Buff Smoothie Food

BUFF SMOOTHIE- ALTON BROWN

Steps:

• 1. Combine the soy milk, juice, and fruit in a blender. Cover and refrigerate overnight or up to 8 hours.
• 2. In the morning or when fruit is thawed, blend fruit on lowest speed and slowly increase to medium speed.
• 3. Once medium speed is reached, blend for one minute.
• 4. Serve.
• Note: I just copied this from the foodnetwork site but gave this my own flair. I used lactose free milk but don't see why one couldn't use regular, and used black currant juice. I also added some mango and papaya, sort of omitting the peaches almost all together. You can also use blackberries or any type of dark colored berry to get the addition of the antioxidants, but I can imagine this would taste good with any fruit. If you can't find a certain type of fruit in the frozen section, just buy it fresh, cut it up or wash it, then freeze in a plastic bag.

BUFF SMOOTHIE

Steps:

• Combine the soy milk, juice, banana, strawberries, blueberries, and the peaches in the carafe of a blender. Cover and refrigerate overnight or up to 8 hours.
• In the morning, or when the fruit is partially thawed, put the carafe on the base of the blender, start at the lowest speed and slowly accelerate to medium, until you achieve a vortex. Blend on medium for 1 minute. Increase the speed to high and blend for an additional minute. Serve immediately.

STRAWBERRY-GREEN TEA SMOOTHIE

Steps:

• Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.
• Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry