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Limey Orange Smoothie

Serves 1


    Limey Orange Smoothie

    Here’s a smoothie that even Bugs Bunny would go crazy for. This fetching bright orange drink blends a winning combo of sweet veggies and fruit, creamy cashew butter, tangy yogurt, and lime zest into a nutrient-packed smoothie that doesn’t hold back on flavour. Bonus: both orange bell pepper and carrot contain a surfeit of beta carotene, an antioxidant that is converted to vitamin A in the body and functions to improve bone, eye, and immune health.


    Limey Orange Smoothie


    3/4 cup (180 mL) water

    1/2 cup (125 mL) plain Greek, Skyr, or coconut-based yogurt

    1/2 cup (125 mL) chopped carrot

    1/2 cup (125 mL) chopped orange bell pepper

    1 tsp (5 mL) honey

    1 Tbsp (15 mL) cashew butter

    1 tsp (5 mL) lime zest 1/4 tsp (1 mL) allspice

    1 cup (250 mL) frozen mango cubes


    Per serving:

    • calories325
    • protein15g
    • fat9g
      • saturated fat2g
      • trans fat0g
    • carbohydrates53g
      • sugars38g
      • fibre6g
    • sodium >>51mg



    Into high-speed blender container, place all ingredients in the order listed. Blend until smooth. For a fancy presentation, pour into a large champagne goblet rimmed with coconut and lime zest.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.