This is the recipe and variations that cover all the bases, including vegan breakfast if you go with the tofu option.
Makes: 1 serving (about 12 ounces)
Time: 10 minutes
1 cup chopped fruit like peaches, mangoes, or pears, or whole berries (frozen is fine)
1 small banana, peeled and cut into chunks
1 ⁄ 2 cup yogurt or soft silken tofu
Ice cubes as needed
Fresh lemon or orange juice, or water (optional)
1. Put the fruit in a blender. Add the banana, yogurt, and 3 or 4 ice cubes; you might not need any if your fruit was frozen and the mixture is already slushy.
2. Purée until smooth. Add a little juice or water if you want a thinner consistency; add another couple ice cubes and blend briefly to crush them for a thicker smoothie. Serve right away.
Replace the fruit with 1 packed cup fresh greens like spinach or kale and instead of the banana, use half an avocado. A pinch of salt is good, too.
Fruit and Vegetable Smoothie
You can combine 1 ⁄ 2 cup chopped of each to get a little more sweetness in the mix; just remember that green plus orange or red comes out brown. Some pretty ideas: cucumber-peach or mango, beet-blueberry, banana-carrot. You get the idea.
I love this with the banana and pineapple for the fruit: Instead of the yogurt use coconut milk. (This is one time it’s okay to use the reduced-fat kind.) Add 2 tablespoons shredded coconut (either toasted or raw) at the same time.
Not-Too-Sweet Chocolate Smoothie
With raspberries it’s divine, but even pears or apples work well for some background sweetness. Add 2 tablespoons cocoa powder to the blender along with the banana.