Berry And Rose Geranium Smoothie Recipes

BERRY AND ROSE GERANIUM SMOOTHIE

Berry and Rose Geranium Smoothie image

When I go to a farmers' market in summer, I can't resist buying more fruit than I need. I blame those cut fruit samples - one taste, and I'm filling my bag. Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you'd cut up and stir into your morning yogurt.This week I tried something different. I didn't use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week's offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk. Except for one made with dates and figs, you'll find these smoothies only moderately sweet. In all of them, you can really taste the fruit. Fragrant rose geranium is very easy to grow in pots, and a little goes a long way. I use it to make a syrup that I add to just about anything I make with berries.

Provided by Martha Rose Shulman

Yield One serving

Number Of Ingredients 8

Ingredients

1/2 cup blueberries
1/2 cup raspberries
3/4 cup hulled strawberries
2 to 3 tablespoons rose geranium syrup (see below)
4 ice cubes
1/2 cup sugar
1/2 cup water
2 sprigs rose geranium

Steps:

Place all of the ingredients in the blender. Blend until frothy, about one minute. Serve at once.
Combine the sugar and water, and bring a to a boil. Reduce the heat, and simmer three to five minutes until slightly thick. Add the rose geranium sprigs to the pot, turn off the heat and cover tightly. Allow the rose geranium to steep for 15 minutes. Strain into a jar, and place in the refrigerator. The syrup will keep for about a week.

SUPERFOOD BERRY-GREEN SMOOTHIE

Superfood Berry-Green Smoothie image

This is a meal-sized breakfast smoothie that will fill you up from morning until lunch. High in anti-oxidants, fiber, protein, and vitamin C, this smoothie is both tasty and healthy!

Provided by cookie monster

Categories Drinks Recipes Smoothie Recipes Veggie

Time 10m

Yield 1

Number Of Ingredients 8

Ingredients

1 ¼ cups unsweetened almond milk
1 clementine (such as Cuties®), peeled
½ cup frozen raspberries
1 cup spinach, or more to taste
1 tablespoon chia seeds
1 tablespoon flaxseed meal
1 cup frozen blueberries
1 scoop vanilla protein powder

Steps:

Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in the blender, respectively. Blend on high until smooth, about 30 seconds.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 58 g, Cholesterol 12.5 mg, Fat 11.5 g, Fiber 16.6 g, Protein 44 g, SaturatedFat 1.9 g, Sodium 442.8 mg, Sugar 35.7 g

BERRY SMOOTHIE

Berry Smoothie image

With two busy teenage boys in our house, getting everyone to eat well before school is a challenge. This thick berry smoothie recipe is quick to fix and delicious, too. -Patricia Mahoney, Presque Isle, Maine

Provided by Taste of Home

Time 5m

Yield 3 servings.

Number Of Ingredients 5

Ingredients

1 cup 2% milk
1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened raspberries
3 tablespoons sugar
1 cup ice cubes

Steps:

Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.

Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 40mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.

BERRY-NANA SMOOTHIE

Berry-nana Smoothie image

We're giving you a smoothie recipe, but think of it as a starting point. Use any combination of fruit, yogurt, and juice that you have in the house, and your kid likes -- we promise it'll be delicious, easy, and you'll know what's in it.

Provided by Food Network Kitchen

Categories beverage

Time 10m

Yield 2 (12-ounce) smoothies

Number Of Ingredients 6

Ingredients

1 very ripe banana (fresh or frozen)
1 cup frozen berries, such as strawberries, raspberries, or blackberries (about 6 ounces)
1/2 cup or 1 (6-ounce) container plain, vanilla, or lemon lowfat yogurt
3/4 cup orange juice or apple juice
2 ounces soft tofu, optional
1 to 2 tablespoons honey, or to taste

Steps:

Put everything in a blender and puree until smooth. Divide between 2 vacuum-sealed containers.

MARLENE'S YOGURT BERRY SMOOTHIE

Marlene's Yogurt Berry Smoothie image

This is my own interpretation of a smoothie recipe that my acupuncturist gave to me. It keeps me satisfied all morning while I am at work.

Provided by MARLENE92100

Categories Drinks Recipes Smoothie Recipes Strawberry

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

1 cup soy milk
2 tablespoons flax seed meal
1 cup Greek yogurt (such as Chobani®)
1 cup fresh strawberries
½ banana
3 ounces baby carrots, cut into chunks
1 tablespoon flaked coconut
1 cup frozen blueberries

Steps:

Pour soy milk and flax seeds into a blender. Allow flax seeds to soften, 1 to 3 minutes. Turn blender on and add yogurt, strawberries, banana, carrots, and coconut, blending well after each addition. Add blueberries and blend until smooth.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 41 g, Cholesterol 22.5 mg, Fat 17.6 g, Fiber 8.4 g, Protein 13.1 g, SaturatedFat 7.3 g, Sodium 164.7 mg, Sugar 25.8 g

SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM

Summer berry cake with rose geranium cream image

Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party

Provided by Diana Henry

Categories Afternoon tea, Dessert, Treat

Time 1h15m

Yield Serves 12-15

Number Of Ingredients 16

Ingredients

325g butter , at room temperature, plus extra for the tins
425g caster sugar
2 tsp almond extract
½ lemon , finely zested
250g plain yogurt
4 large eggs , at room temperature
375g self-raising flour
225g ground almonds
200g mascarpone
300ml double cream
1 tbsp lemon juice
icing sugar , to taste, plus extra for dusting
1-2 tsp rose geranium water or rose water, to taste (see tip, below)
800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
4 tbsp caster sugar
rose geranium flowers or other edible flowers

Steps:

Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).

Nutrition Facts : Calories 694 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

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