Mix & Match Superfood Smoothies

Day One, I watched almonds soak. Day Two, pears dehydrate. But it was all worth it.

These three recipes are adapted from the book, Superfood Smoothies, 100 Delicious, Energizing & Nutrient-Dense Recipes, by Julie Morris.

Each smoothie is a satisfying, nutritious pick-me-up. No, you don’t have to make the pear chips from the French Laundry Cookbook - but they do make quite an elegant scoop ~

1. Spinach Smoothie

Ingredients:

Almond Milk:
1 cup raw almonds

2 cups water

2 cups chopped frozen spinach
2 cups diced ripe Bartlett pears
1 teaspoon finely grated fresh ginger
1/3 cup dried mulburry beries
2 tablespoons hemp seeds
2 tablespoons honey

Directions:

To make ahead of time: 

Almond Milk

1. Put almonds in medium bowl and cover with water. Let soak overnight, or up to 2 days in the refrigerator. Milk will be creamier the longer the almonds soak.

2. When finished soaking, drain the almonds and rinse with cold water.

3. Put almonds and 2 cups of water in a blender; puree for about 2 minutes.

4. Strain mixture through cheesecloth. Squeeze all milk out of cloth into a jar and refrigerate milk for up to three days.

Green Tea Ice Cubes:

1. Boil 2 cups of water; steep 3 jasmine or other green tea bags for 5 minutes. 

2. Poor cooled tea into ice cube trays and freeze overnight.

To make the smoothie:

1. In a blender, add 1 1/2 cups almond milk, spinach, pears, ginger, mulberry berries, hemp seeds (source of protein), honey, and 1 cup frozen green tea ice cubes. Pulverize for about a minute.
2. Enjoy immediately. Serves about 4.


2. Pomegranate Smoothie:

Ingredients:

2 cups frozen mixed berries
1 cup diced ripe Bartlett pears 
1 cup pomegranate juice
1 teaspoon minced fresh ginger
2 tablespoons hemp seeds
2 tablespoons honey

Seeds of 1 pomegranate

To make ahead of time:

Green Tea Ice Cubes: see above.

To make the smoothie:

1. Place frozen berries, pears, juice, ginger, hemp seeds (source of protein), honey, and 1 cup green tea ice cubs in blender. Pulverize for about one minute, until mixture is frothy.

2. Pour into serving glasses and top with pomegranate seeds. 

Serve immediately. Makes about 4 servings.


3. Pear Smoothie

Ingredients:

2 cups chopped ripe Bartlett pears
1 cup coconut milk
1 teaspoon minced fresh ginger
2 tablespoons hemp seeds
1 cup green tea ice cubes

Pear Chips (optional)

1 cup pure cane sugar
2 cups water
1 firm Bosc Pear

To make ahead of time:

Green Tea Ice Cubes: see above.

Pear Chips: (optional)

Preheat oven to 275 degrees F.

1. Boil water and sugar until syrup forms - about 8-10 minutes.

2. Slice pear on thinest setting of mandolin.

3. Using tongs, put pear slices gently in syrup mixture and cook over medium heat until cooked through - about 8 minutes.

4. Let pear slices cool in mixture - about 10 minutes.

5. Place pear slices on paper towels; add paper towel on top and pat dry.

6. Put slices on parchment paper on baking sheet and bake for 30 minutes.
Turn slices over and bake 30 minutes more (1 hour total) - or until the pieces are firm enough to stand upright. Be careful not to bake too long and burn them.

7. Use in smoothie, or store in airtight container for about 1 day.

To Make the Smoothie:

1. In a blender, add the pears, coconut milk, ginger, hemp seeds (source of protein) and ice cubes. Pulverize for about one minute until frothy.

2. Pour into serving glasses and place pear chips on top (if using).

Serve immediately. Serves about 4.

#paleo #smoothies #energydrinks #glutenfree #dairyfree #healthyeating