Using measuring spoons to make a smoothie is unnecessary. It's not chemistry as is baking, and no one ingredient is overpowering such that it's going to take over if added in excess. So for this recipe I use one dinner spoon, and the measuring lines on my blender jar. I refer to flat, rounded and heaping spoonfuls in the recipe—pretty self explanatory. When making smoothies, the only thing you really need to worry about is the solids to liquids ratio—it must be balanced so the smoothie isn't too runny, but also not too thick so that it gets stuck in the jar. The more smoothies you make, the better you get at judging the ratio by eye.
Since it has been so nice out lately, I've been getting back into my routine of a smoothie for breakfast. Frozen fruit, frozen greens, some flax and chia seeds, a little nut butter, and sometimes cacao powder and oats. It's a great way to start the day, it's easy, and the Man loves it too, which is always helpful. This green-less version came about because the Man wanted a smoothie treat for a snack, so I decided to make a nutritious milkshake style smoothie to fight the mid-afternoon workday slump.
I used unsweetened hemp milk in this recipe because it's what I had on hand. Almond or soy would work well too, as would cow's milk. Just be sure to use unsweetened milk, or add only one date (instead of two) if using sweetened milk.
CHOCOLATE SMOOTHIE SHAKE
- 3/4 cup unsweetened hemp milk (or almond, or cow milk)
- 1 small fresh banana (if using a frozen banana, omit some ice cubes)
- 1 flat spoonful chia seeds
- 1 flat spoonful ground flaxseed (I use Spectrum)
- 2 very heaping spoonfuls cacao powder
- 2 heaping spoonfuls oats
- 2 medjool dates, pitted
- 1 rounded spoonful smooth peanut butter (or almond or sunflower butter)
- about 10 ice cubes
Add all of the ingredients to your blender jar, starting with the hemp milk (using the lines on your blender jar to measure the milk). Blend until creamy and thick.