Cucumber-Pear Smoothie


When I received small pickling cucumbers in my Boston Organics produce delivery, I knew I wouldn’t be making any vinegar-soaked, acidic pickles. Cucumbers aren’t my favorite salad addition, either. But they add a surprising flavor to smoothies without being strong enough to overpower the sweetness of the fruit.

This is one of the more unusual smoothie combinations I’ve tried. Since pineapples and most berries are too low in pH for the low-acid diet, I have to get creative! The cinnamon and ginger were a nice touch here, and the unexpected flavor combo worked for me. Try adding a spoonful of almond butter if you’re looking for a more filling, protein-packed snack.



  • 1 pickling cucumber (or 1/3 of a normal cucumber)
  • 1 ripe Bartlett pear, cored
  • 1/2 a frozen banana
  • 3/4 cup unsweetened almond or soy milk
  • ground cinnamon
  • ground ginger



  1. Peel the cucumber, and use a small spoon to remove the seeds. Roughly chop the cucumber flesh.
  2. Add the cucumber, pear, banana, and milk to a blender or mini-chop. Blend for about a minute until smooth.
  3. Add cinnamon and ginger to taste. Pulse to combine and serve.
Serves 1. Active and total time 5 minutes. Adapted from

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