Vitamix Creamsicle Breakfast Smoothie
1 cup (240 ml) coconut water
1 cup (480 g) vanilla yogurt
1 cup (150 g) frozen mango chunks
3 Tablespoons (45 ml) frozen orange juice concentrate
2 cups (260 g) ice cubes
Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached.
POG
1 1/2 C. guava juice, or 3/4 C. guava puree plus 3/4 C. water
1 1/2 C. lilikol (passion fruit) juice
1 C. fresh orange juice
1/4 C. fresh lime juice (optional)
1/4 C. 1:1 Simple Syrup (this page)
Ice, for serving
Orange slices, for garnish
Combine the guava juice, liliko‘i juice, orange juice, lime juice (if using), and simple syrup in a large glass measuring C. or bowl. Whisk together and serve over ice. Garnish each glass with an orange slice.
Blueberry and Green Tea Smoothie
7 ounces water
1 teabag green tea ounces blueberries T. Greek yogurt
1 T. almonds
1 T. flaxseeds
Bring the water to a boil, add the teabag, and allow it to steep for 4 minutes. Remove the teabag and chill the tea in the fridge, preferably overnight. Place in a blender with the other ingredients and whizz together.
Yield: 1 serving
Calories: 100
Pretty in Pink
2 parts sweet and sour
Splash of cranberry juice
1 oz simple syrup
1 oz lime juice
2 large lemon slices squeezed and discard
1/2 oz triple sec
Blend and serve in a sugar rimmed glass. Garnish with a lemon wheel.
1/2 liter (about 1 pint) water
3 tablespoons coffee
3 tablespoons (or more) sugar
1/4 teaspoon cinnamon
1/4 teaspoon Kardamom
1 teaspoon vanilla or vanilla sugar
Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.
Yield:
Calories:
Fat:
Fiber:
Kiwi Lime Syrup
4 ripe kiwis, peeled and coarsely chopped
1 cup sugar
¼ cup freshly squeezed lime juice
Enough for 3 servings
Mash the kiwis and sugar in a small saucepan with a vegetable masher. Warm over low heat, stirring often, until the sugar dissolves and the kiwis have released their liquid. Bring to a boil, and then remove from the heat and let cool to room temperature. Stir in the lime juice; strain. You should have about 1½ cups syrup. The syrup can be stored in the refrigerator for up to 5 days.
To mix with seltzer:
½ cup kiwi lime syrup
1 cup seltzer
1 serving
Directions: Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.
To carbonate with a siphon:
2½ cups water
1 batch kiwi lime syrup
3 servings
Directions: Combine the water and syrup in a 1-quart soda siphon. Charge with CO2 according to the manufacturer’s directions. Siphon-charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Disperse as desired into tall glasses filled with ice and serve.
Mayberry Wassail
6 C. Apple Cider or Juice
1 Stick Cinnamon
6 cups apple cider or juice
1 stick cinnamon
1/4 teaspoon nutmeg
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon lemon rind
1 20-ounce can unsweetened pineapple juice
In a large pan heat the cider and cinnamon stick. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the remaining ingredients and simmer uncovered for 5 minutes. Keep over low heat or reheat in small batches as guests arrive.
Melon Agua Fresca
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5 C. cubed peeled, seeded melon (from about 3 lb. melon; see notes)
1/2 to 3/4 C. sugar
1/3 to 1/2 C. lime juice
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In a blender, whirl melon, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.
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Strawberry Agua Fresca
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4 C. water
1/3 C. sugar
6 C. hulled strawberries
1/4 C. fresh lime juice (about 2 limes)
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Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.
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Strawberry-Mint Agua Fresca
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4 C. quartered fresh strawberries (about 2 pints)
6 C. cold water, divided
1/4 C. sugar
2 T. chopped fresh mint
4 tsp. fresh lime juice
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Combine strawberries, 2 C. water, sugar, and mint in a blender; process 2 minutes or until smooth. Strain mixture through a sieve into a pitcher; discard solids. Add remaining 4 C. water and juice; refrigerate. Serve over ice.
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Papaya Agua Fresca
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5 C. cubed ripe Mexican papaya (from about 3 lb. papaya; see notes)
1/2 to 3/4 C. sugar
1/3 to 1/2 C. lime juice
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In a blender, whirl papaya, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.
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Berry-Melon Agua Fresca
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2 C. peeled honeydew melon chunks (see notes)
1 C. sliced fresh strawberries
1 C. fresh raspberries
About 1/3 C. sugar
About 1/3 C. fresh lime juice
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In a blender, combine fruit and 2 C. cold water. Whirl until puréed and add sugar and lime juice to taste. Pour mixture through a strainer into a serving pitcher. Serve cold.
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Orange-Mango Agua Fresca
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3 pounds firm-ripe mangoes
4 C. orange juice
1/2 C. lightly packed fresh mint leaves, rinsed and drained
About 1/4 C. lemon juice
Ice cubes
Mint sprigs
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Cut and discard pits and peel from mangoes. Cut fruit into chunks. In a blender or food processor, in batches, whirl the mangoes, orange juice, mint leaves, and 5 C. water until smoothly puréed; pour into a pitcher. Stir in 1/4 C. lemon juice, or to taste. Pour agua fresca into ice-filled glasses. Garnish with mint sprigs.
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Watermelon Agua Fresca
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4 C. cubed seeded watermelon, divided
4 C. water
2 T. sugar
2 T. fresh lime juice
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Finely chop 2 C. of watermelon, and set aside. Place remaining 2 C. watermelon in a blender; process until smooth. Pour pureed watermelon through a sieve into a pitcher, and discard solids. Add water, sugar, and lime juice; stir until sugar dissolves. Stir in the chopped watermelon. Cover and chill at least 1 hour.
May Wine
1 bottle of chilled german white wine
a small handful (about 8 sprigs) of fresh sweet woodruff
8-10 fresh strawberries, sliced
Put the sweet woodruff and strawberries in a carafe, pour in the wine, cover and allow to steep for anywhere from 2 hours to overnight…the longer it sits, the more the sweet, fresh flavor develops. Serve chilled.
When kids see this tea, they think it’s Kool-Aid and drink it up. If you make it with a caffeine-free tea, you have a fantastically healthy drink that kids love. To make the tea cool quickly, use 1 quart less water and add enough ice cubes to make up the difference. Packed with vitamin C from the hibiscus, it also has flavinoids from the tea, black cherry juice, and high levels of anthocyanins and other antioxidants.
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Makes about 1 gallon
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1/4 C. hibiscus flowers
 8 jasmine tea bags
 1-2 C. pure black cherry juice
 1 lemon, thinly sliced
 3 quarts water
ice
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*Hibiscus flowers can be purchased at many Mexican grocery stores and health food stores that sell bulk spices.
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Place 3 quarts water in pot and add hibiscus. Bring to a boil, then simmer 10-15 minutes. Add tea bags, bring to a boil again for 8 minutes. Strain. Sweeten with cherry juice to taste. Cool. Pour over ice and garnish with lemons.
1 large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 C.)
1 1/2 C. water
1/2 C. sugar, plus more to taste
2 to 3 limes, juiced
Pinch salt
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Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste. Chef’s Note: This and other similar fruit drinks, which translate literally as “fresh water,” are served all over Mexico and they’re a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, mango, or any fruit that is soft enough to puree.
ZBD Mango Muscle Up Smoothie
1 Scoop Vegetarian Protein Powder
1/2 C. unsweetened nondairy milk (not soy)
2/3 C. Frozen Mango Chunks
1/2 T. Almond Butter
Water, to blend, if needed
Combine in blender and blend until smooth.
Calories: 224
Fat: 5g
Fiber: 3g
ZBD Blueberry Dazzler Smoothie
1 Scoop Vegetarian Protein Powder
1/2 C. unsweetened nondairy milk (not soy)
1/2 C. Frozen Blueberries
1/2 T. Almond Butter
Water, to blend, if needed
Combine in blender and blend until smooth.
Calories: 232
Fat: 6g
Fiber: 3g
Diabetic Detox Tea
1 fresh lemon
1/2 inch ginger root
1 cinnamon stick
3-4 whole cloves
Dash of cayenne pepper
1 T. organic honey
Peel and cut the lemon into chunks. Peel and grate the ginger. Combine all ingredients in a pot or a coffee press, add boiling water, cover, allow to cool down, and enjoy.
3 cups cranberry juice, chilled
1 cup orange juice, chilled
1 bottle (750 ml.) sparkling wine, chilled
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In a large pitcher (at least 2 1/2 qt.), combine cranberry juice, orange juice, and sparkling wine. Serve immediately, in champagne flutes.
Bourbon-Spiked Peach Tea
3/4 cup water
1/4 cup fresh lemon juice
1 cup sugar
2 cups peeled and sliced fresh peaches, divided (about 2 medium peaches)
1 cup bourbon
4 cups freshly brewed iced tea, unsweetened
In a saucepan over high heat combine the water, lemon juice, sugar, and 1 cup of peaches. Allow the mixture to come to a boil for 2 minutes, then remove the pan from the heat, and let the mixture cool to room temperature. Once the peach syrup has cooled, pour it into a 2-quart pitcher. Add the bourbon, the remaining 1 cup peaches, and the iced tea. Stir to combine and serve over ice.
Watermelon Lime Cooler
4 cup diced watermelon, plus extra, to serve
1 1/3 cup ginger ale
2 limes
crushed ice
2 mint sprigs, plus extra, to serve
1/4 cup caster sugar
frozen melon balls, to serve (optional)
Freeze the watermelon in a freezer bag for six hours or overnight. Purée the frozen watermelon in a food processor or blender. Add the ginger ale, lime juice to taste, ice and a couple of sprigs of mint. Place the caster sugar in a saucer. Rub the rims of the glasses with a cut lime then dip in the caster sugar to frost the rim. Place a few melon balls in each glass, if using, and fill glasses with the cooler. Decorate with slices of lime, watermelon and mint sprigs.
Peach Melba Sunrise Smoothie
3/4 C. frozen raspberries
1 C. almond milk
1 tsp vanilla extract
1 T. lemon juice
optional 1 T. maple syrup
1 peach, peeled and chopped
1 C. orange juice
In a blender, mix the raspberries, almond milk, vanilla and lemon. Blend until smooth, adding a little more almond milk if it’s too thick. Taste and add the maple syrup if desired. Pour into two glasses, filling up halfway. Rinse out the blender and mix the peach and orange juice until smooth. Pour on top of the raspberry mixture in the two glasses, letting it pour naturally to create a marbled, sunrise effect. Serve immediately and enjoy!
Rhubarb and Orange Smoothie
2 to 3 rhubarb stalks, about 6 ounces, cut into 1-inch lengths
Finely grated zest and juice of 2 oranges
3 to 4 tsp. honey
3 to 4 T. plain yogurt
Put the rhubarb in a saucepan with the orange zest and juice, honey, and 2 T. of water. Stir over low heat until the honey dissolves. Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Turn off the heat and let cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.) Put the rhubarb mixture in a blender with the yogurt and blend until smooth. Taste and add a little more honey if you like. Pour into 2 glasses and drink right away.
Blueberry Lavender Vodka Spritzer
For the Blueberry Lavender Simple Syrup:
1 C. water
1 C. sugar
1 C. blueberries (fresh or frozen)
4 sprigs lavender
For the Blueberry Lavender Vodka Spritzer:
1 C. blueberries (frozen or fresh)
2 C. vodka
4 ounces lime juice (fresh)
Club soda
Garnish: fresh sprigs lavender
Combine the water, sugar, and blueberries in a saucepan and bring to a boil over medium-high heat. Stir well to dissolve the sugar. Reduce the heat to a low simmer and add the lavender sprigs. Let simmer for about 10 minutes. Strain and pour into a jar, as you pour, use a masher to squeeze all the remaining juice from the berries. In a glass pitcher combine vodka, 3/4 C. of the blueberry lavender simple syrup, lime juice and club soda. Add ice and a healthy handful of frozen or fresh blueberries. When you’re ready to pour you can garnish with some more blueberries and a sprig of lavender. Tips: You can even make the simple syrup ahead of time for your next event and mix the drinks for you and your guests with ease come party time. Or, keep the ready-made simple syrup on hand for any day of the week–you never know when you’ll need a refreshing pick-me-up.
Meyer Lemon & Asian Pear Juice with Mint (Juicer)
2 lb. Asian Pear
6 Meyer Lemons, peeled
¼ C. packed Fresh Mint
2†chunk Ginger, unpeeled
Wash all the ingredients and pat dry. Cut the pears so they will fit through the juicing chute. Juice the pears, lemons, mint, and ginger according to your juicer’s instructions, making sure to pile the mint leaves between pieces of pear, which makes them much easier to juice. Serve immediately.
Cold Brew Green Tea
6 bags green tea
1-2 sprig lemon verbena optional
6 C. water
2 tsp. honey, optional
Fill a large mason jar with 6 C. of water. Add 6 green tea bags. Gently bruise the leaves on a lemon verbena sprig and add to the jar. Place a lid on the jar and place it in the fridge for 24 hours. After 24 hours, remove the bags and the lemon verbena. Â Stir in the honey if using.
Iron Builder
6 fresh peppermint sprigs
4 fresh stinging nettle tops (4 to 6 inches each)
1 fresh yellow dock or dandelion root, scrubbed
1 small fresh burdock leaf, chopped
1 C. chopped fresh parsley
1/2 C. chopped fresh sweet cicely, optional
4 C. boiled water
In a nonreactive teapot or heatproof jar, combine herbs and pour water over. Steep, covered, for at least 12 hours (the longer steeping time is necessary to extract the minerals from the herbs). Strain and drink 1/2 C. twice daily. Store tonic in a clean jar with a lid in the refrigerator for up to three days.
4 C. iced tea (homemade or store-bought)
1/4 C. fresh lemon juice (1 to 2 lemons)
1/4 C. grenadine
Ice, for serving
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In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.
4 quarts water
10 litchi tea bags
1/2 C. ginger juice
1/4 C. fresh lemon juice
1/4 C. fresh lime juice
1/2 C. sugar
2 C. cranberry-flavored vodka
Lemon and lime slices, for garnish
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Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, ginger, lemon, and lime juices and sugar. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled. Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lemon and or lime slices.
4 C. Water
16 6″ fresh rosemary sprigs
1/4 C. whole allspice, coarsely cracked
2 1/2 C. Sugar
14 C. cold water
1 C> lemon juice
1 C. lime Juice
Ice
Lemon/lime slices for garnish
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In medium saucepan combine 4 C. water, rosemary and allspice. Bring to boiling. Remove from heat. Cover and let stand about 1 hour, or until cool. Strain liquid through a fine sieve into a glass pitcher or jar; discard solids. Stir sugar into strained liquid until dissolved. Stir in 14 C. water, lemon and lime juice. Cover and chill 4 to 24 hours. Serve in tall glasses over ice with lime/lemon slices as garnish.
Blueberry Smoothie
2 quarts (2-1/2 pounds) frozen blueberries, slightly thawed or 2 quarts fresh blueberries
1 quart pineapple, orange, and strawberry juice blend or pineapple-orange juice
1 quart low-fat vanilla yogurt
8 tsp. sugar
For each serving: In the container of an electric blender, combine 1 C. (5 ounces) blueberries, 1/2 C. juice, 1/2 C. yogurt and 1 tsp. sugar. Blend until smooth, about 1 minute. Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.
Maple-Turmeric Golden Milk
1 – 1 ½ C. Milk – Hemp, Soy, Almond, Cows, any nut or seed milk
1 T. Maple Syrup, Honey or Date, pitted (sweetener, to taste)
1 tsp. Coconut Oil
1 ½ tsp. ground Turmeric (Use Fresh if available – 3 inches)
1 ½ tsp. grated fresh Ginger (1 inch in Vitamix)
½ – 1 tsp. Cinnamon
½ tsp. Ground Pepper
Add all ingredients into Vitamix. Blend on high 5 minutes on “Soup†setting.
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1/3 brick silken tofu
8 oz soy milk
1 frozen banana
1/4 C. pineapple (fresh or canned)
1/4 tsp. coconut extract
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Place all ingredients in a blender and blend until smooth.
1 C. lemonade
1/2 C. plain or lemon yogurt
3/4 C. fresh or frozen pineapple chunks
1/2 C. pineapple sherbet
3 or 4 large icecubes
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Place all ingredients in the blender and blend until smooth. You can also make a great orange-pineapple smoothie by replacing the lemonade with orange juice and using plain yogurt.
3 tablespoons waterÂ
1 bag green teaÂ
2 teaspoons honeyÂ
1 1/2 cups frozen blueberriesÂ
1/2 medium bananaÂ
3/4 cup calcium-fortified light vanilla soymilkÂ
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In a small glass measuring cup or bowl, microwave water on high until steaming hot. Add the tea bag and allow to brew for 3 minutes. Remove the tea bag. Stir the honey into the tea until it dissolves. 2. In a blender with ice-crushing ability, combine the berries, banana, and soymilk. 3. Add the tea to the blender. Blend ingredients on ice crush or the highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour the smoothie into tall glasses and serve.
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Yield: 2 servings
Calories: 150
Fat: 2g
Fiber: 4g
Mango Mania Smoothie
1 large mango, peeled, stoned and roughly chopped
2 bananas, peeled and roughly chopped
Choice of superfood (Barley Grass Powder, Bee Pollen Granules, Flax Seeds, Liquid Algae, Wild Blue Green Algae, Spirulina Powder)
1 handful each of blueberries and raspberries, to serve
Ice, if desired
Water, if desired to thin
Blend the mango, banana and choice of superfood until smooth and creamy. Put the blueberries and raspberries in a tall glass, reserving a few raspberries. Pour the smoothie over the berries and serve garnished with the reserved raspberries.
4 C. low-calorie cranberry juice
8 cranberry clove tea bags
ice
4 C. chilled club soda
Mint sprigs for garnish
In a large saucepan, bring cranberry juice to a boil over medium heat. Add the tea bags, remove from heat, and let steep for 10 minutes. Cool to room temperature. When ready to serve, fill 8 tall glasses with ice cubes. Pour about 1/2 C. of the cranberry juice mixture into each glass. Fill the glasses with club soda and garnish each with a sprig of mint.
Yield: 8 servings
Calories: 23
Fat: 0g
Fiber: 0g
2 C. light ‘n tangy vegetable juice
1/3 C. orange juice
1/4 C. grapefruit juice
2 tsp. honey
In pitcher, combine juices and honey. Serve over ice. Garnish with orange peel curls if desired.
Yield: 3 servings
Calories: 65
Fat 0g
Fiber 1g
6 oz. strawberries
13 fl. oz. freshly squeezed lemon juice (about 8 lemons)
8 T. sugar substitute, or to taste
8 mint leaves for garnish
Whisk sugar into lemon juice. Place in a small saucepan and bring to the boil. Simmer for 2-3 minutes. Pour into a container and allow to cool. Puree strawberries in a small food processor. Add lemon syrup and combine well. Taste and adjust sweetness if necessary. Store in refrigerator. When required, treat the syrup as you would a cordial, diluting with soda water. Add ice and garnish with sliced lemon, strawberries and mint.
Yield: 4 servings
Calories: 47
Fat: .2g
Fiber: .8g
1 C. red or green California grapes, halved and seeded
1 banana, peeled
1 orange, peeled and quartered
6 or 8 ice cubes, crushed
1 tsp. honey (optional)
Puree grapes, banana, and orange in blender or food processor; add honey and ice. Blend until well mixed. Garnish with a handful of California grapes.
Yield: 2 servings
Calories: 150
Fat: .5g
Fiber: 5g
2 cups Blueberries
1 (12.3 ounce) box soft, silken tofu
2 teaspoons lemon juice
1 teaspoon flaxseed oil (optional)
2 packets alternative sweetener (to taste)
1/4 cup heavy cream
1/4 teaspoon vanilla
1 cup ice cubes
Place all ingredients in the blender and process until smooth. If you make the smoothie in a food processor, leave out the ice cubes and add very cold water instead. If you prefer a thinner consistency, just add a bit of very cold water.
Yield: 3 servings
Calories: 167
Fat: 11g
Fiber: 3g
1 cup pomegranate juice or blueberry juice
1 1/2 cups vanilla yogurt
1/2 package extra soft silken tofu
1 1/2 cups frozen berries
1 1/2 cups raw spinach
Place ingredients in order of appearance in a blender. Blend on high for 1 minute.
Yield: 4 servings
Calories: 127
Fat: 0.4g
Fiber: 1.8g
1 cup frozen strawberries (don’t defrost, if using fresh berries, freeze them first)
1 cup ice
1 cup ice water
1/2 cup heavy cream (to lighten up, substitute water)
1/4 cup sugar substitute (recommended: Splenda)
3 1/2 ounces soft or silken tofu
1/2 teaspoon vanilla extract (there should be no sugar in the ingredient list–usually artificial types are best)
Garnish:
4 fresh strawberries
4 sprigs fresh mint
Combine all the ingredients in a blender and pulse to chop everything up. Flip the switch to high and blend until smooth. Pour the smoothie among 4 glasses, and garnish each with a strawberry and mint sprig.
Yield: 4 servings
Calories: 140
Fat: 12g
Fiber: 2g
3 limes, quartered
1/3Â cup sugar
3 tablespoons sweetened condensed milk
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Place all the ingredients in a blender. Add 4 cups cold water and blend on high speed until limes are slightly chopped. Strain into a pitcher and then, with the strainer still resting above the pitcher, slowly pour about 1 more cup water (depending on how sweet you want the drink) through the strainer over the lime pieces to extract all the residual sugar and juice. I ended up adding a little more sugar at the end because the rinds made it a tad on the bitter side. Thank you, sugar.