Ingredients
Pitcher of your favourite Kool-Aid – we used Blue Raspberry
500 ml of 5% Cream
Instructions
Pour cream into an ice cube tray and freeze.
Once frozen, pop out the ice cubes and add all to the blender.
Next, pour Kool-Aid into blender and pulse.
Pour into a glass, top with whipped cream and sprinkles.
1 Large/ 2 Medium apples, cored, chopped and frozen
3/4 C- 1 C Vanilla Almond Milk
1 Tbsp Raw Almond Butter
3 dates, pitted and chopped
1/2 tsp Vanilla extract
1 Tbsp Coconut Sugar
1 Tbsp Ground Flaxseeds
ICED PUMPKIN PIE SMOOTHIE
1 1/2 cup Apricot Nectar
1/3 cup Dry Milk
1/2 cup Canned Pumpkin,optional 1 TB sugar
or use 1/2 cup Pumpkin Pie Filling
1 cup of Ice
Blend
Add whip topping
Grind vanilla bean on top
Ingredients
A Pitcher of Tang
500 ml of 5% Cream
Instructions
Pour cream into an ice cube tray and freeze.
Once frozen, pop out the ice cubes and add all to the blender.
Next, pour Tang into blender and pulse.
Pour into a glass
Juice of 5 Lemons – makes about 1 cup
4 cups of water
1/2 cup of sugar
splash of pomegranate juice
Directions:
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice, and remaining 3 cups water.
3. add of pomegranate juice
1 Large/ 2 Medium apples, cored, chopped and frozen
3/4 C- 1 C Almond milk
1 Tbsp Raw almond butter
3 dates, pitted and chopped
1/2 tsp Vanilla extract
1 Tbsp Coconut sugar
1 Tbsp ground flaxseeds
Makes 1 or 2 smoothies
1/4 cup of crushed raw almonds
1 cup of fresh or frozen raspberries
3/4 cup of greek vanilla yogurt
2 tbsp of raw cacao powder
2 tbsp ground flax seed
1 cup of light coconut milk
water, just enough for desired consistency
Place all ingredients in a blender
Blend until all mixed together
Ideas by Katherine 