Sunday Smoothies: Mixed Berry-Peach with Tofu, Cranberry Juice and Spinach

Green Girl Goodies, September 2012

The combination of the berries, peaches and cranberry help to hide the tofu and spinach tastes, making it almost impossible to detect they are even there!  This smoothie still gets a good dose of protein from the tofu but isn’t as heavy as some of the smoothies that have soy milk and tofu.  I used frozen berries and peaches only because I had them on hand and was in a hurry.  Take advantage of the summer fruits and use fresh berries and peaches when available!

Yield 1 large 24 oz serving or 2 small 12 oz servings 

1 c Mixed Berries, fresh or frozen

1 c Peaches, fresh or frozen

½ Block Silken Tofu “Firm”, preferably Mori-Nu

1 c Spinach

1 ½ c Cranberry Juice

1 tb Agave

1 tb Chia Seed

-     Place the berries, peaches, spinach and juice into the blender. 

-     Add the agave, being careful to pour in the middle so it doesn’t get stuck on the sides of the blender.

-     Use your hand to crush up the tofu as you place it in the blender.

-     Blend well.  Pour into your desired serving glasses and split the Chia seeds accordingly amongst your servings.

 

Calories:  530

Fat:  7.5 g or 12% of D.V.*

Protein:  12 g or 24% of D.V.*

Fiber:  12.5 g or 50% of D.V.*

Sugars:  70 g

*Based on a 2,000 calorie diet

*Nutrition facts based on a large 24 oz serving

Next Sunday Smoothie: 

Peach-Grape-Melon with Grapefruit Juice 

Sunday Smoothies: Raspberry-Carrot with Spinach and Tofu

Green Girl Goodies, August 2012

Of all the smoothies I have created, I would have to say this is my least favorite.  This smoothie is a little heavier on the vegetables making it less sweet but still tasty.  If you are hesitant or unsure, add some additional raspberries or another type of berry to help over power the veggie taste.  You could also substitute half of the carrot juice for some type of fruit juice. 

Yield 24 oz

½ Block Silken Tofu “Firm”, preferably Mori-Nu

1 ½ c Carrot Juice

1 c Spinach, loosely packed

1 c Raspberries, frozen

1 tb Agave

1 tb Chia Seed

-     Place the spinach and raspberries in the blender and add the juice.

-     Add the agave, being careful to pour in the middle so it doesn’t get stuck on the sides of the blender.

-     Use your hand to crush up the tofu as you place it in the blender.

-     Blend well then add in your chia seed. 

Calories:  395

Fat:  9 g or 36% of D.V.*

Protein:  14 g or 28% of D.V.*

Fiber:  12 g or 30% of D.V.*

Sugars:  41.5 g

*Based on a 2,000 calorie diet

*Nutrition facts based on a large 24 oz serving

Next Sunday Smoothie: 

Triple Melon Raspberry with Spinach, Carrot and Soy Milk

Sunday Smoothies: Blueberry-Melon-Carrot with Spinach, Tofu and Soy Milk

Green Girl Goodies, August 2012

This is hands down one of my favorite smoothie creations yet.  The blueberries and melon combine to mask the vegetable taste and the tofu and soy milk add a creamy richness to the smoothie.  Not only is it delicious but this smoothie is packed with protein, fruits and veggies which make it a great balanced meal replacement.

Yield 1 large 32 oz serving or 2 small 16 oz servings

½ Block Silken Tofu “Firm”, preferably Mori-Nu

1 c Blueberries, frozen

½ c Honey Dew Melon  *See the pictures below for an easy method to get your melon! 

½ c Cantaloupe

1 c Spinach, tightly packed

1 c Soy Milk, Vanilla

½ c Carrot Juice

1 tb Agave

1 tb Chia Seed

-     Place the melon, blueberries and spinach in the blender.

-     Add the tofu, breaking it up with your hands as you put it in the blender.

-     Add the soy milk and carrot juice.

-     Add the Agave, trying to pour mostly in the middle so it doesn’t stick to the sides of the blender.

-     Blend well and stir in the chia seed. 

Calories:  473.5

Fat:  11 g or 17% of D.V.*

Protein:  17.55 g or 34.5% of D.V.*

Fiber:  14.2 g or 57% of D.V.*

Sugars:  48 g

*Based on a 2,000 calorie diet

*Nutrition facts based on a large 32 oz serving

Next Sunday Smoothie: 

Raspberry-Carrot with Spinach and Tofu

Sunday Smoothies: Mixed Berry-Cran-Pomegranate with Spinach and Tofu

Green Girl Goodies, August 2012

I am almost done with my 10 day cleanse and feel great!  I lost just over 3 pounds and have more energy than ever.  In order to more closely monitor my nutrient intake and make sure I stayed safe and healthy while doing the cleanse, I began tracking some of the basic nutrition information for my smoothies.  In this post and all future “Sunday Smoothies”  look for your basic nutrition information following the recipe!

Yield 1 large 24 oz serving or 2 small 12 oz servings

½ block Tofu, preferably Mori-Nu Silken Tofu “Firm”

1 c Mixed Berries, frozen

1 c Spinach, tightly packed

1 ½ c Cranberry Pomegranate Juice

1 tb Agave

1 tb Chia Seed

-     Place the berries, spinach and juice into the blender.

-     Add the Agave, trying to pour mostly in the middle so it doesn’t stick to the sides of the blender.

-     Use your hands to break up the tofu as you place it into the blender.

-     Blend, scraping the sides occasionally to make sure ingredients blend evenly.

-     I tried something different this time and poured the chia seeds into the cup first, then added the smoothie.  I didn’t find this to make much of a difference but wanted to test just in case :)

-     Stir and enjoy!

Calories:  480

Fat:  7.5 g

Protein:  18 g or 36% D.V.*

Fiber:  21 g or 42% D.V.*

*Based on a 2,000 calorie diet

Next Sunday Smoothie:

Blueberry-Melon-Carrot with Spinach, Tofu and Soy Milk