Crystal Blue Persuasion

This smoothie is from the "Native Foods" cookbook

1 banana
1 cup of ice
2 Tbsp blueberries
2 small pieces crystallized ginger
1/4 tsp lavender flowers
3/4 cup soymilk
    blueberries for garnish

Directions:
 Pruee all ingredients (except garnish) in a blender. Garnish with 2-3 fresh blueberries.

Smoothie source

These recipes are from www.realsimple.com . You can look here for more great recipes

Melon

Ingredients

• 6 cups honeydew or cantaloupe, cut into 1-inch chunks
• 1 cup orange juice
• 1/2 cup canned peach or pear nectar (available in supermarkets)
• 1/2 cup vanilla ice cream
• 1/2 cup vanilla yogurt
• 1 teaspoon lime juice
• 1/2 teaspoon lime zest

Directions

1. Place the melon chunks in a plastic bag and put in the freezer overnight or at least a few hours before making the drinks. (The frozen melon will do the work of ice cubes and make the smoothies thick and frothy.) In two batches, puree all the ingredients in a blender. Serve.

Creamy Date

Ingredients

• 3/4 cup whole milk
• 1/3 cup halved pitted dates
• 1/2 cup ice

Directions

1. Place the milk and dates in a blender.
2. Cover and refrigerate until the dates have softened, about 15 minutes.
3. Add the ice and blend until smooth and frothy.

Spiced Pumpkin

Ingredients

• 1 cup ice
• 1/2 cup whole milk
• 1/3 cup pure pumpkin puree
• 1 tablespoon honey
• pinch of ground nutmeg

Directions

1. Place the ice, milk, pumpkin puree, honey, and nutmeg in a blender.
2. Blend until smooth and frothy.

Gingery Berry and Oat

Ingredients

• 1/4 cup old-fashioned rolled oats
• 1/2 cup frozen blueberries
• 1/2 cup plain low-fat yogurt or tofu with a squeeze of lemon
• 1/2 cup ice
• 2 tablespoons brown sugar
• 1/4 to 1/2 teaspoon grated fresh ginger

Directions

1. Place the oats and ½ cup water in a blender.
2. Let soak until the oats have softened, about 15 minutes.
3. Add the blueberries, yogurt, ice, sugar, and ginger.
4. Blend until smooth and frothy.

Kale-Apple

Ingredients

• 3/4 cup chopped kale, ribs and thick stems removed
• 1 small stalk celery, chopped
• 1/2 banana
• 1/2 cup apple juice
• 1/2 cup ice
• 1 tablespoon fresh lemon juice

Directions

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.

Banana-Cashew

Ingredients

• 1/4 cup raw unsalted cashews
• 1 cup ice
• 1/2 banana
• 1 tablespoon pure maple syrup

Directions

1. Place ½ cup water and the cashews in a blender.
2. Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight).
3. Add the ice, banana, and maple syrup.
4. Blend until smooth and frothy.

Carrot-Pineapple

Ingredients

• 3/4 cup chopped fresh pineapple
• 1/2 cup ice
• 1/3 cup fresh orange juice
• 1/4 cup chopped carrot
• 1/2 banana

Directions

1. Place the pineapple, ice, orange juice, carrot, and banana in a blender.
2. Blend until smooth and frothy.

Raspberry and nut smoothie

Ingredients

• 3/4 cup low-fat milk
• 3/4 cup frozen raspberries
• 1/2 banana
• 1 tablespoon natural almond or peanut butter
• 1 tablespoon agave nectar or honey

Directions

1. Place the milk, raspberries, banana, almond butter, and agave nectar in a blender.
2. Blend until smooth and frothy.

Strawberry Flax Smoothies

Ingredients

• 1 cup frozen strawberries
• 3/4 cup plain low-fat yogurt, or tofu plus a squeeze of lemon
• 1/2 cup fresh orange juice
• 1 tablespoon honey
• 1 tablespoon flaxseed meal

Directions

1. Place the strawberries, yogurt, orange juice, honey, and flaxseed meal in a blender.
2. Blend until smooth and frothy.

Native Foods Mecca Azteca Salad

1 c. chopped tomato
1 c. peeled and chopped cucumber
1 c. chopped jicama
1 c. chopped avocado
1/2 c. chopped red onion
2 T. lemon juice
1/2 t. sea salt
2 c. mixed salad greens
4 c. cooked quinoa, cooled
1 c. Mango-Lime Vinaigrette

MANGO-LIME VINAIGRETTE
1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T rice vinegar
1 1/2 t. sea salt
1 1/2 t. grated fresh ginger
blend/ puree

Garnish:
1/2 c. fresh cilantro
4 T. roasted pumpkin seeds
4 T. currants, raisins, chopped dates (we used dried cranberries)
4 slices fresh mango
1 tsp chipotle or cayenne (or smoked paprika)

If serving individually, divide greens between 4 plates with 1 c. quinoa.  Drizzle with dressing, top with 1/4 of tomato mixture, drizzle again with dressing and add garnishes.  For a crowd, I mix everything but the greens together and add extra dressing on the side.  

Mango-lime Vinaigrette

This is from the fun-loving vegan Native Food's Cookbook


1 c. chopped fresh or frozen mango
1/2 c. safflower or sunflower oil
1/4 c. maple syrup
1/4 c. lime juice
1 T. rice vinegar
1 1/2 tsp sea salt
1 1/2 tsp grated fresh ginger

puree in blender.  

Quick Carrot-Ginger Salad Dressing

In blender:
1 c. sliced carrots
1 small shallot, sliced
1 2-in. piece fresh ginger, peeled and sliced
1/4 c. white miso (in the refrigerated section)
2 T. rice vinegar
3/4 t. toasted sesame oil


Gradually add and blend until nearly smooth: 
1/3 c. canola oil.
Add up to 2 T. water if necessary.

Spinach, Grape Smoothies

Ingredients

• 1 cup seedless green grapes
• 1 cup packed baby spinach
• 1/2 cup ice
• 1/4 cup coconut milk

Directions

1. Place the grapes, spinach, ice, and coconut milk in a blender.
2. Blend until smooth and frothy.