Tropical Fruit Smoothies with Almond and Ginger
Pineapple, mango and banana are blended into a tropical-tasting drink accented with lime, almond beverage and fresh ginger.
Preparation time: 10 minutes Cooking time: None
Makes: 2 (about 1 cup each) servings
1 cup cubed fresh peeled pineapple
1 cup cubed fresh (about 1 small) or frozen peeled mango
1 medium banana, peeled and sliced
1/2 cup almond beverage
1 to 2 tsp freshly grated ginger
1 Tbsp honey, or to taste
1 Tbsp fresh lime juice
2 to 3 ice cubes
Place all ingredients in a blender. Pulse until very smooth. Taste and adjust as needed. Pour into glasses and serve.
Note: Not-refrigerated tetra pak containers of almond beverage are sold at most supermarkets, usually near the soy beverages.
Beet, Carrot and Orange Smoothies with Tofu
In this smoothie, earthy fresh beets and carrot juice are nutritiously blended with sweet orange and protein-source tofu.
Preparation time: 10 minutes
Cooking time: None
Makes: 2 (about 1 cup each) servings
3/4 cup grated raw, peeled fresh beet (about 1 medium beet)
1 large orange, peel and pith removed, flesh coarsely chopped
1/2 cup fresh carrot juice (see Note)
1 Tbsp honey, or to taste
1/2 cup soft tofu (about 1/3 lb./ 150 grams)
2 to 3 ice cubes
Place all ingredients in a blender. Pulse until very smooth. Taste and adjust as needed. Pour into glasses and serve.
Note: Ready-to-use carrot juice is sold at most large supermarkets, often in the refrigerated section of the produce department.
Sour Cherry, Raspberry and Pmegranate Smoothies
A trio of red, nutrient-rich fruits combines in this tasty smoothie blended with thick Greek-style yogurt and honey.
Preparation time: A few minutes
Cooking time: None
Makes: 2 (about 1 cup each) servings
1/2 cup pomegranate juice
1 cup pitted sour cherries (see Eric's options)
1/2 cup fresh or frozen raspberries
1/2 cup thick Greek-style yogurt
1 Tbsp honey, or to taste
2 to 3 ice cubes
Place all ingredients in a blender. Pulse until very smooth. Taste and adjust as needed. Pour into glasses and serve.
Eric's options: The sour cherries I used in this recipe were packed in very light syrup and sold at most supermarkets. The brand used was Gourmet Gallery. I drained them well before using. You could also use pitted frozen (thawed) or fresh (available in summer) sour cherries. If you do, you may want to add extra honey, as they will be even tarter than those packed in light syrup. Instead of Greekstyle yogurt, you could also use an equal amount of soft tofu in this recipe.
Kale, Pear and Cucumber Smoothies
This smoothie has an eyecatching spring-green colour and refreshing flavour.
Preparation time: 10 minutes
Cooking time: None
Makes: 2 (about 1 cup each) servings
1 cup chopped fresh kale (just leafy parts; no tough rib sections)
1 cup cubed English cucumber (about 1/4 to 1/3 of a cucumber, depending on size)
1 medium ripe pear, peeled, cored and sliced
1/2 cup unsweetened pear juice (see Note)
1 Tbsp lime or lemon juice
1 Tbsp honey, or to taste (optional)
2 to 3 ice cubes
Place all ingredients in a blender. Pulse until very smooth. Taste and adjust as needed. Pour into glasses and serve.
Note: Pear juice is sold at some supermarkets, in the aisle bottled and packages juices are sold. If you can't find it, you could use unsweetened apple juice in this recipe.
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