A few weeks ago, my husband and I had several house guests. I seem to recall a time in the past when these guests asked about orange juice in the mornings, and I didn’t have it, so halfway through the weekend I came home with a half gallon from Trader Joe’s. Alas, when the guests departed, hardly a glass had been consumed, and I faced an abundance of juice that I rarely drink and Matt never does.
Over the course of a couple of weeks, I used the orange juice to make Orange Muffins, Cinnamon-Orange Juice Cake (a delicious coffee accompaniment that resembled a doughnut in cake form) a marinade/sauce for pork chops, and the recipe I am featuring today, for an Avocado Banana Smoothie. All of these recipes would certainly have tasted better with freshly squeezed orange juice and orange zest incorporated, but I was content to “cook” almost exclusively from what I had on hand.
I just realized that my mantra should probably be: “when in doubt, bake it into a cake or blend it into a smoothie,” because I have previously used excess produce to make things like beet cake and avocado pound cake.
I actually selected this recipe because I had a very ripe avocado I needed to use, which I had bought because it was on sale and for no other reason–not a good idea, but I seriously have work to do in terms of controlling myself at grocery stores. It was a coincidence that I also bought a brand new blender this week and wanted to it work its magic. Never mind that I later verified the sharpness of the blending blade by slicing the top of my finger while trying to put the pieces away. (Boy is it sharp!)
Back to the food. This recipe was adapted from a recipe from Martha Stewart’s Everyday Food and influenced by Marcus Samuelsson’s recipe for an Avocado Banana smoothie.
Avocado Banana Smoothie
Serving Size: One jumbo-sized smoothie or two regular glasses
1/2 banana (can be one that has been kept in the freezer, waiting to find a home in a smoothie)
1/4 cup non-fat plain Greek yogurt
3/4 cup of orange juice (preferably freshly squeezed)
juice from 1/2 lime, or to taste (I had about 2 tablespoons)
1 teaspoon freshly grated ginger, or to taste (I keep ginger in the freezer for as long as a month to take out and grate from as needed, and it is very easy and neater to grate ginger from frozen)
2 teaspoons of honey, or to taste
1 1/2 cups of ice
Drop solid ingredients into a blender and then pour liquids on top. Blend until smooth. Serve immediately. In honor of St. Patrick’s Day, enjoy this liquid green goodness!