It’s smoothie season! Spring is finally here in Boston, and I’ve been pulling out my smoothie maker almost every day. During the colder months I missed taking a swig of a cool drink and having it feel refreshing.
Since my discovery that raspberries have a high enough pH for heartburn sufferers, my smoothies have been even more delicious than before. You can improve any smoothie recipe from The Low-Acid Kitchen (except maybe the pumpkin variety) by adding tartness with a few frozen raspberries!
This was my first time adding cucumber to a smoothie, and I love the freshness. It was missing creaminess, though, so I added a few spoonfuls of vanilla yogurt. Yogurt can be acidic due to the fermentation process and the addition of fruit such as strawberry, mango, or lemon—but a few spoonfuls of vanilla won’t cause a problem. It makes a big difference in the texture, though, especially when you want to cut back on the banana to let other flavors shine.
- 1/2 a frozen banana
- 1/2 cup frozen raspberries
- 1/2 a cucumber, peeled and seeds removed
- 3/4 cup almond or soy milk
- 3 tbsp nonfat vanilla yogurt (dairy, soy, or almond)
- Add all ingredients to a blender or mini-chop.
- Blend until smooth and enjoy! Serve with whole-wheat toast, almond butter, and the other half of the banana to make a full breakfast.