Fresh, Garden-Grown Gazpacho

A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.

The earthiness of cumin and heat of green onions balance against the natural sweetness of the root veggies, which are steamed first, then grilled to give them those char marks we all love.

From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa

We took the classic combo of bananas and peanut butter to the next level. This smoothie has it all – fresh fruit, extra protein, and it’s dairy-free. The chia seeds add fiber and healthy omega-3 fatty acids.

This tart, yet sweet and creamy smoothie tastes like the tropical island pie you love but it’s full of good-for-you ingredients. Bananas are loaded with potassium and the avocado’s healthy fats give this drink its creamy texture. Packed with vitamin A and C, the half-cup of spinach offers nutritional benefits and bright green color.

A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.

Ready for something new? Try this smooth blend of seasoned green peas, fresh jalapeno and parsley.

Creamy Arborio rice with asparagus, mushrooms and peas.

Vegan parmesan? Yes, this almond-based vegan parmesan will satisfy vegan and non-vegan taste buds.

Grab a blender and snack in no time with a gorgeous and nutritious smoothie bowl! 5 minutes is all you need for this American Heart Association recipe.