Edwynn
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Joined: 10/26/2008
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Apologies in advance for not providing much in the way of exact recipes, I am one of those "just toss things in and see what happens" type of 'cook,' but in any case at least half of any smoothies I make I prefer at room temperatue and some are good slightly warm. I oftentimes use bottled apple juice in the smoothies, so it's easy to microwave before adding to the blender. Don't forget about nut milks too, I always prefer those at room temp. or a bit warm. Almond/sesame seed is my usual foundation for those, sometimes with hulled hemp seeds along with. For the purest milk-like consistency I strain it but half the time I don't do that. Depends on mood.
Hereforth I am going to list the 'additives' I use to attain desired sweetening, sodium (salty) taste, consistency/thickening, etc. A great part of the 'comfort food,' 'mouth feel,' and other food satisfaction comes from whatever particular blend of salt/fat/sweet taste and texture or consistency. That is what sells much of the 'bad' food but the same idea holds forth for any food you choose to make using better ingredients, as healthy as you like.
For sweetening: agave syrup, rice bran syrup, rye syrup and other alternatives; black strap molasses gives a great 'dark sweet' taste, roughly analogous to a bold coffee at Starucks, or an extra dark soy sauce, but the sweet version- use in small amounts. Those wishing to reduce or avoid concentrated sweeteners of whatever sort should avoid the syrups, and they are not necessary in any case. Dried fruits, pre-soaked (or 'reconstituted'), are good for making your own syrup/slosh for smoothies or nut milks. When I'm in smoothie-making mode I always have a small dish or bowl in the fridge with a mix of raisins and dried black currants soaking in water just enough to cover, and sometimes likewise with roughly chopped dates. I put enough in soak to last for 3-7 days, depending on how much I think I'll be making. For tea (which I usually make in an older coffee maker) I use licorice root and/or marshmallow root for mild sweetening but drops of stevia liquid can be used for that too, all three items being non-sugar/non-glycemic.
For the salty element of the mix, Bragg Liquid Aminos (which everybody refers to simply as 'Bragg's') is the only thing I use. Even in fruit smoothies I put a little of that in but only enough to fill out the 'total taste,' making sure that there is not actually discernible salt taste. I actually put it in almost any mix, but it takes only a small bit to serve the task.
Now for the fun part: the texture, consistency, the fat, and going for ultimate mouth feel.
The great thing about vegetable and fruit fat is that ... you guessed it; it's not animal fat, so none of those worries, but in fact the kind of fat the body really likes.
The two things I put in almost any mix are flax seed oil and lecithin granules, the more used, the thicker the blend. I use the granules because it's easier to dispense, but the luiquid lecithin might actually be better in terms of faster blending and partially emulsifying the fat. Aside from lecithin being a good nutrient on its own account, there is added benefit of being an emulsifier, which enhances digestion of fat. For this purpose, it is best to leave whatever smoothie that contains oil or fat and lecithin sit at least five minutes before drinking, but certainly not absolutely necessary. It becomes a bit thicker with further "corner time." (hey, it's CM, you know we have to throw a reference in there somewhere).
Avocado is my primary blender fat when going for that "is this legal?" type of smoothness and mouth feel. If you looked askance at the term "fruit fat" spoken of earlier, this is what I was referring to, avocado in fact being a fruit. If the blend is to contain more than ~ 1/4 of an avocado, it's better to use less or maybe no lecithin, else it become too thick. Avocado is good in almost any fruit-based smoothie (though not needed in a peach or mango smoothie), and easily replaces yogurt in many recipes for those wishing to avoid or reduce dairy. I myself don't avoid dairy altogether but I've never made a smoothie that I don't prefer with out yogurt. I use anywhere from 1/8 to 1/2 an avocado, depending on what else with and how thick I want the blend, for a large sized smoothie.
Canned coconut milk gets us into decadent territory, organic if possible, but definitely non-sweetened, which in standard grocery stores not always easy to find. Another great ingredient for some of the "is this legal?" smoothies. Properly processed, coconut milk is actually coconut cream, the amount of water added depending. Open the can and pour it onto a wide mouth smaller jar or perhaps a plastic or glass saving dish/tub because upon refrigeration (since you won't use all of it for even 3-4 drinks) it will solidify and you will have to spoon it out in later use. Fresh coconut, and of course the juice, can be used, though a bit more work in using. It's better to put the coconut chunks (3-6) in with enough juice and whatever other thinnest liquids enough to make a slurry to begin the operation, blend on medium-high for a bit, strain into a medium/large bowl, then return to blender and add whatever other fruit and ingredients. I only go to that much trouble on special occasions, when making for guests, etc. Canned coconut milk is better for smoothness and mouth feel, but the freshness of the coconut meat provides just a tremendous and wonderful flavor for the right smoothie. I use anywhere from 1/4 to 1/2 cup of the canned milk for a smoothie, even more if large sized.
If going for just a bit of thickening and/or smoothness, not much avocado or coconut milk is needed (even less than the smaller amounts above sometimes), and the flavor will be subtle enough as to not interfere with or overwhelm the rest of the smoothie.
OTOH, when the mood strikes, go for it:
This from faulty memory here, but; 1/2 avocado; 1/2 to 3/4 cup coconut milk; (see, we are already off to a great start here), 1/4 lime, better if rind not used here; 1/4-1/2 cup blueberries; 1/2 mango, whole mango for two drinks; 2-3 medium-thin slices of ginger; 2 Tbs. soaked black currants; 1 Tbs. cinnamon water (directions below); ~ 1/4 cup fresh mint leaves; ~ 1/2 cup fresh cilantro; enough apple juice to adjust consistency. If you have a fresh coconut just bought, use the juice from it, eat the coconut elsewhere. The lime above should be replaced by lemon grass juice or concentrate if you can find it anywhere (which I can't at the moment, hence the lime, still good), use a small amount at first. This is all inspired by my experience at Vietnamese restaurants, so we can call this the Saigon Smoothie. With any blender drink using leaves, put them in with 1/2 or less of whatever juice or liquid used and blend to puree, then add the other items. I usually put the thickening items in after other ingredients so as to be able to control to desired consistency or thickness, add a bit more apple juice if over-thickened. I use flax seed oil and lecithin in most drinks, but the Saigon Smoothie shall do without either, it possessing a supremely high decadence factor as is.
Other added ingredients and flavorings for smoothies:
Fresh mint and cilantro, mentioned above, good in smaller or greater amounts in most smoothies, the mint being more ubiquitous in my own blends.
Cinnamon water or 'broth'; bring 1-2 cups of water to boil in a small sauce pan, drop in 3-8 cinnamon bark sticks, those being ~ 3" long, keep at boil a minute or so, then take off heat and leave aside at least 2-3 hours, or the rest of the day, then refrigerate for later use. Cinnamon powder is fine for some drinks, but the broth is a noticeable improvement and worth doing if you will be making smoothies for a few days.
Ginger; start small, adjust as you learn how much works for different main ingredients.
Fresh lemon or lime; I use only a little bit of the rind in some smoothies, none in other smoothies. Put this and other more fibrous ingredients in first, along with the mint, e.g.
I like the nut milks tepid or a bit warmer sometimes. Fruit based smoothies I prefer either just slightly chilled (never cold) or room temperature, depending on the blend.
Well, I must needs a hastening down the road for a bit. More on this later perhaps.
Again sorry for no exact recipes, but I hope this gives some ideas and may possibly complement whatever good recipes you find.
< Message edited by Edwynn -- 2/18/2012 4:15:17 PM >
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Recipes for room temperature or warm smoothies? - 
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