Try this Creamy Avocado Power Smoothie recipe.
- Carbohydrate 1.3070070803558 g
- Cholesterol 0 mg
- Fat 0.728000414578656 g
- Fiber 0.892870848797843 g
- Protein 0.371194998939358 g
- Saturated Fat 0.0753246664510074 g
- Serving Size 1 1 recipe (4g)
- Sodium 0.641541665376514 mg
- Sugar 0.414136231557953 g
- Trans Fat 0.0509471665224412 g
- Calories 18 calories
Step-by-step
- Blend all ingredients in a blender or food processor well.
- Pour into glass and drink cold!
Swapping the dairy or nut milk for canned coconut milk introduces a high level of saturated fat that fundamentally alters the emulsion, turning a thin beverage into a heavy, spoonable purée. Fat droplets coat the tongue differently than water-based liquids do, which mutes the perception of sweetness and requires an adjustment to the maple syrup. Whole avocados vary greatly in mass, so relying on the fractional measurement of half to three-quarters of a fruit demands visual calibration in the pitcher. Selecting a fruit with slight give at the stem ensures the flesh lacks the bitter enzymatic notes characteristic of underripe green produce.
High-speed blenders are necessary to completely pulverize the chia seeds and break down fibrous avocado membranes. Standard countertop blades often leave gritty micro-particles suspended in the liquid unless run on high for at least 60 seconds. Adding the ice cubes before the liquid creates air pockets that jam the blades and halt the vortex. Pouring the chilled milk into the base first forces the solid ingredients downward into the cutting zone immediately upon activation.
A pinch of salt sharpens the vanilla extract by stimulating taste receptors on the tongue, counteracting the flat profile inherent in raw plant milks. Grade B maple syrup supplies a darker, more caramelized flavor profile than lighter grades, anchoring the vegetal flavor of the avocado. The total preparation time should not exceed 15 minutes to prevent enzymatic browning caused by polyphenol oxidase exposure to ambient oxygen.
Storing this beverage long-term leads to rapid oxidation and phase separation as the fruit solids drop out of suspension. Consuming the mixture immediately yields the optimal mouthfeel and color retention. Holding leftovers in a sealed glass jar pressed flush against the surface with plastic wrap minimizes contact with air for up to 12 hours, though slight discoloration remains inevitable by day two.
