Mint Cucumber Smoothie with Vega French Vanilla Shake

Super healthy, cooling, refreshing smoothie for breakfast or anytime

Mint Cucumber Cooler Smoothie: This yummy smoothie recipe was inspired by the Thrive Energy Cookbook by Brendan Brazier.

When Vega sent me the cookbook, they included a container of Vega One French vanilla-flavor nutritional shake, along with an invitation to create a smoothie recipe using the shake powder. After testing a few smoothie recipes from the cookbook, I was ready to go.

When the grandkids found a patch of mint outside my daughter's front door, we collaborated on this delicious refreshing smoothie, which both kids and adults adored.

Along with the mint and Vega One French vanilla-flavor nutritional shake, we added parsley, avocado, cucumber, pear, lime juice, coconut water and ice cubes. Between the pear and the coconut water, there was enough sweetness to satisfy the grandkids.

Total prep & cook time: 15 min

4 Servings

Nutrition Data, 308g Serving: 185 cal, 66 cal from fat, 24g carb, 9g fat, 166mg sodium, 9g fiber, 7g protein, 10g sugars, low saturated fat & cholesterol, good source Vit C, K, Folate, Potassium, Manganese. Estimated glycemic load 10

Ingredients:

• 1 cup loose fresh mint leaves
• 1/2 cup loose fresh parsley leaves
• 16 ounces coconut water
• 1/4 cup fresh lime juice (from 2 small limes)
• 1 ripe pear, peeled, cored and chopped
• 1 firm ripe avocado, peeled and chopped
• 1 medium cucumber, peeled, seeded and chopped
• 1/4 cup Vega One French vanilla-flavor nutritional shake (or your choice protein powder)
• 6 - 8 ice cubes

Directions:

1. Add mint, parsley, coconut water and lime juice to blender and puree until smooth
2. Add chopped pear, avocado, cucumber and shake powder. Puree until smooth.
3. Add ice cubes and blend until smooth. Serve immediately.

Recipe Tips:

You don't absolutely need a high speed blender to make smoothies with soft ingredients like this one (or even crunchy ingredients). We used our Ordinary Blender for this recipe, and it worked just fine. It just takes longer.

We peeled and seeded the cucumber because the seeds and skin tend to be bitter. If you use a thin skinned English or Persian cucumber, you may not have to do that.