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Strawberry Cucumber Smoothie

February 7, 2014

Preparation Time: 10 minutes

Cooking Time: N/A

Serving Size: approximately 3 cups - Makes 2 servings

Slices: 0


1 ½ cups strawberries, frozen

1 cup almond milk (you may also use soy or fat free cow's milk)

½ English (hot-house) cucumber, deseeded and chopped into large chunks*

2 TB raw honey

½ lemon, juice of


Combine all ingredients in a blender and pulse until smooth. Add more almond milk as necessary, depending on your desired consistency. You can also enjoy the smoothie made with frozen blueberries or blackberries.

Turn-Out & Storage

Serve immediately. Smoothie can be stored under refrigeration for up to 3 days.

*Tip: English cucumbers (hot-house, that is) are the best for this smoothie. The skin is thin and can be blended smooth. Cucumbers with thicker skins should probably be peeled.

Courtesy of a friend and colleague, Jamie DelGavio. This recipe comes from her blog, heyjamiebakes - check it out here:

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