Recipe: Avocado Smoothies (6) - recipes for Judy/Quebec

Hi Judy:-) Here are some recipes for you to try. I have not tried any of them so I hope you find at least one that you like. Good luck!

GREEN GOBLIN'S POTION
Source: Chet Day, Editor, The Health Circus

1 medium or large ripe avocado
1 1/2 cup fresh pineapple
1 Tbsp honey
1 1/2 cup orange juice
2 tsp lime juice (optional)
1/4 tsp coconut flavoring
2 ice cubes

Peel and slice avocado and pineapple into small chunks. Crush ice with the orange juice. Combine with rest of ingredients and puree in blender until smooth.

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AVOCADO, PINEAPPLE AND APRICOT SMOOTHIE
Source: Essentially Food magazine
Servings: 2

2/3 avocado (I assume this means 2/3 of an avocado)
1 1/2 cups pineapple juice
3 5/8 ounces apricot yoghurt

Peel and remove stone from avocado. Cut into chunks and place in blender. Add pineapple juice and apricot yoghurt. Blend until smooth.

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AVOCADO AND BLUEBERRY SMOOTHIE
Source: California Avocado Commission
Servings: 2

Just as color can liven up drab interiors, ongoing research suggests brilliant hues can add vitality to the body. Including a plentiful amount of colorful fruits and vegetables in the diet may promote longevity and fend off debilitating and sometimes deadly diseases. Experts say that particular colors like: green, blue/purple, red, white and yellow/orange correlate to unique phytochemicals, protective substances in plant foods that can help protect the body when eaten daily. Delve deeper into the vital color green and discover one of the most nutrient-dense foods - avocados.

1/2 cup ice cubes or crushed ice
1 (11.5-oz) can peach nectar (about 1 1/2 cups)
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 large, ripe avocado, peeled, seeded, cut in small chunks
1 cup fresh blueberries, rinsed, picked over, well-drained
1 (6-oz.) carton nonfat vanilla or peach yogurt (about 3/4 cup)
1/4 ripe avocado, peeled, sliced lengthwise (optional, for garnish)
6 plump blueberries (optional, for garnish)

Place all ingredients in blender jar with lid. Blend on high speed for about two minutes or until smooth and creamy. Pour into two tall glasses to serve.

If desired, pierce slice of avocado with three blueberries on tiny cocktail sword or skewer and hang on the side of glasses for garnish.

Nutrients per serving: 291 calories, 7g fat (1g saturated, 4g monounsaturated, 1g polyunsaturated) 22% calories from fat, 0mg cholesterol, 54g carbohydrate, 7g fiber, 7g protein, 81mg sodium.

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APPLE AND AVOCADO SMOOTHIE
Source: Food Network Kitchens
Yield: 2 cups, 1 to 2 servings

1 Granny Smith apple, cored, skin on
1/2 ripe Hass avocado
1/2 apple juice
1/2 cup ice
3 sprigs mint leaves
1 teaspoon freshly squeezed lime juice

Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth.

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AVOCADO SMOOTHIE
Source: the California Avocado Association

1 cup vanilla ice cream
2 ounces lowfat milk
6 ounces avocado
1 1/3 cups frozen strawberries
1 tablespoon honey or maple syrup
1 teaspoon nutmeg
1 teaspoon cinnamon
whipped cream

Cut avocado into half. Put ice cream, milk, avocado, and frozen strawberries into blender. Add honey or maple syrup, nutmeg and cinnamon. blend until smooth. Pour into 20 oz. serving cup. Top with whipped cream. Sprinkle extra nutmeg if desired.

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AVOCADO GAZPACHO SMOOTHIE

A good source of vitamin C, thiamine and riboflavin, this savory lunchtime smoothie is nutritious as well as satisfying. Select blemish-free avocados that are heavy for their size. Ripe avocados yield to gentle palm pressure, but the ones found in supermarkets are usually firm and unripe. To speed the ripening process, place avocados in a paper bag, and set aside at room temperature for 2 to 4 days. Once ripe, they can be stored in the refrigerator for several days.

1 small (7-ounce) Haas avocado, peeled, pitted and cut up, plus one slice for garnish
1 cup water
2 tablespoons plain mild goat cheese
1 tablespoon heavy cream
1 tablespoon cold water
2 teaspoons fresh lime juice
2 teaspoons snipped fresh chives, plus more for garnish
1/8 teaspoon salt

Place cut-up avocado in a blender. Add remaining ingredients, and blend until smooth. If needed, add additional water, 1 tablespoon at a time, to reach desired consistency. Pour into a tall glass, and garnish with chives and avocado slice, if desired. Serve immediately.