BY AMBER ST. PETER

Piña Colada Smoothie

1 banana, peeled
1 c. diced pineapple
1/2 c. coconut milk
1 c. ice
1 Tbsp. flaked coconut, plus extra for garnish

Blend banana, pineapple, coconut milk, ice, and tablespoon of flaked coconut until completely combined. Pour into tall glass and sprinkle with the extra flaked coconut. Enjoy!

Lavender Lemonade

2 Tbsp. dried lavender flowers
1/3 c. brown rice syrup or agave
2 1/2 c. water
3 lemons, juiced or about 1/2 c. lemon juice
2 c. water
In medium saucepan, combine lavender flowers, brown rice syrup, and first 2 1/2 cups of water. Bring mixture to a boil. Once boiling, reduce heat and let simmer for 5 minutes. Remove pan from heat, stir once, cover, and let sit for one hour. Strain out remaining lavender flowers from mixture by placing large piece of cheesecloth over saucepan and holding the edges while pouring.

Add the lemon juice and remaining 2 cups of water and stir well. Refrigerate and serve chilled!

Mango Lassi

3 c. fresh mango
1/2 c. plain, unsweetened vegan yogurt
(cashew-, soy-, almond-, or coconutbased yogurt should work just fine)
1/2 c. coconut milk
1/2 c. ice
1/4 tsp. ground cardamom

In high-speed blender, combine all ingredients. Split between two tall glasses, or halve recipe for a single serving. Leftovers can be refrigerated up to three days but is best served fresh. Enjoy!

Piña Kale-ada Smoothie

1 c. frozen or fresh pineapple chunks
1 whole orange, peeled
1 c. coconut milk
1 packed c. kale
1 c. ice cubes

Sprinkle of shredded coconut, for garnish Blend all ingredients in high-speed blender until completely combined. Pour into tall glass and garnish with sprinkle of coconut and slice of orange. If you’re feeling extra tropical, throw in a cocktail umbrella and some coconut rum. Enjoy!

Strawberry Blonde Smoothie

1 frozen banana
1 1/2 c. frozen strawberries
10 oz. apple cider (unpasteurized if possible)
2 Tbsp. freshly squeezed lemon juice

Optional add-ins
Coconut, flax (ground, seeds, or oil), chia seeds, lúcuma powder, protein powder—or top with granola!

Blend all ingredients together i n high-speed blender until creamy. If your fruit isn’t frozen, add a few ice cubes and a little extra apple cider to the mix to make it creamy. Sip it through a reusable straw or eat it in a bowl. Serves one.

Amber St. Peter is the founder of the popular vegan blog Fettle Vegan and the author of Homestyle Vegan: Easy, Everyday Plant-Based Recipes. FettleVegan.com