one tablespoon raw cacao powder
one frozen banana*
one cup soy milk**
a splash of agave nectar
*The banana must be frozen. A big tip to do this is to peel the banana and put it in a ziplock/Tupperware to freeze. Don't leave the peel on, and always have a few in the freezer (for this and the Green smoothie).
**You can sub for almond milk, but I find it to be too sweet. I always buy Unsweetened Silk.
Tova was enjoying the last bit of super hot summer weather while I was taking photos.
My general smoothie guidelines:
-Try your best to use frozen foods instead of ice. Your smoothie won't get watery if it needs to sit, and it keeps better in the fridge when you have leftovers. A good rule of thumb for a great consistency is using half frozen items and half fresh items.
-Don't add sugar. If you must, use honey or agave nectar.
-Use fresh fruits and vegetables that are in season, buy everything else frozen.
-Always keep a good stash of frozen fruits in the freezer (I love Cascadian Farms). It's a terrible thing when all you want is a smoothie, but you're out of supplies!
Note: 120 Fuji 400H film on Contax 645 with Planar T* 80mm f2 lens.
all images © Kallie Brynn Photography