Ideal for EatingEating ethically while eating great!

I've often found it silly for people to put smoothie recipes in their cookbooks. I mean, pretty much anyone can make a smoothie. Just throw what you like into the blender, blend, taste, adjust, re-blend and enjoy!

But it does seem like something that you just have to include in any recipe collection. And I realized that I could use some more color in my photos here. Well, what I could really use is some recipes for more solid foods. It seems all I post are recipes for creamy soups and creamy chocolate desserts! (I did make a lovely polenta cake with garlicky chard a few days ago. I just didn't take any pictures of it.)

It may be winter, not exactly smoothie weather, but it's 43 degrees today. At this time of year in Pittsburgh, that's downright balmy. So a smoothie sounded good. I pulled out some raspberries and bananas I had frozen, threw in some soymilk and ground flaxseeds. And voilà! It make plenty for my son and me to share. Actually, he finished most of mine. So maybe I should have made more. Next time.

Raspberry-banana smoothie -- prep time: 5 minutes; makes two 6- to 8-ounce servings.

Ingredients

1 1/2 cups soymilk (or any non-dairy milk)

4 tablespoons ground flaxseeds (2 tablespoons per person -- all the omega-3 fatty acids you'll need for the day!)

1 cup frozen raspberries (if your berries and bananas are fresh, you'll end up with a less frozen smoothie)

1 frozen banana 

Directions

Put everything in a blend in the order listed above. Start on low, quickly increase speed to high and blend until smooth. Add more soymilk or some water if you want a thinner smoothie.

Enjoy!