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Seasonal Smoothie Recipes!

posted in Food & Drink > Recipes
08/15/2015
  • January
    January
  • Ingredients:
    1 cup chopped fresh pineapple, plus a pineapple wedge for garnish
    1 cup packed chopped kale (stems removed)
    1 cup frozen green grapes
    1 tablespoon fresh lemon juice
    1 teaspoon finely grated fresh ginger
    1 teaspoon ground flaxseed

    Directions:
    Put the pineapple, kale, frozen grapes, lemon juice, ginger and flaxseed into a blender. Blend on high until very smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garn

  • February
    February
  • Ingredients:
    2 cups mixed frozen red berries such as strawberries and raspberries
    1 small red beet, peeled and thinly sliced
    1 tablespoon fresh lemon juice
    1 tablespoon honey
    2 teaspoons unrefined extra-virgin coconut oil

    Directions:
    Put the berries, 1/2 cup cold water, beet, lemon juice, honey and coconut oil into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons more water if needed to adjust consistency.

  • March
    March
  • Ingredients:
    1 cup carrot juice
    1/2 cup packed fresh chopped pineapple (about 4 ounces)
    1/4 cup lowfat buttermilk
    2 Medjool dates, halved and pitted
    Pinch ground cinnamon

    Directions:
    Pour the carrot juice into an ice cube tray and freeze until solid, at least 2 hours.
    Put the pineapple, buttermilk, dates, carrot juice ice cubes and cinnamon into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.

  • April
    April
  • Ingredients:
    1 green tea bag
    3/4 cup very hot water
    1 cup fresh strawberries, halved, plus 1 sliced strawberry for garnish
    1/4 cup lowfat milk
    1/2 lime, juiced
    1 tablespoon honey
    6 fresh mint leaves

    Directions:
    Steep the tea bag for 2 minutes in the water. Remove the bag and allow the tea to cool. Pour the tea into an ice cube tray and freeze until solid, at least 2 hours.

    Put the strawberries, milk, lime juice, honey and mint into a blender and blend until almost smooth. Add the green tea ice cubes and continue to blend until very smooth. Garnish with the sliced strawberry

  • May
    May
  • Ingredients:
    1 teaspoon chia seeds
    1/2 cup light coconut milk
    1/2 cup chopped peeled ripe mango (about 1/4 mango)
    1 tablespoon honey, optional
    1 teaspoon fresh lime juice
    3/4 cup ice cubes

    Directions:
    Stir the chia seeds and coconut milk together in a small bowl. Allow to sit for 30 minutes so that the chia seeds plump slightly.

    Put the mango, 2 tablespoons cold water, honey if using, lime juice and ice cubes into a blender. Blend on high until very smooth. Add the chia seed and coconut milk mixture and pulse until just combined; avoid blending the chia seeds too much. Add 1 to 2 tablespoons

  • June
    June
  • Ingredients:
    3 tablespoons quick-cooking rolled oats
    1/4 cup hot water
    2 small, ripe yellow peaches, peeled, pitted and roughly chopped, plus one wedge reserved for garnish
    3/4 cup ice cubes
    1/3 cup lowfat vanilla yogurt
    1 tablespoon honey
    Pinch ground cinnamon

    Directions:
    Stir the oats and water together in a small bowl and let sit for 5 minutes.

    Put the oat mixture, peaches, ice cubes, yogurt, honey and cinnamon into a blender. Blend on high until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garnish with a peach wedge.

  • July
    July
  • Ingredients:
    1 cup blueberries, plus more for garnish
    2 tablespoons roasted, salted almonds
    1 tablespoon honey
    3/4 cup ice cubes
    1/4 cup unsweetened almond milk

    Directions:
    Put the blueberries, almonds and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and almond milk and blend until very smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and garnish with a short skewer of blueberries.

  • August
    August
  • Ingredients:
    One 2-inch piece English cucumber, peeled and roughly chopped (about 1/2 cup), plus one slice reserved for garnish
    3 tablespoons lowfat buttermilk
    1 tablespoon honey, optional
    1/2 small lime, juiced (about 1 tablespoon)
    2 cups cubed seedless watermelon, frozen

    Directions:
    Put the cucumber, buttermilk, honey if using and lime juice into a blender. Blend on high until smooth. Add half of the frozen watermelon and blend until almost completely smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Ad

  • September
    September
  • Ingredients:
    1 Gala or pink lady apple, cored and cut into chunks
    1/4 cup nonfat plain yogurt
    2 tablespoons roasted, salted peanuts
    1 tablespoon honey
    3/4 cup ice cubes

    Directions:
    Put the apple, yogurt, peanuts, 2 tablespoons cold water and honey into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and blend until completely smooth. Add 1 to 2 tablespoons more water if needed to adjust consistency.

  • October
    October
  • Ingredients:
    1/2 cup pure pumpkin puree
    1/2 cup lowfat plain yogurt
    3/4 cup ice cubes
    2 tablespoons pure maple syrup
    1 tablespoon apple cider vinegar
    1/2 -inch piece fresh ginger, peeled and grated
    Pinch ground cinnamon, plus more for garnish

    Directions:
    Put the pumpkin puree, yogurt, ice cubes, maple syrup, vinegar, ginger and cinnamon into a blender. Blend until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and dust with cinnamon.

  • November
    November
  • Ingredients:
    1/2 cup frozen cranberries, plus one thinly sliced cranberry for garnish
    3/4 cup ice cubes
    1/3 cup lowfat vanilla yogurt
    1/4 cup orange juice
    1 to 2 tablespoons pure maple syrup
    1 tablespoon toasted wheat germ

    Directions:
    Put the frozen cranberries, ice cubes, yogurt, orange juice and maple syrup into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and sprinkle with the whe

  • December
    December
  • Ingredients:
    1/2 firm (slightly under-ripe) medium banana
    1/3 cup lowfat plain yogurt
    3 Medjool dates, halved and pitted
    Large pinch freshly grated nutmeg
    1 cup ice cubes

    Directions:
    Put the banana, yogurt, dates and nutmeg into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and blend until completely smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.

  • All credit goes to: http://www.foodnetwork.com/recipes/food-network-kitchens

    -use this link to find out more details and other great recipes like these!

    -like, comment, and save:)

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