“I make the BEST smoothies!”
Traveling around this nation, I run into a lot of culinary Kings and Queens, many of whom claim to make the best something or other in the world. Being in this category myself, I happily agreed to sample their creations. Why not? Given my no-alcohol status, I cannot enjoy local microbrews, aged bourbons or a bottle of wine with friends. So, a good cup of coffee or a smoothie has become my jam.
If I’m honest, I have always thought that my smoothies were among the best. Why? Well, first of all, I make them to my specifications, often with a lot of ingredients that might surprise you (see below). Second, I enjoy improvising and then evaluating what I’ve created sip after sip. I think my experience must be the same as someone who grows their own vegetables or is proud of a chocolate cookie recipe, a matzoh ball soup or a steak on the BBQ. We amateur chefs like to be acknowledged for our creativity and to please others with our creations. We are a prideful and prejudiced bunch, we concocters!
Still, I love giving others credit for their work. Many of my friends like Rich A, Bob H. and Cat G. make great smoothies. When my friend, Frana B., brings her chocolate chip cookies to a hootenanny, I am the first one to “oooh and aaaah” when I see the plate in her hands. Our friend, Sandi L., has a lot of great dishes that she likes to share and it’s always my pleasure to sit down at her table with her and her husband, Paul, to sample her latest dishes.
For those who might care, here’s what I’m putting in my smoothies, lately:
Scott's Smoothies (serves 2-3) 10 oz water 2 bananas 1 cup frozen strawberries or blueberries 1.5 tablespoons natural peanut butter 1.5 tablespoons maple syrup One or two vegetables from list below 2 carrots, 1/4 cuke, 1 beet, 1.5 cups Kale, 3 florets of broccoli 1.5 scoops Orgain Protein Powder (pea protein, never whey)