I have a friend who uses exactly half a tub of vanilla ice cream to make blended drinks. Servings can be anywhere between 1 to 3. If that possibly weren’t enough to call the fat police, she anoints it with a good pouring of sugar, half canister to be precise. Fruit is optional, though, as a prerequisite to slotting it fruity, we’ve seen the few strawberries that wheedle their way through. Needless to say, this is the best drink I’ve ever tasted and probably ever will in my entire life. She calls it a smoothie, which by any beverages and drinks mandate, it is not.
Did that deter us from replicating and consuming copious amounts in titan mugs on summer days where water just wouldn’t couldn’t do the trick? Though I, in those rare halo moments, and without fail, would always throw in cups of frozen fruit, for the sake of my conscience. And posterity.
It didn’t help that all the love I was running in the blender was wreaking havoc on my get-fit-wellness regime, namely, afternoon treadmill trolls, while watching queued episodes of Netflix flicks, having me a bit more “prosperous’ than I’d like. To make matters worse, when heat demands shorts and t-shirts, I’d be dressed for the Artic, creatively covering up, newly-formed folds, flab, and handles. The painful outcome of coma-esque drink pureeing showed, forced an end to my addictive spiraling towards darkness. I really had to find a less sinful way to contentment smoothie making.
Point also to note, the liquid food column here had been in serious need of an update. I mean, on better days I probably would’ve journaled all the stuff I throw in my Ninja jar. Though it might surely fail to leave you in a state of overawing, unlike the one time my spirit fruit blended into a milkshake, or even when I colored lemonade coral.
When agave nectar tries to recreate what barrels of sugar have done, it’s a miracle of sorts. Certainly so when it affirms much more than the prior could possibly achieve. You see, agave nectar is pure sugar. It tastes good. Yet, it has a low glycemic index. Which in layman terms means it’s really good for you. None of the thigh expanding drama that would otherwise happen if you had made smoothies like my gluttonous, nutritionally unbalanced self always did, and probably still desires to do.
This fuchsia frosty is as pure, precise, and prettier than anything you would see in a glass. The speck/ snip of fresh/ frozen berries, bites of chia, and whiffs of coconut transport you to island beach fronts and holiday settings that you’ve been to or are much needing to go on.
2 tsp chia seeds
½ cup milk
½ cup coconut milk
1 cup frozen mixed berries
½cup fresh strawberries, hulled and cut into halves
1 cup plain yogurt (fat-free if desired)
2-3 tbsp agave nectar
2 tbsp unsweetened coconut slices or chips slices for garnish (optional)
Stir chia seeds into the milk and keep aside for a couple of minutes.
Blend ingredients, from coconut milk to nectar with the chia mixture until smooth, or desired consistency.
Top with coconut slices.
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