1 c. oat milk
1/2 c. apple juice concentrate
2 1/2 c. honeydew melon (fresh or frozen)
6 ice cubes
Place rice milk (or your
choice of any other milk or non-dairy substitute) and all remaining
ingredients in blender in order given.
Add one or two of the following per serving
(opt.):
1/2 T. oat bran
1 1/2 t. flaxseed oil
1/4 t. acidophilus powder
1/8 t. vitamin C powder
Blend until smooth. For thickest smoothies, keep blending time to a minimum.
Makes 4 1/2 cups. Serves 3. Serving Size 12 oz.
Calories -153
Fat - less than 1g
Carbohydrate - 39g
Protein - 3g
Potassium -792mg
Vitamin C - 106mg
Fiber 3g
NOTE:
RICE MILK can be made at home using
the following recipe:
RICE Milk
Barley milk is our favorite because of its creamy texture.
Barley flour can be purchased or ordered in health stores. Barley
milk is not yet available commercially. Milk lasts 2-3 days in
refrigerator.
1/2 c. brown rice
2 c. water
2 t. honey
1 t. vanilla
dash salt (opt.)
Place rice in dry blender, grain mill or seed mill and grind to a powder. Combine with remaining ingredients. Blend 2 minutes and strain.
Makes 2 cups.
Serving size 1/2 c.
Excellent in smoothies, cooking and baking, on cereal, or for drinking.
For more great COOL summer drinks, see 1-2-3 Smoothies by Rita Bingham