Smoothie Recipes

Lots of fruit, lots of ice and then into the blender – that’s how we make refreshing smoothies. Our recipes come without milk and cream and are still super creamy.

What are smoothies?

Smoothies are drinks made from fruit pulp or pureed fruit. They were invented in New Orleans.

Mixing: A stand mixer or “blender” (e.g. from Bosch; from approx. 60 euros) is best suited. Put all the ingredients in the blender, close the lid and off you go. Alternatively, you can put the ingredients in a tall measuring cup and mix with the immersion blender.

Crushing: There are “ice crushers” as individual machines (e.g. from Torquato; approx. 40 euros) or as an attachment for blender sticks (e.g. from Philips; approx. 130 euros). By hand: Place the ice cubes in a freezer bag or wrap them in a towel. Crush with a meat mallet or rolling pin.

melon smoothie

For 4 glasses:

1 Galia melon
1/4 pineapple
1 bunch of mint
2
tbsp lime syrup 10 ice cubes, crushed

1. Quarter and deseed the melon. Cut the flesh of two quarters and separate from the peel. Cut the rest into boats and set aside for garnishing. Cut off the stalk and base of the pineapple, stand the fruit on end, peel, quarter and cut into pieces. Wash mint, shake dry.

2. Put half aside. Mix the rest with the chopped fruit, syrup and ice. Pour into glasses. Serve with the mint and melon boats.

approx. 15 minutes – Per glass: 90 kcal E 1 g, F 0.25 g, KH 20 g Cholesterol: 0 mg

Apricot orange crush

For 4 glasses:

100 g apricots
3 unwaxed oranges
2 cm fresh ginger
10 ice cubes, crushed
150 ml green tea
3 tbsp elderberry syrup

1. Wash and pit the apricots. Fillet 2 oranges. Peel ginger, dice finely. Put everything in the blender with the ice, tea and syrup.

2. Rinse the third orange in hot water and cut into thin slices. Pour the crush into glasses or a carafe and add the orange slices.

approx. 15 minutes – per glass 70 kcal, E 1 g, F 0.2 g, KH 15 g, cholesterol 0 mg

Also try this recipe for apricot spread >>

Cucumber Wasabi Smoothie

For 4 glasses:

1 organic cucumber
1 teaspoon wasabi powder (Japanese horseradish, on the Asia shelf)
1 cm fresh ginger
1 bunch of coriander
150 g yoghurt (1.5% fat)
juice of 1 lemon
iodized salt
10 ice cubes, crushed
4 sticks of lemongrass

1. Wash the cucumber, cut in half lengthwise. Remove seeds with a spoon. Cut the cucumber into pieces. Mix the wasabi with a few drops of cold water. Peel ginger, dice finely. Rinse coriander, shake dry, chop coarsely.

2. Put everything in the blender with the yoghurt, lemon juice, salt and ice. Pour into glasses and garnish with 1 stick of lemongrass to stir.

approx. 15 minutes – per glass 30 kcal, E 2 g, F 1 g, KH 3 g, cholesterol 2 mg

Cherry Banana Smoothie

For 4 glasses:

200 g sweet cherries
1 banana
100 ml cherry juice
1 cm fresh ginger
Juice of 1/2 lemon
10 ice cubes, crushed
2 tbsp flaked almonds

1. Wash and stone the cherries. Peel the banana, cut into several pieces. Mix with cherry juice, peeled and chopped ginger, lemon juice and ice. Pour the smoothie into glasses.

2. Roast the almonds in a pan without fat and then pour over the drinks.

approx. 15 minutes – per glass 60 kcal, E 1 g, F 0.25 g, KH 13 g, cholesterol 0 mg

Berry smoothie

For 4 glasses:

200 g fresh berries (e.g. raspberries, strawberries, currants, blackberries)
2 tbsp brown sugar
200 ml kefir
2 tbsp balsamic vinegar
10 ice cubes, crushed
1 bunch basil

1 . Wash the berries, remove the stalks and remove from the panicles. Mix with sugar, kefir, balsamic vinegar and ice.

2. Pour into glasses and garnish with a sprig of basil.

approx. 15 minutes – per glass 70 kcal, E 2.5 g, F 1 g, KH 11 g, cholesterol 3 mg

Green banana lamb’s lettuce smoothie

ingredients

  • 2 bananas
  • 2 apples
  • 250 g lamb’s lettuce
  • 4 THE Agavendicksaft

preparation

  1. Peel bananas and cut into pieces. Wash, halve, core and chop the apples. Wash lamb’s lettuce.
  2. Finely puree everything with agave syrup and 600 ml water.

Per person 140 kcal, fat 1 g

Ananas-Mango-Smoothie

Ingredients for 1 serving:
  • Mango
  • 100 g pineapple pulp
  • 200 ml orange juice
  • 2 tablespoons of flaxseed
Preparation:
  1. peel mango. Cut the flesh from the stone and dice.
  2. Puree the mango, pineapple, juice and flaxseed in a turbo blender. Pour into glasses. Enjoy immediately.
Per person 200 kcal, fat 5 g

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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