Sip your way to spring with smoothies

March in Ohio is a month that can’t quite make up its mind. One day a soft, zephyr-like breeze slips through the trees, the sun lingers a little longer, and you catch yourself believing winter has finally packed up and left. The next morning you’re scraping frost from the windshield again as snowflakes tumble from a gray sky. It’s a season of false starts — muddy boots by the door, coats never quite put away and that restless feeling of waiting for spring to really arrive.

When the weather keeps us guessing, one of the best ways to chase away the chill is to lean into something new — something that warms the hands or lifts the spirit.

March is a perfect time to try an unexpected experience close to home. Historic Roscoe Village will host Introduction to Blacksmithing classes from 8:30 a.m. to 2 p.m. Saturday, March 21 and Saturday, March 28. Participants will get the chance to work with fire and steel, learning a traditional craft that quite literally brings the heat.

With cotton clothing, sturdy boots, gloves and safety glasses, you’ll step into a slower, more tactile world where sparks fly and cold fingers are forgotten.

If indoor inspiration sounds more your pace, the Johnson-Humrickhouse Museum offers another kind of warmth, visual and cultural. From delicate Chinese pottery to a life-size samurai, intricate American Indian basketry and beadwork, and the intriguing Newark Holy Stones, it’s a reminder creativity comes in many forms and can brighten even the dreariest March afternoon.

When the day winds down and the cold sneaks back in, the kitchen becomes its own refuge. To combat those winter — or fake spring — blues, I like to turn to something simple, cheerful, and nourishing: smoothies. They’re quick to make, endlessly adaptable and feel like a small promise of the fresh flavors spring will soon bring. Better yet, make one for a family member or friend. There’s something about handing someone a cold, colorful glass that feels like sharing a bit of sunshine.

A classic fruit smoothie is always a winner, bursting with bright berry flavor or creamy tropical notes. But if mornings are still dark and slow, a creamy, nutty coffee smoothie might be just the thing. Try blending frozen coffee cubes with almond butter and coffee-flavored yogurt. It’s smooth, rich and lightly caffeinated — like your morning cup of coffee decided to dress up and become dessert. Just knowing one of these is waiting in the fridge is enough to make getting out of bed a little easier.

Another favorite uses what’s already on the counter: an overripe banana. Slice it up, freeze it and suddenly you have nature’s perfect ice cube. Blend those frozen banana slices with milk and a generous spoonful of peanut butter for a thick, creamy smoothie that tastes indulgent but feels comforting and familiar. I absolutely adore peanut butter in any form, but in a smoothie, it’s especially satisfying. Add a spoonful of cocoa powder or a drizzle of chocolate syrup and it becomes downright irresistible.

March may be unpredictable, but that’s part of its charm. Whether you’re striking hot metal at Roscoe Village, wandering museum galleries or blending up something delicious at home, this in-between month invites us to stay curious, stay cozy and savor the small joys — one warm spark or frosty smoothie at a time.

PEANUT BUTTER BANANA SMOOTHIE

3/4 cup whole milk

1 medium banana, peeled, cut into 1/2-inch slices and frozen (about 5 1/2 ounces)

Sweetener to taste

2 tablespoons natural peanut butter

1/4 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)

In a blender, combine milk, frozen banana slices, peanut butter and salt. Blend on high speed until completely smooth, about 1 minute.

(Adapted from www.seriouseats.com/most-saved-smoothies-11879786.)

CREAMY, NUTTY COFFEE SMOOTHIE

1 1/2 cups strong cold coffee such as unsweetened cold brew or iced coffee

1 container coffee yogurt (5.3 ounces)

1/4 cup sweetened condensed milk

1 tablespoon unsweetened creamy almond butter

1/8 teaspoon Diamond Crystal kosher salt (for table salt, use a pinch)

2 teaspoons chocolate-covered espresso beans, chopped, for garnish (optional)

Place 1 ice cube tray on a small, rimmed baking sheet. Pour cold coffee evenly into ice cube tray and freeze until completely frozen, at least 4 hours.

Combine yogurt, condensed milk, almond butter and salt in a blender. Remove coffee ice cubes from freezer and place in blender. Blend until smooth, 45-60 seconds. Pour into 2 chilled glasses or Mason jars and garnish with chopped espresso beans. Serve immediately.

(Adapted from www.seriouseats.com/most-saved-smoothies-11879786.)

SUPER STRAWBERRY SMOOTHIE

1 cup hulled strawberries

1/2 cup frozen mixed berries

1/2 cup plain yogurt (do not use Greek yogurt)

1/2 cup ice

1 tablespoon honey

Pinch of sea salt

Put all ingredients in a blender. Blend on high until completely smooth, about 30 seconds to 1 minute, depending on strength of blender. If too thick for your liking, add a splash of milk or juice. Serve.

(Adapted from www.seriouseats.com/this-super-strawberry-smoothie-is-the-bright-spot-we-need-this-winter.)

GREEN SMOOTHIE BOWL

2 cups spinach

1/2 cup unsweetened almond milk

1 tablespoon chia seeds

1 frozen banana

1/2 avocado

Ice, for thickening

Toppings of choice: sliced kiwi, strawberries, chopped walnuts

Add the spinach, almond milk, chia seeds, banana and avocado to the pitcher of a blender and blend. Depending on the power of the appliance, you may need to stop it, stir the ingredients and then continue blending. If the consistency is too thin, blend in some ice cubes. Transfer to a bowl, add toppings of choice and enjoy with a spoon.

(Adapted from www.foodnetwork.com/recipes/green-smoothie-bowl-3414403.)