When I received small pickling cucumbers in my Boston Organics produce delivery, I knew I wouldn’t be making any vinegar-soaked, acidic pickles. Cucumbers aren’t my favorite salad addition, either. But they add a surprising flavor to smoothies without being strong enough to overpower the sweetness of the fruit.
This is one of the more unusual smoothie combinations I’ve tried. Since pineapples and most berries are too low in pH for the low-acid diet, I have to get creative! The cinnamon and ginger were a nice touch here, and the unexpected flavor combo worked for me. Try adding a spoonful of almond butter if you’re looking for a more filling, protein-packed snack.
- 1 pickling cucumber (or 1/3 of a normal cucumber)
- 1 ripe Bartlett pear, cored
- 1/2 a frozen banana
- 3/4 cup unsweetened almond or soy milk
- ground cinnamon
- ground ginger
- Peel the cucumber, and use a small spoon to remove the seeds. Roughly chop the cucumber flesh.
- Add the cucumber, pear, banana, and milk to a blender or mini-chop. Blend for about a minute until smooth.
- Add cinnamon and ginger to taste. Pulse to combine and serve.