Three Smoothie Recipes to Start the New Year 0

Been overindulging this holiday season with all the hearty meals, rich treats, and delicious cakes? Kick off the new year with clean and conscious eating. Start your mornings with healthy and energizing smoothies.

Grace Foods, producers of Caribbean foods and beverages, shares three smoothie recipes that are detoxing, hydrating, and delicious. Each smoothie features coconut water – high in potassium and contains essential electrolytes to rehydrate you throughout the day and even after vigorous workouts. Grace’s Natural Coconut Water is not made from concentrate and contains no added sugar, flavor or color.

Start with the Detox Mango Blackberry Smoothie, a two-layered smoothie with lots of fiber, antioxidants and immune boosting nutrients. The Super Coconut and Parsley Smoothie is also very cleansing. Still have some pumpkin puree, try the Pumpkin Chia Coconut Smoothie.

Detox Mango Blackberry Smoothie

  • 2 tablespoons silken tofu
  • 1 cup frozen blackberries
  • 1 tablespoon chia seeds
  • 1 cup spinach or kale
  • 1/2 banana
  • 1 cup La Fe Mango Pulp
  • 1 cup Grace Coconut Water


  1. Combine frozen blackberries, 1 tablespoon tofu, chia seeds and spinach in a blender. Blend until smooth and pour into glass.
  2. Rinse out blender and add in remaining tablespoon of tofu, mango pulp, coconut water and banana. Blend until smooth and pour on top of the blackberry smoothie.
  3. Add a few blackberries on top and enjoy.
  4. For extra sweetness, add the other half of the banana and more La Fe Mango Pulp.

Super Coconut and Parsley Smoothie

  • 2 cups Grace Coconut water
  • 1/2 bunch parsley
  • 1/2 banana
  • 1 handful baby spinach
  • 1 pear, halved and cored


  1. Start by adding the liquid to your blender, then the soft fruits (banana and pear) and finish with the greens.
  2. Blend for 30 seconds or until creamy.

Pumpkin Chia Coconut Smoothie

  • 1 cup coconut milk
  • 1 cup Grace Coconut Water
  • 1 1/2 cups of pumpkin purée
  • 1 tsp pumpkin spice
  • 2 tablespoons of shredded coconut (optional)
  • 2 tablespoons of chia seeds
  • large handful of spinach
  • 1 banana


  1. Combine ingredients in a blender and top with chia seeds.

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Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt


  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.