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Recipe by Rebecca Clyde, MS, RDN, CD
Rebecca of Nourish Nutrition Co. believes that food is meant to be simple and nourishing. As a registered dietitian with a master’s degree in health coaching and exercise science, she helps you find ways to enhance your wellbeing and make the most out of your life with easy throw-together meals, quick prep ahead meals, and dinners that can be repurposed into other dishes.
Learn MoreOrganic Valley Fruit and Cucumber Hydrating Smoothie
This easy four-ingredient pink smoothie is made with frozen and hydrating ingredients. Swap traditional banana for frozen pineapple and chopped cucumber to add extra water to your smoothie. It’s the perfect way to cool down and hydrate this summer.
3 MIN PREP
5 MIN TOTAL
about 4 cup servings
Ingredients
2 cups frozen raspberries
1 cup frozen pineapple chunks
1 cup sliced English or Persian cucumber
Directions
Add 2 cups frozen raspberries, 1 cup sliced cucumber, 1 cup frozen pineapple and 2 cups Organic Valley Grassmilk® to blender. Blend until smooth.
Divide into glasses, enjoy immediately.
Note: Swap raspberries for another pink or red fruit (cherries, strawberries, etc.)
Adjust liquid to preferred thickness (2 cups milk makes a pretty thick smoothie).
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