In my book, any smoothie that's worth writing about starts with ripe bananas. You can use room temperature or frozen banana slices - both impart natural creaminess like no other fruit can.
Before we get started, here's a quick look at how I like to store bananas:
Storing bananas in this fashion - with the convex side up - helps prevent unnecessary bruising and brown spots in the flesh. Soft, mushy brown spots in bananas may not be a big deal to some people, but they just don't fly in our home.
To make visually stunning smoothies that even the pickiest of eaters won't be able to refuse, preparation is key. You want a variety of colorful fruits, some frozen, and some at room temperature.
Here's what we had to work with today:
Ripe, organic strawberries from San Diego:
Sweet, frozen mango chunks:
Frozen wild blueberries:
And of course, some ripe banana slices:
It's best to have all of your fruits laid out and ready to go before you start blending - this will make it relatively easy to combine different colors to make your custom, beautiful smoothies.
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