21 July 2014

A Month of Smoothies: Week 3

This week's smoothies are brought to you (partially) by the power of coconut milk, which I sometimes have leftover after making a small batch of curry.  Actually, these drinks are turning out to be a great way to use up produce and other odds and ends in the kitchen.

If you find yourself using a lot of bananas in your smoothies, as I have been trying to do, you can slice and freeze the ripe ones and store them in sandwich baggies in the freezer until you're ready to use them.  If you do this and there is also ice in the recipe, you can leave out the ice.  And of course, add water whenever they turn out thicker than you want.

  

Pink Power Smoothie

1/2 cup chopped kale
1/2 cup raspberries 
1/2 cup strawberries 
1/2 cup chopped pineapple 
1 small banana 
1/4 cup almond milk 
1/2 cup Greek yogurt

Banana-Kale Smoothie

1 banana
1/2 cup chopped kale 
1/2 cup nonfat Greek yogurt 
1/4 cup skim milk 
2 tablespoons unsweetened apple sauce 
1 1/2 tablespoons chia seeds 
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup crushed ice


Green Tropical Smoothie 

3/4 cup light coconut milk
6 oz fat free Greek yogurt
3/4 cup fresh pineapple, cubed
1 ripe medium banana
1 cup spinach
2 tbsp sweetened shredded coconut
1 1/4 cups ice


Coconut-Mango-Carrot Smoothie

1 cup sliced carrots
1 mango, sliced
1 (6 ounce) tub Vanilla Greek yogurt
1 cup coconut drink
2 Tablespoons honey
2 cups ice cubes