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green smoothies

Smoothies

Morning Mint Shake

Start your St. Patrick’s Day with this refreshing, minty green shake.

Morning mint shake

Makes 1 serving •  Prep time 5 minutes •  Cook time 0 minutes

Recipe by The Life Time Training Team

  1. Place all ingredients in a blender and mix until smooth.

Detoxifying Supergreens Smoothie

Packed with phytonutrient and supergreens, this smoothie will aid in detoxing your body.

a woman holds a green smoothie

Makes 1 •  Prep time 5 minutes •  Cook time 0 minutes

  • 1 avocado
  • 1 banana
  • 1 cup blueberries
  • 1 cucumber
  • A handful of kale, romaine lettuce, or spinach
  • 1 to 2 tsp. spirulina or chlorella
  • Coconut water (or purified water)
  • Optional: Stevia, to taste
  • Optional: A sprinkle of cinnamon or cacao

This recipe first appeared in “Super Greens,” which was published in the April 2015 issue of Experience Life magazine.

  1. Add all ingredients together in a blender and blend until smooth.
  2. You can experiment with adding hemp seeds for protein and maca powder for energy.

Breakfast

Avocado Toad-in-a-Hole

This paleo take on the toast-and-egg classic is satisfying and nutritious. It’s perfect for busy weekday breakfasts.

Avocado toad-in-a-hole by Michelle Tam

Makes 2 servings •  Prep time 5 minutes •  Cook time 10 minutes

  • 1 large Haas avocado
  • 2 tbs. ghee or fat of choice
  • 2 large pastured eggs
  • Kosher salt to taste
  • Paprika to taste
  • Freshly ground black pepper to taste

This recipe first appeared in “Nom Nom Paleo,” which was published in the January/February 2016 issue of Experience Life. Photo by: Henry Fong.

  1. Wash a ripe avocado (you’ll keep part of the skin on during cooking). Cut the avocado in half and pop out the pit. Slice off the rounded outer edge of each half, leaving two center slices with a hole through each.
  2. Melt the ghee in a cast-iron skillet on medium heat. Once the fat starts bubbling, place the two slices of avocado in the pan.
  3. Crack each egg into a small bowl and season with salt. Carefully pour one egg into the hole in the middle of each avocado slice. Sprinkle with paprika and black pepper.
  4. For runny yolks, increase heat to medium-high, and fry until the bottom of the egg sets. Use a spatula to flip the avocado slices over; cook for another minute. Serve warm.
  5. For firmer yolks, cover the skillet with a lid, reduce heat to low, and cook for three to five minutes, or until the whites are set.

Avocado-Banana-Orange Breakfast Pudding

Purée an avocado, banana, and orange juice with chia seeds for a refreshing breakfast.

breakfast avocado pudding

Makes 1 serving •  Prep time 5 minutes •  Cook time Refrigerate overnight

  • 1 ripe banana
  • ½ cup cubed avocado
  • 6 ounces fresh orange or grapefruit juice
  • ¼ cup chia seeds

This recipe first appeared in “Amazing Avocados: Recipes, Techniques, and More,” which was published in the March 2015 issue of Experience Life. Photo by: Terry Brennan; Food styling by: Betsy Nelson.

  1. Pour the chia seeds into individual jelly jars or small bowls.
  2. Blend the avocado and banana with the orange or grapefruit juice.
  3. Pour over the chia seeds and cover the top with a circle cut from parchment paper to prevent discoloration.
  4. Cover with a lid and refrigerate overnight. The pudding will be thick and ready for breakfast the next morning.

Green-Tea Lime-Pie Smoothie Bowl

Prepare yourself for an energizing kick! Matcha is a natural source of caffeine, and it’s rich in disease-fighting antioxidants. It has a slightly bitter, toasted flavor, but you won’t detect so much as a hint of bitterness when you blend the powder into a sweet, refreshing smoothie.

green team smoothie bowl topped with granola

Makes 2 cups•  Prep time 10 minutes •  Cook time 0 minutes

  • ½ cup coconut water
  • 1 cup packed fresh baby spinach
  • 1 large frozen banana, chopped
  • ¼ cup avocado, packed
  • 2 tsp. lime zest
  • 1 tbs. plus 1 tsp. fresh lime juice
  • 2 or 3 ice cubes, as needed
  • 2 tsp. pure maple syrup, or to taste
  • ½ tsp. matcha green-tea powder, or to taste
  • Toppings of your choice

This recipe first appeared in “Everyday Veggies: 5 Vegan Recipes From Angela Liddon,” which was published in the April 2017 issue of Experience Life. Photo by: Ashley McLaughlin.

  1. In a high-speed blender, combine all the ingredients except toppings and blend on high until smooth. Taste and adjust the sweetness, if desired.
  2. Pour into a bowl and add your toppings.

Tip: Give your smoothie bowl a nutritional boost by topping it with granola, melted coconut butter, large-flake coconut, or hemp hearts.

Tip: To make this more kid-friendly, omit the matcha powder and reduce the lime juice.

Salad

Fresh Fava Beans With Mint and Scallions

Fava beans are central to the Sardinian diet — one of the world’s five Blue Zone regions. Try this simple dish from “The Blue Zones Kitchen” for protein, fiber, and deliciousness. It also tastes great with chickpeas for a tasty variation.

A plate of fresh fava beans with mint and scallions.

Makes 4 servings •  Prep time 5 minutes •  Cook time 20 minutes

  • 4 tbs. extra-virgin olive oil, divided
  • Small bunch wild garlic or scallions
  • 2 cups fresh fava beans*, shelled
  • 1 cup water
  • ½ cup chopped fresh mint
  • Salt and pepper (optional)

*Note: You can also make this dish with frozen or canned fava beans. If using frozen, defrost and rinse beans; if using canned, drain and rinse. Next, warm drained beans for two to three minutes in a sauté pan with scallions in two tablespoons of oil. Remove from heat and immediately add mint and olive oil to warm beans and toss. Add salt and pepper to taste.

Recipe excerpted from The Blue Zones Kitchen: 100 Recipes to Live to 100 by Dan Buettner. This recipe first appeared here. Reprinted with permission.

  1. In a large pot, sauté scallions in two tablespoons of oil for for one minute, until wilted.
  2. Add fava beans and water; stir to combine. Simmer for about 10 minutes, or until the fava beans are soft.
  3. Drain the fava beans and scallions and return to pot. Immediately add mint and remaining olive oil to the warm beans and toss.
  4. Add salt and pepper before serving.

Want to learn more about Blue Zone cooking? Listen to “The Blue Zones Habits for Longevity” episode of the Life Time Talks podcast with guest Dan Buettner.

Kale Caesar With Parmesan Crisps

Replace the traditional croutons with crispy Parmesan frico in this creative kale Caesar salad.

kale salad with parmesan crisp

Makes 4 servings •  Prep time 20 minutes •  Cook time 8 minutes

Salad

  • 1 bunch curly or lacinato kale, stemmed, torn, and washed (about 5 packed cups)
  • 1 tbs. freshly squeezed lemon juice
  • 1 tsp. lemon zest
  • 2 tsp. minced anchovy fillets
  • 1 tbs. oil from anchovies or extra-virgin olive oil
  • 1 tsp. Dijon mustard
  • 1 clove garlic, pressed
  • 3 tbs. plain, full-fat Greek yogurt

Parmesan Crisps

  • ½ cup shredded Parmesan cheese
  • ½ teaspoon cracked black pepper

This recipe first appeared in “9 Healthy Recipe Substitutions,” which was published in the May 2020 issue of Experience Life. Photo by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman.

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine the kale, lemon juice, and zest. Massage with your hands until the kale is softened and turns a darker shade of green.
  3. In a small bowl, whisk the anchovies, oil, mustard, garlic, and yogurt.
  4. Pour over the kale and toss to combine.
  5. On a parchment-lined sheet pan, place tablespoon-size portions of Parmesan, spreading slightly with the back of a spoon to make a flat round of each and leaving an inch between portions. Sprinkle each round with black pepper, then bake for five to eight minutes, watching closely, until melted and bubbling.
  6. Slide parchment paper and crisps off the pan and onto a rack to cool.
  7. Serve the salad topped with Parmesan crisps.

Green Goddess Salad

Herbaceous and creamy, the dressing for this classic salad is loaded with flavor, thanks to a surprise ingredient.

green goddess salad

Makes 2 to 4 servings •  Prep time 15 minutes •  Cook time 15 to 20 minutes

  • 4 boneless, skinless chicken breasts (4 to 6 oz. each)
  • 2 cups water
  • 1 tbs. salt
  • 1 lemon, sliced
  • 3 cloves garlic, peeled and crushed
  • 1 large egg yolk
  • 2 tbs. plus ½ cup light-tasting olive or avocado oil
  • 2 tbs. lemon juice
  • 2 anchovy fillets or 2 tsp. anchovy paste
  • ¼ cup (packed) fresh parsley leaves, minced
  • 2 tbs. dried chives
  • 1 tbs. dried tarragon leaves
  • 2 heads butter lettuce
  • 4 scallions, green and white parts, thinly sliced
  • 1 large avocado, thinly sliced
  • 1 large seedless cucumber, thinly sliced

This recipe first appeared in “Kitchen Adventures With Well Fed‘s Melissa Joulwan,” which was published in the July/August 2017 issue of Experience Life. Photo by: David Humphreys.

Reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, published on November 1, 2016, by Greenleaf Book Group Press. Copyright © 2016 by Melissa Joulwan.

  1. Pound the chicken to ½-inch thickness between two sheets of plastic wrap. In a large saucepan, combine the chicken, water, salt, lemon slices, and two cloves garlic. Bring to a boil, then cover and simmer on low for 15 to 20 minutes. Turn off the heat and let the chicken continue to cook while you make the rest of the salad.
  2. For the dressing, place the third crushed garlic clove in a pint-size Mason jar. Add the egg yolk, 2 tablespoons of the olive oil, the lemon juice, and anchovies. Whirl with an immersion blender until puréed. With the blender running inside the jar, add the remaining ½ cup oil and blend until thickened. (You can do this in a regular blender as well.) Stir the minced parsley into the dressing, along with the chives and tarragon. Place in the fridge to chill.
  3. To serve, tear the butter lettuce into bite-sized pieces and arrange on individual serving plates. Divide the scallions, avocado, and cucumber among the plates. Remove the chicken from the pan and pat it dry. Cut the chicken crosswise into slices and arrange on top of the salads. Dollop with dressing or present it on the side.

Tip: Add shredded carrots, slivered red bell peppers, and sliced purple cabbage to transform this into a more colorful confetti salad.

Soup

Almost-Raw Asparagus Soup

Roast asparagus in the oven just long enough to become a bit sweet, and then purée until smooth. This simple technique maintains the asparagus’s freshness while giving it a warm, roasted flavor.

asparagus soup

Makes 4 servings •  Prep time 10 minutes •  Cook time 15 minutes

  • 1 ½ lbs. asparagus, tough ends snapped off
  • 2 tsp. olive oil
  • ¾ tsp. kosher salt
  • ¼ tsp. ground black pepper
  • ¼ cup sliced almonds
  • 1 ½ cups chicken or vegetable broth
  • 1 cup water
  • Zest of 1 lemon
  • 1 tbs. finely chopped fresh mint leaves
  • ¼ cup plain yogurt

This recipe first appeared in “Supermarket Healthy: 5 Budget-Friendly Recipes From Melissa d’Arabian” which was published in the May 2016 issue of Experience Life. Photo by: Tina Rupp.

  1. Preheat the oven to 400 degrees F.
  2. Place the asparagus in a baking dish or on a baking sheet and drizzle with 1 teaspoon of the olive oil. Sprinkle with the salt and pepper, and roast until it is just al dente, about five minutes. Remove from the oven and set aside.
  3. While the asparagus cools, place the almonds on a clean, rimmed baking sheet and toast until lightly browned, five to seven minutes. Transfer to a plate and set aside.
  4. Add the asparagus, along with the chicken broth and water, to a blender, and purée until it is smooth, about two minutes. Return the puréed asparagus to a medium saucepan (strain through a fine-mesh sieve if you want an even smoother texture) and stir in the remaining 1 teaspoon of olive oil, the lemon zest, and mint. Warm the soup over medium heat.
  5. Add the asparagus, along with the chicken broth and water, to a blender, and purée until it is smooth, about two minutes. Return the puréed asparagus to a medium saucepan (strain through a fine-mesh sieve if you want an even smoother texture) and stir in the remaining 1 teaspoon of olive oil, the lemon zest, and mint. Warm the soup over medium heat.

Instant Pot Paleo Green Soup

Packed with green veggies like spinach, broccoli, zucchini, and scallions, this nutritious soup is topped with a tangy vegan cashew cream.

Michelle Tams' green soup

Makes 5 servings •  Prep time 20 minutes •  Cook time 20 minutes

Soup

  • 2 tbs. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 tsp. Diamond Crystal kosher salt or
  • ¾ tsp. regular kosher salt, divided
  • 3 garlic cloves, roughly chopped
  • 1 tbs. chopped fresh ginger
  • 1 medium head broccoli, roughly chopped
  • 2 small zucchini, roughly chopped
  • 4 scallions, trimmed and roughly chopped
  • ½ cup peeled and diced apple
  • 4 cups chicken broth or vegetable broth
  • 5 cups baby spinach
  • Freshly ground black pepper, to taste

Cashew Cream

  • 1 cup raw cashews, soaked in 1 cup boiling water for 15 minutes
  • ½ cup water
  • 2 tbs. extra-virgin olive oil
  • 2 tbs. lemon juice
  • 2 small garlic cloves, peeled
  • 1 tsp. Diamond Crystal kosher salt or ¾ tsp. regular kosher salt

This recipe first appeared in “4 Weeknight Instant Pot Meals,” which was published in the March 2022 issue of Experience Life. Photo by: Henry Fong.

For the soup

  1. Switch on the sauté function on the Instant Pot. Once it’s hot, swirl in the oil.
  2. Toss in the onion and half the salt. Cook for two to three minutes, stirring frequently, until the onion is slightly softened. Turn off the sauté function.
  3. Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
  4. Add the broccoli, zucchini, scallions, and apple to the pot. Mix well. Pour in the broth and add the remaining salt.
  5. Cover and cook for one minute under high pressure. Then turn off the pot and release the pressure manually.
  6. Open the pot and add the baby spinach. Stir until the spinach is wilted.
  7. Blend the soup in batches using a high-speed blender. Make sure to fill the ­blender no more than two-thirds full, remove the center of the lid, and cover the top with a towel. Alternatively, blend the soup in the pot using an immersion blender.
  8. Taste for seasoning and adjust with salt and pepper. Serve topped with cashew cream.

Tip: Because Diamond Crystal kosher salt flakes are large and hollow, a teaspoon of it contains less sodium than other brands. If you’re using another type of kosher or sea salt, scale back the volume and salt to taste.

For the cream

  1. Drain the soaked cashews and toss them in a blender with the remaining ingredients. Blitz the contents until smooth.
  2. Taste and adjust the seasoning with more salt or lemon juice if needed.

Main Course

Almond-Flour Pizza With Pesto and Peppers

This pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.

almond crust pizza with fresh pesto, peppers, and basil

Makes 4 servings •  Prep time 15 minutes •  Cook time 30 minutes

Crust

  • 2 cups almond flour
  • ½ tsp. sea salt
  • 2 eggs
  • 2 tbs. coconut oil

Pesto

  • 1 clove garlic, peeled
  • 1 cup fresh basil
  • ¼ cup walnuts
  • 2 tbs. nutritional yeast
  • ¼ tsp. sea salt
  • ¼ cup extra-virgin olive oil

Toppings

  • 5 oz. goat cheese, crumbled
  • ½ cup jarred roasted red bell peppers, drained and chopped
  • Fresh basil

This recipe first appeared in “9 Healthy Recipe Substitutions,” which was published in the May 2020 issue of Experience Life. Photo by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman.

  1. Preheat oven to 350 degrees F. Cut two pieces of parchment paper at least 12 inches long.
  2. In a medium bowl or stand mixer, mix the flour, salt, eggs, and coconut oil until evenly combined. Shape the dough into a disk, then place it between the parchment sheets and roll it out with a rolling pin to make a crust about ¼ inch thick. Transfer to a baking sheet and remove the top sheet of parchment.
  3. Bake for 15 to 20 minutes, until toasted and golden on top.
  4. While the crust bakes, make the pesto. In a food processor, place the garlic, basil, walnuts, nutritional yeast, and salt. Process until a paste is formed, scraping down the sides as needed. While the machine is running, slowly drizzle in the olive oil until the pesto is smooth.
  5. Spread the pesto over the baked crust and top with crumbled goat cheese and red-pepper pieces.
  6. Return to the oven for 10 minutes. When the pizza is heated through, remove it from the oven and top with fresh basil. Serve hot.

Baked Chicken With Minted Chimichurri

Jazz up chicken thighs with this tantalizing minted chimichurri. The taste is perfect for waking up chicken and other meats.

chimichurri chicken

Makes 4 servings •  Prep time 20 minutes (plus up to two hours to marinate)  •  Cook time 40 minutes

Minted Chimichurri

  • 1 cup fresh mint, tightly packed
  • 1 cup flat-leaf parsley, tightly packed
  • ½ cup fresh oregano (or 3 tbs. dried)
  • 6 cloves garlic, minced
  • ¾ tsp. red pepper flakes
  • ¾ tsp. sea salt
  • 3 tsp. lemon zest
  • ½ cup freshly squeezed lemon juice
  • 1 cup extra-virgin olive oil

Chicken

  • 8 pasture-raised, bone-in, skin-on chicken thighs
  • 1 ½ cups minted chimichurri
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground black pepper

This recipe first appeared in “The Care and Feeding of a Healthy Brain,” which was published in the November 2015 issue of Experience Life. Photo by: Lou Jackson.

  1. Add all the minted chimichurri ingredients to a blender or food processor, and process until well combined.
  2. Put the chicken in a large bowl with 6 tablespoons of the chimichurri and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 45 minutes or up to two hours.
  3. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Wipe the chicken with a paper towel to remove excess chimichurri; place the chicken on the prepared baking sheet skin side up and season with salt and pepper.
  4. Bake for 40 minutes or until the chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 160 degrees F.
  5. Transfer the chicken to a serving platter and drizzle a few tablespoons of the remaining chimichurri over it. Serve, with the rest of the chimichurri on the side.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

 

Eggs and Greens Buddha Bowl

Everyone loves big Buddha bowls because they allow for so many different flavors, textures, and nutrients in one bowl. This one is simple yet nutrient-dense, with an array of greens, olive oil, avocado, eggs, and seeds.

Buddha bowl to heal a leaky gut

Makes 2 servings •  Prep time 5 minutes •  Cook time 20 minutes

  • 4 tbs. olive oil, divided
  • 1 lb. ground pork or turkey sausage
  • 2 large eggs, beaten
  • 2 cups torn spinach leaves
  • 2 cups torn arugula leaves
  • 2 cups torn kale leaves
  • 1 avocado, pitted, peeled, and sliced
  • Scallions, sliced, for garnish
  • Sesame seeds, for garnish
  • Salt
  • Freshly ground black pepper

From The Leaky Gut Meal Plan: 4 Weeks to Detox and Improve Digestive Health, by Sarah Kay Hoffman, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photo copyright © 2019 by Andrew Purcell, food styling by Carrie Purcell.

This recipe first appeared in “Recipes to Heal a Leaky Gut.“

  1. In a large skillet, heat 1 tablespoon of oil over medium heat.
  2. Add the sausage and cook, breaking up the meat with a wooden spoon, until cooked through, for 5 to 7 minutes. Transfer the sausage to a bowl.
  3. In the same pan, heat 1 tablespoon of oil over medium heat.
  4. Add the eggs, and scramble them until cooked to your liking. Transfer to the bowl with the sausage.
  5. In the same pan, heat the remaining 2 tablespoons of oil over medium heat.
  6. Add the spinach, arugula, and kale, and sauté until wilted, for 3 to 5 minutes.
  7. Build each bowl by placing the greens on the bottom, followed by the sausage, and finally, the eggs. Add avocado, scallions, and sesame seeds to taste, and season with salt and pepper.

Did you know? The traditional Buddha bowl is vegetarian. This one uses meat, but if you’d like to keep it traditional, simply remove the meat and add extra greens, avocado, and sesame seeds. And of course, you can prepare the eggs any way you like, such as over easy.

Dessert

Avocado-Mint Sherbet

Avocados make a great base for this creamy frozen dessert, which doesn’t require dairy or eggs. If you like the combination of mint and chocolate, add ¼ cup raw cacao nibs to the mix before freezing.

Mint-Sorbet

Makes 4 servings •  Prep time 10 minutes •  Freezing time 12 hours

  • 2 ripe avocados
  • 1 14-oz. can coconut milk
  • ½ cup honey
  • 1 cup fresh mint leaves, packed (stems removed)
  • Pinch of sea salt

This recipe first appeared in “Amazing Avocados: Recipes, Techniques, and More,“ which was published in the March 2015 issue of Experience Life. Photo by: Terry Brennan; Food styling by: Betsy Nelson.

  1. Blend all the ingredients together in a blender until smooth.
  2. Pour the mixture into a glass container and place in the freezer. Stir every two hours until it is uniformly frozen.
  3. Cover and store in the freezer. The mint flavor develops as it freezes. This sherbet will keep well for at least two weeks.

Chocolate-Dipped Mandarins With Pistachios

This simple-yet-decadent dessert has only three ingredients.

Makes 6 servings •  Prep time 30 minutes •  Chilling time 30-45 minutes

  • 4 large Satsuma mandarin oranges, or other mandarin oranges
  • ½ cup unsalted, shelled pistachios, toasted and coarsely chopped
  • 4 oz. 80 percent dark chocolate, coarsely chopped

This recipe first appeared in “How to Host a Stress-Free Dinner Party,“ which was published in the December 2019 issue of Experience Life. Photo by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman.

  1. Peel and section the mandarin oranges, gently removing the white pith with your fingers. Pat dry if necessary.
  2. Place the pistachios in a medium bowl. Line a serving platter with parchment paper.
  3. Melt the chocolate in a microwave or double boiler. To microwave, place chopped chocolate in a medium bowl and heat on high for one minute, then use a fork to stir. Repeat in 45-second increments until the chocolate is melted completely. For a double boiler, put an inch of water in a medium saucepan and bring to a boil, then reduce heat to medium-low. Place a metal or glass bowl on top of the pot and add the chopped chocolate. Stir every minute or so, until the chocolate is melted completely. Place the bowl on a folded kitchen towel on the counter.
  4. Dip the outer part of a mandarin slice into the chocolate and then into the pistachios, making sure it’s covered in nuts. Place on the parchment-lined serving platter. Repeat with all the sections.
  5. Refrigerate uncovered until the chocolate is hardened, then remove the parchment liner and place the mandarins back on the serving platter. Let the mandarins come to room temperature for about 30 minutes before serving.

Beverages

Faux Irish cream

This dairy-free version of a holiday favorite is sweetened with maple syrup instead of sugar. If you are avoiding caffeine, substitute chicory or roasted-dandelion-root brew for the espresso.

faux irish cream recipe

Makes 6 servings •  Prep time 5 minutes •  Cook time 0 minutes

  • 1 13.5-oz. can full-fat coconut milk
  • ¼ cup maple syrup
  • 1 tbs. vanilla extract (use vanilla-bean paste if you are avoiding alcohol)
  • 1 shot espresso (about 2 oz.)

This recipe first appeared in “11 Winter Mocktails,“ which was published in the December 2019 issue of Experience Life. Photo by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman.

  1. Mix all ingredients together and whisk until smooth. Serve at room temperature or chilled.
  2. Store in the refrigerator for up to a week.

Optional spirit: Try a bit of Irish whiskey. If you’re spiking the entire batch (which will help it keep longer), add 2 to 3 ounces.

Cucumber-Mint Infusion

This concoction is as refreshing as a spa drink and as fancy as a cocktail.

a glass of cucumber mint infusion

Makes 8 servings •  Prep time 5 minutes •  Cook time 0 minutes

  • 1 English cucumber, shaved lengthwise into long strips (use a mandoline or a vegetable peeler)
  • 1 quart water
  • 1 tsp. sugar or a splash of fruit juice
  • 8 sprigs fresh mint (reserve tops for a garnish)
  • Crushed ice
  • 32 oz. carbonated water
  • Supplies: 8 bamboo skewers

This recipe appeared in “Summer Mocktails,” which was published in the July/August 2021 issue of Experience Life. Photo by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Marian Cooper Cairns

  1. Weave the cucumber strips onto bamboo skewers, and reserve as garnishes.
  2. Stir the water and sugar together in a pitcher, then add the remaining cucumber strips and the lower mint leaves.
  3. Allow the cucumber–mint water to infuse for at least an hour before serving.
  4. Strain the liquid and pour over crushed ice; fill halfway. Then top off with the carbonated water.
  5. Serve in a Highball glass and garnish with a cucumber skewer and a mint sprig.

Optional spirit: Gin or vodka

.

Lead photo by: Andrew Purcell; food styling by Carrie Purcell; © 2019

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