Smoothie Recipes for the whole family!

BETA CAROTENE BLAST

3 small ice cubes

2 apricots (sliced and pitted) 1/2 papaya (frozen in chunks)

1/2 mango (frozen in chunks)

1/2 cups carrot juice

1 tablespoon honey

Add ingredients (except for honey) to blender in the order listed, then blend on high speed for 30 seconds. Add honey and blend a few seconds more. Serve in a frosted glass. Option: add orange juice for a thinner consistency.

CAROB SMOOTHIE

3-4 dates, pitted and soaked 20 minutes 1 cup nut or grain milk

1 frozen banana, cut in chunks

3-4 tablespoons carob powder

Dash vanilla (optional)

Place dates in a small bowl with just enough water to cover. Let them soak 20 minutes, drain. In blender, combine the dates, nut milk, banana, carob powder and vanilla. Blend until smooth. Drink immediately.

CHERRY BERRY SMOOTHIE

1 cup low-fat cherry yogurt

1/4 cups cranberry juice

1 cup frozen, pitted cherries

3/4 cups frozen, unsweetened blueberries

Combine the yogurt and cranberry juice in a blender. Add the cherries and berries. Blend until smooth. Makes about 2-1/2 cups, serves 2.

CHERRY CANTALOUPE SMOOTHIE

1/2 cantaloupe (peeled, seeded, and sliced) 1/2 cups apple or apricot juice

2-3 pitted cherries

1/4 cups raspberries or blackberries

3-4 ice cubes

Put all ingredients into blender. Blend until smoothie consistency is reached!

CHERRY VANILLA SMOOTHIE

1 cup frozen vanilla yogurt

1 cup apple juice

2 cups frozen cherries

Pour liquid ingredients into the blender first. Yogurt is a liquid ingredient. Add cherries. Put cover on and blend until smooth.

CITRUS COOLER

6 1/2 cups ruby red or pink grapefruit juice, divided

2 cups pineapple juice

1 (6 ounces) can frozen orange juice concentrate, thawed and undiluted

2 cups lime-flavored sparkling mineral water, chilled

ish: lime slices

Pour 2 1/2 cups grapefruit juice into ice trays, filling 28 sections, freeze. Combine remaining 4 cups grapefruit juice, pineapple juice, and orange juice concentrate, stir well. Cover and chill at least 3 hours. Stir in mineral water just before serving. Place 3 frozen grapefruit juice cubes in each of 9 glasses, fill each fruit juice mixture. Ga

ish, if desired. Serve immediately.

CITRUS TEA SMOOTHIE

1 cup orange segments, chilled

1/2 cups grapefruit segments, chilled

1/2 cups strong-brewed earl grey tea, chilled

3/4 cups orange sherbet

2 ice cubes, crushed

Combine the orange segments, grapefruit segments, and tea in a blender. Add the sherbet and ice. Blend until smooth.

COCONUT GINGER SMOOTHIE

1/4 cups apple juice

1 pinch coconut, grated or. . . 1 tablespoon coconut milk * 1/2 banana

1/4 teaspoons ginger root -- fresh, peeled, grated

1/2 cups crushed ice -- or 2 small ice cubes

* can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different. If using fresh coconut, cut coconut meat into 1√ä¬∫ pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine-mesh strainer. For dried coconut: use 1 cup p unsweetened, dried coconut with 1 1/2 cups hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinitely, if frozen. Blend all ingredients in a blender or food processor until smooth.

COFFEE SMOOTHIE

3 to 4 tablespoons instant coffee powder 1 cup milk (nonfat okay)

1 cup vanilla frozen yogurt

1 cup frozen bananas

Pour liquid ingredients into the blender first. Yogurt is a liquid ingredient. Add bananas. Put cover on and blend until smooth.

CUCUMBER MINT SMOOTHIE

1 cucumber, peeled, seeded and chopped

3 tablespoons mint leaves & mint sprigs -- finely chopped

1 1/2 cups apple juice or still cider

1 cup lemon sorbet

1 cup ice cubes

Place the cucumber, mint, apple juice or cider, sorbet and ice in a blender, and blend until smooth. Ga

ish with mint, and serve.

DAIQUIRI TWIST SMOOTHIE

1 cup apple-cranberry juice 1/2 cups orange juice

1/2 cups frozen blackberries 1/2 cups kiwis

1/2 cups crushed ice

1/2 teaspoons sugar

1 scoop vanilla ice cream

Place ingredients in a blender and puree until smooth.

DATE YOGURT SMOOTHIE

1/2 cups chopped dates

1 banana, chopped, (about 1/2 cup) 1/2 cups orange juice

1/2 cups plain nonfat yogurt

1/2 cups crushed ice

Combine dates, banana slices, and orange juice in a blender and puree until dates are finely chopped. Add yogurt and ice, blend until just combined.

DOUBLE MELON SMOOTHIE

1 1/2 cups seeded and chopped watermelon

1 1/2 cups seeded and chopped honeydew melon

Juice of 2 limes

1 cup vanilla low fat yogurt

1 cup ice cubes

Place all ingredients in a blender and blend until smooth. Pour into glasses.

EVERYTHING BUT THE KITCHEN SINK SMOOTHIE

2 bananas

1 orange

1 apple

2 chunks of fresh pineapple 2 kiwis

1/2 cups of frozen blueberries

10-12 frozen strawberries

1-2 cups cranberry juice

1 (14 ¬êounces) can eagle brand sweetened condensed milk (not evaporated milk) 1 (8-ounces) carton plain yogurt

1 small banana, cut up

1 cup frozen or fresh whole strawberries

1 (8-ounces) can crushed pineapple packed with juice, chilled 2 tablespoons real lemon juice from concentrate

1 cup ice cubes

Halved fresh strawberries, optional

Chill eagle brand. In blender container, combine eagle brand, yogurt, banana, whole strawberries, pineapple with its juice and real lemon, cover and blend until smooth. With blender running, gradually add ice cubes, blending until smooth. Ga

ish with halved strawberries if desired. Serve immediately.

FLAXSEED SMOOTHIE

1 medium banana or fruit of choice

1/4 cups yogurt or tofu

1 to 2 tablespoons concentrated fruit juice 1/4 teaspoons vanilla

1/3 cups soy milk

1 tablespoon flaxseed oil

1 tablespoon flaxseed meal

Dash cinnamon or mace

Blend all together until creamy smooth.

FRUIT COCKTAIL SMOOTHIE

8 ounces canned fruit cocktail, chilled 1 cup milk

1/4 cups nonfat dry milk powder

1/2 teaspoons vanilla

1/2 cups ice cubes

2 dashes ground cinnamon

In a blender container combine undrained fruit cocktail and remaining ingredients. Cover, blend till combined. Add ice cubes, cover and blend till smooth. Sprinkle with additional cinnamon (for ga

ish) if desired. Serve immediately.

FRUITY SUNFLOWER SMOOTHIE

1/3 20ounces bag frozen strawberries

1 banana

1/2 15ounces can pineapple (including juice), or several slices of fresh pineapple 3 tablespoons low-fat plain yogurt

2 tablespoons unsalted sunflower seeds

6 ounces orange juice

Blend for about 30 seconds, then serve.

GINGERROOT SMOOTHIE

1 apple, cored, peeled, and sliced 1 lemon, peeled and seeded

1/2 cups filtered water

1/2 cups ice

1 (2-inch) piece fresh gingerroot, peeled and crushed

This is a good smoothie for a queasy tummy. Drink it slowly. Blend all ingredients until smooth.

GRAPEFRUIT SMOOTHIE

1 large grapefruit, peeled and sectioned

1 8ounces container vanilla, orange or apricot-flavored low fat yogurt

2 teaspoons sugar

4 ice cubes

fresh mint for ga

ish (optional)

In blender container, place grapefruit sections, yogurt, and sugar. Cover and blend on medium speed. While machine is running, add ice cubes one at a time through hole in cover, cover and blend for 45 to 60 seconds at high speed until frothy. If desired, to remove pulp, pour through strainer to serve. Garnish with fresh mint if desired.

GUAVA SMOOTHIE

1 frozen banana

1 cup of frozen strawberries 1 cup peach sorbet

1 can guava nectar

Blend until smooth.

HAWAIIAN SILK SMOOTHIE

1 cup soy milk

1/2 cups pineapple juice 1 frozen banana

1 tablespoon maple syrup

2 tablespoons nonfat dry milk

Ice cubes

1 tablespoon coconut milk

Put all ingredients into blender. Blend until smoothie consistency is reached!

HOLIDAY PUNCH SMOOTHIE

2 cups orange juice

2 cups lemon juice

2 cups grenadine syrup

3 quarts ginger ale

1 pint of quartered strawberries or sliced fruit in season

Mix juices and syrup. Pour over block of ice to chill. Just before serving, add ginger ale and fruit.

HONEY RASPBERRY SMOOTHIE

1 cup frozen raspberries

1 cup cold skim milk

1 cup plain low fat yogurt

2 tablespoons honey

1 banana

1/4 teaspoons vanilla

6-8 crushed ice cubes

Place berries and 1/2 cups milk in blender. Blend on high for one minute until smooth. Add remaining milk, yogurt, honey, banana and vanilla. Beat for another minute. Add crushed ice cubes. Blend slowly until smooth.

ISLAND ESCAPE SMOOTHIE

2 cups vanilla frozen yogurt

1 cup sliced mango

1 cup sliced and peeled papaya

1 tablespoon pina colada mix

1/4 cups kiwi

1/2 cups ice

Place ingredients in a blender and puree until smooth.

JELLO SMOOTHIE

4 ounces prepared jello - any flavor

4 ounces milk

4 ounces sherbet - flavor should match the jello flavor

Mix in a blender. Top with whipped cream and colored sugar, if desired. This makes a great and easy summer beverage

LEMON LIME SMOOTHIE

10 ounces lemon lime soda 2 ounces lemons

2 ounces limes

1 scoops lemon sherbet

1 scopp lime sherbet

1/2 banana

1 cup ice

2/3 cups granulated sugar

Place ingredients in a blender and puree until smooth.

LEMON WATERMELON SMOOTHIE

1-1/2 cups seeded watermelon, diced 1 cup lemon sorbet

8-10 ice cubes

1 tablespoon fresh lemon juice

Place all the ingredients in a blender. Blend until smooth. The tart lemon sorbet is a perfect match with the sweet, juicy watermelon. To make an even thicker smoothie, freeze the watermelon first. Serves 2. Variation: add a shot of vodka, for a wonderful, slushy, frozen cocktail!

LEMONADE SWEET TART SMOOTHIE

Just think of a sweet-tart lemon milkshake. . . Only slushy! 1 (6-ounces) can frozen lemonade concentrate

1 cup milk

1 cup water

1/4 cups sugar - or to taste

1 teaspoon vanilla extract

10 to 12 ice cubes

Place all ingredients into container of electric blender. Blend on high until smooth, about 30 seconds. Serve immediately.

MEXICAN SMOOTHIE

1 cup tomato juice

1/2 teaspoons chopped jalapeno pepper

1/4 teaspoons cayenne

1/4 cups chopped onion

1/2 cups chopped parsley

2 cloves garlic, peeled

Chop and blend all the ingredients together. Serve immediately.

NECTARINE SMOOTHIE

1 nectarine

6 ounces light (reduced sugar) fat-free peach frozen yogurt (this is one container of yoplait)

1/2 cups dole pineapple-orange-guava juice (comes in a carton)

1/2 cups crystal light or other sugar-free lemonade

1 packet equal sweetener or. . . 2 teaspoons sugar if equal is not available

Put all ingredients into blender. Blend until smoothie consistency is reached!

OATMEAL FRUIT SMOOTHIE

1 cup soy milk

1/2 cups rolled oats

1 banana, broken into chunks

14 frozen strawberries

1/2 teaspoons vanilla extract

1-1/2 teaspoons white sugar

In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

ORGANIC SMOOTHIE

2 cups organic calcium-fortified orange juice

1 cup frozen organic strawberries

1/3 cups frozen organic blueberries (more or less - to taste)

1 banana

Blend in your blender till smooth, then add the following optional ingredients, if desired: slightly less than 1/4 cups flax oil 2. 5 scoops of your favorite powdered protein supplement this recipe makes a lot of smoothie, enough to feed myself & my 2 sons for breakfast. It also freezes really well (for smoothie Popsicles). If you only need to feed yourself, then you can cut the ingredients in half. . . . . . .

PAPAYA SMOOTHIE

2 papayas, ripe

1/2 cups orange juice

1/2 cups vanilla frozen yogurt

Peel, seed and coarsely chop papayas. Combine all ingredients in a blender or food processor and blend until smooth. Makes 2 servings. About 2 cups of papaya cubes would make two tall glasses of smoothie. Select the ripest for best flavor. If not ripe enough, you may have to add a little sugar to the smoothie.

PEAR AVOCADO SMOOTHIE

1 large pear, chopped 1/2 cups green grapes 1/4 avocado

2 teaspoons honey

1 teaspoon lemon juice

Blend and top with chopped pecans.

PEAR RASPBERRY SMOOTHIE

2/3 cups soy milk

1/4 cups dole country raspberry concentrate

3 ripe pears, cored

12 ice cubes

Place soy milk (or your choice of any other milk or non-dairy substitute) and all remaining ingredients in blender in order given. Blend until smooth and creamy.

PECAN PIE SMOOTHIE

1 ounce hazelnut syrup ounces caramel syrup

ounces Irish cream syrup 4 ounces cold milk

2 cups of ice

Ganish:

Whipped cream

teaspoons chopped pecans

Pour syrups, and milk into blender. Add ice and blend until smooth. Pour into glass and top with whipped cream. Sprinkle nuts on top.

PEPPERMINT SMOOTHIE

4 scoops peppermint ice cream

1 1/2 cups milk

2 drops peppermint extract

1 teaspoon vanilla extract

Combine in blender container and blend until smooth. Serve immediately.

PINK SMOOTHIE DELUXE

2 cups sliced banana

1 1/2 cups frozen strawberries

1 cup ruby red grapefruit juice

1 cup orange juice

1 cup ice crystals

Place ingredients in a blender and puree until smooth.

PISTACHIO BANANA GULP

1 container plain nonfat yogurt

2-3 ounces pistachio instant pudding mix 1 ripe banana

1/4 cups skim milk

Handful or more of crushed ice

Put all ingredients into blender. Blend until smoothie consistency is reached!

PUMPKIN PIE SMOOTHIE

1 (15 ounces) can solid pack pumpacketin puree

1 (12 fluid ounces) can frozen apple juice concentrate

1/8 teaspoons ground nutmeg

1 teaspoon ground cinnamon

2 1/2 cups water

Remove pumpkin from can and freeze for 1 hour. In a blender combine partially frozen pumpacketin, frozen apple juice concentrate, nutmeg and cinnamon. Blend until smooth. Continue to blend while adding water to fill the blender.

QUAD BERRY QUENCHER

2 bananas

1 cup low-fat strawberry yogurt or frozen yogurt

1/2 cups cranberry juice cocktail

1-1/2 cups strawberries, hulled, frozen

1 cup raspberries, frozen

Place all the ingredients in a blender. Blend until smooth.

RAINBOW SMOOTHIE

10 ounces apple-cranberry juice 4 ounces strawberries

2 ounces pineapple chunks

2 scoops rainbow sherbet

1/2 banana

1/2 cups ice

Place ingredients in a blender and puree until smooth.

SMOOTHIE POWER SHAKE

1 cup nonfat soy milk

1/2 cups orange juice 1

banana

1/2 cups cantaloupe

1 tablespoon peanut butter

1/2 cups strawberries, fresh or frozen (without sugar)

Put all ingredients in blender. Set to blend. Blend until all ingredients have blended and there are no chunks of ice left.

SOUTHWEST SMOOTHIE

1/2 cups banana, sliced

1/2 cups mango, papaya, or guava *

2 cups milk

1 tablespoon honey

* fruit should be of one kind listed and be chopped. Place all ingredients in food processor work bowl fitted with steel blade or in blender container, cover and process on high speed until smooth. Strain if using mango.

SPICED DATE SMOOTHIE

1 cup nonfat milk

1 cup vanilla low fat frozen yogurt

3 dates, pitted and chopped

1/8 teaspoons ground cloves

1/8 teaspoons ground cardamom

1/8 teaspoons ground cinnamon

1/4 teaspoons pure vanilla extract

Blend all ingredients until smooth. Serve.

SPINACH SMOOTHIE

1 blender container loosely filled with spinach

1/2 banana

3/4 to 1 cup soymilk

1/4 of a 12 ounces can frozen dole pineapple juice concentrate Ice (optional)

Blend until smooth. Note: apple juice concentrate can be used in place of pineapple juice.

SWEET POTATO SMOOTHIE

2 medium-size sweet potatoes (about 2 cup) 1 tablespoons brown rice syrup

1 tablespoon sucanat

1 teaspoon vanilla flavoring

1/4 to 1/2 teaspoons butterscotch flavoring

2 to 2 1/2 cups water

2 ice cubes (opt. )

2 teaspoons sesame tahini (ethnic food department)

Bake sweet potatoes until tender. Let cool (in refrigerator when not too warm). Peel skins sweeteners and flavorings. Begin blending. After several seconds of blending, stop the unit and mix the ingredients, if necessary, using a long utensil. Reblend to a creamy consistency. Serve warm or chilled.