br>This is a \"beginner\" Green Smoothie that 98% of the population
Cut up pears.
throw everything in a blender and voila, a healthy, tasty, green/(purplish) smoothie!
Blend the first 6 ingredients together to make a green smoothie. When finished blending, pour into a separate cup.
Rinse out the blender.
Blend the last 4 ingredients (raspberries, strawberries, orange juice, 1 banana) to make a berry smoothie. Pour into a separate cup.
Get out four serving glasses, and pour in both smoothies at the same time from opposite sides.
Enjoy!
Blend spinach, banana, coconut milk, mango, and coconut water in a blender until smooth. Pour smoothie into a bowl and top with raspberries, blueberries, granola, coconut flakes, almonds, and chia seeds.
Combine coconut water, green tea, banana, spinach, protein powder, and mint in a blender; blend until smooth, 1 to 2 minutes.
Place all ingredients in a blender and puree until smooth. Pour puree into 4 to 6 popsicle molds. Insert handles, or cover the top of the molds with foil. Carefully make small slits over each pop and insert wooden sticks. Freeze until firm, at least 4 hours.
To make the smoothie, combine the banana, yogurt, milk,
Place all ingredients except Almond Breeze almondmilk in a small zip-top bag. Freeze until ready to use. To prepare smoothies, place the ingredients and Almond Breeze almondmilk in a blender and puree until smooth.
or approximately 1 hour. (Other recipes said to cook only until
In a blender, combine orange juice, mango, banana, grapes and gingerroot. Process as directed until smooth.
Options: ground flax seed, protein powder, psyllium seed are all excellent ingredients to add to your smoothie.
.
Step 3. Add green tea, yogurt, and the rest
Combine spinach, 1 cup orange juice, peaches, pineapple, 1 halved banana, and green tea powder in a blender; blend until combined. Pour smoothie into a glass.
Rinse out the blender.
Combine 1 cup orange juice, raspberries, strawberries, and 1 halved banana in the blender; blend until combined. Pour berry smoothie into a separate glass.
Combine smoothies by pouring them at the same time from opposite sides of the serving glass.
Add milk, liquid smoothie base, and syrup to blender.
Add green tea powder.
Add 2/3 of the ice.
Blend until ice is broken up into a fine consistency.
Check the thickness and add more ice and blend as desired. Careful not to overblend.
Add more syrup if you like it sweeter.
Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
or more delicious and economical recipes that feature in-season fresh
To make dressing:
Combine all ingredients in a separate bowl. Stir until well mixed.
To make aioli:
Whisk mayo and 1/3 cup green bean dressing together in a separate bowl.
To make green beans and assemble:
Heat a small amount of oil in a frying pan.
Add green beans and some sliced shallots for flavor.
Add enough vinaigrette to coat the green beans. let steam.
Add a handful or two of cashews for flavor. season with salt.
Transfer to serving dish & drizzle with aioli.
Serve hot.
Pour 1 1/2 cups hot water over green tea leaves and infuse for 3 mins. Strain then chill.
Puree mango, peaches, tea and ginger in a blender then distribute between 4 glasses.
Brew chai green tea in boiling water; steep for 3 to 5 minutes. Remove tea bag.
Place all the fruit in a blender and pour in the hot tea.
Blend until smooth.
The tea gives a great taste to the fruit smoothie.
il in skillet and saute green onion, bell pepper and onion
Crush the Girl Scout cookies and line the bottom of a small glass Pyrex dish. Save 1/2 cup for top.
Mix vanilla pudding according to directions, then mix with softened cream cheese.
Set aside.
Mix chocolate pudding according to directions and mix with Cool Whip. Set aside.
Spread vanilla pudding mixture on top of cookies in the pan.
Spread the chocolate pudding mixture on top of the vanilla mixture. Top with Cool Whip and the remaining cookies.
Refrigerate at least 1 hour before serving.