Smoothie Recipes?

Green Monster Smoothie
Ingredients
3 handfuls of baby spinach
1 cup fresh pineapple chunks (or 2/3 of a can of pineapple in juice)
1 (frozen) banana
big handful of strawberries
1 cup coconut water, unsweetened OR unsweetened almond milk
1/3 cup cold milled ground flax seed
Fresh mint, optional---and great if you have it growing in your garden.
Instructions
Place everything in a blender. Blend until smooth.
Adapted from: www.eatcleandiet.com/the_kitchen_table/recipe/recipe.aspx?id=1440

Cilantro Smoothie
Serves: 1
1/2 cup frozen mango (I just use the fleshy part of a whole fresh one)
1/2 cup frozen pineapple (I used pineapple canned with juice today about 1/3 of a can)
1 large handful (up to a bunch) fresh cilantro (or parsley)
1/2 cup unsweetened almond milk
1 tablespoon fresh lemon juice (I left this out today---whoops!)
1 very small knob fresh ginger (peel the bark off of a 1" piece)
1/3 cup cold milled (ground) golden flax seed (I buy a big bag at Sam's for $10)
Toss all ingredients in a high speed blender and process until smooth and creamy. Drink at once.

Adapted from http://cleancuisineandmore.com/raw-eating-recipes-green-smoothie-recipes-that-taste-great/


The Incredible Hulk (green smoothie)

Ingredients:

2 cups fresh baby spinach, rinsed
1 Granny Smith green apple, cored
1 banana, peeled
1 orange, peeled
1 tsp. grated fresh ginger (or 1/2 tsp. ground ginger)
Method:
Combine all ingredients in a blender and mix until smooth and well-combined.
http://gimmesomeoven.com/green-smoothie/
(I like to add a little unsweetened almond milk and ground flax seed to further boost the nutrional content and "full factor" on all my smoothies...So, add 'em)


Blueberry-Banana Smoothie (with Kale)
Serves: 1
3/4 cup frozen blueberries
1 frozen banana
1/4 cup organic coconut milk
1/4 cup ice cold water
1 cup chopped kale
Optional: 1 tablespoon agave nectar or raw honey
Toss all ingredients in a high speed blender and process until smooth and creamy. Drink at once.

http://cleancuisineandmore.com/raw-eating-recipes-green-smoothie-recipes-that-taste-great/

Pumpkin Pie Smoothie (Gluten Free, Dairy Free, Refined Sugar Free + More Free)

1 cup pumpkin puree, chilled (fresh or canned)
½ cup full-fat coconut milk, chilled
½ cup filtered water
1 sliced, frozen ripe banana
1 tbsp almond flour (optional)
1 tbsp hemp seed (optional)
A tablespoon or two of honey (or agave nectar), to taste
½ tsp pumpkin pie spice, or more to taste
Honey cinnamon whipped cream, optional for topping (see recipe below)
My note: I used cold milled ground flax seed in place of the flour and hemp seeds. It was delicious and thick.
Prepare glasses by dipping rims into shallow bowl of water and then cinnamon-sugar mixture.

Combine all ingredients in blender. Cover and blend on high until smooth, about 30 to 60 seconds.

Pour into prepared glasses or pint-sized Mason jars as the author did. Top with a small dollop of honey cinnamon whipped cream. Serve.


Honey Cinnamon Whipped Cream

1 cup of coconut “cream”
¼ cup honey
½ tsp cinnamon, to taste

The day or night before preparing, chill one can of coconut milk, your mixing bowl, and beaters in refrigerator. (I try to keep 2 cans of full-fat coconut milk in the refrigerator at all times for making ice cream and whipped cream.) Skim about one cup of the “cream” off the top … that’s what I’m calling the thick, non-liquid substance that forms when you refrigerate full-fat coconut milk for at least 24 hours in the coldest part of your refrigerator. Add the coconut cream to a chilled bowl. Whip coconut cream with chilled beaters until it reaches its whipped cream state. Gradually add honey, then cinnamon. Whip again until it turns to whipped cream with at least soft peaks remaining when you stop whipping. (Chill whipped cream if you are not going to use immediately. Save remaining whipped cream for pie recipe, which will be shared later this week.)


Original recipes by Shirley Braden


Shirley’s Notes: This smoothie recipe was inspired by a recipe from the Mother Nature News Network. That recipe used pumpkin, evaporated milk, and yogurt only. This smoothie recipe is more allergen-free and also packs more of a nutritional punch while still offering a luscious pumpkin pie-flavored treat. Note that I used fresh pumpkin puree, which is lighter in color than canned pumpkin. Fresh pumpkin puree also has a higher moisture content than canned pumpkin, so if using canned pumpkin, you may need to add additional water to get your smoothie to the right drinking consistency. (I baked my sugar pumpkins whole this time, following the method that clever Kelly of The Spunky Coconut uses. Baking via that method yields the very beautiful pumpkins shown in the series badge.) Chia seed can be used instead of hemp seed. I used hemp because it is less noticeable in the mixture. If serving this smoothie to children, hemp seed might be preferable. If your ingredients for the smoothie aren’t already chilled and your banana is not sliced and frozen, just add several ice cubes when blending to achieve the same effect. However, Honey Cinnamon Whipped Cream does require chilling of coconut milk at least overnight, preferably longer, so plan ahead. Be sure to dip your glasses into date sugar and cinnamon to keep this smoothie refined sugar free. Demerera sugar, a less refined sugar, can also be used for those who are not super sensitive.
Find more recipes like this at http://www.glutenfreeeasily.com/

I mix whatever fruit I have on hand....frozen makes it thicker and colder.

These are my usual ingredients: 1/2 banana, 1/2 cup frozen strawberries and 1/4 cup of either mango, pineapple, blueberries or peaches. Sometimes I will add peanut butter or honey. Throw it in the blender with almond milk and yogurt. My kids love them too. Usually around 200 calories. If you have iphone or ipod touch there's app called Smoothie Selector.