Mountain Style: Farmers Market Smoothies

Creative smoothie recipes using harvest produce

By Kate Field // Photographs by Paulette Phlipot

Whether you belong to a CSA, cultivate your own patch of earth, or buy from your local farmers market, you have likely found yourself with a bounty of seasonal fresh produce. If you need a quick fix for your fortunate overstock, how about adding it to smoothies? Portioning and freezing excess produce can be an efficient and economical way to bulk up your nutrient intake.

At first, building your seasonal smoothie might feel like venturing into uncharted territory. Sure, we all like to play around with mixed berries, greens, and even the occasional exotic banana or mango. But since our diligent digestive enzymes can easily become overstressed, careful consideration must be paid to proper food pairing. For example, we digest the sugars of fruit more quickly than the fat of, say, almond butter, requiring specific enzymes for breakdown and assimilation. Therefore, pairing foods improperly can lead to digestive distress. If this is news to you, remember the basic rule of thumb: apples and carrots combine well with both vegetables and fruit. Phew!

(For more information on food combining, visit

Go ahead. Be your family’s mix master!

close to home

Makes two 12 oz. servings

A local twist on a popular blend. Throw in whatever hard-sought berries you can spare! The nut butter adds fat and protein to keep you going.

1/2 cup kale, chopped with stems removed
1/2-1 cup berries (huckleberries, thimbleberries, raspberries, or
1/2 cup almond milk
1/2 cup water
2 tablespoons nut butter
1/2 scoop (4 grams) powdered greens
1/2 scoop (14 grams) chocolate protein powder

Combine ingredients and blend until smooth.

shoot the moon

Makes two 16 oz. servings

This smoothie incorporates everything but the kitchen sink. It’s refreshing and alkalinizing. (Use your Vitamix or Ninja blender for a smooth consistency.)

1/3 cucumber, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 apple, cored and chopped
1 stalk fennel, chopped
1 cup water
1 teaspoon freshly grated horseradish
1 tablespoon lemon juice
Handful of parsley or cilantro, destemmed
Dash cayenne powder or a small slice of fresh hot pepper (optional)

Combine ingredients and blend until smooth.

Red chai delight

Makes three 24 oz. servings

A cozy, rich treat reminiscent of pumpkin pie with a twist, this house favorite is sure to get you in the mood for fall.

1/2 red beet, chopped
1/2 apple, cored and chopped
1 cup pureed pumpkin OR
1/4 of an acorn squash, peeled and chopped
1 cup almond milk
1/2 cup coconut milk
1/2 cup water
1 tablespoon flax seed
1 teaspoon chia seed
1 tablespoon raw cacao powder
1 tablespoon maple syrup
1/8 teaspoon cardamom
1/8 teaspoon coriander
1/8 teaspoon nutmeg
1/2 teaspoon vanilla

Combine ingredients and blend until smooth. Adjust spices to taste.