Breakfast Smoothie with Seasonal, Local Fruit

When eating for two, sometimes breakfast just doesn’t want to cooperate. Somehow, I’m almost always able to manage smoothies. This recipe was inspired by Alton Brown’s Buff Smoothie Recipe.

  • 8 oz. homemade yogurt or soymilk
  • 12 oz. of mixed local fruit in season or frozen during the season
  • handful of ice cubes (optional, but recommended if your fruit is warm)
  • fruit juice (optional to thin smoothie if the consistency is too thick)
  • 1 Tbsp flaxmeal or wheatgerm

Add all of your ingredients into a blender.  If you have large pieces of fruit, cutting them makes it easier for the blender blades o’ power to do their work.

Take everything for a power whirl on max power. If it’s too thick, add some juice.  Pour into a pint glass. Drink. Ahh.

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