Add first four ingredients to blender, making sure fruit does not exceed 1/4 to 1/2 inch below the 16 ounce mark. Fill with water to the 16 ounce line. Blend on high until smooth.
If smoothie is too thin, add more frozen fruit or ice; if it is too frozen to blend, add more water.
* If using whole flaxseed, soak in water at least 2 hours or overnight. Flaxseed is a great cancer, diabetes, and cholesterol fighter. Remember to store seeds in the refrigerator or freezer, as they can become rancid quite quickly.
** If not using stevia, try substituting raw agave syrup, raw maple syrup, or locally grown organic honey to sweeten. May also substitute half apple juice/half water.
Try these variations for more fun/taste/health:
Have Smoothie, Will Travel: Make enough extra smoothie to freeze in an empty travel container. Take from freezer a couple of hours before eating and spoon out like ice cream.
On a low carb or low sugar diet? Add 10 - 20 almonds, spirulina or other green plant protein mixes in place of bananas, and add sweetener to taste.
Try a Pina Colada smoothie: Replace strawberries with 1 cup of pineapple and add 1 - 2 tablespoons of unsweetened coconut.
How about a Cherry Chiller? Use 1 cup frozen grapes in place of strawberries and replace half the water with cherry juice.
Feeling adventuresome? Use any combination of the above ingredients, plus 2 tablespoons of dates and 2 tablespoons dried papayas (both pre-soaked in water for 8 hours), and 1/2 teaspoon flaxseed oil.
(makes 16 ounces):
3 - 4 bite-sized chunks of frozen banana
1 cup frozen strawberries (or other fruit of choice)
1 teaspoon ground or whole* flaxseed
1 packet (or equivalent) stevia** (may add more to taste)