• 1 cup almond milk
• 1 cup coconut water
• 1 tablespoon almond butter
• 4 kale leaves
• ½ cup spinach
• ¼ avocado
• 1 tablespoon maple syrup
• 1 tablespoon maca powder (available at health-food stores)
• ½ cup ice
1. Place almond milk, coconut water, almond butter, spinach, kale, banana, maca powder, and ice in a blender.
2. Puree on high until mixture is smooth and creamy.
3. Serve immediately.
Yield: 2 servings. Recipe by Tricia Williams, culinary holistic nutritionist at FoodMattersNYC.com 
Use as a protein rich, energizing breakfast drink or as a slightly sweet dessert in the evening.
• 1 cup raw cashews
• 3 cups water
• 2 tablespoons agave, raw maple syrup or honey
• 1 teaspoon vanilla or 2 vanilla seeds
• 1/2 teaspoon cinnamon
• pinch sea salt
1. Cover raw cashews with water and allow to soak overnight.
2. Place cashews and their water into a blender or food processor and process until smooth.
3. Stir in remaining ingredients.
Yield: 2 servings. Recipe from Rebecca Fuller, RD, dietician at Fashion Institute of Technology, NYC and Coles Sports and Recreation Center at New York University.
• 1 apple
• 1/4 cucumber
• 1/4 lemon
• 1 inch piece ginger
• Enough carrot to bring yield to 12 ounces
Combine all ingredients in a juicer and process.
Yield: 1 serving. Recipe from Eric Helms, founder, Juice Generation.
The smoothie and cashew milk above can both be whipped up with a blender. We’re partial to the Apollo Personal Blender by Tribest (left)—the individual blending cups double as portable drink cups, for super ease of use and cleanup. And serious juicing (we’re talking carrots, apples, kale and the like) calls for a full-on juice extractor to get the best results. Breville’s Juice Fountain Plus  (right) features industrial strength at a mid-range price. Plus, fans praise the simple-to-clean design.