Last week was stupid-hot here. So I’m expanding my smoothie repertoire now, because I plan on living off of them for the next few months!
If you haven’t guessed yet, I’m not a summer girl. Seriously, I’m in no way looking forward to what’s in store for us when summer actually hits. The heat… The sweat (is sweat too gross to mention on a food blog?)… The horror of sticking to my own self!!! (another great food blog image)… And then there’s all those grumpy, stinky people I seem to encounter EVERYWHERE! Especially on public transit. Though I’ll forgive the summertime grumpies, I understand being hot and uncomfortable… Think I’ll stop there. Let’s just say, I’m already looking forward to fall.
In the mean time though, I’ll just retreat to a private shady spot and sip on this gingery orange smoothie. It’s become my new chilly summer treat of choice. So thick, creamy, and refreshing! Step aside milkshakes and frappuccinos! There’s a new drink in town!!!
What do you love or loathe about summer?
Ginger Orange Smoothie
Author: Starr Wong @ The Misfit Baker
Recipe Type: Breakfast, Snack
Makes: 2 cups (approx.) / 1 breakfast size serving or 2 snack sizes
- 1 Large Orange, peeled, seeded, quartered, and frozen
- 1 Medium-Large Banana, peeled, quartered, and frozen
- 1-inch Piece Of Fresh Ginger, peeled and quartered
- 1/2 cup Pure Orange Juice
- 1/2 cup Non-Dairy Milk (I used almond)
- 1 tbsp Cashew Butter (can also use almond butter)
- Coconut Whip and Ground Nutmeg for garnish (optional)
Add the orange, banana, ginger, juice, milk, and cashew butter to a blender. Blend on high until smooth, scraping down the sides if necessary. The smoothie is very thick, and some blenders may require you to push the mixture back down towards the blade to help get it started (I need to do this 2 or 3 times).
Pour and garnish with coconut whip and nutmeg (if desired).
Serve immediately and enjoy!