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A thick beverage of fruit pureed in a blender with ice and milk, yogurt, or juice.


Mango, Berry & Banana Smoothie

2 Servings

Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes And Flaxseeds are a good source of beneficial omega-3s.

  • 1 very ripe peeled banana (preferably frozen)
  • 2 Medjool dates, pitted
  • 1 cup frozen mango chunks
  • ¾ cup coconut water
  • ½ cup frozen blackberries or blueberries
  • ¼ cup plain yogurt
  • 1 tablespoon ground flaxseeds
Recipe Preparation
  • Purée banana, dates, mango, coconut water, blackberries, yogurt, and flaxseeds in a blender until smooth.

    Banana Almond Smoothie

    1 serving

    A trick we like: Peel all overripe bananas and put in the freezer, then use to make supercreamy smoothies (and banana bread as well). If you haven’t prefrozen a banana, though, don’t worry—throw a few ice cubes into the blender for a slushier effect.

    • 1 frozen peeled banana, broken into 3–4 chunks
    • 1 cup almond milk
    • 1 tablespoon almond butter
    • 1/8 teaspoon almond extract (optional)
    Recipe Preparation
    • Combine banana, almond milk, almond butter, and almond extract, if using, in a blender and puree until smooth.

Blueberry-Chia Smoothie


Makes about 2 cups

Also delicious with frozen strawberries or mangoes instead of the pineapple, and with orange juice or any other nut milk for the liquid.

  • 1 large banana, cut into 1-inch pieces, frozen
  • ½ cup frozen pineapple chunks
  • 1 cup coconut water or unsweetened almond milk
  • 1 tablespoon golden flaxseed oil (optional)
Recipe Preparation
  • Blend banana, pineapple, jam, coconut water, and oil in a blender until smooth.

    Roasted Strawberry and Tahini Buttermilk Shake


    2 servings

    Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.

    • 1 pound strawberries, hulled, halved
    • 3 tablespoons raw sugar
    • Kosher salt
    • 1 frozen banana
    • ½ cup buttermilk
    • 3 tablespoons tahini
    • Crushed toasted sesame seeds (for serving; optional)
    Recipe Ingredients
    • Preheat oven to 400°. Toss strawberries with sugar and a pinch of salt on a parchment-lined rimmed baking sheet. Let sit, tossing occasionally, until sugar dissolves, about 5 minutes. Roast, tossing halfway through, until strawberries are soft and release their juices, 20–25 minutes. Let cool.

    • Transfer three-quarters of strawberries to a blender. Add banana, buttermilk, tahini, and 1 cup ice; blend until smooth. Using a metal spoon, smash remaining strawberries to a jammy consistency.

    • Divide smoothies and strawberries among glasses and top with sesame seeds, if using.

      Mango-Peach Breakfast Lassi

      2 Servings

      • 2 pounds mangoes (2–3), peeled, seeded, cut into 1/2-inch pieces (3 cups packed)
      • 2 peaches, cut into 1/2-inch pieces (2 cups)
      • 1 cup plain Greek yogurt
      • 1/2 cup skim milk
      • 1 teaspoon grated ginger
      • Honey (optional)
      • 4 fresh mint leaves (optional)
      Recipe Information
      • Combine mangoes, peaches, yogurt, milk, ginger, and 1/2 cup cold water in a blender and purée until smooth. Add honey to taste, if using, and blend again, adding more water if thinner consistency is desired. Pour into glasses (with or without ice) and garnish with mint. DO AHEAD: Can be made 1 day ahead. Cover and chill.

        Honeydew-Kiwi Smoothie

        2 Servings
        • 2 cups 1-inch cubes peeled seeded honeydew melon
        • 2 cups crushed ice
        • 1 1/4 cups 1/2-inch cubes peeled kiwi
        • 10 large fresh mint leaves
        • 1 tablespoon fresh lime juice
        • 1 tablespoon honey
        Recipe Preparation
        • Combine all ingredients in blender and process until smooth. Divide smoothie between 2 glasses and serve.


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