Thayer in the Kitchen

This is a new smoothie recipe that I found on The View from Great Island blog. Sue typically has great recipes and this one is no exception. I particularly like it because it is quick and easy; you use raw rhubarb which is quite unusual.  I think you could also use frozen rhubarb after the season for fresh rhubarb was over. I  doubled her original recipe to make a blender full which is the right amount for breakfast for my husband and myself. 2 cups sliced raw rhubarb 2 cups strawberries (fresh or frozen) I usually use frozen 1 cup unsweetened almond milk (dairy milk would be fine as well) 1 cup yogurt of your choice, I usually use whole milk vanilla yogurt 1-2 tablespoons honey (optional) taste before adding 1 scoop protein powder of choice (optional) Add all the ingredients into your blender and blend until thick and smooth.  If necessary you can add more liquid depending on your blender.  

Ingredients: 1 3/4 cup (210 grams) all-purpose flour 2 tablespoons sugar 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 3/4 cup well-shaken buttermilk (don't substitute) 2 large eggs 2-3 teaspoons vanilla 1 stick unsalted butter (8 tablespoons) melted and slightly cooled nonstick cooking spray 1/2 cup chopped nuts, such as pecans or walnuts (optional) Real maple syrup or whipped cream, and fresh berries or jam or lemon curd for serving Directions: In a large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs, and vanilla (either 2 or 3 teaspoons, I used 1 tablespoon). Whisk this mixture into the flour mixture until a batter is formed. Some lumps are OK. Whisk in the butter carefully. Do not over mix. Add the nuts if using. We like nuts in our waffles. Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to cover the surface. Let the waffle