Vegetarian Times put in a tall order when we asked chef Elliott Prag to come up with four vegetable-centric smoothies that met the following requirements: they could be made without a heavy-duty blender or juicer; they came in multiple colors (not just green); and they pleased the demanding palates of our staff.
To our delight, he nailed the assignment. The results were refreshments we’d blend up for an energizing breakfast or a cool snack on a hot afternoon. And for all you readers with a juicer, the recipes can also be made raw—just purée the ingredients and skip the cooking steps.
Mexican Mind Meld
Serves 8 | Vegan | 30 minutes or fewer
Gluten free
This spicy drink offers the satisfaction of rich, creamy guacamole without the calorie-packed chips.
1 large cucumber, sliced (10 oz.)
1 avocado, pitted and skinned
½ cup loosely packed cilantro leaves
2 green onions, sliced
2 Tbs. fresh lime juice
1 jalapeño chile, seeded and sliced
1 clove garlic, sliced
1 tsp. salt
Purée cucumber and 11/2 cups cold water in blender until smooth. Add remaining ingredients, and purée until smooth.
PER ½-CUP SERVING: 37 CAL; <1 G PROT; 3 G TOTAL FAT (<1 G SAT FAT); 4 G CARB; 0 MG CHOL; 294 MG SOD; 2 G FIBER; <1 G SUGARS
Try 3 MORE yummy veggie smoothies from VegetarianTimes:
Recipes by Elliott Prag
Posted by Jolia Sidona Allen, Associate Editor/Web Editor of Vegetarian Times.
