Fruit Smoothie Recipes

I am a fan of smoothies. I eat at least one almost every day. People often ask for good recipes, so here are just a few of my favorites. The secret to any recipe is to tweak it until it suits you. Some like thicker, some prefer thinner. Keep playing with the ingredients until you make it your own.

O.J. Smoothie:

Combine the following ingredients in a high-speed blender:

1/2 cup Orange juice

1 Orange (peeled)

3/4 cup water and/or ice

2-1/2 tbsp Almonds sliced/or 1 tbsp flax oil

30-40 grams Whey Protein

*Blend on High until smooth

**Add additional water to reach desired consistency

Blueberries Smoothie:

Combine the following ingredients in a high-speed blender:

1-1/2 cups blueberries

1/2-cup water and/or ice

30-40 grams Whey protein

2-1/2 tbsp Almonds sliced OR1 tbsp flax oil

*Blend on High until smooth

**Add additional water to reach desired consistency

Berry Smoothie:

Combine the following ingredients in a high-speed blender:

• 10 oz. of plain whole milk yogurt, kefir or coconut milk/cream

• 1-2 raw high omega-3 whole eggs (optional)

• 1 Tbsp. of extra virgin coconut oil

• 1 Tbsp. of flaxseed or hempseed oil

• 1-2 Tbsps. unheated honey

• 1-2 scoops (1/4-1/2 cup). protein powder (optional)

• 1-2 cups of fresh or frozen berries

*Blend on High until smooth

**Add additional water to reach desired consistency

Properly prepared, this smoothie is an extraordinary source of easy-to-absorb nutrition. It contains large amounts of “live” enzymes, probiotics, vitally important “live” proteins, and a full spectrum of essential fatty acids. Smoothies should be consumed immediately or refrigerated for up to 24 hours. If frozen in ice cube trays with a toothpick inserted into each cube, smoothies can make for a great frozen dessert.

Feel free to play around with different berry combinations. You might find something you really like.

Send us an email with your best creation. We’ll post it in a future article and make sure you get credit for it!

Happy Blending!

PAU for NOW

TAKU

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