- 1 cup frozen whole strawberries
- 1 cup vanilla soy milk
- 2 teaspoons agave nectar
- 1/2 teaspoon vanilla extract
- 3 peeled and halved kiwifruit
- 3 peeled and halved firm bananas
Note: because the strawberries go into the blender frozen, they actually take the place of ice cubes in this recipe too. Thaw any remaining strawberries from the package and serve plain, or use to top cereal or stir into non-dairy yogurt.
You can try this smoothie by itself for a quick breakfast on the go, or serve with toasted whole wheat bagels smeared with peanut butter, and a cup of green tea for a leisurely, antioxidant-packed weekend breakfast.
4 servings (1 cup), Calories 176
A thick and creamy smoothie; the trio of fruits blended nicely, but I would call this more of a strawberry-banana smoothie than a strawberry-kiwi one. Would leave out one banana next time and add 1 or 2 more kiwifruit, since they're small. I would also add a touch more vanilla extract - the subtle vanilla flavor got lost under the fruit. If you prefer a slightly thinner consistency, I recommend adding a touch more soy milk.
If you're looking for a few other quick antioxidant-packed snack ideas, here are just two of my favorites:
Carrots, broccoli, and cauliflower served with the non-dairy Ranch dressing from Organicville:
And of course you can't go wrong with a handful of pistachios: