This is my second recipe for a blue Hubbard squash smoothie. I cook squash and freeze it into smoothie serving sizes. All I have to do is take it out of the freezer the night before and it is ready for the blender.
I am not a fan of following a recipe. I like to tweak and taste as I go along , so here are some basics.
This makes enough for 4 servings. We put our extra into a large Yeti cup and enjoy the next day. Most of the time the little ice crystal are still around the next day.
Put all ingredients in blender a few at a time and crush (for my purposes fresh ingredients are always frozen):
One apple cubed, skin on 6-10 asparagus ends 3-4 Brussel spouts Small handful of carrots Small handful of blueberries Handful of strawberries 3 cubes cantaloupe 2 cups squash 3-4 slices banana Handful of spinach or lettuce (always frozen) 1 cube pineapple Couple teaspoons flaxseed Couple teaspoons chia seeds (see note at end) 8-10 roasted almonds (spin these first so they grind up well).
After you have crushed items add desired amount almond milk (we are vegetarians) along with 2-3 scoops of vanilla vegetable protein powder and blend until desired consistency. I like my smoothies thick with a little crunch and icy taste to them, so amount of milk depends on individual.
Top with cinnamon and enjoy.
Tip: The sweetness of you smoothie will depend on the sweetness of the fruits you use, so if the desired taste is not reached, add a little honey or fresh stevia leaves.
***Chia seeds should be put into a small amount of water or almond milk while you prepare your smoothie and should go in last, with your milk. They need time to swell up. You don't want them swelling after you have eaten them. I have read about people having problems - and some had to be hospitalized.