Pineapple Protector, Liver Lover, and Apple Alkalaid from THE BLENDER GIRL SMOOTHIES by Tess Masters

A beautiful collection of vegan smoothies from powerhouse blogger The Blender Girl, featuring photographs, flavor boosters, and nutritional add-ons for every recipe.

BlenderGirlSmoothiesCoverThe Blender Girl takes smoothies to the next level in this comprehensive guide, helping you blast your way to good health and blended bliss. These 100 creative and delicious recipes are designed to fit your every need, whether you want to detox, lose a few pounds, get energized, or guard against seasonal colds. Each smoothie has three optional boosters (like chia seeds, ginger, coconut oil, or wheat grass) that allow you to ramp up flavor, nutrient value, or both. Featuring gorgeous photography throughout, a smoothie pantry that demystifies unusual ingredients, icons to identify smoothies that fit your particular dietary needs, and strategies for achieving smoothie success, this accessible handbook makes it fun and easy to find your perfect blend.

Horizontal RuleReprinted from The Blender Girl Smoothies, copyright © 2014, 2015 by Tess Masters. Photographs copyright © 2014 by Erin Kunkel. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

You can purchase The Blender Girl Smoothies at your local bookshop or through our affiliate links with IndieBound and Amazon.


This refreshing vitamin-C buffet (the camu powder booster adds even more) keeps away colds, flu, laryngitis, and sinusitis. Pineapple’s bromelain suppresses coughs and loosens mucus, and turmeric reduces inflammation. The bok choy, like the wheatgrass and broccoli boosters, is undetectable and contributes polyphenol antioxidants to combat cancer.

PineappleProtectorServes 2

  • 2 cups (480ml) freshly squeezed orange juice
  • 1 cup (102g) chopped bok choy
  • 2 cups (320g) frozen pineapple
  • 1⁄8 teaspoon ground turmeric, plus more to taste (optional)

Optional boosters:

  • 1 teaspoon camu powder
  • 1⁄4 cup (30g) frozen raw broccoli florets
  • 1 teaspoon wheatgrass powder

Throw all of the ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Tweak turmeric to taste.

Nutritional facts (per serving):

Calories 198 kcal | Fat 0 g | Saturated fat 0 g | Sodium 37 mg | Carbs 47 g | Fiber 3 g | Sugars 37 g Protein 3 g | Calcium 101 mg | Iron 1 mg78 clean and green

Horizontal RuleLIVER LOVER

This vegetable-packed blend is surprisingly delicious (definitely add the mint!). The betaine in beets flushes the liver, purifies the blood, and enhances circulation; carrots boost the liver’s antioxidant capacity; and lemons improve liver function. Chard provides syringic acid, a flavonoid that prevents liver degeneration, and mango and ginger have liver-protecting properties, too.

LiverLoverServes 2

  • 1 1⁄2 cups (360ml) unfiltered apple juice
  • 1 medium raw beet, chopped (steamed or baked, if using a conventional blender)
  • 1 medium carrot, chopped (steamed or grated, if using a conventional blender)
  • 2 medium lemons, peeled and seeded
  • 1 cup (31g) loosely packed chard leaves
  • 1 teaspoon minced ginger (optional)
  • 1 cup (160g) frozen mango

Optional boosters:

  • 1⁄4 cup (9g) firmly packed mint
  • 1⁄4 cup (30g) frozen raw broccoli florets
  • 1⁄8 teaspoon ground turmeric

Throw all of the ingredients (except the frozen mango) into your blender and blast on high for about 1 minute, until well combined. Add the frozen mango and blast for 10 to 20 seconds more, until smooth and creamy.

Nutritional facts (per serving):

Calories 177 kcal | Fat 0 g | Saturated fat 0 g | Sodium 82 mg | Carbs 44 g | Fiber 4 g | Sugars 33 g Protein 2 g | Calcium 60 mg | Iron 1 mg116 clean and green


This detox blend is intensely hydrating and alkalizing. The pectin and mineral salts in the apples combine with the oxalic acid in the spinach for a powerful laxative effect to alleviate constipation and cleanse the colon. Cayenne gets things moving, too—but use a light hand or it’ll set your mouth on fire!

AppleAlkalaidServes 2

  • 1⁄2 cup (120ml) coconut water or water
  • 2 green apples, skin on, cored and roughly chopped (grated, if using a conventional blender)
  • 1 cup (27g) loosely packed baby spinach
  • 1 medium lemon, peeled, seeded, and quartered
  • 1⁄2 medium cucumber, chopped
  • 1 teaspoon minced ginger
  • 10 drops alcohol-free liquid stevia, plus more to taste
  • 1 cup (125g) ice cubes

Optional boosters:

  • Pinch of cayenne pepper
  • 1⁄2 teaspoon wheatgrass powder
  • 1 tablespoon chia seeds

Throw all of the ingredients (except the ice cubes) into your blender and blast on high for about 1 minute, until smooth. Add the ice and blast for a few seconds more, until smooth and chilled.

Nutritional facts (per serving):

Calories 115 kcal | Fat 0 g | Saturated fat 0 g | Sodium 19 mg | Carbs 30 g | Fiber 5 g | Sugars 20 g Protein 1 g | Calcium 45 mg | Iron 0 mg

Horizontal RuleTessMastersAustralian-born Tess Masters is a writer, actor, voiceover artist, and self-professed blendaholic. She shares her enthusiasm for healthy living at

As a presenter and recipe developer, Tess collaborates with leading food, culinary, and lifestyle brands. She has been featured in the Los Angeles Times, Washington Post, InStyle, Prevention, Real Simple, Thrive, Vegetarian Times, Living Without, Allergic Living, and New Idea; and online for Today, Shape, Glamour, Food Network, Parents, and Chow, among other publications and websites.

Away from the blender, Tess enjoys a diverse performance career. She has toured internationally with stage productions, worked in film and television, and lent her voice to commercial campaigns, audiobooks, and popular videogame characters. Tess and her partner, Scott Brick, live in Studio City, California, with their West Highland white terrier (and blender-cuisine maven), Cookie.

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