coconut water

The balanced and decidedly tropical flavors of this friendly green smoothie are just the ticket to a relaxed state of mind.

Tropical Paradise Green Smoothie Recipe

baby spinach leaves

banana,

peach, pitted

cilantro leaves

lime,

Combine coconut water or pineapple juice with spinach, banana, peach, cilantro, and lime in a blender and process until perfectly smooth. Serve immediately.

Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It’s an extravagant treat. Pork leg with the skin attached (fresh ham) is the cut of meat traditionally used, but pork shoulder or belly also offers the delicious balance of fat and lean meat. The eggs lend an interesting contrast of chewy white and buttery yolk, while the sauce featuring coconut water is softly sweet. Searing the meat and including peppercorns are modern touches that induce greater complexity. <a href="https://cooking.nytimes.com/recipes/1021836-dua-gia-pickled-bean-sprout-salad">Crunchy pickled bean sprout salad</a> is the traditional accompaniment, along with plenty of rice. <a href="https://cooking.nytimes.com/recipes/1021378-smoky-stir-fried-greens">Stir-fried greens</a> can be served alongside too.

Thit Heo Kho Trung (Pork and Eggs in Caramel Sauce)

granulated sugar, plus more as needed

rice vinegar white vinegar

pork shoulder, belly or leg (see Tip)

canola or other neutral oil

fish sauce,

medium yellow onion, thinly sliced

garlic cloves, smashed

black peppercorns

unsweetened coconut water, strained if pulpy

hard-boiled eggs, peeled

fresh Thai chiles

Make the caramel sauce: In a small saucepan over medium heat, stir together the 1/4 cup sugar, vinegar and 1 tablespoon water until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until the mixture turns champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.

Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a medium pot over medium-high heat until shimmering. Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 1 minute per batch, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Bring to a boil over high heat, skim the scum, then adjust the heat to maintain a simmer. Cover and cook until a knife tip inserted 1/4 inch into the pork meets little resistance, about 1 1/4 hours.

Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.) You should have about 1 1/2 cups cooking liquid.

Return the liquid to the pot, bring to a boil over high heat and cook until reduced to 1 cup, about 5 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you’d like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.

This bright orange smoothie delivers an energizing lift, whether you&#039;re feeling under the weather or on top of the world.

Immunity Boost Smoothie

Orange

Cup Carrot

Cup Mango, frozen chunks

Cup Coconut Water

Tablespoon Hemp Seeds

Tablespoon Turmeric, fresh

Tablespoon Ginger Root, fresh

Teaspoon Cayenne Pepper Powder

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Add ingredients in the order listed and blend until smooth.

Top with water, if needed to reach the MAX line.

A combination of spinach, cucumber, and green apple makes for a green juice that&#039;ll help you feel refreshed from the inside out!

Mighty Green Medley Juice

Cups Spinach

Cucumber

Green Apple

Start on LOW speed, juicing handfuls of spinach in between the cucumbers.

Optional: Add ½ cup of coconut water to the juice.

Get a taste of sunshine in this fun and fruity mix of lime, coconut, and pineapple!

Tropical Green Smoothie

Cup Spinach

Cup Pineapple, fresh

Kiwi

Lime

Add all ingredients to the tall cup and twist on the cross blade.

Load up on vitamin C with a tasty blend of orange, grapefruit, pineapple and more!

Tangy Citrus Smoothie

Grapefruit, fresh

Cup Pineapple, frozen

Get your fiber on with a sweet and nutty green smoothie made with seeds, spinach, berries, and more.

Fiberlicious Smoothie

Banana

Cup Almond Milk, unsweetened

Tablespoon Chia Seeds

Tablespoon Almond Butter, no added salt

This tropical refresher is filled with rambutan, cucumber, lime, and coconut water to keep you cool and hydrated!

Rambutan Refresher

Rambutan

Cup Cucumber

Cup Ice

This dreamy and creamy green smoothie is made with ingredients you know and love, including strawberries, bananas, and oats.

Creamy Green Strawberry Dream

Cups Power Greens

Cup Strawberries

Banana, frozen

Tablespoons Oats, rolled, gluten-free

Made with pineapple, pear, kale, and a touch of cayenne, this cleansing green smoothie is the perfect pick-me-up.

Cleansing Green Smoothie

Cup Kale

Pear, cored

Lemon

Cups Coconut Water

Tablespoon NutriBullet® Superfood Essential Greens

Sit back and relax with a tropical smoothie, made with refreshing ingredients like pineapple, mango, and coconut water.

Tropical Smoothie

Cup Water

Tablespoon Flax Seeds

Who needs a four-leaf clover when you could make this refreshing and energizing smoothie bowl?

Green Clover Bowl

Mint

Cup Mango, fresh, pitted

Almonds

Cup Coconut Milk, unsweetened

Cup Coconut, unsweetened flakes

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Pour into a bowl and top with your favorite toppings.

Start your day with a nutrient-packed smoothie, filled with powerhouse ingredients like spinach, berries, and almonds.

Power Punch Smoothie

Cup Mixed Berries, frozen

Cup Cherries, frozen

This tropical smoothie is light and hydrating, and it’ll keep you cool during the hottest of days.

Pineapple Slushy

Tablespoon Coconut Oil

Teaspoon Stevia

This recipe has it all: healthy fats, high-fiber vegetables, and plant-proteins to keep you satisfied, lean, and healthy!

Heart-Healthy Fats Smoothie

Basil

Avocado

Strawberries, frozen

Tablespoon Superfood Essentials Vanilla Plant-Based Protein

Need a health boost? Lucky for you, this smoothie recipe has all the nutrients your body needs!

Lucky Charmed Smoothie

Cup Peach, frozen, unsweetened

Cup Strawberries, frozen

Power through your day with a nutrient-packed smoothie made with energizing beets, bananas, and more!

The 3PM Slump

Beet, raw

Spring peas add a creamy texture and protein to this delicious and nutritious smoothie.

Spring Pea Smoothie

Cup Greens, Spring Mix

Cup Green Peas, frozen

Tablespoon Coconut, unsweetened flakes

This tasty raspberry smoothie is high in nutrients that can help reduce the risk of heart disease.

Raspberry Almond Smoothie

Cup Raspberries

Cups Almond Milk, unsweetened

Cup Greek Yogurt, plain, non-fat

With simple and nutritious ingredients, this smoothie will get your Valentine&#039;s Day off to a good start.

Very Merry Valentine

Made with five simple ingredients, like spinach and strawberries, this green smoothie is excellent for beginners.

Strawberry Green Smoothie

Cups Greens, Spring Mix

Cups Strawberries, frozen

Tablespoons Flax Seeds

This smoothie provides a spa treatment with the cooling and refreshing elements of watermelon, lime, mint, and avocado.

Spa Spot

Cups Swiss Chard

Persian Cucumber

Cup Watermelon, fresh

Get your fiber, antioxidants, vitamins, and minerals in one place with this health-boosting smoothie!

Health Protector

Celery,

Cup Blueberries

Red Apple

Teaspoon Chia Seeds

Cure your hangover with a breakfast smoothie that will fill you up without weighing you down.

Hangover Smoothie

Cup Oats, rolled, gluten-free

Don’t let a nasty cold stop you in your tracks – beat it with this fruity, nutrient-rich smoothie!

Kale Mango Smoothie

Citrus and pear are a tasty duo that you&#039;ll enjoy in this bright and refreshing smoothie recipe!

Orange Pear Smoothie

Tablespoon Cacao Nibs

Give your immune system a boost with a green smoothie made with antioxidant powerhouses.

Green Power Smoothie

This year, stick to your health goals with this nutritious green smoothie!

New Year New You

Tablespoons Vinegar, apple cider

Developed by Jon, our Senior Software Developer, this green smoothie is filled with heart-healthy ingredients!

Jon&#039;s Winning Green Smoothie

Cup Peach, pitted

Cup Blackberries

gluten-free

Skip the vending machines and fuel your body with this nutritious smoothie!

Healthy Snack Smoothie

Carrot

Teaspoon Goji Berries, dried

Sweet and slightly chocolatey, this nutrient-packed smoothie will satisfy even the pickiest of eaters!

Pick this Smoothie for Picky Eaters

Teaspoon Coconut, unsweetened flakes

Teaspoon Cacao Powder

This immune-boosting recipe is filled with  vitamin C, as well as inflammation-fighting turmeric and omega-3 rich hemp seeds

No More Sick Leave

Cup Carrots, baby, raw

Teaspoon Sea Salt

Fall in love with the Heart Beet Smoothie, a nutritious blend of vibrant beets, leafy greens, and more!

Heart Beet Smoothie

Yes, kale is full of nutrients, and if you can’t stand the bitter taste, try this smoothie!

Give&#039;em Kale!

Teaspoon Cinnamon, ground

Called thit heo kho trung in Vietnamese, this rich combination of pork and eggs in bittersweet caramel sauce and coconut water is a must-have on many southern Vietnamese Tet menus, though people enjoy it as cozy year-round fare, too. It is typically made well in advance of Lunar New Year, so you’re free to relax when the holiday comes around. If you didn’t plan ahead to <a href="https://cooking.nytimes.com/recipes/1021833-thit-heo-kho-trung-pork-and-eggs-in-caramel-sauce">make it on the stovetop</a>, follow this pressure cooker version to make the braise in a flash. Serve it with <a href="https://cooking.nytimes.com/recipes/1021836-dua-gia-pickled-bean-sprout-salad">crunchy pickled bean sprout salad</a>, <a href="https://cooking.nytimes.com/recipes/1021378-smoky-stir-fried-greens">stir-fried greens</a> and steamed rice.

Pressure Cooker Vietnamese Caramel Pork and Eggs

pork shoulder, belly or leg (see Note)

Make a caramel sauce: In a small saucepan, stir together the sugar, vinegar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed. 

Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a 6-quart multicooker on the highest heat setting, such as “Saute.” Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 2 minutes per side, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Lock the lid, then set to high pressure for 12 minutes. 

Naturally depressurize for 10 minutes before releasing pressure. Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.)

Return the liquid to the pot, bring to a boil on the highest heat setting (Saute) and cook until reduced to 1 cup, 15 to 18 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you’d like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls. 

This slushy is an anti-inflammatory triple-threat thanks to the tart pineapple, spicy turmeric, and zippy ginger. It's also part of the Healthyish slushy trifecta. 

Pineapple, Turmeric, and Ginger Slushy

pineapple

1½" piece ginger, peeled, finely grated

kosher salt

¾ tsp. ground turmeric,

This slushy is an anti-inflammatory triple-threat thanks to the tart pineapple, spicy turmeric, and zippy ginger. It's also part of the Healthyish slushy trifecta. Check out the other two here and here.

Bon Appétit

Blend pineapple, coconut water, ginger, salt, ¾ tsp. turmeric, and 2 cups ice in a blender until smooth. Divide among glasses, then sprinkle with more turmeric.

Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.

Coconut water is the secret ingredient to making this finger lickin' fried chicken.

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