Saturday, January 05, 2008

Three unusual and healthy Smoothies

Refreshing Beverage of the Week

Oatmeal Smoothie

Makes one serving

1 cup apple juice
1 frozen banana
3 heaping tablespoons of uncooked oatmeal
3 tablespoons of maple syrup
Additional frozen fruit if desired (I like mango)

Combine all ingredients in a blender and blend until smooth.

Avocado Blueberry Smoothie

This recipe is from the California Avocado Commission. I added this because I love avocados and blueberries, but even I must admit this seems like a very strange pairing. Makes two servings.

1/2 Cup ice cubes or crushed ice
1 (11.5-oz) can peach nectar
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 large, ripe California Avocado, peeled, seeded, cut in small chunks
1 (6-oz.) carton non-fat vanilla or peach yogurt
1 Cup fresh blueberries, rinsed, picked over, well-drained
1/4 ripe California Avocado, peeled, sliced lengthwise (optional, for garnish)
6 plump blueberries (optional, for garnish)

Place all ingredients in blender with lid. Blend on high speed for two minutes or until smooth and creamy. Pour into two tall glasses to serve. If desired, pierce slice of avocado with three blueberries on a tiny cocktail sword or skewer and hang on the side of the glass for garnish. This is a high-fiber recipe.

Cantaloupe Carrot Creamsicle Smoothie

Get a healthy dose of vitamin C and beta-carotene in a concoction that tastes like an intensely delicious creamsicle, and is good enough to serve as a dessert. Makes three servings.

2 cups diced lush, ripe cantaloupe
1 to 1 1/2 cups carrot juice
2 tablespoons orange juice concentrate
1 cup low-fat vanilla frozen yogurt

Combine all the ingredients in a blender and blend until smooth. Adjust consistency with more liquid if desired. Serve at once in tall glasses.