Light and refreshing on those hot summer mornings when turning on the stove for breakfast is the last thing on your mind. Effortlessly flexible, this recipe is a template for whatever fruits you have on hand.

Prep Time: 2 minutes
Cook Time: 0 minutes!
Serves: 1

1    cup rice, soy, nut, or dairy milk*
1    cup frozen strawberries
1    cup frozen bananas
pinch of salt**

1. Throw everything in a blender and let er rip! Voila!

* Soy milk will give you a thicker smoothie, and will add some protein. Please make sure you’re using organic soy milk though, as soy is such a heavily polluted crop. You can easily make your own nut milk by soaking nuts overnight in water in the fridge, draining, and then blending with 3-4 times as much water (1 cup nuts to 3-4 cups water) until smooth. Strain pulp through a nut milk bag, or a CLEAN knee high stocking. Rinse blender, add milk, pinch of salt, and any flavorings, like vanilla extract or sweetener, and re-blend.

** Seems strange to add salt, but it actually helps accentuate the sweetness of foods. Try it with and without and see what you prefer.

VARIATIONS:

Try peaches, cherries, blueberries, raspberries, mangoes or pineapples. Use fresh orange, apple, coconut water or beet juice as the liquid.

For a more substantial meal, add a tablespoon of peanut, or almond butter (this works better with fruits like strawberries and bananas, than say pineapple or mango). If you want a decadent treat, add a nut butter AND cocoa powder! yum!

If you’ve got a juicer, you can make some absurdly delicious combos… my favorite is Pineapple, Beet, Ginger juice, blended with frozen mangoes. The color is magnificent, and the taste… amazing!