My first foray into turning ‘food into superfood’ was a little disappointing.  I used a recipe from the book and even bought strawberries especially.  The recipe was: spinach, avocado, strawberries and blueberries.  The end result was okay: smooth, thick, green and it tasted nice enough, in a bland sort of a way.  Maybe I was expecting too much on the taste front?

My second foray, was a bit of a disaster (isn’t the second time supposed to be better…?!) as I decided to use some of the ingredients I would normally juice.  I threw in spinach, carrot, beetroot, ginger, half a lemon (peel and all), pear, blueberries, and some chopped nuts.  Throw out the nuts and you’ve got a half decent juice.  But as a smoothie?  I zizzed it up once and it was all fibrous.  So I did it a second time, for longer, and it came out smoother, but warm so I had to put it in the fridge.  And to make matters worse, the husband, who I was hoping to win around as a fan of the NutriBullet (he hadn’t been keen on me shelling out £100 on a new gadget), was home and game to try some.  And if the first one had been a three on the vibrancy of taste scale, where 1 represents bland and 10 represents a taste tingler, this juice was around a 15.  Lemon peel, it would seem, does not belong in a smoothie.

The husband was suitably unimpressed, so for the next one I took it back to basics, and the recipe book.  It seemed to suggest using a lot more fruit than I was used to using, so for my third smoothie I substituted the avocado of my first smoothie with a banana.  This had more taste than the first and was way nicer than the second.  But it still wasn’t as tasty as I thought it would be.

I think the conclusions I would draw from my first few smoothies is that you’ll get more taste from fruit that’s both ripe and in season.  And that just because you can zizz it, doesn’t mean that you should zizz it.  I would recommend starting with the recipe book as a base or at least choosing only a few ingredients and building from there.

Until next time 🙂