There are now kiwis going into the smoothies. The idea of putting whole fuzzy fruit in there was weird at first, but honestly it disappears in there like everything else.

Aside from that, I wanted to write a little update on how the smoothie making routine has formed up over the last few months.

1) Buy bulk fruits and veggies at Costco

2) Use raw if you can,

3) but if it’s something that’s going to go bad before you can use it all, then you need to get it into the freezer. And if you’re using frozen fruit and veggies for smoothies, it needs to be in usable chunks.

a) baby carrots. Add a couple paper towels to the bag to absorb excess moisture, stays in the fridge no problem for a long time.

b) baby spinach. Use a fresh handful in each smoothie until it starts to wilt. At the first signs of wilting fill freezer bags with the spinach, and then add water to cover it all, squeeze out the air as you zip the bag closed. You want the bag to be flat, maybe an inch thick, when you put it in the freezer. Not bulging. I was skeptical of this process at first, but have successfully broken the ice chunks apart for smoothie use.
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