Mango-Cashew-Orange-Ginger Smoothie

Scroll through my Instagram feed most mornings and you’ll see at least one person showing off their $10 green juice. I love those fresh juices for their color and for their ability to feel like a boozeless cocktail. But do I think that a $10 juice has miraculous healing properties and is cure for all that ails? No, not really. To me, juice seems like style over substance.

Smoothies, however, are different. They have plenty of sugar, sure, but they also contain fruit and vegetable fiber, slowing down the absorption of all of those good nutrients. Plus, fiber is filling, so a smoothie can stand in for a meal or, at the very least, a large snack. (And it should! The recipe below has about 400 calories.)

I never totally understood the appeal of a smoothie other than it being a way to cram more healthy ingredients into my life. But recently, I came into one of those powerful blenders. You know the type: They can grind grain into flour; puree soups to silk and pulverize coconut meat into milk, should you be masochistic enough to want to open up a coconut at home.

With this blender, leafy greens and hard vegetables, like carrots, become one the other ingredients, leaving no unappealing chunks or flecks. Plus, the blender blades spin so fast, giving the drink a whipped, buying modafinil australia airy texture.

Thanks to this powerful blender, I’ve been on a smoothie kick, feeling much like writer Oliver Strand does in this Vogue article after he acquires a Vitamix. “My Vitamix runs with such brutal efficiency that when I go to the market I look at what’s on the shelves and in the produce aisles and think, I could blend you.” (For the record, my blender is actually not a Vitamix but one from Wolf Gourmet.)

My recent favorite recipe tastes like an Orange Julius after a visit to southeast Asia. Thanks to the richness of the cashew butter, the smoothie drinks like a milkshake but is actually dairy-free.  continue reading