Today's Smoothie
Jan. 16th, 2021 09:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysabetwordsmithYears ago, we had an apple-pear-ginger smoothie that was awesome: literally 1 apple, 1 pear, and a big thumb of ginger dropped into a juicer. When we tried to replicate it at home, it didn't turn out as well: different equipment, perhaps. Tonight I tried something different, and it worked a lot better.
Ingredients:
1 cup Noosa pear nectar
1 cup vanilla yogurt
1 Granny Smith apple
1 thumb fresh ginger root
1/2 cup ice
Add ingredients in that order and blend until smooth.
The result is slightly thick zesty. Because I left the peel on the apple (more fiber) it is also a pale yellow-green. If you don't want yours green, cut the peel off. But you could probably lose a handful of spinach in here and never taste it. Same with green grapes. I could see turning this into the base of a green smoothie.
A "thumb" of ginger root is, indeed, roughly thumb-sized and about a tablespoon or so. It is a lot in this recipe; mostly what I'm tasting is fresh ginger. But I love ginger so that is dandy with me. If you are a heat freak, you can always throw in more. If you have lower heat tolerance for fresh ginger, you can 1) use a smaller piece, 2) use frozen ginger, which is milder, or 3) use a pinch or two of powdered ginger.
I think this is one of the best things we've made with that pear nectar, which just doesn't have the character of some other juices we use. Here it really contributes to the texture and it helps mellow the ginger a little. \o/
Ingredients:
1 cup Noosa pear nectar
1 cup vanilla yogurt
1 Granny Smith apple
1 thumb fresh ginger root
1/2 cup ice
Add ingredients in that order and blend until smooth.
The result is slightly thick zesty. Because I left the peel on the apple (more fiber) it is also a pale yellow-green. If you don't want yours green, cut the peel off. But you could probably lose a handful of spinach in here and never taste it. Same with green grapes. I could see turning this into the base of a green smoothie.
A "thumb" of ginger root is, indeed, roughly thumb-sized and about a tablespoon or so. It is a lot in this recipe; mostly what I'm tasting is fresh ginger. But I love ginger so that is dandy with me. If you are a heat freak, you can always throw in more. If you have lower heat tolerance for fresh ginger, you can 1) use a smaller piece, 2) use frozen ginger, which is milder, or 3) use a pinch or two of powdered ginger.
I think this is one of the best things we've made with that pear nectar, which just doesn't have the character of some other juices we use. Here it really contributes to the texture and it helps mellow the ginger a little. \o/
