Recipes for "strawberry smoothie"

Gather all ingredients.

Combine strawberries, milk, yogurt, sugar, and vanilla in a blender. Add ice and blend until smooth and creamy.

Pour into glasses and serve immediately. Enjoy!

Preheat the oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.

Spread out coconut chips on the prepared baking sheet in an even layer. Transfer to the oven to toast for 5 to 7 minutes, checking on it frequently. Remove the baking sheet from the oven and immediately transfer coconut chips to a small bowl (they’ll still keep toasting if you leave them on the sheet).

Combine bananas, strawberries, Almond Breeze Unsweetened Vanilla Almondmilk, and hemp protein in a blender. Pulse until pureed. If the mixture is too thick, add a splash of Almond Breeze Unsweetened Vanilla Almondmilk to help loosen the smoothie. The mixture should be slightly thicker than a traditional smoothie. Pour into a bowl and top with toasted coconut and sliced almonds.

Add ice cubes, strawberries, peaches, banana slices, yogurt, and orange juice to the blender.

Cover and process on medium speed for about 15 to 30 seconds, using the tamper as needed. Increase speed to high for 15 to 30 seconds until the smoothie is thick and smooth. Add juice as needed to achieve the desired consistency.

Pour smoothie in a tall glass and serve immediately.

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Place the milk, Greek yogurt, mandarin, blueberries, avocado, baby spinach, maple syrup, cinnamon, and ice into the blender.

Start the blender on low speed and gradually increase the speed until everything blends into a creamy, smooth consistency, scraping down the sides and running again as needed.

Add a splash of milk if you need more liquid to get the blender going and another teaspoon of maple syrup if you want it sweeter.

Pour into a tall glass and serve immediately.

In a blender, combine the strawberries, banana, milk, yogurt, and vanilla (if using).

Blend the ingredients until very smooth. Serve immediately.

Simply Recipes / Alison Bickel

Blend together the ice cream and the berries.

Adjust the consistency by adding cream or milk.

Stir in lemon zest and serve with a lemon-sugar rimmed glass or fresh strawberry!

Wash the lemons with warm water to remove any dirt or wax. Trim the hard stem end, cut the lemons into quarters and remove the seeds. Cut lemon quarters into chunks.

If you have thick-skinned lemons, or if the blossom end is nubby, trim it to reduce bitterness.

Combine the prepared lemons, strawberries, sugar, and 2 cups of water in the carafe of a blender.

Blend on high until smooth, about 30 seconds.

Strain the lemonade over a pitcher using a fine-mesh sieve. Use a silicone spatula to press the pulp against the strainer and wring out the remaining juice. You could discard the pulp, if you’d like.

Add the remaining 2 cups of water to the lemonade. Stir to combine. Serve lemonade over ice.

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Combine strawberries, pineapple juice, milk, yogurt, sugar, and wheat germ in a blender; add ice. Blend until smooth, scraping down the sides of the jar as needed.

Pour into glasses; serve immediately.

Gather all ingredients.

Blend strawberries, raspberries, milk, yogurt, honey, and vanilla together in a blender until smooth.

Combine almond milk, strawberries, banana, yogurt, honey, and lime in a blender; blend until well combined. Pour into ice pop molds.

Freeze 2 hours to overnight.

In a blender, combine the oats, strawberries, yogurt, almond milk, banana, and almond extract.

Starting on low speed, puree the ingredients. Turn the blender on high and continue to puree until smooth. Serve right away.

1. Bring 2 cups water to a boil. Remove from the heat. Add the tea bags and acai powder, cover and steep for 5-10 minutes. Strain into a pitcher. Stir in the honey or sugar (if using, I don't add any sugar) and the green tea.

2. In a blender, puree the strawberries, mango juice, and dried strawberries (if using) until smooth. Strain the strawberry puree into the tea. Stir to combine, then chill. The strawberry acai tea will keep 1 week in the fridge.

3. To make the pink drink, fill a tall glass with ice. Pour over 1 1/4 cups strawberry tea. Add the coconut milk and 2-3 sliced strawberries. Stir to combine. Drink and enjoy!

Rinse the strawberries and trim off any mushy parts. Then stem the berries, being careful to remove just the green leaves and stems but not the tops of the berries themselves. The pale tops of the berries are high in pectin and will help your jam set.

In a non-reactive (stainless steel or enamel) pot that can hold at least 5 quarts (larger is better), combine the berries, sugar, and lemon juice. Toss to combine. Crush with a potato masher until you have some juicy smashed berries, while others remain whole. You may need to put some muscle into it. It’s cathartic!

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Cover the pot with the crushed strawberries and sugar and refrigerate it for at least 8 hours, and up to 3 days. Don’t skip this step if you are smart! Breaking things up into a few days leads to better jam and lets you clean up in steps, so you don’t get overwhelmed.

When it’s time to cook the jam, first get your canning equipment ready.

Set up a water bath canner with a canning rack in the bottom. Add 6 half-pint jars and enough water to cover the jars by at least an inch. Heat over high heat as you continue with the recipe.

Because the jars will be processed in the water bath for 10 minutes, it is not necessary to first sterilize the jars for this recipe. Do make sure your jars are clean.

Wash the lids and bands in hot, soapy water. Have your tools ready on the counter near the canner: a ladle, a sturdy cooking spoon, a canning funnel, canning tongs, a clean and sturdy cloth towel, and two clean paper towels or cloth towels.

Put a plate (preferably white or light-colored for better contrast) in the freezer for the plate test you’ll do later on to help determine if your jam is set.

Bring the pot from the fridge. Uncover, give it a good stir, and set it on a burner over medium-high heat. It’ll probably be really soupy, but that’s okay. Because it’s cold, it’ll take up to 10 minutes for it to come to a boil. No need to stir yet.

If you skipped the overnight rest and are starting with freshly crushed berries, start on medium heat and stir them constantly. Expect a longer cooking time.

Sally Vargas / Simply Recipes

As the jam cooks, it will slowly transform. Give it a stir every few minutes and pay attention to how it looks and sounds.

Early in the cooking, the strawberries will keep their shape and the liquid in the pot will be quite watery. Foamy scum will rise in the center and/or sides of the pot. You can ignore it for now.

As the jam continues cooking, adjust the heat so it maintains a boil that’s lively, but not out of control. The bubbles will eventually get bigger and thicker. They’ll make sticky popping sounds, and the pot will resemble jammy lava rather than soupy berries. The strawberries will fall apart. Instead of falling from the spoon in watery drips, the jam should roll off the spoon in sticky blorps that cling a bit. When these things happen, you may be nearly done; it’s time for a plate test. If not, keep on cooking.

It can take between 30 and 60 minutes for the jam to reach the point when it gels, or turns jammy. Be patient. My jams usually take a little longer than 60 minutes to get there.

Sally Vargas / Simply Recipes

When you suspect the jam is set, get your chilled plate from the freezer. Put a dollop of jam on the plate and let it sit for 1 to 2 minutes.

If the dollop runs and spreads out thinly, the jam isn’t ready. Keep on simmering. If the dollop mounds up a bit and wrinkles slightly when you touch it with your fingertip, it’s ready to can.

You can use a thermometer to help tell when your jam is ready. Generally, jams will hit 220°F when they are at the gelling point. However, many thermometers (especially instant-read ones) can’t be submerged in the jam deeply enough for an accurate reading. I find my jams achieve a just-right consistency when I pay attention to visual and audio cues rather than a thermometer.

Sally Vargas / Simply Recipes

Reduce the heat to the lowest setting possible. Skim off the last of the foamy scum from the ridge of the pot.

Remove the jars from the canner with jar lifters. Ladle the hot jam into the hot jars, leaving 1/4-inch headspace (that’s the gap between the top of the jam and the rim of the jar). If there’s any jam on the rims of the jars, wipe them off first with a clean damp towel, and then a clean dry towel.

Place the lids on the jars, then screw the bands on so they’re just fingertip-tight. Any jar that’s only halfway filled you can skip processing in the water bath; just refrigerate and use it first.

Sally Vargas / Simply Recipes

Sally Vargas / Simply Recipes

Using jar lifters, lower the jars into the water bath. Make sure the water is at least 1 inch over the tops of the jars. If not, add more water.

Once the water reaches a full rolling boil, set a timer for 10 minutes. When the timer is up, use the jar lifters to pluck the jars from the water bath and set them on a towel on the counter.

Sally Vargas / Simply Recipes

As the jars cool, the tops should seal. Sometimes this happens right away, with an audible pop. Sometimes they make no sound at all and take up to 15 minutes, or even a few hours. You can tell a jar is sealed when you tap firmly on the lid and hear a dull thump. Lids that aren’t sealed will make a metallic ping.

You can return any jars that aren’t sealed within 12 hours back to the water bath and process in boiling water for another 10 minutes. If a jar refuses to seal, just let it cool and refrigerate it like you would any other open jar of jam.

Sally Vargas / Simply Recipes

Let the sealed jars cool completely. Don’t you feel proud of yourself now? Label and date your splendid jam for posterity!

Sealed jars will keep for at least several years, but are best consumed within 1 year.

Refrigerate or freeze any unsealed jars.

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Sally Vargas / Simply Recipes

In a blender carafe, combine the peaches, banana, yogurt, almond butter, and almond extract. Pour the almond milk over top.

Blend the ingredients until very smooth. Stop the blender and scrape down the sides as needed and continue to blend. Add more milk, 1 tablespoon at a time, if you need additional liquid to blend everything. Serve immediately.

Gather ingredients.

Blend soy milk, oats, strawberries, and banana in a blender until smooth. Add sugar and vanilla and blend again until smooth.

Pour into glasses and serve.