HEALTHY ENERGIZERS

Blueberry Mint Green Smoothie

Ingredients

2 cups spinach (These will blend better if you freeze them beforehand)
2 cups blueberry (I used 1 c. fresh and 1 c. frozen)
1 kiwi
3-4 large mint  leaves
1 cup coconut water
1 cup ice

Put all ingredients in a blender and mix it up!

Ginger-Orange Green Smoothie

Ingredients

1 1/2 cups filtered water

4 generous handfuls fresh spinach

4 romaine leaves (optional)

2 navel oranges

2 ripe bananas

1"-2" knob of fresh ginger

1 cucumber (optional) peel if not organic2

Directions

Rinse and prep veggies.

If you have a high-powered blender, throw everything in and blend until smooth. If not, first blend the spinach and romaine until smooth, then add the remaining ingredients and blend.

Pour into a glass (so you can see the beautiful color) and enjoy!

Orange Kale Protein Green Juice

Ingredients

1 packet (2 scoops) Daily Burn Fuel-6 Protein in vanilla

1 cup water

1 cup raw chopped kale

1 orange, peel and seeds removed

1/2 teaspoon of spirulina powder

1 pinch of ground cinnamon

1 pinch of ginger powder

Preparation

Combine all ingredients in a blender and mix until smooth.

The Skinny

Per 16-ounce serving:

• 300 cal
• 6 g fat (2 g sat)
• 35 g carbs
• 613 mg sodium
• 7 g fiber
• 23 g sugar
• 30 g protein

Spinach orange smoothie

Ingredients:

1 navel orange, peeled

1/2 banana, peeled

1 cup tightly packed organic spinach

1/4 cup coconut water, adjusted as desired

1 tablespoon hemp seeds, optional

Ice

Directions:

Add all ingredients to a blender with a few ice cubes and blend on high to combine.

Add more coconut water as desired to reach desired consistency for smoothie.

Pour into a glass and enjoy!

Matcha Pear Green Protein Smoothie

Ingredients

1 packet (2 scoops) Daily Burn Fuel-6 Protein in vanilla

1 cup unsweetened almond milk

1 cup spinach

1 pear, cored

1/2 teaspoon of matcha tea powder

Preparation

Combine all ingredients in a blender and mix until smooth.

The Skinny

Per 16-ounce serving:

• 299 cal
• 6 g fat (2 g sat)
• 37 g carbs
• 595 mg sodium
• 9 g fiber
• 27 g sugar
• 27 g protein

Cherry breakfast

Ingredients

2 cup cherries, pitted

1 cup vanilla yoghurt

1 litre orange juice

8 ice cubes

Method

Step 1

Place half the cherries, yoghurt and juice into a blender with 4 ice cubes and blend until smooth. Pour into glasses or serving jug and repeat with remaining ingredients

Green breakfast smoothie

Ingredients

       

1/2 firm ripe avocado

1 ripe banana, sliced

1 kiwifruit, peeled, chopped

Large handful baby spinach leaves

310ml (1 1/4 cups) low fat milk (cow, soy, almond, rice or coconut)

1/4 teaspoon ground cinnamon                            

2 teaspoons honey                           

1/2 cup ice cubes

Method

Step 1

Place all ingredients in a blender and blend until smooth, thick and creamy. Divide between 2 glasses, serve immediately. Tip: try adding a tablespoon of protein powder for long lasting energy throughout the day.

Orange, carrot and coriander

Ingredients

3 oranges, peeled

2 large carrots

1 green apple, quartered

2 coriander sprigs with roots, washed

Method

Step 1

Using a  Fountain juicer, process the oranges, carrots, apple and coriander.

Step 2

Pour into glasses to serve.

Pink peppered berry juice

Ingredients

              

1 (130g) ripe yellow nectarine, skin on, stone removed

3-4 large (120 g) strawberries, washed and hulled

200 g seedless watermelon flesh

1/4 cup frozen raspberries

200ml organic apple juice (no added sugar)

1 teaspoon crushed pink pepper corns

Method

Step 1

Place the nectarine flesh, strawberries, watermelon and raspberries in a  Control blender. Add the apple juice and half the pepper. Blend for 15-20 seconds or until smooth.

Step 2

Pour into chilled glasses and sprinkle over the remaining pepper.

Apple, spinach and mint juice

Ingredients

              

5 green apples

4 celery stalks

100g baby spinach leaves

2 cups mint leaves

1 lime, peeled

Method                          

Step 1

Pass all ingredients through a juicer, then transfer to a jug and serve

Celery, apple and ginger juice

Ingredients                           

6 sticks celery, trimmed

6 granny smith apples, cut in half, each half cut into wedges

5cm-piece fresh ginger, peeled, sliced

Method

Step 1

Use a juice extractor to process the celery, apples and ginger. Transfer to a large jug and stir to combine. Serve immediately.

Fresh watermelon juice

Ingredients

               

  1/2 (about 2.2kg) seedless watermelon, peeled, coarsely chopped                           

  2 teaspoons finely grated ginger

  2 tablespoons lemon juice

  Mint leaves, to serve

  Ice cubes, to serve

Method

Step 1

Place watermelon, ginger and lemon juice in the jug of a blender and blend until smooth. Add sugar, if desired.

Step 2

Strain through a fine sieve into a serving jug. Add mint and ice cubes and stir to combine. Serve immediately.

Apple, pear and spinach juice

                       

Ingredients

3 large packham pears, quartered

3 large granny smith apples, quartered

100g baby spinach

5 fresh mint sprigs    

Ice cubes and mint sprigs, to serve

Method

Step 1

Place a large jug under juice extractor nozzle. Juice pear, apple, spinach and mint. Stir to combine.

Step 2

Divide ice cubes between chilled glasses. Top with pear juice mixture. Serve with mint.

Celery, ginger and pineapple juice

Ingredients

              

1/4 sweet pineapple                           

2 large celery stalks with leaves

2-3 slices fresh ginger

1/4 honeydew melon, peeled and seeded (select a firmer one)

Method

Step 1

Cut the skin from the pineapple and discard. Using a Fountain juicer, process pineapple, celery, ginger and honeydew.

Step 2

Pour into glasses to serve.

Coconut mango

Ingredients 

              

1 mango, peeled and seed removed

1 whole young coconut

1 teaspoon ground cardamom

1 teaspoon vanilla extract

2-3 teaspoons maple syrup or honey, to sweeten, optional

1/4 cup oat milk

Method                          

Step 1

Crack the coconut with a large sharp knife or cleaver. Pour the milk into a jug and set aside. Scoop out the soft flesh. Using a  Fountain juicer, process the mango and coconut flesh at low speed into the jug.

Step 2

Add the coconut milk, cardamom, vanilla and maple syrup or honey to the jug. Stir well to combine. Pour into chilled glasses to serve.

Orange, carrot and coriander

Ingredients

3 oranges, peeled

2 large carrots

1 green apple, quartered

2 coriander sprigs with roots, washed

Method

Step 1

Using a  Fountain juicer, process the oranges, carrots, apple and coriander.

Step 2

Pour into glasses to serve.

Pineapple, cucumber, baby cos and mint

Ingredients

1/4 sweet pineapple ( select a Bethonga , Sweet Gold or similar variety)

1 Lebanese cucumber

1 green apple, quartered

3 stalks fresh mint

1 baby cos lettuce, quartered

Method

Step 1

Cut the skin from the pineapple and discard. Using a Breville Froojie Fountain juicer, process pineapple, cucumber, apple, mint and baby cos lettuce.

Step 2

Pour into glasses to serve.

Super green juice

Ingredients                           

1/2 small bunch English spinach, washed, roots trimmed

2 green apples, quartered                           

4 stalks fresh mint                           

2 Lebanese cucumbers                            

2 large stalks parsley, optional

Method

              

Step 1

Using a  Fountain juicer, process the spinach, apples, mint, cucumber and parsley.

Step 2

Stir in the Greens Powder if using and pour into glasses to serve.