The best smoothies for detoxifying and losing weight

Smoothies were born in the USA, with its beginnings going back to juice bars from the 1920s. Smoothies later developed as a trend drink for health- and figure-conscious dieters, and especially for vegetarians.

Smoothies made from freshly pressed fruits and vegetables

What are smoothies and how do they differ from juice?

Smoothies are called whole fruit drinks. In contrast to fruit juices, smoothies not only squeeze out the juice, but also purée all but the skin of seeds of the whole fruit in a blender. The dietary fiber discarded during traditional juice pressing remains a part of the smoothie. Depending on the recipe, water, kefir, buttermilk, freshly squeezed juice, ice, and even fresh egg white as a protein source can be processed.

Four recipes, but imagination has no limits

Pineapple Kiwi Smoothie for Weight Loss

Ingredients:

100 g (1/2 cup) pineapple
1 kiwi
100 ml (3.5 oz) freshly squeezed orange juice
100 ml (3.5 oz) apple juice

Preparation: Peel pineapple and kiwi, cut into coarse pieces and purée with a hand blender. Fill with orange juice and apple juice.

Green Super Smoothie

Ingredients:

1 banana
2 apples
1/2 bunch of head lettuce
2 handfuls of fresh spinach
2 handfuls of parsley
1/2 liter (2 cups) of water

Preparation: Peel banana and apples, cut into pieces and purée with a hand blender. Then mix the spinach, lettuce and parsley. Fill with 1/2 liter (2 cups) of water and briefly mix again.

Muesli Smoothie

Ingredients:

100 ml (1/2 cup) low-fat milk
15 g (3 tsp) spelt flakes
150 g (3/4 cup) low-fat yogurt
1 tsp agave syrup or honey
100 g (1/2 cup) strawberries

Preparation: Cover spelt flakes with warm milk and allow to swell briefly. Purée with yogurt, strawberries and honey using a hand blender.

Smoothie Royal

Ingredients:

1 mango
1 cup coarsely crushed ice cubes
1 cup low-fat milk yogurt
1 tsp maple syrup
1/2 cup skim milk

Preparation: Peel mango, cut into pieces and purée together with ice until creamy. Then add yogurt, maple syrup and milk; and purée again with a mixer until creamy.

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