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Strawberry Banana Parsley Smoothie

In the September issue, writer Jennifer Babisak explores Galveston’s Oasis Juice Bar, which specializes in fresh-squeezed juices, locally made kombucha, and smoothies galore.

Smoothies are a popular breakfast standby for busy folks, and we’ve discovered that in reality, most anything goes, as long as you have a good blender. Especially during the summer months, when fruits such as strawberries, blueberries, peaches, and pineapples are at their peak, I like to stock up. I’ll wash them and freeze them for later use in a smoothie of my own invention. (It’s best to freeze cut the fruit into bite-size pieces, freeze them in single layers, then transfer to a freezer bag after they’re solid. Bananas work well this way, too, and it’s a good way to use them when they’re overripe.)

A basic recipe: Half a cup of fruit, a half banana (fresh or frozen), half a cup of milk (or a juice of your choice), a dollop of plain yogurt, a few ice cubes, a generous squeeze of lemon or lime juice, and a teaspoon or so of sugar if you like. And here’s the wild card: I love to add a generous handful of fresh Italian parsley to the mix. It adds a healthy kick of vitamin C and a tangy, tart flavor that make the whole combination bright and zingy.

Sometimes I’ll add half of a carrot, or a beet, or apple slices, a bit of spinach, or some cucumber slices. I know people who rave about those expensive Vitamix juicers, but I can’t imagine anything easier (or more cost-effective) than simply throwing the whole kit-and-caboodle in a standard blender.

—Lori Moffatt

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