Honey Yogurt Milkshakes With Mint
1-1/2 | cup | Greek nonfat yogurt |
1 | cup | low-fat or nonfat milk |
2 | ea | oranges, peeled and quartered |
3 | Tbsp | honey, or to taste |
3/4 | cup | crushed ice |
1 | Tbsp | fresh mint leaves |
4 | ea | baby mint sprigs, for garnish |
In a blender, combine all ingredients until smooth and season to taste with additional honey and/or mint. Pour into tall glasses, garnish with fresh baby mint sprigs and serve immediately.
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Energy Shake
1-1/2 | cups | fresh orange juice |
1 | ea | banana, peeled, cut into 2-inch pieces |
1/2 | cup | (packed) coarsely chopped kale leaves, center stalk and stem removed |
1/2 | ea | kiwi, peeled |
2 | ea | pitted Medjool dates, coarsely chopped |
Combine orange juice, banana, chopped kale, kiwi, and chopped dates in blender. Puree until smooth, stopping and scraping down sides of blender as needed. Divide between two 12-ounce glasses and serve.
(2 servings)
NOTE: Freeze the banana for a colder, thicker beverage.
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Veggie Detox
2 | ea | firm Bosc pears, stemmed, cut into wedges |
1 | ea | 3/4-inch piece peeled fresh ginger |
5 | ea | medium carrots, scrubbed (about 1/2 pound), cut into 2- to 3-inch pieces |
2 | ea | celery stalks, trimmed, cut into 2- to 3-inch pieces |
1 | ea | baby beet, trimmed, scrubbed |
1/2 | cup | packed fresh Italian parsley (stems and leaves) |
2 | tsp | fresh lemon juice |
Push pears and ginger through juice extractor. Working in batches, push carrots, celery, beet, and parsley through juice extractor. Stir in lemon juice. Divide between two 8-ounce glasses and serve.
(2 servings)
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