Smoothies

Kate’s Power Smoothie

Recipe by Our Best Bites

1 cup orange juice (preferably the good stuff, like the not-from-concentrate orange juice)

3 tablespoons oat groats or 2 tablespoons steel cut oats (optional…kind of…)*

3/4 cup fat-free vanilla Greek yogurt (make sure it’s Greek and not Greek-style)

1 1/2 cups frozen blueberries

3 cups baby spinach leaves

1 1/2 cups crushed ice

*To help your blender out, you can soak the oak groats in the orange juice overnight (either in the jar of your blender or in in a glass). This will make it easier to blend and will also eliminate a lot of the grittiness from the oats.

Oatmeal Smoothie via Martha Stewart 1 cup ice 1/2 cup frozen raspberries 1/2 cup plain lowfat yogurt 1 banana 1/2 cup old-fashioned rolled oats 1 tablespoon honey 1 cup coconut water (or other liquid, such as juice)

Ice + cream of coconut + frozen limeaid + water

Orange Push-Up Smoothie via loveveggiesandyoga.com

1 can orange juice concentrate, slightly thawed (Hawaii's Own Mango Orange)
1 cup milk (half and half, cream, nut milk, soy milk)
1/2 cup sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as stevia but it won’t taste as close to classic Orange Push-Ups. Many people use much more than 1/2 cup, myself included. I used about 1 cup in my version)
1/2 teaspoon vanilla extract
2 cups ice, or to taste
Combine all ingredients, except ice, in a large blender or Vita-Mix and blend until smooth and creamy, taking care the sugar has dissolved and is well incorporated.  If desired, add a splash more water or more milk.  Add the ice and blend until smooth.
Makes approximately three eight-ounce portions.

Watermelon Frosty: 2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 lemon, squeezed
1/2 banana


2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder

1 cup kale or collard greens firmly packed, stems removed, coarsely chopped (4 oz.)
1 Granny Smith apple, coarsely chopped
1 ripe banana
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 1/4 cups water

1 ripe banana
1 1/2 cups frozen blueberries (6 oz.)
1 tablespoon lemon juice
3 tablespoons almond butter
2 tablespoons flaxseeds
3 dates (Medjool or Deglet), pitted
2 cups water

2 cups mixed frozen berries (9oz.)
1 cup unsweetened pomegranate juice
1 cup water

1 small red beet (equivalent to 1/2 cup), peeled and coarsely chopped
1 medium-sized carrot, peeled and coarsely chopped (about 1/2 cup)
1 sweet apple, such as Honeycrisp or Pink Lady, coarsely chopped
1 ripe pear, such as red Bartlett or red D'Anjou, coarsely chopped
2 tablespoons fresh lemon juice
2 teaspoons minced fresh ginger
2 cups water

1 cup boiling water
1 cup raw cashews
1 cup ice
1 vanilla bean, seeds scraped (reserve the bean itself for another use), or 1 teaspoon pure vanilla extract
1 tablespoon agave nectar

2 navel oranges, peel and pith removed, cut into chunks
1 cup frozen blueberries
1 cup frozen raspberries

1/2 cup silken tofu
1 ripe banana
2 cups frozen mixed berries
1/2 cup fresh orange juice

1 ripe banana
2 cups frozen strawberries (8 ounces)
1 cup soy milk
2 tablespoons honey


1 cup low-fat buttermilk
2 ripe bananas
11 dates, dried and pitted
1 teaspoon honey
Pinch of salt
1 cup ice

1 1/2 cups frozen blackberries
1/2 cup low-fat plain yogurt
1/2 cup low-fat buttermilk
1 tablespoon honey
1/8 teaspoon ground cinnamon

1 ripe banana
1 1/2 cups frozen strawberries (10-oz. package)
3/4 cup plain low-fat yogurt
2 tablespoons honey

1 ripe banana
1 cup frozen blueberries
1 cup low-fat plain yogurt
4 teaspoons flaxseeds
1 tablespoon honey

1 ripe banana
2 teaspoons freshly grated ginger
1 cup fresh orange juice
2 tablespoons honey
1 cup ice

1/2 ripe avocado, peeled and pit removed
1/4 cup low-fat plain yogurt
1/2 cup pear juice
1 tablespoon honey
1/4 teaspoon pure vanilla extract
1 cup ice

2 cups frozen mango chunks
1 cup fresh carrot juice
1 cup freshly squeezed orange juice
1/4 cup fresh herbs, such as mint, tarragon, or basil

4 ripe kiwi, peeled and halved
1/2 cup freshly squeezed orange juice
1 tablespoon agave nectar
1 cup ice

1 ripe banana
1/2 cup low-fat plain yogurt
1/2 cup skim milk
1/4 cup old-fashioned rolled oats
2 teaspoons flaxseeds
1 tablespoon honey
1 cup ice

1 ripe banana
1 cup low-fat milk
1/4 cup peanut butter
2 tablespoons honey
1/2 cup ice

1 ripe banana
1 cup low-fat milk
1/4 cup almond butter
1 tablespoon honey
2 tablespoons unsweetened cocoa powder
1/2 cup ice
1 ripe banana

1 1/2 cups frozen blackberries (8 oz.)
1 cup fresh orange juice
2 tablespoons toasted wheat germ

1 cup fresh carrot juice
1 green apple, peeled, cored, and chopped
2 teaspoons freshly grated ginger
1 cup freshly squeezed orange juice
1 tablespoon honey

1. Freeze carrot juice in an ice cube tray.
2. Combine with remaining ingredients in a blender, and blend until smooth.

1/2 English cucumber, peeled and chopped
1/2 honeydew melon, peeled and chopped (2 cups)
1 cup pear juice
2 tablespoons fresh lime juice
1/4 cup fresh mint leaves
Combine all ingredients in a blender, and blend until smooth.

Read more at Wholeliving.com: Whole Living Action Plan 2011 -- Food and Recipes -- 28-Day Challenge