NUTRITION: The Yogurt Must Be Greek

By Anahad O'Connor

Greek yogurt, with its beneficial probiotic bacteria, high protein content and rich flavor, is one of the most popular health foods in America, comprising a billion dollar market.

But few people have as much appreciation for Greek yogurt – or expertise in making it – as Maria Loi, an acclaimed chef, author and host of television cooking shows that have aired in her native Greece and on PBS.

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RECIPE: Banana Oatmeal Almond Smoothie

By Martha Rose Shulman

Ingredients

• 2 tablespoons rolled oats
• 2 to 3 tablespoons hot or boiling water (enough to just cover the oats)
• 1 cup unsweetened almond milk, or 1/3 cup light coconut milk and 2/3 cup almond milk
• ½ teaspoon vanilla
• 1 frozen banana, sliced
• 1 tablespoon almond butter
• 1 teaspoon agave nectar
• 1 tablespoon soaked chia seeds (1 teaspoon dry unsoaked; see note)

Preparation

1. Combine the rolled oats and hot or boiling water in a small bowl or ramekin and leave until the oatmeal is soft, about 15 minutes.
2. Place all of the ingredients (including the soaked oatmeal) in a blender and blend at high speed for 1 minute. Serve at once.

Note

• To soak the chia seeds place in a jar or bowl and add 4 tablespoons water for every tablespoon of chia seeds. Place in the refrigerator for several hours or overnight. The seeds and water will be become gelatinous but the smoothie you make with them will not be. To add to a smoothie, scoop up a tablespoon of the gelatinous mixture and add to the blender jar.

Recipe via cooking.nytimes.com