sponsored by Lee’s Marketplace
Go for the green — or pink, or purple, or yellow — this summer! Although many kids profess to despise vegetables, many will give a stamp of approval to a brightly colored smoothie or juice full of — you guessed it — veggies!
Smoothies and fresh juice are cool and refreshing. They can be strong or mild, depending on which veggies you toss in, and they are a great way to get important nutrients into your kid’s (and you own!) diet.
You can always be sneaky and make them guess what you’ve put into their drink, but the truth is, if you let your children be a part of choosing colorful, healthy ingredients and tossing them into the blender, they may grow to love and appreciate them more quickly, without any tricks at all.
recipes courtesy of wil wood, owner, Love to Cook
- 2 beetroot
- 1 apple
- 1 carrot
- 1 one-inch piece of ginger
- 2 Tbs lemon juice
- Cut one beetroot, apple, and carrot into small enough pieces to run through your juicer, then add in the one-inch piece of ginger and lemon.
- With the second beetroot, slice it so that you have two flat sides for the hearts. Grab a cookie cutter and press through the beetroot. Once you have your two or three hearts, add them to a wooden bamboo stick and add as decoration to your super healthy beetroot juice.
Vegan Mango-Coconut Green Smoothie
- 1 cup fresh, washed spinach leaves, packed (I generally use packaged, pre-washed baby spinach)
- 1 cup fresh or frozen mango cubes
- ½ medium banana
- ¾ cup light canned coconut milk (you can substitute almond milk, but the end result might not be as creamy and won’t taste coconutty)
- ½ cup orange juice
- ½ cup ice cubes
- Place all ingredients in a blender and puree until smooth. Pour into glasses, add toppings if desired, and serve with a straw.