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A liquid lunch used to imply three martinis (and Don Draper-style suits). Now it refers to a highly wholesome cocktail of veggies, fruit, and superfoods combined in a Vitamix blender. (And yoga pants.) Our smoothie appliances and ingredients have gotten incredibly sophisticated with soaked nuts and spices. And recipes have gotten more specific, with creative chefs-de-smoothies citywide developing their own that have targeted health or beauty benefits.

Today we serve two. The first is a meal-replacement smoothie “with a balance of fats, carbohydrates, and oils,” from Shri Devi Chapman, a raw food enthusiast. The second is a sweet skin-brightening blend from popular NYC facialist Julia March, designed to supplement the objectives of your natural face serums. We’ve named them like salads for their inventors. Bottoms up!

Shri Devi Chapman at Nili Lotan

THE CHAPMAN
A Jivamukti-certified yoga instructor, Chapman created this smoothie shortly after her teacher training when she was living in the Arizona desert. “My body was literally asking me to keep it really pure. No alcohol, no dairy, no sugar,” she remembers. Now back in NYC and working at Nili Lotan, the Tribeca boutique, she whips up this smoothie for lunch on hot days (like this entire summer).

One fresh papaya
A few of the papaya seeds
A few glugs of fresh coconut water
The meat of that young coconut
A splash of high-quality flaxseed oil
Dash of cardamom powder
1 Tbsp maca powder
A few (4–5) raw, soaked Brazil nuts (soaked in water overnight)
Organic lime or lemon wedge—including the rind
Dash of sea salt
Pinch of cayenne
(optional) 1/2 avocado
Makes two large glasses

Julia March at work

THE JULIA
Part of holistic facialist Julia March’s skin-care philosophy is great nutrition that supports your skin from the inside. This antioxidant fruit smoothie, with some unexpected ingredients like Vietnamese cinnamon, is a delicious way to improve your skin’s radiance, texture, and clarity. Add extra coconut to turn this smoothie into a a luscious and healthy shake, says March.

1 ripe banana
1/3 cup frozen raspberries
4 slices of frozen peaches
3/4 cup mixed harvest berries
1 packet Sambazon acai berry puree
1 Tbsp raw cacao nibs, unsweetened
1 1/2 handfuls of walnuts, preferably soaked overnight
2 scoops of raw, organic Perfect Food Super Green (from Garden of Life)
1 1/2 tbsp. of flax, hemp, and chia seeds (from Flax & Company), or just hemp
1 1/2 tbsp. of flaxseed oil
1 1/4 cup of filtered water
1/2 cup (or a little less) of plain Kefir
4–5 dashes of Vietnamese cinnamon or cinnamon bark (“Great tasting—good for blood sugar control.”)
A sprinkle of shredded coconut (more if you want a thicker dessert-like shake)
Makes two large glasses

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