Smoothie King

1. Get it ready.
   • Frozen watermelon chunks: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
2. Load the blender in this order.
   • Fresh fruit first: fresh watermelon chunks. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen watermelon chunks.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add a handful of frozen watermelon chunks or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Prepare watermelon chunks and freeze them. Use the fresh watermelon chunks as the base of the slushy.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh honeydew: Halve it, scoop out the seeds, slice off the rind and cut into 1 inch cubes.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Lemon: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
2. Load the blender in this order.
   • Fresh fruit first: fresh honeydew, lemon. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh honeydew and blend 10 more seconds. Too thin: add a handful of frozen peaches or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a thin peach slice. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Prepare fresh honeydew into slices or chunks and use as the base. Top off with frozen peaches and a whole sliced lemon.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
   • Frozen pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Lemon: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
2. Load the blender in this order.
   • Fresh fruit first: fresh watermelon, lemon. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen pineapple.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add a handful of frozen pineapple or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Prepare fresh watermelon into chunks and use as the base. Top off with frozen pineapples and a whole sliced lemon.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh honeydew: Halve it, scoop out the seeds, slice off the rind and cut into 1 inch cubes.
   • Fresh pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
2. Load the blender in this order.
   • Fresh fruit first: fresh honeydew, fresh pineapple. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen strawberries.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh honeydew and blend 10 more seconds. Too thin: add a handful of frozen strawberries or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a pineapple chunk on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Prepare fresh honeydew melon into chunks and use as the base. Add fresh pineapple chunks and top off with sliced frozen strawberries.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
2. Load the blender in this order.
   • Fresh fruit first: fresh watermelon. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen mango.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Prepare fresh watermelon into chunks and use as the base. Top off with frozen mango chunks.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Fresh pressed pineapple juice: Use 100% pineapple juice, or juice fresh pineapple chunks.
2. Load the blender in this order.
   • Liquids first: fresh pressed pineapple juice. They pull everything down into the blades.
   • Frozen fruit and ice last, on top: frozen pineapple, frozen strawberries.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh pressed pineapple juice and blend 10 more seconds. Too thin: add a handful of frozen pineapple or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a pineapple chunk on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add frozen pineapple chunks and frozen strawberries to the blender. Next add desired amount of fresh pressed pineapple juice.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Fresh pressed orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: fresh pressed orange juice. They pull everything down into the blades.
   • Frozen fruit and ice last, on top: frozen mango.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh pressed orange juice and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a few mango cubes on top. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add frozen mango chunks then add a cup of fresh pressed orange juice.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
   • Fresh pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
2. Load the blender in this order.
   • Fresh fruit first: fresh watermelon, fresh pineapple. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add a handful of frozen peaches or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add fresh watermelon chunks, add fresh pineapple chunks then top off with frozen peaches.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
   • Fresh blueberries: Rinse fresh blueberries in a strainer. Frozen ones go straight in.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Lemon: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
2. Load the blender in this order.
   • Fresh fruit first: fresh watermelon, fresh blueberries, lemon. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen peaches, frozen strawberries.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add a handful of frozen peaches or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add fresh watermelon chunks and fresh blueberries, add frozen peaches then top off with frozen strawberries and 1 whole sliced lemon.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
   • Fresh pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Triple berry blend: A frozen triple berry mix goes straight in, no thawing.
   • Lemons: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
2. Load the blender in this order.
   • Fresh fruit first: fresh watermelon, fresh pineapple, triple berry blend, lemons. It acts as the base and pulls everything down into the blades.
3. Blend. Put the lid on. Start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutesBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add fresh watermelon chunks and fresh pineapple chunks. Top off with triple berry blend and 2 whole sliced lemons.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh apple slices: Core it and cut it into chunks, skin on.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Lemon: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
   • Fresh pressed orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: fresh pressed orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: fresh apple slices, lemon.
   • Frozen fruit and ice last, on top: frozen strawberries.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh pressed orange juice and blend 10 more seconds. Too thin: add a handful of frozen strawberries or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a strawberry cut halfway up and set on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add fresh apple slices, then add frozen strawberries and 1 whole sliced lemon. Add 1 cup of fresh pressed orange juice.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh peeled oranges: Peel, pull it into segments and pick out any seeds.
   • Lemon: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
2. Load the blender in this order.
   • Fresh fruit first: fresh peeled oranges, lemon. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen mango, frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh orange juice and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with an orange wheel. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add fresh peeled oranges with 1 lemon for the base. Next add frozen mango and frozen peaches.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
   • Blackberries (washed): Rinse fresh blackberries gently. Frozen ones go straight in.
   • Lemon: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: blackberries (washed), lemon.
   • Frozen fruit and ice last, on top: frozen mango.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with an orange wheel. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Seeded watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
2. Load the blender in this order.
   • Fresh fruit first: seeded watermelon. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add a handful of frozen peaches or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
   • Lemon: Roll the lemon on the counter to loosen the juice, halve it and squeeze it through your fingers or a small strainer so no seeds get in.
   • Ice: Measure it out and add it last, right on top.
2. Load the blender in this order.
   • Fresh fruit first: watermelon, lemon. It acts as the base and pulls everything down into the blades.
   • Frozen fruit and ice on top: ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a small watermelon wedge on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Blend the watermelon, add lemon pieces and ice.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Fresh orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: fresh orange juice. They pull everything down into the blades.
   • Frozen fruit and ice last, on top: frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh orange juice and blend 10 more seconds. Too thin: add a handful of frozen peaches or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a thin peach slice. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen blueberries: Rinse fresh blueberries in a strainer. Frozen ones go straight in.
   • Ripe bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Fresh orange juice: Fresh pressed orange juice is best. Shake it before you pour.
   • Ice: Measure it out and add it last, right on top.
2. Load the blender in this order.
   • Liquids first: fresh orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen blueberries, frozen peaches, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh orange juice and blend 10 more seconds. Too thin: add a handful of frozen blueberries or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
   • Ice: Measure it out and add it last, right on top.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: bananas.
   • Frozen fruit and ice last, on top: ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Fresh mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Ice: Measure it out and add it last, right on top.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: bananas, fresh mango.
   • Frozen fruit and ice last, on top: frozen peaches, frozen strawberries, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen peaches or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
   • Ice: Measure it out and add it last, right on top.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe banana.
   • Frozen fruit and ice last, on top: frozen bananas, frozen mango, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Ripe bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Ice: Measure it out and add it last, right on top.
   • Lemonade: Use fresh squeezed lemonade (my recipe is in the Juice bar section) or a good store bought lemonade.
2. Load the blender in this order.
   • Liquids first: lemonade. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen peaches, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of lemonade and blend 10 more seconds. Too thin: add a handful of frozen peaches or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen dragon fruit: Halve it and scoop the flesh out with a spoon, or use a frozen dragon fruit pack.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Frozen pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Ice: Measure it out and add it last, right on top.
   • Fresh lemonade: Use fresh squeezed lemonade (my recipe is in the Juice bar section) or a good store bought lemonade.
2. Load the blender in this order.
   • Liquids first: fresh lemonade. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen bananas, frozen dragon fruit, frozen mango, frozen strawberries, frozen pineapple, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh lemonade and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Ice: Measure it out and add it last, right on top.
   • Fresh squeezed orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: fresh squeezed orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen bananas, frozen strawberries, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh squeezed orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen dragon fruit: Halve it and scoop the flesh out with a spoon, or use a frozen dragon fruit pack.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Ice: Measure it out and add it last, right on top.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen bananas, frozen dragon fruit, frozen peaches, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Frozen pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Ice: Measure it out and add it last, right on top.
   • Strawberry lemonade: Use strawberry lemonade from the Juice bar section, shaken well.
2. Load the blender in this order.
   • Liquids first: strawberry lemonade. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen bananas, frozen peaches, frozen pineapple, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of strawberry lemonade and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Papaya: Halve it, scoop out the black seeds, peel and cube.
   • Mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Banana: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
   • Ice: Measure it out and add it last, right on top.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: pineapple, papaya, mango, coconut, banana.
   • Frozen fruit and ice last, on top: ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a pineapple chunk on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen cherries: Pit them (push a straw through the stem end) or use frozen pitted cherries.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Ice: Measure it out and add it last, right on top.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen bananas, frozen cherries, frozen mango, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Frozen pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
   • Ice: Measure it out and add it last, right on top.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Frozen fruit and ice last, on top: frozen bananas, frozen mango, frozen strawberries, frozen pineapple, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen blackberries: Rinse fresh blackberries gently. Frozen ones go straight in.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen bananas, frozen blackberries, frozen mango.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Ripe bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Ice: Measure it out and add it last, right on top.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe bananas.
   • Frozen fruit and ice last, on top: frozen bananas, frozen peaches, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen berries: A frozen triple berry mix goes straight in, no thawing.
   • Ice: Measure it out and add it last, right on top.
   • Fresh orange juice: Fresh pressed orange juice is best. Shake it before you pour.
2. Load the blender in this order.
   • Liquids first: fresh orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe banana.
   • Frozen fruit and ice last, on top: frozen bananas, frozen berries, ice.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of fresh orange juice and blend 10 more seconds. Too thin: add a handful of frozen bananas or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Lemonade: Use fresh squeezed lemonade (my recipe is in the Juice bar section) or a good store bought lemonade.
   • Honey: Drizzle it in after the fruit so it does not stick to the bottom of the jar.
2. Load the blender in this order.
   • Liquids first: lemonade. They pull everything down into the blades.
   • Then the soft fresh fruit: bananas, honey.
   • Frozen fruit and ice last, on top: frozen mango.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of lemonade and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with two banana coins on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Frozen pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Bananas: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Apple juice: Use 100% apple juice.
2. Load the blender in this order.
   • Liquids first: apple juice. They pull everything down into the blades.
   • Then the soft fresh fruit: bananas.
   • Frozen fruit and ice last, on top: frozen strawberries, frozen pineapple.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of apple juice and blend 10 more seconds. Too thin: add a handful of frozen strawberries or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a strawberry cut halfway up and set on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Lemonade: Use fresh squeezed lemonade (my recipe is in the Juice bar section) or a good store bought lemonade.
2. Load the blender in this order.
   • Liquids first: lemonade. They pull everything down into the blades.
   • Then the soft fresh fruit: pineapple.
   • Frozen fruit and ice last, on top: frozen mango, frozen strawberries.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of lemonade and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a few mango cubes on top. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Fresh mango slices: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Pineapple juice: Use 100% pineapple juice, or juice fresh pineapple chunks.
2. Load the blender in this order.
   • Liquids first: pineapple juice. They pull everything down into the blades.
   • Then the soft fresh fruit: fresh mango slices.
   • Frozen fruit and ice last, on top: frozen pineapple, frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of pineapple juice and blend 10 more seconds. Too thin: add a handful of frozen pineapple or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a few mango cubes on top. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen blueberries: Rinse fresh blueberries in a strainer. Frozen ones go straight in.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Pineapple juice: Use 100% pineapple juice, or juice fresh pineapple chunks.
2. Load the blender in this order.
   • Liquids first: pineapple juice. They pull everything down into the blades.
   • Frozen fruit and ice last, on top: frozen blueberries, frozen mango.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of pineapple juice and blend 10 more seconds. Too thin: add a handful of frozen blueberries or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a few mango cubes on top. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Pineapple: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Watermelon: Cut off the rind, cube into 1 inch chunks and pick out any big black seeds. For the frosty version, freeze half the chunks flat on a tray for at least 2 hours.
2. Load the blender in this order.
   • Fresh fruit first: pineapple, watermelon. It acts as the base and pulls everything down into the blades.
3. Blend. Put the lid on. Start on low and turn it up to high. Blend for 20 to 30 seconds (watermelon turns to juice fast, so do not over blend), until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add more fresh watermelon and blend 10 more seconds. Too thin: add 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a pineapple chunk on a pick. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutesBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Acai: Let the frozen acai pack sit on the counter for a minute, then break it into pieces.
   • Strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Blueberries: Rinse fresh blueberries in a strainer. Frozen ones go straight in.
   • Blackberries: Rinse fresh blackberries gently. Frozen ones go straight in.
   • Raspberries: Rinse fresh raspberries gently. Frozen ones go straight in.
   • Frozen pineapple chunks: Cut off the top and the skin, quarter it the long way, cut out the hard core and cube it. Frozen chunks work great too.
   • Orange pineapple juice: Use a 100% pineapple and orange juice blend, shaken well before you pour.
2. Load the blender in this order.
   • Liquids first: orange pineapple juice. They pull everything down into the blades.
   • Then the soft fresh fruit: acai, strawberries, blueberries, blackberries, raspberries.
   • Frozen fruit and ice last, on top: frozen pineapple chunks.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange pineapple juice and blend 10 more seconds. Too thin: add a handful of frozen pineapple chunks or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a strawberry cut halfway up and set on the rim. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen strawberries: Rinse, pull off the green tops and halve the big ones. Frozen whole strawberries go straight in.
   • Ripe banana: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Pineapple orange juice: Use a 100% pineapple and orange juice blend, shaken well before you pour.
2. Load the blender in this order.
   • Liquids first: pineapple orange juice. They pull everything down into the blades.
   • Then the soft fresh fruit: ripe banana.
   • Frozen fruit and ice last, on top: frozen mango, frozen strawberries.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of pineapple orange juice and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a few mango cubes on top. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
   • Cara Cara oranges: Peel, pull it into segments and pick out any seeds.
   • Ripe banana: Peel and break into thirds. Ripe bananas with brown spots blend sweeter. Freeze peeled chunks for a thick, creamy smoothie.
   • Pineapple juice: Use 100% pineapple juice, or juice fresh pineapple chunks.
2. Load the blender in this order.
   • Liquids first: pineapple juice. They pull everything down into the blades.
   • Then the soft fresh fruit: Cara Cara oranges, ripe banana.
   • Frozen fruit and ice last, on top: frozen mango, frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of pineapple juice and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with a few mango cubes on top. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

Amounts as written in the book5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Pineapple orange juice: Use a 100% pineapple and orange juice blend, shaken well before you pour.
   • Frozen mango: Slice the two cheeks off either side of the pit, score them into cubes and scoop the cubes out with a spoon. Frozen chunks make it thicker.
   • Frozen peaches: Use frozen peach slices, or pit fresh peaches and cut them into wedges (skin on is fine).
2. Load the blender in this order.
   • Liquids first: pineapple orange juice. They pull everything down into the blades.
   • Frozen fruit and ice last, on top: frozen mango, frozen peaches.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of pineapple orange juice and blend 10 more seconds. Too thin: add a handful of frozen mango or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with an orange wheel. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.

1. Get it ready.
   • Orange juice: Fresh pressed orange juice is best. Shake it before you pour.
   • Frozen dragon fruit: Halve it and scoop the flesh out with a spoon, or use a frozen dragon fruit pack.
2. Load the blender in this order.
   • Liquids first: orange juice. They pull everything down into the blades.
   • Frozen fruit and ice last, on top: frozen dragon fruit.
3. Blend. Put the lid on. Pulse 5 or 6 times to break up the frozen pieces, then start on low and turn it up to high. Blend for 45 to 60 seconds, until there are no chunks and you can see a whirlpool pulling down from the top.
4. Check the texture. Too thick: add a splash of orange juice and blend 10 more seconds. Too thin: add a handful of frozen dragon fruit or 1/2 cup of ice and blend again.
5. Serve it right away. Pour into a cold glass and finish with an orange wheel. It tastes best in the first 20 minutes. If it separates, stir it or give it a quick blend.

No set amounts. Add as much fruit as you want.5 minutes plus freezing timeBlender, knife, cutting board

Keeping it: Fridge in a sealed jar for up to 24 hours (shake before drinking), or pour leftovers into ice pop molds.

Add it all to the blender and blend till smooth.

That is how I do it at home: throw it all in and blend. Use the step by step when you want it perfect every time.