Immune Support Smoothie
When you’re feeling run-down, this smoothie is a great pick-me-up!
Makes about 16 ounces (470 ml)
¼
cup (75 ml) frozen strawberries
¼
cup (75 ml) frozen blackberries
¹∕³
cup (75 ml) mango, cut into 1-inch (2.5 cm) pieces
¼
cup (50 ml) seedless grapes (red or green)
¹∕³
cup (75 ml) papaya (cut into ½-inch pieces; 1.25 cm)
1
kiwi, cut into 4 pieces
½
tablespoon (7 ml) wheat germ
½
tablespoon (7 ml) flax seed oil
½
cup (125 ml) pomegranate juice
1.
Put ingredients into the travel cup in order listed. Fit with the blending blade.
2. Run on High until smooth, about 20 seconds.
3. Serve immediately.
Nutritional information per serving (16 ounces; 470 ml):
Calories 314 (21% from fat) • carb. 63g • pro. 3g • fat 8g • sat. fat 1g
• chol. 0mg • sod. 14mg • calc. 71mg • fiber 8g
Tropical Vitamin C Smoothie
A delicious way to get your daily vitamin C.
Makes about 16 ounces (470 ml)
½
cup (125 ml) frozen strawberries
½
cup (125 ml) frozen mango
½
cup (125 ml) 1-inch (2.5 cm) cubed papaya
(about ¼ large papaya)
½
cup (125 ml) fresh strawberries, hulled and halved
½
cup (125 ml) orange juice
1.
Put ingredients into the travel cup in order listed. Fit with the blending blade.
2. Run on High until smooth, about 30 seconds.
3. Serve immediately.
Nutritional information per serving (16 ounces; 470 ml):
Calories 188 (2% from fat) • carb. 47g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 57mg • fiber 6g
Power Blast Protein Smoothie
Nuts give your smoothie added protein.
Makes about 16 ounces (470 ml)
2
tablespoons (30 ml) raw nuts
¼
cup (50 ml) frozen peaches
¼
cup (50 ml) frozen blueberries
1 banana,
quartered
2
tablespoons (30 ml) protein powder
2
tablespoons (30 ml) honey (optional)
¾
cup (175 ml) soy, almond or hemp milk
(cow’s milk may also be used)
½
cup (125 ml) plain or vanilla yogurt
1.
Put nuts into the chopping cup fitted with the grinding blade. Run on High for
15 seconds to finely grind. Reserve.
2.
Put remaining ingredients into the travel cup and top with the ground nuts.
Fit with the blending blade.
3. Run on High until smooth, about 25 to 30 seconds.
4. Serve immediately.
Nutritional information per serving (16 ounces; 470 ml):
Calories 512 (11% from fat) • carb. 92g • pro. 29g • fat 7g • sat. fat 3g
• chol. 15mg • sod. 344mg • calc. 269mg • fiber 5g
Super Veggie Juice
Get your veggies for the day to-go in this quick, fresh vegetable juice.
Makes about 16 ounces (470 ml)
3 to 4
ice cubes
¼
cup (50 ml) cherry tomatoes, halved
¼
red pepper, roughly chopped (about ½ cup; 125 ml)
¼
celery stalk, cut into ½-inch (1.25 ml) pieces
½
cup (125 ml) cucumber, peeled, seeded and roughly chopped
2
tablespoons (30 ml) fresh parsley
¾
cup (175 ml) vegetable juice, low-sodium
1½
teaspoons (7 ml) fresh lime juice (from about ½ lime)
1 to 2
dashes (10 ml) hot pepper sauce, or to taste
1.
Put all of the ingredients, in the order listed, into the travel cup. Fit with the
blending blade.
2.
Run on High until smooth, about 25 to 30 seconds. If a thinner consistency is
desired, add additional ice cubes, one at a time, through the removable pour
lid.
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