3 years ago
Iron Woman Gingerbread Smoothie

Blackstrap molasses isn’t raw, but it’s such a good source of iron it may be worth making an exception. From Oh She Glows.

Iron Woman Gingerbread Smoothie

As women, we’re about twice as likely to suffer from iron deficiency as compared to men. If you are a vegetarian or vegan, you’re even more likely to suffer from an iron deficiency at some point in your life, especially because plant-based sources of iron are more difficult to absorb than animal-based sources. This gingerbread smoothie is packed with blackstrap molasses which is a wonderful vegan source of iron. One tablespoon has 3.5 mg of iron and I like to sneak in two tablespoons into this smoothie. Add in some chia seeds and you will up your iron even more. Just be sure to take iron-rich foods with Vitamin C to help increase the iron’s absorption.

Adapted from my Gingerbread Vegan Overnight Oats.

Ingredients:

  • 1 cup non-dairy milk (I use Vanilla Almond Milk)
  • 1-2 tbsp blackstrap molasses (I use 2, but add to taste as it’s strong)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 1 frozen banana
  • 1 tbsp chia seeds (also high in iron!)
  • 2 ice cubes
  • Peanut Butter Graham crackers + coconut, for garnish (optional)

Place all ingredients except for molasses into the blender and blend until smooth. Now add the molasses, a bit at a time, to taste. You may find that you only want 1 tbsp of molasses or maybe 2 tbsp if you like the flavour like I do. Serves 1.

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3 years ago
Berry and Rose Geranium Smoothie

I imagine it would be possible to make a rose geranium syrup by infusing the leaves (chopped, probably) in agave syrup or something like that, possibly in the dehydrator to help it along.

From the New York Times.

Berry and Rose Geranium Smoothie

Fragrant rose geranium is very easy to grow in pots, and a little goes a long way. I use it to make a syrup that I add to just about anything I make with berries.

1/2 cup blueberries

1/2 cup raspberries

3/4 cup hulled strawberries

2 to 3 tablespoons rose geranium syrup (see below)

4 ice cubes

1. Place all of the ingredients in the blender. Blend until frothy, about one minute. Serve at once.

Yield: One serving.

Rose Geranium Syrup

1/2 cup sugar

1/2 cup water

2 sprigs rose geranium

Combine the sugar and water, and bring a to a boil. Reduce the heat, and simmer three to five minutes until slightly thick. Add the rose geranium sprigs to the pot, turn off the heat and cover tightly. Allow the rose geranium to steep for 15 minutes. Strain into a jar, and place in the refrigerator. The syrup will keep for about a week.

Yield: A little less than 1 cup.

(Source: The New York Times)

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3 years ago
Watermelon-Mint Smoothie

From the New York Times.

I’m always tossing watermelon with fresh mint, so I decided to see how the two would blend in a smoothie. The result is like a cross between a sweet mint tea and a watermelon agua fresca.

2 cups, tightly packed, diced seedless watermelon

1 tablespoon fresh mint leaves

1 teaspoon sugar, agave syrup or vanilla sugar

3 to 4 ice cubes (more to taste)

Watermelon balls for garnish

1. Place all of the ingredients except the watermelon balls in the blender. Blend until frothy, about one minute. Pour into a glass, and garnish with watermelon balls. Serve right away.

(Source: The New York Times)

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Plum, Red Grape, and Almond Smoothie

From the New York Times.

I decided to combine red grapes and plums here because of how well plums and wine go together in desserts. (I wasn’t about to attempt a red wine smoothie, but I hope this recipe inspires some daring mixologists.)

2 1/2 small or 2 large plums, pitted and sliced (about 3/4 cup sliced)

1/2 cup red grapes, rinsed

1 to 2 teaspoons rose geranium syrup

1 tablespoon almond meal

1/8 teaspoon vanilla extract

1/4 cup almond beverage

3 to 4 ice cubes

1. Place all of the ingredients in a blender and blend until frothy, about one minute.

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Fresh Fig and Date Smoothie

From the New York Times.

Many of us who frequent farmers’ markets this time of year bring home far more figs than we need. This thick, date-sweetened smoothie is a great way to get rid of the extras.

4 fresh ripe figs (about 4 ounces)

2 moist, plump Medjool dates (about 1 1/2 ounces)

1/2 cup freshly squeezed orange juice

4 ice cubes

A few fig slices for the glass

1. Place all of the ingredients except the sliced fig in the blender. Blend until frothy, about one minute. Pour into a glass, garnish with fig slices, and serve at once.

(Source: The New York Times)

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Peach Vanilla Smoothie

Use your favorite granola.

From the New York Times.

I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.

1 large or 1 1/2 medium ripe peaches, white or yellow, pitted (about 6 ounces)

1/3 cup granola

2/3 cup almond milk

1/8 teaspoon almond extract

1/2 to 3/4 teaspoon vanilla extract (to taste)

2 teaspoons rose geranium syrup

A few drops of fresh lemon juice (to taste)

3 ice cubes

1. Place all of the ingredients in a blender. Blend until frothy, about one minute.

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3 years ago
Raw Chocolate-Banana Shake

By Sarma Melngailis, via Tracy Anderson’s website.

Chocolate Banana Shake
Serves 2 to 4
Use either organic cocoa powder or raw carob powder in this shake (or a combination of both.) Carob powder comes from the pods of carob trees that grow in the Mediterranean. Carob does not contain any of the stimulants found in cocoa and it’s high in calcium. We feel carob is hugely underappreciated, but try it in this shake and you might just prefer it to chocolate.

3 cups frozen diced bananas
2 cups Brazil nut or almond milk
¼ cup agave nectar or 2 packets Stevia
1 teaspoon vanilla extract
2 heaping tablespoons organic cocoa powder or carob powder
Pinch of sea salt

In a blender, puree all ingredients until smooth and creamy.

(Source: tracyandersonmethod.com)

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Cilantro-Pineapple Shake

I imagine you could throw a couple of handfuls of greens in to turn it into a green (well, greener) smoothie.

By Sarma Melngailis, via Tracy Anderson’s website.

Cilantro-Pineapple Shake
Serves 2
I love cucumbers in shakes because they add filling, thick volume, but they’re very light and low in calories. Mango is also really good in this shake, either as a substitute for, or in addition to, the pineapple.
2 cucumbers, peeled and chopped
1/2 cup coconut water or filtered water
1/2 pineapple, peeled and chopped
2 tablespoons agave nectar, or more to taste
1 large bunch cilantro
2 teaspoons vanilla extract
In a blender, puree all the ingredients until smooth.

(Source: tracyandersonmethod.com)

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3 years ago
Hot Pink Smoothie

I have soooo many beets in the fridge right now. Gotta try this one.

From Slendarella.

Hot Pink Smoothie! (tastes like strawberry kool-aid)



I posted the recipe late last year - but no pictures. Here’s the recipe again along with the hot pink photos of this marvalous tasty drink. My son asks for it often!

Fresh COCONUT WATER (from a young coconut)
Half a BEET (yes, raw!)
One CARROT (yes, yes, raw!)
Frozen STRAWBERRIES (raw, raw, raw!!!)
One DATE
Some VANILLA
A bit of AGAVE, if you desire a bit more sweetness.


Whir, whir, whir in the blender and then BLISS out on this healthy treat!

(Source: slendarella.blogspot.com)

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Beet Leaves in Green Smoothie

If you don’t have a high-speed blender, we find it works a lot better to blend the greens first to ensure they’re thoroughly incorporated. A smoothie feels a lot less virtuous/dutiful if you’re not picking green fibers from between your teeth, I find. :-)

Use chard if you don’t have beet greens — they’re essentially the same.

From the Raw Divas/Green Smoothie Queen Believe in Green series.

Ingredients:beet greens

  • 2 soft ripe pears
  • 1 dried fig (soaked for 2 hours in 1/4 cup water - optional)
  • 1 handful raspberries
  • 2 - 3 handfuls of beet greens
  • water as needed to blend

Directions:

Combine pears and raspberries with the fig (including soaking water) and extra water as needed to blend in your blender and blend until smooth.  Add beet greens a handful at a time.

(Source: greensmoothiequeen.com)

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