Cold Brew Smoothie

Sorry that I haven’t been posting lately, ya’ll! Although I do always try to take snaps of my creations and post them to Instagram (follow me @radiantlyliving ), I just haven’t been finding the time to post on here as well. After I compete in the in-house brewer’s cup that the coffee company that I work for is hosting this Thursday (practicing for it has been taking up a lot of my free time, as well as doing outdoor activities with Mike when we’re not working in an attempt to enjoy the summer before its ever quickly approaching end), I’ll have more to post though!

In the meantime, I wanted to share a simple recipe for a tasty treat that I created this morning using only 2 ingredients :0!!!  Cold brew coffee and bananas! What’s not to love about that on a warm, humid summer Monday morning?

Ingredients:

2 frozen bananas, cut into coins

1 fresh banana, cut into coins

3/4 cup cold brew coffee (I use Stone Creek Coffee’s cold brew)

Directions:

In a blender, blend all ingredients until smooth.  Enjoy!

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Cherry Chard Smoothie

Ingredients:

2 bananas, cut into coins, frozen

1/2-3/4 C cherries, pitted, frozen

2-4 stalks (including stems) rainbow chard

2-4 stalks (including stems) Swiss chard

4-5 pitted dates

1/2 C unsweetened vanilla coconut milk

about 1/2 C water for blending

Directions:

For a layered smoothie:

Put the bananas, dates, and coconut milk (and water, if necessary) into a blender and blend until smooth.  Empty about 1/3 of the contents into a glass.  Add the cherries to the blender and blend again until smooth.  Empty about half of the mixture on top of the first layer.  Add the chard to the blender and blend until smooth.  Top off glass.  Enjoy!

Asian Slaw

Crisp and refreshing, this slaw-style side salad is perfect with lunch, dinner, or as a crunchy snack!

Asian Slaw_1

Ingredients:

about 4 cups finely chopped red savoy cabbage (1/4-half a small cabbage)

about 3 cups finely chopped green cabbage (1/4-half a small cabbage)

about 1 C finely shredded carrots (I used multicolored baby carrots)

1 small shallot, diced

1-2 cloves of garlic (or use rice vinegar with garlic in it for an even easier recipe)

1/3-1/2 C rice vinegar (plain or garlic)

1/4 C shoyu or soy sauce

2-3 Tbsp. sesame oil

1/3-1/2 C cashews, halved

Directions:

Preparing asian slaw

After you have cut, shredded, and measured out all of the ingredients, put them together in a dish with a lid (glass preferable) and mix thoroughly.  If the least amount of rice vinegar, shoyu, or sesame oil are not enough, add more to taste, but be careful to not overdo it!  Place in the refrigerator and store for up to 3 days (tip: it will actually taste better on the second day than it does on the first) before the cabbage gets too soggy.  Enjoy!

Optional topping: crunchy ramen noodles

“The Bard” Gourmet Green Smoothie

The chard in my garden has grown large enough to start eating, so here’s a delicious smoothie I concocted this morning to celebrate the start of my homegrown chard season (and to get rid of the remaining frozen fruit from my last shopping trip in my freezer before I go to the grocery store today)!

And yes, this smoothie is so good that you will want to tell stories 😉

Ingredients:

2 bananas, cut into coins, frozen

1/2-3/4 C papaya, diced, frozen

3 Medjool dates, pitted

4-5 large leafs + stalks (or about 1 1/2 C) Swiss chard, washed and chopped

about 1 C water for blending

Directions:

Add banana and water to blender and blend until smooth.  Take about 1/3 of the contents into a glass.  Add the papaya to the blender and blend again until smooth.  Empty half of the contents into the glass with the first layer of the smoothie.  Add the dates and chard to the remaining smoothie in the blender and blend again until smooth.  Top off glass.  Enjoy!

Pineapple Banana Spinach Zingiberaceae Smoothie

Yet another zingiberaceae smoothie packed with anti-inflammatory goodness (especially helpful to the ladies out there experiencing cramping)!

Ingredients:

2 bananas, cut into coins, frozen

1 C pineapple, diced, frozen

1-2 C spinach, packed

1/2 in. finger ginger (or about 1/2 tsp. dried ginger)

1/2 in. finger fresh turmeric (or about 1/2 tsp. dried turmeric)

1/2-1 C water for blending

Directions:

Add the pineapple, banana, ginger, turmeric, and water to the blender and blend until smooth.  Empty half of the contents into a glass.  Add the spinach to the remaining contents of the blender and blend again until smooth.  With the second mixture, top off the first layer of the smoothie.  Enjoy!

Three Sweet P’s Sunrise Smoothie

Ingredients:

1/4 of a papaya, or about 3/4 C, diced, frozen

1 peach, pitted, sliced, frozen

1 pluot, pitted, sliced, frozen

1/2 mango, or about 1/2-3/4 C, diced, frozen

1-2 C spinach, packed

about 1-1 1/2 C water for blending

Directions:

Blend the mango and papaya with about 1/2 C water until smooth.  Empty half of contents into a glass.  Add about 1/4 C more of water and the spinach.  Blend again until smooth.  Empty all contents into the glass, topping off the first layer.  Rinse out the blender.  Add the papaya and peach to the blender and blend until smooth.  Top off glass with the third layer and enjoy!

Kiwi Watermelon Mint Smoothie

Try this simple smoothie recipe on a hot day for a refreshing treat!

Ingredients:

1 C watermelon, frozen

1-2 kiwi, peeled, cut, frozen

about 1 Tbsp. fresh peppermint

1-2 C spinach, packed

1 C water for blending

Directions:

Add all ingredients to blender and blend until smooth.  Enjoy!

Creamy Basil Mint Mango Smoothie

Ingredients:

1/2 mango, diced, frozen

1-2 bananas, diced, frozen

1/2 avocado

1 Medjool date, pitted

1-2 C Spinach

about 1/2 C (or two very large leaves) kale

4-6 basil leaves (I use Thai basil because that’s what I have in my garden)

about 1 Tbsp. fresh peppermint

1 C water for blending

Directions:

Although this smoothie is fun layered, I really recommend blending everything together to fully enjoy how each of the ingredients compliment one another.  Add all ingredients to blender and blend until smooth. Enjoy!

Pineapple Pluot Green Smoothie

This was a surprisingly refreshing combination!

Ingredients:

1/2 C pineapple, diced, frozen

1 pluot, pitted, diced, frozen

1 frozen banana

1-2 C spinach, packed

1/4-1 tsp. matcha (I used 1/4 in this particular attempt)

1/2 C unsweetened hemp milk

1/2-1 C cold water, as needed for blending

Directions:

Add all ingredients to blender and blend until smooth.

OR

For a layered smoothie: blend water, pineapple, and pluot separately from the matcha, milk, banana, and spinach, and rinse blender between blending each layer.

Enjoy!