Avocado-Kefir Smoothie with Mint & Ginger


Total Time: 5 minutes

Servings: 2




1 ripe Hass avocado

500ml plain whole milk kefir (vegans can replace with almond milk)

1 tsp. fresh ginger, peeled, roughly chopped

4 fresh mint leaves




In a blender, combine all of the ingredients into a blender in the order listed and process on high for about 1 minute or until smooth.


Pour into 2 glasses and serve immediately.



Coconut-Orange Juice


Total Time: 5 minutes

Servings: 4




500ml coconut water from 2 young Thai coconuts

200g coconut meat from 1-2 young Thai coconuts

1 large banana, peeled and sliced

Juice from 4 oranges

Juice from half a pineapple




Break open the coconuts and pour the coconut water into a carafe.

Peel 4 oranges and remove the skin of the pineapple half; process the oranges and the pineapple through a juicer. 


Transfer the juice to a blender and add in the coconut meat and banana, if using, and then process until smooth.


Pour the blended juice mixture into the carafe with the coconut water. Stir to blend. Serve right away or store in the refrigerator for up to 3 days.


Mango Lassi


Total Time: 15 minutes

Servings: 2




75g cashews

1 medium mango, peeled, seeded and diced

1 medium banana, peeled

3 dates

3 tsp. fresh-squeezed lemon juice

Pinch of sea salt

250ml water

330g ice

Sprinkle of ground nutmeg (decoration)




In a blender, combine all of the ingredients in the order listed, except for the ground nutmeg. Process until creamy and completely smooth.


Pour into glasses with ground nutmeg as topping and enjoy!


Creamy Raw Egg Nog


Total Time: 10 minutes

Servings: 4




150g cashews

750ml filtered water

5 dates, pitted

1 medium banana, peeled, sliced and frozen

¼ small avocado, peeled, sliced and frozen

2½ tsp. vanilla extract

1 tsp. freshly ground nutmeg

½ tsp. ground cinnamon

⅛ tsp. ground cloves

4 cinnamon sticks, for garnish




Place the cashews and water into a blender; process on high for 1 minute.


Add in the remaining ingredients; process on high for 1-2 minutes or until smooth and creamy.


Pour into 4x 250ml drinking glasses, garnish each glass with a cinnamon stick. Sprinkle some nutmeg over the surface of the nog if desired, then serve and enjoy!



Raw Hot Chocolate


Total Time: 10 minutes

Servings: 1




75g cashews

3 medjool dates, pitted

3 tsp.  cacao powder

Pinch vanilla bean powder

250ml water

1 strawberry, to garnish




Place all of the ingredients, except for the strawberry into a blender; process on high for 1-2


Publisher: BookRix GmbH & Co. KG

Publication Date: 01-19-2018
ISBN: 978-3-7438-5126-9

All Rights Reserved

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