Blending enough ingredients for two


smoothies can yield a leftover serving to store in a reusable glass jar in the refrig- erator. To reactivate the full taste later, just turn over the jar and give it a good shake to re-blend the ingredients. Spirulina (made from a micro-


saltwater plant) and wheatgrass juice and powder are some popular smoothie additions. Milled flax seeds add healthy fat, but their water-soluble fiber also adds a little bulk; although the tex-


Sunny-Day Sippers


Black Cherry Raspberry Yields 2 servings


¼ cup cranberry juice 1 cup pitted sweet black cherries


cup plain soy or coconut yogurt 4 ice cubes


½ cup raspberries 1


/3 Combine all ingredi- ents and blend from low to high speed until smooth.


Mango Lassi Yields 2 servings


¾ cup vanilla soy, almond or coconut milk


¼ cup vanilla soy, almond or coconut milk yogurt


¾ tsp vanilla extract 1½ cups chopped fresh mango, frozen


½ tsp ground cardamom Agave nectar to taste Ground pistachios for garnish


Combine the milk, yogurt, vanilla ex- tract, mango and cardamom and blend using low to high speeds until smooth. Add agave nectar to taste and blend again. Sprinkle ground pistachios over each serving.


20 Chattanooga


ture difference isn’t noticeable if the smoothie is enjoyed right away, it will be apparent if it sits for 20 minutes or more. With the whir of a blender—and


no cooking—summer’s tastiest bounty transforms into at-home or on-the-go beverages to revive, replenish and renew us so we’re ready for our next adventure.


Judith Fertig blogs at AlfrescoFoodAnd Lifestyle.blogspot.com from Overland Park, KS.


Peachy Watermelon Yields 2 servings


2-3 cups watermelon, seeded


1 cup low-fat vegan vanilla yogurt


1 cup frozen organic strawberries


1 cup frozen organic sliced peaches


Combine all ingredients and blend from low to high speed until smooth.


Seasonal Suppers


Summer Salad Smoothie Yields 2 servings


½ cup apple juice 2 cups stemmed and chopped baby spinach, Swiss chard or kale


1 apple, unpeeled, cored and chopped


½ avocado, peeled and chopped ½ cup cilantro leaves 1 Tbsp fresh lime juice 1 Tbsp matcha (fine green tea powder) 1 Tbsp milled flax seeds ¼ cup vegan protein powder


Combine all ingredients and blend from low to high speed until smooth.


NaturallyChattanooga.com


Blackberry Thyme Preserves/Chutney


3 cups blackberries 1 cup blueberries 1 cup honey 1 tsp fresh thyme 1 pkg powdered pectin


Add ingredients to FourSide or Wild- Side jar and secure lid. Select “Batters.” Yield: 28 ounces


Servings 56 Serving Size 1 tbsp Calories 24 Fat 0 g


Saturated Fat 0 g Cholesterol 0 mg Sodium 1 mg Carbohydrates 6 g Fiber 0.5 g Sugar 5.5 g Protein 0 g


Blend Time: 23 seconds


Categories: desserts, dressings, sauces, spreads, jams, gluten-free, kids


www.blendtec.com/recipes


Tomato Smoothie Yields 2 servings


2 cups tomatoes, chopped


½ cup tomato juice ¼ cup apple juice ½ cup carrots ¼ cup celery, chopped Tabasco or other hot sauce to taste 2 cups ice


Combine all ingredients and blend from low to high speed until smooth.


recipe photos by Stephen Blancett


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