Raspberry-Cucumber Smoothie


It’s smoothie season! Spring is finally here in Boston, and I’ve been pulling out my smoothie maker almost every day. During the colder months I missed taking a swig of a cool drink and having it feel refreshing.

Since my discovery that raspberries have a high enough pH for heartburn sufferers, my smoothies have been even more delicious than before. You can improve any smoothie recipe from The Low-Acid Kitchen (except maybe the pumpkin variety) by adding tartness with a few frozen raspberries!

This was my first time adding cucumber to a smoothie, and I love the freshness. It was missing creaminess, though, so I added a few spoonfuls of vanilla yogurt. Yogurt can be acidic due to the fermentation process and the addition of fruit such as strawberry, mango, or lemon—but a few spoonfuls of vanilla won’t cause a problem. It makes a big difference in the texture, though, especially when you want to cut back on the banana to let other flavors shine.



  • 1/2 a frozen banana
  • 1/2 cup frozen raspberries
  • 1/2 a cucumber, peeled and seeds removed
  • 3/4 cup almond or soy milk
  • 3 tbsp nonfat vanilla yogurt (dairy, soy, or almond)


  1. Add all ingredients to a blender or mini-chop.
  2. Blend until smooth and enjoy! Serve with whole-wheat toast, almond butter, and the other half of the banana to make a full breakfast.
Serves 1. Active and total time 5 minutes. Adapted from http://www.goodlifeeats.com/2013/10/minty-raspberry-banana-smoothie-vegan.html

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