Try this Breakfast Smoothie recipe, or contribute your own.
- Carbohydrate 56.0751810693299 g
- Cholesterol 51.597 mg
- Fat 5.97332102523028 g
- Fiber 4.81709683059454 g
- Protein 24.7071787344814 g
- Saturated Fat 1.03383090909091 g
- Serving Size 1 1 Serving (603g)
- Sodium 395.94405 mg
- Sugar 51.2580842387353 g
- Trans Fat 4.64716011613937 g
- Calories 357 calories
Step-by-step
- Combine all ingredients with about 2 cups ice cubes in a blender. Blend until combined and frothy. Serve immediately.
Swapping almond milk for soy milk alters the emulsion stability because soy protein contains roughly three times the emulsifying capacity of almond milk solids. Dense plant milks prevent rapid phase separation by coating air bubbles introduced during high-speed mechanical shearing. Two cups of ice cubes moderate thermal friction generated by the motor blade assembly, keeping temperatures below 25 degrees Celsius to prevent the denaturation of whey protein isolate. Whey powders denature structurally above 60 degrees Celsius, which causes foaming collapse and a chalky mouthfeel.
Citrus acids present in fresh orange juice interact with dairy-derived or soy proteins by lowering the pH toward the isoelectric point. This mild acidification causes slight protein aggregation, thickening the liquid matrix without requiring gums or starches. Using pasteurized bottled juice instead of freshly squeezed juice eliminates natural enzyme activity, altering the brightness of the flavor profile due to thermal degradation of volatile aromatic compounds during prior commercial processing. Blend the components for 45 seconds to ensure complete hydration of the protein powder and uniform particle size reduction of the frozen ice phase.
