Long ago I posted my two main smoothie recipes here, but I’ve slowly played with it and come up with another recipe which I’ve been stuck on for quite a while.
Leigh’s Tropical Smoothie
- 1-3/4 cups orange juice
- 1/2 to 3/4 cup fresh apple cider
- 1-2 fistfuls shredded carrots
- 1 fresh (peeled and quartered) or 1 fistful frozen sliced beet
- 1 fistful pineapple
- 1 fistful cranberries
- 1 fistful mango
- 7-10 strawberries (depending on size and taste) or fistful blueberries
- 2 bananas
- if you don’t have issues with raw greens and thyroid (I do) add a fistful of spinach, kale or other leafy greens
- optional: add milk of your choice (I use unsweetened almond) to thin it as needed or to taste
Put it all in blender and liquefy. I put everything but the milk first and liquefy, then add milk (or if needed pour a bit out and add milk to thin the rest) and blend. This makes about 48 oz and I use half one day and the other half the next.
If you’re missing one or two items you can obviously make do with just the rest. I do variations, like replacing strawberries with blackberries, adding flax seeds, using yogurt instead of bananas if I’m out, or switching the cider/orange juice amounts, etc.
I quit putting raw greens in after I realized they tend to suppress thyroid, which is already a problem for me. They’re okay cooked, so I use them copiously in soups and frittatas, etc. instead. The main idea, as mentioned in the previous post, is to use the eat a rainbow theory for the smoothie.
It sounds like a hodgepodge, but it really tastes yummy. Even my mother– whose main rule of eating is, I’m pretty sure, “nothing nutritious shall pass my lips”–loves them.