Trying to get nutrient-dense fruits and veggies into the bodies of your little ones is the plight of many a parent. One of the quickest ways you can get the mission accomplished, however, is by hiding all of those goodies in a smoothie. So, we tapped Teresa Piro, mother of one and the enterpreneur behind the […]
Pink Beet Smoothie:
Pink Beet Smoothie
Ingredients:
4 beet green leaves
½ small beet, peeled
1 small peach
½ cup raspberries
1 small lemon, juiced
½ cucumber, peeled
½ frozen banana
1 inch fresh turmeric, peeled (or dash of turmeric powder)
1 ½ cup almond milk, unsweetened
1 tbs flax seed
Directions:
Blend all ingredients together and enjoy!
Green Smoothie
Ingredients:
½ cup spinach (or kale)
½ medium sized cucumber
¾ cup pineapple
½ medium apple, peeled
½ lemon, juiced
1 frozen banana
½ avocado
¾ – 1 cup coconut water
Directions:
Blend all ingredients together and enjoy!
Summer Orange Smoothie
Ingredients:
2 peaches
1 cup melon
1 medium tomato
½ lime, juiced
2 leaves mint
½ frozen banana
½ cup coconut water
½ cup ice
Directions:
Blend all ingredients together and enjoy!
Blackberry Mango Smoothie
Ingredients:
1 cup frozen blackberries
1 cup frozen mango
1 small apple
3 leaves romaine lettuce
3 leaves mint
½ avocado
1 cup coconut water
Directions:
Blend all ingredients together and enjoy!
Purple Kale Smoothie
Ingredients:
1 frozen banana
½ cup blueberries
½ cup frozen mango
2 leaves green kale
½ lemon, juiced
1 tbs coconut oil
1 tbs chia seeds
dash of cinnamon
¾ – 1 cup coconut water
Directions:
Blend all ingredients together and enjoy! Additional Tips:
-Make it sweet, naturally. No need to add sugar or sweeteners to your smoothies. ½ a banana, ½ cup of mango, or pineapple will do!
-Coconut water: Teresa recommends Harmless Harvest, Taste Nirvana, or Amy & Brian.
-Bananas: Aging brown bananas are great in smoothies! Peel bananas and store them in a ziplock bag in your freezer. Then you’ll have frozen bananas ready for smoothie making anytime.
-Unsweetened almond milk DIY recipe:
Soak 1 cup of almonds in water overnight (or for a minimum of 4 hours).
Discard water and rinse.
Add 1 cup swelled almonds to blender.
Add 3 cups of water.
Blend on high.
Strain using a nut milk bag or cheesecloth.
Store in glass container with lid in the refrigerator. Keeps for up to 4 days.