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.
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
- 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.