smoothie recipes

get your smoothie on with these fabulous recipes from melissa klein of suncompass:

Almond “Milk”
1 cup raw unsalted almonds – soaked in water 8-10 hours, drained
3 - 4 cups water
2-3 teaspoons raw agave (optional)
Pinch sea salt (optional)
Blend all ingredients till smooth. Strain through a fine sieve; reserve pulp.*
Store in fridge for 3-4 days. Makes 1 quart.
* Almond meal can be used as a skin exfoliant, dried and ground/turned into almond flour, or frozen to use later.

Almond Berry Blast
1 cup almond milk
1 banana, chopped
1 cup cherries or berries
_ cup soaked goji berries or dates…or dried apricots
Variation: anything! You can add some raw chocolate or rose water for an unusual twist.
Blend till smooth. Enjoy!

Apple Parsley Lemon
Green smoothies are a terrific way to eat more leafy greens for masses of nutrients, more fiber and increased energy from chlorophyll. Drink them for breakfast for a power-packed start to your day, as a snack between meals, or as a liquid lunch if you are pressed for time. You can add ground flax or hemp seeds if you have it as a meal.

2-3 apples
Juice of 1-2 lemons
4-5 leaves of kale or a bunch of parsley
Chunk of ginger (optional)
Celery stalks (optional)
Add water and blend till smooth. Enjoy!
- Over –
Delicious Green Smoothie Ideas
From Victoria Boutenko’s Green for Life

Mango-parsley
2 large mangos
1 bunch parsley
Water
Kiwi-banana-celery
4 very ripe kiwis
1 ripe banana
3 stalks of celery
Water
Peach-spinach
6 peaches
2 handfuls of spinach leaves
Water
Pear-kale-mint
4 ripe pears
4-5 leaves of kale
1/2 bunch of mint
Water
Mango-weeds
2 mangos
1 handful of lambs quarters, stinging nettles, purslane, etc
Water
Finger banana-spinach
10 finger-bananas
2 handfuls of spinach leaves
Water
Strawberry-banana-romaine
1-cup strawberries
2 bananas
1/2 bunch romaine
Water Bosc pear-raspberry-kale
3 bosc pears
1 handful of raspberries
4-5 leaves of kale
Water
Pineapple ginger
1 small pineapple
1 large mango
1/2 head romaine lettuce
1-inch fresh ginger
Water
Note: The ratio of the above recipes is about 60% fruit, mixed with about 40% green vegetables. You may vary proportions to suit your preference. Keep for up to 24 hours in the fridge or cooler, stored in a glass container.