If you’re like me, you whip up your daily smoothies well in advance of consumption. Personally I like to make a bunch the evening before, after I finish up dinner, so they’re all ready to grab-and-go in the morning (and I can nibble on the leftover fruit for dessert!)
Yet come time to slurp them down I always wonder, when did this smoothie get so thick and foamy?
If you find your lots of foam after you blend, it can be accredited to insoluble fiber, usually found in the skin of fruits and vegetables. For example: apples, tomatoes and leafy greens like kale are all culprits.
Here are four tips to reducing and eliminating the froth from your daily concoctions.
- Stir and ignore. I follow this method after learning to power through the foam – it doesn’t turn me off from the taste or benefits. Stirring it in makes it less noticeable.
- Use soluble fiber fruits in your smoothies to get a more creamy texture. Mangoes, bananas, kiwis and avocados are all great options.
- Use frozen insoluble fiber fruits and greens. This trick has been tested and proven to rid of foam. If you buy fresh (recommended), you can cut up large amounts and store in the freezer for long periods, saving you lots of time when whipping smoothies together later on.
- Just avoid it! Insoluble fiber is such an important addition to your smoothies that instead of avoiding apples and kale, pour from the blender with a spatula covering the foam, serving the smooth liquid underneath.