Alisa Fleming, www.GoDairyFree.org ~ As I walked into my friendly local grocery store yesterday, I was greeted with the lightly fragrant scent of cantaloupe just nearing the peak of ripeness.  Lest they pass that point of no return, many of the melons had been marked down to half price ... and, well, I simply couldn't resist.  With a giant cantaloupe begging to be eaten immediately, I decided to return to my favorite warm weather treat ... smoothies.  In the spring, when the temperatures just couldn't warm up fast enough, I created the ever-so-simple Bananaloupe smoothie.  Refreshing, lightly creamy, and sweet, I knew it would hit the spot.  So here it is, a three ingredient (four if you count the ice), vegan, dairy-free, gluten-free, soy-free, optional nut-free, fat-free sweet summer chiller recipe ...

Basic Bananaloupe Smoothie

• 1/2 to 1 cup unsweetened almond or rice milk
• 1 ripe banana, small to medium in size
• 1 cup ripe cantaloupe chunks, frozen
• 1/2 cup ice (optional)

Combine 1/2 cup of milk alternative, the banana, and cantaloup chunks into your blender and blend until smooth.  If too thick, add milk alternative to your desired consistency.  Blend in the ice if you desire a frostier consistency.

Makes 1 big serving or 2 modest ones

Optional add-ins:

• If you don’t mind the color, toss in 1/2 to 1 cup of fresh spinach leaves.  Spinach doesn’t touch the wonderful smoothie flavor, yet adds a good dose of nutrition.
• Ground flaxseeds, a tablespoon or two, for some of those great Omega-3’s and a little protein.
• Ground coconut, a tablespoon or two, for flavor and if you are a coconut for health fanatic like myself. (Adds a bit of fat too if you are concerned about the little ones not getting enough)

This recipe is vegan, dairy-free, egg-free, nut-free (if using rice milk instead of almond milk), gluten-free (keep an eye on your milk alternative brand), soy-free (watch for soy lecithin in your milk alternative).