– Recipes –
Summer Smoothies
It’s time to kick back and sip a smoothie! Try out our readers' favorite smoothie recipes for a refreshing end-of-the-day treat.
Creamy Blueberry Pineapple Smoothie
Kim Alford Murfreesboro Rutherford Farmers Co-op
__________________________________ 1 cup frozen blueberries 1 cup frozen pineapples 1 cup almond milk 1 tbsp. chia seeds 1 tsp. ground cinnamon
Add all ingredients to a blender. Blend on high for several seconds. If the smoothie is too thick, add more milk. Serve immediately and enjoy.
Peach Strawberry Smoothie
Nancy Darnell Coldwater, MS DeSoto County Co-op
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• 1 cup fresh strawberries, sliced • 1 cup fresh or frozen peaches, unsweetened and sliced • 1 cup plain or vanilla yogurt • 1 to 2 tbsps. sugar to taste • Dash ground cinnamon If desired, set aside a few strawberry slices for garnish. Place the remaining berries in a blender; add peaches, yogurt, and sugar. Cover and process until smooth. Pour into chilled glasses, sprinkle with cinnamon. Garnish with the reserved berries. Option: fresh or frozen unsweetened blueberries can be substituted for the peaches.
Breakfast Fruit Smoothie
Tina Orr Lascassas Rutherford Farmers Co-op
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• 1 cup unsweetened, vanilla almond milk • 2 tbsps. protein powder • 2 tbsps. ground flax seed • ½ banana • ½ cup of frozen, unsweetened fruit Add all ingredients to a blender. Blend on low then switch to high for several seconds. This is all you need for a nutritious, low-fat daily breakfast. Serve immediately with a milkshake or smoothie straw.
Orange Creamsicle Smoothie
Arlene Todd Christiana Rutherford Farmers Co-op
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• 1 large orange, peeled • 1 medium ripe banana, frozen • 1 cup reduced-fat milk • ½ cup vanilla yogurt • 1 tbsp. pure vanilla extract • 1 tbsp. honey Place all ingredients into a blender and blend until smooth. Serve immediately. Refrigerate any leftovers.
Power of Pink Smoothie
Sandy Colburn Cookeville Ag1 Farmers Co-op
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• 1 beet, cooked, peeled, and cut into chunks • 1 cup orange juice • 1 banana • 1 cup frozen mango chunks • ½ cup low-fat plain Greek yogurt • 1 tbsp. honey Place all ingredients into a blender and blend until smooth. Serve immediately. Refrigerate any leftovers.
Peanut Banana Smoothie
Betty Farrar Rutledge Grainger Farmers Co-op
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• 1 cup milk • 1 medium banana, cut into chunks and frozen • 2 tbsps. smooth peanut butter • Dash of cinnamon • 2 ice cubes Place all in a blender. Start on low at first, then switch to high. If too thick, add 1 tbsp. milk. Makes two servings. Serve immediately.
Green Smoothie
Myrtle Barrett Surgoinsville Hawkins Farmers Co-op
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• 1 frozen banana • 1 cup spinach, cut up into pieces • 1 cup reduced-fat milk or almond milk • Any other frozen fruits you desire like blueberries, peaches, strawberries Place all ingredients into a blender and blend until smooth. Serve immediately. Refrigerate any leftovers.
Jalapeno recipes in August
Whether used for poppers or picked straight from the plant and diced up for salsa, spice up your cooking routine with jalapenos. These fiery little peppers can add heat to any dish and are the most well-known and popular variety of chili pepper in the United States.
We want to see how you utilize these peppers that are almost as hot as a Tennessee summer! The person submitting the recipe judged best will be named “Cook of the Month” for the August issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.
Monday, June 30, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.