As I mentioned last week, I was happy to get my hands on Tracey Medeiros' new cookbook called The Vermont Farm to Table Cookbook. It's full of deliciously natural and wholesome foods that are friendly for a home cook, and I'm having a lot of fun trying her recipes. It's in my nature to change things up of course, as creativity takes me, but here is my rendition of Tracey's Banana and Marcona Almond Smoothies.
Inspired by The Bluebird Tavern in Burlington, VT, this smoothie has been incorporated into their brunch menu. It's lovely to enjoy when sitting down and relaxing or even if you're on the go. This dish travels well.
Banana-Almond (or pistachio) Smoothie
Ingredients (serves 2)
2 large ripe bananas, peeled and sliced
1 cup of plain Greek-style yogurt
1/4 cup of plain kefir (I omitted this)
1/4 cup of Marcona almonds, toasted and chopped
1 tsp grated orange zest plus 1 tbsp of juice
1 tbsp of pure Vermont maple syrup
2 tbsp of crushed ice
3 tbsp of whipped cream (I omitted this)
Chinese five-spice powder (I omitted this)
Directions:
Place all ingredients except the whipped cream and Chinese five-spice powder (if using) and blend until smooth. Top with more almonds or pistachios, as I did, and/or with the whipped cream and Chinese five-spice powder.
For more delicious recipes from Tracey's book, you can buy a copy here.
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