I actually like bananas, but they can’t play supporting actress. As a lead, e.g. in a banana-date smoothie, they’re excellent. But if you just want to “add a little banana” while starring berries / tropical fruits, it’ll overpower every other flavor and produce a muddled goop with no sense of identity.
Strong agree on most smoothies lacking acidity. It’s the same idea behind adding salt to baked sweets.
I strongly disagree that smoothies shine best when creamy. We can distinguish between ice cream and sorbet here. There are plenty of dairy free, cream free, fruit first smoothie recipes (often starring berries! which you denigrate!) that I love dearly. The roughness and seed texture is a charm, not a jinx. Papaya occasionally fulfills the creamy role all by itself.
I’m also a long term veg smoothie denier but I’ll try it out.
So I'm eager to try this, but do you have specific measurements for the "cubes" of ginger? Obviously the root itself is going to provide some basic constraints, but it would be nice to have a more precise number.
As for bananas, I'm generally a fan, but there's definitely a weird grittiness/granularity to them, along with the general mush? Might be part of what bugs you about them.
this is really inspiring. 100% agree about greens, and excited to try frozen veggies that are actually good!
my summer smoothie this year was vanilla ice cream, orange juice, blueberries, gatorade zero protein powder (red), peanut butter. a really nice pink color
OK, so in a way this should just pull from soups for main texture? Butternut squash, potato/leek, coconut, cream of mushroom.
All seem great bases to then play around with making the flavors spicy!
hm i wouldnt do potato or mushroom bc they don't have enough sweetness, but yeah, textures from the kinds of soups that actually get silky
I actually like bananas, but they can’t play supporting actress. As a lead, e.g. in a banana-date smoothie, they’re excellent. But if you just want to “add a little banana” while starring berries / tropical fruits, it’ll overpower every other flavor and produce a muddled goop with no sense of identity.
Strong agree on most smoothies lacking acidity. It’s the same idea behind adding salt to baked sweets.
I strongly disagree that smoothies shine best when creamy. We can distinguish between ice cream and sorbet here. There are plenty of dairy free, cream free, fruit first smoothie recipes (often starring berries! which you denigrate!) that I love dearly. The roughness and seed texture is a charm, not a jinx. Papaya occasionally fulfills the creamy role all by itself.
I’m also a long term veg smoothie denier but I’ll try it out.
i'll enjoy my SMOOTHies while you drink your grittys
So I'm eager to try this, but do you have specific measurements for the "cubes" of ginger? Obviously the root itself is going to provide some basic constraints, but it would be nice to have a more precise number.
As for bananas, I'm generally a fan, but there's definitely a weird grittiness/granularity to them, along with the general mush? Might be part of what bugs you about them.
i'm buying pregrated frozen ginger, seems to generally come in teaspoon sized lumps
Huh interesting
I have never heard encountered anyone who has thought about smoothies more than me
But here you are
(But I am fine with bananas)
this is really inspiring. 100% agree about greens, and excited to try frozen veggies that are actually good!
my summer smoothie this year was vanilla ice cream, orange juice, blueberries, gatorade zero protein powder (red), peanut butter. a really nice pink color