After a few months of cold winter, we’re finally starting to see the rays of spring. Among other things, that means it’s the perfect time to introduce my smoothie with orange and banana and apricot.
Search google for “orange and apricot smoothie” and you’ll see a bunch of recipes. But none of them are like mine. Because none of them have my favorite ingredient: beans.
Wait. Hold on. Beans? In a smoothie? I know that’s what you’re thinking. That’s what my nutrition clients thought, too. Just hear me out.
I had those same thoughts when my husband first brought up the idea of bean and fruit smoothies. His idea was smoothies are simple to make in the morning and they’d be more filling than pure fruit smoothies.
I ate legumes on a regular basis then, but usually for lunch and dinner. Legumes—beans, lentils, chickpeas, split peas—for breakfast was a rarity. Before that, the only time I had beans for breakfast was when we made an English-style baked beans on toast.
Despite my doubts, I agreed to try it. My life motto was I’ll try anything once. Compared to other activities, drinking a bean smoothie was tame.
It’s over a year after he suggested bean and fruit smoothies. And I’m thankful he did. We began drinking fruit smoothies when we moved into our San Francisco apartment March 2016. It’s a year later and we’re still sucking them down every morning.
Since then, my love for legumes has grown deeper and stronger. I’ve learned more about using legumes in different applications. But still, one of the most surprising applications I’ve used them in smoothies. Using them in smoothies inspired me to include them in other sweets, like pudding and cake.
You’ll be a skeptic until you try them. But don’t let your skepticism prevent you from doing so. It might change your life for the better.
Legumes, especially beans, are sadly lacking in many diets. Even vegan diets. Pork and beans sweetened with brown sugar is one of the few ways beans are enjoyed. Another is chili, usually the vegetarian variety. Beans are constrained to limited use when they’re capable of adding surprising variety to meals.
Beans are actually a great ingredient for smoothies. Let bean and fruit smoothies begin a healthy relationship between you and legumes.
A tip to making mouthwatering smoothies: try pre-blending your legumes with a touch of water before you add the other ingredients. While unnecessary, it adds an lovely fluffy, rich texture to every smoothie.
Is it winter? Is it spring? It doesn’t matter because this is a recipe that straddles the season. Summery apricots, wintry oranges and ubiquitous bananas are blended with my favorite ingredient and a surprise spice. The result is a tangy, sweet and satisfying smoothie with orange and banana and apricot.
Vegan and free of added sugar, salt, oil, gluten, soy, nuts and seeds
Reasons to love this recipe: 10 ingredients or less, full of fiber, easy and quick to make
Yields approximately 7 cups; serves 2-4
- 1 ½ cups water
- 2 cups white beans
- 3 oranges, peeled
- 3 apricots, pitted
- 2 bananas, peeled
- 1 teaspoon fenugreek (methi)
- First add the water and beans to the blender.
- Then add the oranges and apricots.
- Lastly add the bananas and fenugreek.
- Blend until smooth, for 2-4 minutes.
Feel free to add more or less water to thin or thicken your smoothie to your preferred consistency.
Sara’s Note: Infuse this banana orange smoothie recipe with more orange flavor by adding 1/4 of an orange peel to the blender.
Did you love this smoothie with orange and banana and apricot? I have nearly 100 more smoothies like this in my ebook, Sweet Fiber Smoothie Book. Sweet Fiber Smoothie Book is a unique smoothie guide to fill you with energy, fiber and protein. This book is for you if you’re looking for simple, whole food smoothies with familiar ingredients. Just $5.99.