There are hundreds of reasons to drink smoothies: they’re a breeze to make, are high in fiber, and loaded with vitamins and nutrients – if you use the right ingredients. Smoothies can also be sneakily high in calories and packed with sugar (see, Jamba Juice).
We asked a series of expert nutritionists, chefs, coaches, and doctors to provide us with their go-to smoothie recipes. What they sent us was inspiring and a little eye opening. Trade chocolate for cacao, they suggest, and get the sweetness with a dose of magnesium and iron. Sprinkle in spirulina powder to boost your immune system. And while you’re at it, toss in a spoonful of chia seeds, swap regular milk for coconut or almond milk, and sift in a cup of hemp granola. Here, are 19 great recipes to start.
Dennis Goodman’s Spinach and Mango Smoothie
Dr. Dennis Goodman, an associate professor of cardiology at New York University and the director of integrative medicine at New York Medical Associates, advocates magnesium-rich foods. His recent book, Magnificent Magnesium explores the mineral’s many health benefits which include increased heart health, better sleep, and stress-reduction. With a healthy serving of bananas and spinach, this smoothie contains more than half the recommended daily intake of magnesium, as suggested by the FDA, and is only 210 calories.
Dennis Goodman’s Spinach and Mango Smoothie
Ingredients (16 oz)
- 2 leaves collard greens
- 1 cup spinach
- 1/2 cup mango
- 1/2 frozen banana
- 1 cup almond milk
- 1/2 cup ice
Preparation: Blend.
Matt Fitzgerald’s Spiced Sweet Potato and Almond Smoothie
In Matt Fitzgerald’s Racing Weight Cookbook, the running coach and sports nutritionist provides simple recipes for serious athletes. If super-sweet, fruity smoothies aren’t your thing, try this spicy pumpkin-flavored drink that delivers a healthy load of carbohydrates and fiber at only 320 calories.
Spiced Sweet Potato and Almond Smoothie
Ingredients
1 medium sweet potato
1 cup unsweetened vanilla almond milk
1 tablespoon almond butter
1 serving vanilla protein powder
¼ teaspoon pumpkin-pie spice (plus extra for garnish)
1 medium sweet potato
1 cup unsweetened vanilla almond milk
1 tablespoon almond butter
1 serving vanilla protein powder
¼ teaspoon pumpkin-pie spice (plus extra for garnish)
Preparation:
To cook the sweet potato: Preheat oven to 400 degrees F, wrap sweet potato in foil and bake for 60 minutes. Allow to cool before handling. May be prepared up to three days in advance.
Scoop ½ cup of flesh from sweet potato. (Refrigerate the remaining flesh for another smoothie, or freeze for longer-term storage.)
Place cooked sweet potato and all other ingredients in a blender. Process until smooth.
Garnish with an extra sprinkle of pumpkin-pie spice.
Garnish with an extra sprinkle of pumpkin-pie spice.
Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes atracingweightcookbook.com.
Steve Redzikowski’s Coconut Smoothie
Chef Steve Redzikowski’s resume includes Le Cirque, Little Nell Hotel, Jean Georges, and an apprenticeship under Chef Douglas Keane at Cyrus Restaurant in Napa Valley. He is now co-owner and chef at OAK at fourteenth in Boulder, Colorado, and Acorn in Denver, and says this smoothie was an unexpected addition to his morning routine. “I’m a fan of coconut and mint together, and decided to throw my coconut sorbet into my smoothie one morning,” he says. Give it a shot.
Steve Redzikowski’s Coconut Smoothie
Ingredients
- 1 cup coconut milk
- 1/2 cup ice
- 2 oz. coconut sorbet
- 1/2 cup blueberries
- 1 T honey
- 4 leaves mint
Preparation: Place in blender and purée for 30-45 seconds.
Curtis Stone’s Mango-Pineapple Smoothie
Substitute your usual evening cocktail with this fruity mocktail – add 1⁄2 cup golden rum into the mix.
Curtis Stone’s Mango-Pineapple Smoothie
Ingredients (serves 6)
- 1 ripe mango, peeled, pitted, and coarsely cubed
- 1/4 fresh pineapple, peeled, cored, and coarsely cubed
- 1 cup fresh orange juice
- 3 cups ice cubes
- Lime slices for garnish
Preparation: In a blender, combine the mangoes, pineapples, orange juice, and ice cubes and blend until smooth and frothy. (If your blender is not large enough to hold all the ingredients, blend in two batches.) Pour the smoothie into six glasses. Garnish with lime slices and serve.
Dr. Frank Lipman’s Chocolate Greens Smoothie
A distinguished expert in integrative medicine, Dr. Frank Lipman is working to change the way Americans think about healthy living. The New Yorker by way of South Africa founded Eleven Eleven Wellness Center in Manhattan where he evaluates patients based on diet, stress, sleeping habits, physical fitness, and more. This smoothie, which packs together chocolate whey protein, kale, and chia seeds, is one of Dr. Lipman’s favorites.
Dr. Frank Lipman’s Chocolate Greens Smoothie
Ingredients
- 1 serving Be Well Chocolate Whey Protein Powder
- 2 tsp Be Well MCT Oil
- 1 serving Be Well Greens powder
- 1 handful organic kale (about a cup)
- 1 cup organic blueberries (fresh or frozen)
- 1/5 avocado
- 1 TBS chia seeds
- 8-10 oz non-dairy milk (almond milk, coconut milk, hemp milk) or water
- 4-5 ice cubes
Preparation: Blend.
Dr. Bob Arnot’s Strawberries All the Whey
Dr. Bob Arnot has been a columnist for Men’s Journal for nearly twenty years, advising readers on diet and exercise and how to live a healthy life in his monthly column, “Ask Dr. Bob.” He’s written 14 books on nutrition, including his latest, The Aztec Diet, which touts the benefits of the protein-rich, hunger-fighting chia seeds.
Strawberries All the Whey
Ingredients
- 1 cup almond milk
- 2 cups fresh or frozen strawberries
- 1 scoop whey protein powder
- 2 tbsp chia
- 2 tsp honey
Note: Also tastes great with peaches.
Jason Adams’ Green Tea, Banana, & Blueberry Smoothie
Jason Adams has worked in the kitchens at some of the world’s finest hotels, including Tower Thistle, Hyatt Carlton Towers, and eight Ritz-Carlton resorts. Currently, he’s the executive chef at the Four Seasons Resort Nevis. Adams recommends this green tea, banana, and blueberry smoothie as an easy refresher. “Nevis is an island of natural remedies,” he says, “and the high antioxidant properties of these three ingredients combine for a boost to one’s immune, metabolic, and cardiovascular systems.”
Green Tea, Banana, & Blueberry Smoothie
Ingredients
- 1 green tea bag
- 1 oz blueberries
- 1 whole ripe banana
- 2 tbsp plain yogurt
- ½ tsp Allspice
- Simple syrup to taste
- Crushed ice
Preparation: Blend cut pipe banana, blueberries, yogurt and the contents of one green tea bag until smooth, adding crushed ice slowly to required consistency. Add simple syrup to sweeten.
Katerine Van Wyk’s Banana-Chard Smoothie
“Juices and smoothies don’t have to be complicated or full of strange ingredients,” says Katrine Van Wyk, author of ‘Best Green Drinks Ever,’ a new user-friendly guide to making a tasty, veggie-filled drink. This book has 63 recipes, including our current favorite, the antioxidant-filled banana-chard smoothie (coconut water, a banana, a tangerine, and Swiss chard). “I promise,” says Van Wyk, “it’s not just liquidized kale.” Here’s one recipe from the book that has become a part of our daily routine.
Banana-Chard Smoothie(Makes one tall glass)
1 cup coconut water
1 banana
1 tangerine, peeled and seeded
1 cup or 2–3 leaves Swiss chard, stems removed
1 banana
1 tangerine, peeled and seeded
1 cup or 2–3 leaves Swiss chard, stems removed
Add all ingredients to a blender, and blend until smooth. Serve immediately.
Jen Wittman’s Healthy Plate’s Pleasure
Jen Wittman is a holistic health coach. That means she’s a trained chef and nutritionist has a degree in psychology, operates two wellness websites (The Healthy Plate and Thyroid Loving Care), and has helped with models, actors, and business owners transform their health.
This protein-packed smoothie is robust enough for breakfast or a post-workout snack. Plus, it’s paleo-friendly and can be made in under 10 minutes.
The Healthy Plate’s Pleasure – Power Protein Smoothie
- 2 cups Native Forest coconut milk or homemade almond-walnut milk
- 1 ½ cups of organic frozen cherries
- 1 handful fresh spinach
- 1 banana
- 1 egg yolk
- 1 tbsp hemp seed
- 1 tbsp maca powder
Preparation: Toss all the ingredients in a blender and blend until smooth.
Dennis Goodman’s Avocado Spinach Kale
This smoothie is heavy on greens, but includes three pitted dates for a hint of sweetness. Other pros: Dates are loaded with fiber, antioxidants, and potassium.
Dennis Goodman’s Avocado Spinach Kale
Ingredients
- 1/4 medium avocado
- 1/2 cup spinach
- 1/2 cup kale
- 1/2 medium frozen banana
- 1 cup almond milk
- 3 dates, pitted
- 1/2 cup ice
Preparation: Blend.
*Approx 260 calories for 16 oz smoothie
The Harry Fontabella Smoothie
Michael Armstrong, the executive chef at Dream Downtown in New York City, has joined forces with Melvin’s Juice Box to open a new healthy eatery inside the hotel. The Harry Fontabella, which combines rice milk with hemp granola, strikes the perfect balance between crunchy and, well, smoothie.
“The granola adds a nice thickness and much needed added protein,” Armstrong says, advising at-home cooks to use frozen berries, if possible. “We buy organic fresh berries and freeze them. It gives the best consistency and is better than using ice which just waters the smoothie down.”
Harry Fontabella Smoothie
Ingredients
- 10 oz rice milk
- 1 banana
- 1 cup blueberries (or strawberry)
- 1/3 cup granola (strawberry hemp vanilla granola)
Preparation: Blend all together until desired consistency is reached.
Lynsey’s Joyful Almond Smoothie
The book The Juice Generation was published by Eric Helm, founder of the wildly popular healthy smoothie chain. It serves as a field guide to proper juicing and includes insight from the likes of Martha Stewart, Edward Norton, and Jason Bateman, who offer up advice and their favorite recipes. This smoothie comes from professional skier Lynsey Dyer, who recommends cacao nibs instead of powder for added texture.
Lynsey’s Joyful Almond SmoothieAdapted from ‘The Juice Generation‘ cookbook, by Eric Helms and Amely Greeven
Ingredients
- 1 cup almond milk
- 2 tablespoons almond butter
- 1/2 tablespoon raw cacao
- 1/4 cup frozen coconut milk
- 1/2 banana
- 2 dates
Preparation: Blend.
Dr. Bob Arnot’s Apple Cuke Parsley Mint
This smoothie, also recommended by Dr. Bob, again includes chia seeds as a centerpiece – this time with apples, cucumbers, and two vitamin-rich herbs: parsley and mint.
Apple Cuke Parsley Mint
Ingredients
- 1 cup freshly pressed apple juice
- 1 cup filtered water
- 2 tablespoons chia
- 1 small diced green apple, such a granny smith (peeled if apple is not organic or skin is waxed)
- ½ cup roughly chopped cucumber, peeled if waxed or bitter
- 1 cup firmly packed fresh parsley leaves
- 1 cup firmly packed fresh mint leaves.
Preparation: Combine and blend.
Brad Gruno’s Green Smoothie
Brad Gruno is the founder and CEO of Brad’s Raw Foods and a champion of the plant-based diet, which consists largely of fresh salads, juices, and his popular kale chips. His new book, Brad’s Raw Made Easy, contains a slew of recipes for meals, snacks, desserts, and of course, smoothies, that fit into a raw foods diet. Here’s one of his favorites.
Brad’s Green Smoothie
Servings: 2 meals or 3-4 snacks
Ingredients
- 3 cups water
- 2 bananas, peeled
- 1 pear, coarsely chopped
- 1 apple, coarsely chopped
- 1 (1-inch) piece peeled ginger
- 3 stalks kale, coarsely chopped
Preparation: Place all ingredients in a blender in the order listed and blend until desired consistency. Add more water to thin if necessary.
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