Believe me I will take a fruit or veggie picked at its peak and perfectly preserved in a frozen state just waiting for some intrepid soul to breathe life back into it as opposed to one that was picked in a distant land nurtured forth with loads of chemical fertilizer and sold at outrageous prices to pay for shipping and storage. And PS they usually taste insert your favorite adjective for disgust here. It would be a sin to pass on the local berries that our farmers have taken the time to preserve in order to share with us off-season. I have even heard that the process of freezing blueberries boosts actually boosts their antioxidant properties. But I will leave the science to my colleagues. I am here to demonstrate a simple and delicious way to serve them.
Berry Beet Smoothie (yields approximately 325 4oz servings)
- 10 lb ripe bananas, cut into 2 in. chunks
- 5 lb red beets steamed and peeled and pureed
- 2 gallons skim milk
- 30 lb frozen blueberries
- 2 cups honey
- 20 lb nonfat Greek yogurt
Directions: Place blueberries on stovetop with honey and simmer until softened and jam like. Place ½ banana chunks & pureed beets and ½ skim milk into stand mixer and blend until only a few small chunks remain. Add ½ blueberries, ½ Greek yogurt. Blend again until smooth or desired consistency, scraping sides occasionally. Repeat with other ½ of ingredients.
Pour into pitchers and keep chilled