit is ripe enough.
The combination of fruit and soy milk is very filling, and holds me until lunchtime very well.
It’s really a summer-only luxury to be able to enjoy such naturally sweet, fruity smoothies, so I’m indulging in them as much as possible.
(The frosted glasses are vintage diner glasses that I got a couple of years ago at the Hell’s Kitchen Flea Market in New York. They are printed with the words “Real Fruit Flavor”, which is certainly true of these smoothies!)