Making Smoothie Cubes 6 Easy Food

SMOOTHIE CUBES

Steps:

• Purée a fruit (try blackberries, strawberries, raspberries, passion fruit and mango, in a food processor, leave pips in or sieve.
• Freeze in ice trays ready to whizz up (3 per serving) with a banana, 150ml pot plain yogurt, and milk and honey to taste.

ANTI INFLAMMATORY SMOOTHIE CUBES

Steps:

• Peel and finely grate fresh ginger.
• Peel and chop pineapple.
• Add the chopped pineapple and grated ginger to a high powered blender and blend until pureed.
• Using a spoon, fill an ice cube tray with the fruit puree and place in the freezer for 4-6 hour or until frozen solid.
• Peel and finely grate fresh turmeric.
• Peel and chop mango. You can also use frozen mango.
• Add the chopped mango, grated turmeric and black pepper to a high powered blender and blend until pureed.
• You may need to add 1/4 -1/2 cup water to puree the mango.
• Using a spoon, fill an ice cube tray with the fruit puree and place in the freezer for 4-6 hour or until frozen solid.

SMOOTHIE CUBES (MAKE AHEAD SMOOTHIE)

Steps:

• Place all the ingredients in a (high-speed) blender. Add the green powder last, so it will not stick to the bottom. Blend together until you have a thick soft serve /ice cream like mixture. Be careful with the plant-based milk, don't add too much. If you don't have a blender, you can use a food processor for this recipe.
• Using a spatula or spoon, scoop out the smoothie mixture and spread it into the ice cube mold. Try to fill the cubes evenly. It helps to gently drop the mold on the kitchen counter so all bubbles and corners of the cubes will be filled.
• Freeze overnight or for at least 4 hours. Until you are ready to use them.
• When you are ready to make a smoothie, push the cubes out of the mold into a blender with 1 cup of water. Add more water if you like your smoothie less thick. For a creamier smoothie use a plant-based milk, instead of water. Blend until smooth, and enjoy!

MAKING SMOOTHIE CUBES (6 EASY RECIPES)

Steps:

• Blend up the ingredients for the flavor of your choices.
• Each flavor should produce 2 cups of mixture. Add a touch more of the recipe's liquid if you need to to bring the mixture up to 2 cups - it will vary slightly depending on the fruit and veggies size and moisture levels.
• Pour that flavor into two (1-cup) ice cube trays, either mine or your own choice.
• Freeze them overnight
• Store in the freezer for three months.
• The night before, put 4 cubes in a glass. Refrigerate it overnight.
• The next morning, add a liquid, stir and drink your grab and go smoothie.
• Liquids to choose to add:--coconut water will sweeten it, --plain water will dilute it perfectly (remember, the cubes are concentrated)--milk will make it more creamy.
• Smoothie cubes will retain nutritional value frozen for at least three months.