Looking for a healthy snack to power you through the brand-new year? Give one of these delicious and fruity smoothie recipes a try. We've got everything from peach-raspberry to hot cocoa!

Recipes developed by Jessica D'ambrosio, Melissa Gaman, Young Sun Huh, Khalil Hymore, Steve Jackson and Amy Stevenson.

Photographs by David Malosh.

Blend 1 peeled clementine, 1 1/2 cups frozen pineapple chunks, 1/2 cup frozen mango chunks, 2/3 cup unsweetened coconut milk beverage, 2 teaspoons light brown sugar, 1/4 teaspoon each ground turmeric and grated lime zest and 1 teaspoon lime juice in a blender until smooth. Pour into a glass and garnish with a clementine slice.

Soak 1 tablespoon chia seeds in water for 5 minutes; drain. Blend 1 cup frozen dragon fruit chunks, 1 chopped peeled Bartlett pear, 3/4 cup frozen pitted cherries, 1 tablespoon each lime juice and honey and 2 teaspoons chopped fresh ginger in a blender until smooth; stir in the chia seeds. Pour into a glass and garnish with a lime wedge.

Blend 2 cups chopped mixed greens (such as kale, spinach, and/or Swiss chard), 1 1/2 cups cold coconut water, 1 cup frozen pineapple chunks, 1 chopped peeled green apple, 1/2 avocado, 2 teaspoons each greens powder, honey or agave, grated fresh ginger and lemon juice and 1 cup ice in a blender until smooth. Pour into a glass.

Blend 1 1/2 cups grated carrots (about 3 carrots), 1/2 cup each frozen banana slices and cottage cheese, 1/4 cup unsweetened vanilla almond milk, 2 tablespoons maple syrup, 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon, a pinch of nutmeg and 1 cup ice in a blender until smooth. Pour into a glass and sprinkle with cinnamon.

Rub the rim of a glass with a lime wedge; coat in chile-lime seasoning. Blend 1 1/2 cups frozen strawberries, 3/4 cup orange juice, 1/4 cup aloe juice and 1/4 cup frozen lime margarita mix in a blender until smooth. Pour into the glass and garnish with a strawberry.

Blend 2 cups frozen blueberries, 1 cup oat milk, 1/4 cup granola, 3 tablespoons vanilla protein powder, 2 tablespoons almond butter, 1 teaspoon vanilla and 1/2 teaspoon cinnamon in a blender until smooth. Pour into a glass and top with more granola.

Peel and quarter 1 orange. Rub the rim of a glass with one of the orange wedges; coat in crushed freeze-dried raspberries. Make the peach layer: Blend the orange wedges, 1 1/2 cups frozen sliced peaches, 1 cup peach nectar and 1 teaspoon light honey in a blender until smooth, adding up to 1/4 cup more peach nectar if needed. Pour into the glass. Make the raspberry layer: Blend 1/2 cup frozen raspberries, 1/3 cup raspberry sorbet, 1 teaspoon light honey and 1/3 cup water until smooth. Pour over the peach layer.

Blend 1/2 cup each diced tomatoes and cherry tomatoes, 3/4 cup frozen watermelon cubes, 1/2 cup frozen sliced strawberries, 2 large basil leaves, 1 tablespoon honey and a small pinch of salt in a blender until smooth. Pour into a glass and garnish with a watermelon wedge.

Pulse 1/4 cup rolled or quick-cooking oats in a blender until finely ground, about 10 seconds. Add 1/2 cup unsweetened vanilla almond milk, 2 tablespoons each dark chocolate chips and tahini, 3 Medjool dates (pitted and torn), 1/2 teaspoon each cinnamon and vanilla, a pinch of kosher salt and 2 cups ice and blend until smooth. Pour into a glass and top with chopped dark chocolate chips and a pinch of flaky salt.

Freeze 1 cup cold brew coffee in an ice cube tray. Blend the frozen cold brew cubes and 1/2 cup regular ice with 3/4 cup canned pumpkin puree, 1 small frozen sliced banana, 2/3 cup milk, 2 tablespoons packed light brown sugar and 1/4 teaspoon pumpkin pie spice in a blender until smooth. Pour into a glass and swirl in 2 tablespoons vanilla yogurt with a spoon.

Puree 1 frozen chopped peeled Gala apple with 3/4 cup apple cider or juice, 1/3 cup frozen cranberries, 2 tablespoons apple butter, 2 teaspoons honey, a pinch of salt and 3 to 5 ice cubes in a blender until smooth. Pour into a glass and top with apple slices.