mixture

1 cup cold dairy-free coconut milk
2 tablespoons cold plain yogurt (lowfat or nonfat)
2 1/4 teaspoons honey, or to taste
1/4 teaspoon vanilla extract
2 tablespoons graham cracker crumbs
1 tablespoon whey protein powder
2 teaspoons toasted wheat germ
3/4 cup frozen banana chunks (1/2 to 3/4-inch pieces; about 1 small banana, peeled)
3 ice cubes, well-crushed

finish

freshly grated nutmeg

procedure

Place the coconut milk, yogurt, honey, vanilla extract, graham cracker crumbs, whey protein powder, and wheat germ in the container of a blender jar. Cover and blend on low speed for 30 seconds. Uncover, add the banana chunks and crushed ice, cover, blend on low speed for 10 seconds, then increase the speed to high and continue blending for 30 seconds longer (or until well-combined). Pour the smoothie into a serving glass, dust the top with freshly grated nutmeg, and enjoy immediately.

creates

one serving, about 1 1/3 cups

notes

◊ you can use any type of honey that’s on hand, though my preference is for wildflower
◊ though others likely will create a beautiful beverage, this is the dairy-free coconut milk used to create this recipe
◊ the frozen banana chunks must be small in order to process in a standard home blender; for specifics about using frozen ingredients and blending frozen items, follow instructions in the manual supplied by the manufacturer of each blender, and do not attempt to blend any collection of ingredients not intended for use in a particular blender
◊ the ice must be well-crushed; for specifics about using frozen ingredients and blending frozen items, follow instructions in the manual supplied by the manufacturer of each blender, and do not attempt to blend any collection of ingredients not intended for use in a particular blender
◊ place and blend ingredients as specified in the procedure