Good to Go
In his latest book, Thrive Energy Cookbook, former professional Ironman triathlete and two-time Canadian 50 km Ultra Marathon Champion Brendan Brazier shares 150 new plant-based recipes from smoothies to salads, to irresistible wraps and delicious desserts.
(We love the Blood Orange Citrus Ginger Tart and the Super-Fruit Sangria, recipe below.) Brazier sprinkles seeds of motivational wisdom along the way, i.e., “As close as you can get to perfection is continual improvement.”
Now a performance nutrition consultant, Brazier works with top athletes across the U.S., from the NFL to the PGA, to spread the good word about benefits of a whole foods, plant-based diet.
From the book Thrive Energy Cookbook by Brendan Brazier. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2014.
Even people who say they don’t like “healthy drinks” will love this. The properly balanced and complementary flavors of the fruit make it delicious.
Serves 1/Makes 2 ¼ cups (550 mL)
Gluten Free, Super Nutrient-Dense
Prep Time: 5 minutes
Special Equipment: high-speed blender
4 or 5 fresh or frozen strawberries
10 fresh or frozen raspberries
½ cup (125 mL) fresh or frozen blueberries
1/3 cup (75 mL) chopped pineapple
2 fresh mint leaves
Zest of ½ orange
Zest of ½ lemon
Zest of ½ lime
2 tbsp (30 mL) freshly squeezed orange juice
2 tbsp (30 mL) freshly squeezed lemon juice
2 tbsp (30 mL) freshly squeezed lime juice
2 tbsp (30 mL) pomegranate juice
2 tbsp (30 mL) acai berry juice
6 tbsp (90 mL) coconut water
2 tbsp (30 mL) agave nectar or maple syrup
1 tbsp (15 mL) pure vanilla extract
About 2 cups (500 mL) ice cubes
In a blender, combine all the ingredients except the ice. Add ice to about 1 inch (2.5 cm) above the liquid line. Blend on high speed until smooth and creamy.
If using frozen fruit, use less ice.
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