Peach-Orange Smoothie

Makes: 3 servings (about 3 cups)

Time: 10 minutes

F O

Thick and filling.

• 1 cup chopped pitted peaches, peeled if you like
• 1 orange, peeled and segmented
• 1 banana, peeled and cut into chunks
• ½ cup fresh orange juice, plus more as needed
• ½ cup crushed ice
• 1 cup yogurt or silken tofu

Put the ingredients, in the order listed, in a blender. Purée until smooth. Add more juice if you want a thinner consistency. Serve immediately.

Pineapple-Coconut Smoothie Super-rich and very tropical: Replace the peaches with chopped peeled pineapple. Substitute coconut milk for the orange juice, or add ½ cup shredded coconut with the orange juice.

Berry-Banana Smoothie A beautiful color: Substitute blueberries, raspberries, or hulled and halved strawberries for the peaches, and omit the orange.

Carrot-Orange Smoothie Still sweet: Omit the peaches and banana and add another orange. Substitute 1 cup carrot juice for the orange juice and increase the yogurt to 1½ cups.

Avocado-Orange Smoothie Very creamy and rich: Replace the peaches and orange with 1 medium or large avocado, pitted, peeled, and chopped.

Kale-Banana Smoothie Drink your greens! Replace the peaches and orange with 2 cups chopped stemmed kale. If you like, substitute coconut milk or pineapple juice for the orange juice.

Ripe Bananas Anytime

Bananas are a staple in smoothies because they add body, creaminess, and distinctive flavor that goes with just about anything. I keep a few super-ripe ones in the freezer at all times: Whenever I have the last couple in a bunch that are starting to go over the top, I pop them — skin and all — into a resealable plastic bag in the freezer for up to several months. They’ll get black and frosty on the outside, but the flesh will remain perfect. For smoothies, I break peeled frozen bananas into pieces and toss them into a blender with the rest of the ingredients; they’ll thicken and chill whatever I combine them with. Or I thaw them in a strainer to drain extra water and use them in Banana Bread (page 581) or any other recipe.