Berry Smoothie

Yield 2 cups (2 servings)

1/2 cup purified water
2 ripe bananas
2 cups fresh or frozen berries, Strawberries, blueberries or blackberries

Green Smoothie: Add 2 tablespoons green power or 1 cup of fresh greens, such as spinach, parsley, kale, celery, or Romain Lettuce
Place all the ingredients in a blender and process until smooth.

Variations
Mango Smoothies: Replace berries with 2 cups of ripe mango.
Orange and Berry Smoothie: Add 1 orange, peeled and sectioned.

Green Juice

Yield 2 cups (2 servings)

6 Celery Stalks
6 Kale or collard leaves
1 cucumber, sliced lengthwise
2/3 bunch parsley and or/cilantro (2 ounces)
1 (1/2-inch) piece fresh ginger (optional)
1 1/2 TBL fresh lemon juice (1/2 lemon)

This juice is a nutritional powerhouse, providing vitamins, calcium, and trace minerals.  It is also low in calories and  sugars, making it an ideal weight-loss drink.  For a spicier green juice, include the optional ginger.

Variations:
For Sweet Green Juice:  Add 1 apple, cut into chunks
For Antioxidant Juice:  Add 1 cup broccoli florets and stalks and/or 1 cup of cabbage.

Almond Milk

Makes 2 1/2 cups milk

1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed (about 1 ½ cups after soaking)
2 1/2 cups water
3 pitted dates, soaked
1/2 teaspoon vanilla extract, optional

Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender. Blend on high speed until very smooth. Add the remaining 1 cup water and blend until smooth. To separate the “milk” from the almond skins and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.  Serve at room temperature or chilled.

Stored in the refrigerator, Almond Milk will keep for five days.

Almond milk is a wonderful dairy substitute.  Drink it plain, use it as a base for smoothies, or serve it over cereal.
To make a richer Almond Cream, add only 1/2 cup water at the end, for a total of 2 cups water.


Old-Fashioned Chocolate Milkshake

Makes 4 servings

1 cup Almond Milk
2 frozen bananas
1 tablespoon date paste (see note)
2 tablespoons unsweetened cocoa or carob powder
1 teaspoon vanilla extract, optional

Allow the bananas to thaw for 5 minutes, and break them into a few pieces. Place all the ingredients in a blender and process until smooth and creamy. Serve immediately.

Note: To make date paste, place 1/3 cup water and 1 cup soaked pitted dates in a food processor and process until smooth. Yield: 1 cup. Stored in a sealed container in the refrigerator, date paste will keep for 2 weeks.

Reminds you of being at an old-fashioned ice cream parlor