Green + Glowing Copycat Smoothie
I'm gonna go ahead and be honest - this recipe is a total RIP OFF! Even the name. But at least I'm being honest about it, right?! Ever since I've started ordering this smoothie at my local Whole Foods juice bar, I knew I could recreate it at home for much cheaper. So I totally creeped on the juice bar girl and chatted her up a bit to confirm a few ingredients and I've finally nailed it at home. If you've been watching my instagram stories, you probably already knew this. I've been working out a lot lately and loving rehydrating after a super sweat sesh with a big, nutrient-packed green smoothie. And this smoothie is the ultimate in green smoothies. It's not at all bitter, full of good-for-you ingredients and nutrients, great for digestion and WAY freaking cheaper to make at home than it is to order it at WF. Seriously - you can get all of the basic ingredients in this smoothie for the price of a large one at the juice bar. Go figure! Plus, no waiting in line AND you get to drink everything in the blender, not just what fits in the cup. It couldn't be easier to whip up, and it's a smoothie that everyone will love. It's fruity without tasting too 'green' - the spinach flavor totally fades - and all you're left with is the reminder from the bright green hue just how many greens you're squeezing in. This smoothie's so good, I bet it'll make into your regular rotation too. Cheers, babes!
1 1/2 cups coconut water or unsweetened almond milk
1 frozen banana
1-2 cups fresh spinach
1 tablespoon ground flax
1 tablespoon psyllium husk
1 cup frozen mango
1/2 cup frozen pineapple
1-3 teaspoons MCT coconut oil (optional - just what I add into mine for some healthy fats)
1-2 tablespoons shredded coconut (optional - for more coconut flavor)
Toss it all in a high-speed blender (we use a Vitamix) and blend until it is smoooooooth. Then pour it in a large glass and enjoy!
Sub in what you need or what you’ve got to suit your preferences.
If you use coconut water, the smoothie will be a bit lighter, whereas using almond milk will result in a thicker, creamier smoothie. I like them both, but I actually prefer it with coconut water!
The first Lassi, a traditional Indian-style drink made with yogurt, fruit, and spices is said to have been whipped up as early as 1000 B.C. Lassi's are a cooling drink, so people would drink them to beat the scorching heat and help cool down their mouths after a spicy dish. Mango Lassi's tend to be the most common flavor, but they can be made many different ways. Since we're still suffering from a heat wave over here in Southern California while everyone else enjoys crisp fall mornings and changing leaves, I decided to whip up one last Summer-worthy, beat-the-heat treat. We veganized the traditional Lassi recipe and kept it sugar-free, since the mango really adds plenty of sweetness itself. It's a guilt-free drink that tastes great and actually does help cool you down in the heat! I was sippin' glasses full all day yesterday. Also, instead of using water to mix with our yogurt, which is traditionally how a Lassi is made, we used sugar-free homemade almond milk which added a bit more creaminess while still keeping the drink healthy and delicious. Even if you're not suffering a heat wave, this drink becomes the perfect way to use up all the end-of-season mangoes on sale at the market right now in a fun, new way. And the leftovers of your drink can be left in the fridge and enjoyed for up to three days after, though it may need a good stir. Drink up!
3 cups fresh mango
1/2 cup plain, unsweetened vegan yogurt (we used a cashew based yogurt, but soy, almond or coconut should work just fine here)
1/2 cup coconut milk
1/2 cup ice
1/4 teaspoon ground cardamom
In a high speed blender combine manage, yogurt, coconut milk, ice and ground cardamom. Split between two tall glasses, or half the recipe for a single serving. Leftovers can be refrigerated up to three days, but it is best served fresh and cool. Enjoy!
Glowing Pumpkin Juice
And our pumpkin obsession CONTINUES! This time though, we're still recovering from our slight overindulgence in our super sweet layered Pumpkin Chocolate Fudge. This beautiful, saffron colored juice did just the trick. Packed with citrus and seasonal pumpkin, this juice will brighten your day...and your skin! The beta carotene in the pumpkin is a powerful antioxidant crucial for normal skin cell development healthy skin tone. The Vitamin C found in the oranges, apples, and lemons not only builds a strong immune system and helps blemishes heal properly but also helps firm & tone skin, prevent free-radical damage, protects skin cells, and prevents signs of aging (like wrinkles!). And the mango? Delicious, yes, but also packed with beta carotene and Vitamin A- giving you that extra soft, smooth skin you CRAVE in this cool fall weather. Plus, what could be easier than cutting up your fruits and letting the juicer do all the work? Except when it comes to washing the damn thing, but that's a whole different story...so let's drink!
1 small pumpkin, skinned, deseeded, and cubed (about 2 cups)
4 oranges, peeled
2 apples, cored
2 lemons, peeled
1 mango, peeled & pitted
Prep all fruits by washing, peeling (if necessary), and cutting them. Throw into your juicer a few pieces at a time, being sure to juice the stubborn pumpkin on 'HIGH'. Juice completely into a large container. Serve in two smaller containers, or refrigerate leftovers for up to 3 days. Enjoy!
Mango Rosemary Sorbet
Mango & Rosemary. Oh yeah. You betcha. I dreamed up this flavor combo while explaining how something about mangoes always taste PINEY to me. I know a lot of people agree with me, but (surprise!) some people just don't get it. I suppose the riper a mango is, the less piney in flavor, but it always has a hint of it to my tastebuds.
Combine that subtle hint of pine with the aromatic and earthy flavor of rosemary, and you've got a new favorite flavor combo. The sweetness of the mango and added maple syrup balance out any residual 'woodsy' taste, and the orange juice adds just a snap of citrus to round the flavors out. I'm a big fan of this recipe, and can't wait to make it again to share, because lets be honest- between recipe testing, photographing, and posting: I ate almost the whole batch myself.
This is the perfect recipe for using up the last of the seasonal mangoes, and a great way to use some fresh rosemary before you put it and dry it for winter. (Unless you live in So Cal like us- then it's sort of a year round friend.) Let's eat!
1- 15 oz can coconut milk
1 whole mango (about 1 cup), skinned, pitted and cubed
2 tablespoons fresh rosemary, chopped
2 tablespoons maple syrup or agave nectar
2 tablespoons freshly squeezed orange juice
In a high-speed blender or food processor, combine coconut milk, mango, rosemary, maple syrup, and orange juice and blend until combined. Pour into a freezer-safe dish, and cover. Freeze for at least 3 hours, but overnight if possible. Remove from freezer about 10 minutes prior to serving to allow sorbet to soften for scooping. Serve with a sprig of fresh rosemary and a cookie. Any kind will do.
Will stay fresh in the freezer, well covered, indefinitely. Enjoy!