Strawberry and Almond Smoothie: A traditional smoothie with a twist of nutty protein.
Strawberry and Almond Smoothie: A traditional smoothie with a twist of nutty protein.
Coconut Pineapple Pumpkin Seed Smoothie: Ice cubes made with low-fat coconut milk give this blended drink extra flavor and texture.
Carrot, Papaya and Sesame Smoothie: Hazelnuts, pistachios and coconut milk add richness to this nutritious drink.
Seeded Banana Frappe: A simple banana smoothie gains complexity from almonds, a trio of seeds and a little spice.
Melon Pomegranate Almond Smoothie: You can get the ruby-colored pomegranate juice for this drink with a juicer or a citrus press.
Via well blogs ny times: it's smoothie time
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6 hazelnuts
1 cup diced ripe papaya (6 ounces/ 180 grams)
1 small carrot, peeled and chopped (1 1/2 to 2 ounces / 45 to 60 grams)
2/3 cup freshly squeezed orange juice
1 tablespoon pistachios
2 low-fat coconut milk ice cubes (3 tablespoons low-fat coconut milk)
1 tablespoon lime juice
1 teaspoon honey or agave nectar
1 slice ginger, peeled and coarsely chopped
1. Place the hazelnuts in a 300-degree oven and toast for 15 to 20 minutes. Remove from the heat, wrap in a towel and rub the towel against your counter to rub off the skins.
2. Place all of the ingredients in a blender and blend at high speed for a full minute. Pour into a glass and enjoy.
Yield: 1 serving.
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