THREE AWESOME VEGAN FRUIT SMOOTHIES. Yummy Yummy in my Tummy!

Hey, it's Marco! Try having one of these for breakfast instead of the regular old bacon, eggs and pancakes!


Blueberry Smoothie
YIELD: ONE 16- OUNCE GLASS
1 or 2 ripe bananas, preferably frozen, 1⁄2 cup nondairy milk (soy, rice, almond,
oat, hemp, or hazelnut) I use unsweetened almond milk
1⁄2 cup or more frozen blueberries, 1 tablespoon almond butter or organic coconut butter
1⁄4 cup frozen strawberries, 1 tablespoon ground flaxseeds
1⁄4 cup fresh orange juice (squeeze your own! Not the store bought crap!)
I also add a little cayenne pepper to mine.

Mango Smoothie
YIELD: ONE 16- OUNCE GLASS
1 or 2 ripe bananas, preferably frozen, 1⁄2 cup nondairy milk (soy, rice, almond,
oat, hemp, or hazelnut)
1⁄2 cup or more frozen mango, 1 tablespoon peanut butter
1⁄4 cup frozen pineapple chunks, 1 tablespoon ground flaxseeds
1⁄4 cup fresh orange juice, 1⁄4 cup Faga Greek yogurt (optional) This makes it really creamy!

Green Smoothie
YIELD: TWO 16- OUNCE GLASSES
1 or 2 ripe bananas, preferably frozen, 1⁄2-inch piece ginger,
1 or 2 honey crisp apples, quartered (not peeled) 11⁄2 cups cold water
1 cup pineapple chunks, 1⁄4 cup juice (apple, pineapple, orange)
2 loosely packed cups spinach (or kale, 1 tablespoon ground flaxseeds
chard, or other greens)

For each smoothie, add all the ingredients to a blender until thoroughly blended. You can make it thinner or thicker depending on your preference. Just vary the juice and milk for the consistency you prefer. Any blender will work, though a high- powered one, such as a Vitamix, creates the smoothest, creamiest consistency and be sure and use all organic products if available. Here's to you my friend! Drink up!