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Category: Beverages

Crock Pot Hot Cranberry Punch

Crock Pot Hot Cranberry Punch

 

4 C. unsweetened pineapple juice

4 C. cranberry juice

1/2 C. brown sugar (packed)

1 C. water

1 tsp. whole cloves

1 cinnamon stick tied in cheesecloth

1-2 C. Vodka (optional)

 

Combine water, tea, sugar, cloves, cardamom, cinnamon, and ginger in the slow cooker; cook on High for 2 – 2 1/2 hours or Low 3-5 hours. Strain mixture; discard solids. (May be covered and refrigerated for up to 3 days.) Stir in milk just before serving. Serve warm or chilled.

 

 

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Aromatic Ginger Tea

Aromatic Ginger Tea

1 quart milk

1/3 C. sugar

1 tsp. ground ginger

8 cardamom pods, hulled and seed crushed (see notes), or 1/4 tsp. ground cardamom

8 Assam or orange pekoe tea bags or 3 T. tea leaves

 

In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally. Add tea and simmer, stirring gently, 1 to 2 minutes. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute. Pour through a fine strainer into a hot teapot.

 

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Apricot Mist Punch

Apricot Mist Punch

 

1 can (46 oz) apricot nectar

1 can pineapple juice

3 (6 oz) cans frozen limeade concentrate

3 bottles ginger ale (28 oz each)

 

Combine Apricot nectar, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices etc.

Applemint Ale

Applemint Ale

 

½ cup sugar

1 cup water

18 sprigs applemint

4 lemons

1 quart of gingerale

 

Boil sugar and waer till sugar is dissolved. Remove from heat and add 10 sprigs apple mint. Chill. Add the juice of 4 lemons and strain. After filling mint julep glasses with crushed ice, add ½ cup applemint ale and fill to top with gingerale. Add sprig of applemint and serve. Serves 4.

Apple Fling

Apple Fling

1 -14 oz. jar spiced apple rings
1 -32 oz. bottle apple juice
1 -32 oz. bottle cranberry juice cocktail
1 c. water
4-5″ stick cinnamon
Peel from 1 orange
1 -750 ml bottle champagne (or 1 -28 oz. bottle ginger ale)

 

Drain apple rings, reserving syrup. In a 3 qt. container combine reserved syrup, 2 c. apple juice, cranberry juice cocktail, water and cinnamon stick. Cover and chill 24 hr. Remove cinnamon. Chill, covered, up to 2 weeks. In a 4 c. ring mold, freeze a little of the remaining apple juice just till slushy (about 30-45 min). Using an hors d’oeuvre cutter, cut orange peel into stars. Press stars into slushy juice in mold. Center apple rings over stars. Freeze till firm. Add remaining apple juice to mold. Freeze up to 2 weeks. To serve, unmold ice ring; place in a large punch bowl. Add syrup mixture. Slowly add champagne or ginger ale. serve immediately with cinnamon sticks and additional orange peel stars.

Almond Tea

Almond Tea

 

4 C. Boiling Water

1/2 C. Lemon Juice

1 1/2 C. Sugar

4 Tea Bags

4 C. Cold Water

1 tsp. Almond Extract

1 tsp. Vanilla

 

Steep first 4 ingredients for 10 minutes. Then add next 3 ingredients and chill. Makes 1/2 gallon.

 

Alexander Espresso

Alexander Espresso

 

1 C. Cold water

2 T. Ground espresso coffee

1/2 ea Cinnamon stick (3″ long)

4 tsp. Creme de cacao

2 tsp. Brandy

2 T. Whipping cream, chilled

1 ea Grated semisweet chocolate

 

Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water.  Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute.   Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party.

Red Cherry Smoothie

Red Cherry Smoothie

Red Cherry Smoothie

 

1 cup (120 g) low-fat cherry yogurt

2 cups (150 g) strawberries

1 cup (75 g) red grapes

2 cups (140 g) frozen dark sweet cherries, pitted

1 cup (240 ml) cherry juice

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached.

Allspice Wassail Bowl

Allspice Wassail Bowl

 

1 gallon apple cider

1 cup dark brown sugar (packed)

1 can frozen lemon concentrate

1 can frozen orange juice concentrate

1 tbsp whole cloves

1 tbsp allspice

1 tbsp ground nutmeg

24 cinnamon sticks

 

In a large kettle combine the cider, brown sugar, undiluted lemon and orange juices. Tie cloves and allspice in a spice bag or cheesecloth and add it to the cider along with the nutmeg. Cover and simmer for 20 minutes. Remove and discard the bag. Serve hot in mugs with a cinnamon stick in each mug. Serves 24.

Vitamix Creamsicle Breakfast Smoothie

Vitamix Creamsicle Breakfast Smoothie

Vitamix Creamsicle Breakfast Smoothie

1 cup (240 ml) coconut water

1 cup (480 g) vanilla yogurt

1 cup (150 g) frozen mango chunks

3 Tablespoons (45 ml) frozen orange juice concentrate

2 cups (260 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 1 minute or until desired consistency is reached.

POG Juice

POG Juice

POG

1 1/2 C. guava juice, or 3/4 C. guava puree plus 3/4 C. water

1 1/2 C. lilikol (passion fruit) juice

1 C. fresh orange juice

1/4 C. fresh lime juice (optional)

1/4 C. 1:1 Simple Syrup (this page)

Ice, for serving

Orange slices, for garnish

 

Combine the guava juice, liliko‘i juice, orange juice, lime juice (if using), and simple syrup in a large glass measuring C. or bowl. Whisk together and serve over ice. Garnish each glass with an orange slice.

Blueberry and Green Tea Smoothie

Blueberry and Green Tea Smoothie

Blueberry and Green Tea Smoothie

 

7 ounces water

1 teabag green tea ounces blueberries T. Greek yogurt

1 T. almonds

1 T. flaxseeds

 

Bring the water to a boil, add the teabag, and allow it to steep for 4 minutes. Remove the teabag and chill the tea in the fridge, preferably overnight. Place in a blender with the other ingredients and whizz together.

 

Yield: 1 serving

Calories: 100

Pretty in Pink

Pretty in Pink

Pretty in Pink

 

2 parts sweet and sour

Splash of cranberry juice

1 oz simple syrup

1 oz lime juice

2 large lemon slices squeezed and discard

1/2 oz triple sec

 

Blend and serve in a sugar rimmed glass. Garnish with a lemon wheel.

Arabian Coffee

Arabian Coffee

1/2 liter (about 1 pint) water

3 tablespoons coffee

3 tablespoons (or more) sugar

1/4 teaspoon cinnamon

1/4 teaspoon Kardamom

1 teaspoon vanilla or vanilla sugar

 

Mix all ingredients in a saucepan and heat until foam gathers on top. Do not pass through a filter. Stir it up before you serve it.

 

Yield:

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Kiwi Lime Syrup

Kiwi Lime Syrup

Kiwi Lime Syrup

 

4 ripe kiwis, peeled and coarsely chopped

1 cup sugar

¼ cup freshly squeezed lime juice

Enough for 3 servings

 

Mash the kiwis and sugar in a small saucepan with a vegetable masher. Warm over low heat, stirring often, until the sugar dissolves and the kiwis have released their liquid. Bring to a boil, and then remove from the heat and let cool to room temperature. Stir in the lime juice; strain. You should have about 1½ cups syrup. The syrup can be stored in the refrigerator for up to 5 days.

 

To mix with seltzer:

 

½ cup kiwi lime syrup

1 cup seltzer

1 serving

 

Directions: Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.

 

To carbonate with a siphon:

 

2½ cups water

1 batch kiwi lime syrup

3 servings

 

Directions: Combine the water and syrup in a 1-quart soda siphon. Charge with CO2 according to the manufacturer’s directions. Siphon-charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Disperse as desired into tall glasses filled with ice and serve.

Mayberry Wassail

Mayberry Wassail

Mayberry Wassail

 

6 C. Apple Cider or Juice

1 Stick Cinnamon

6 cups apple cider or juice

1 stick cinnamon

1/4 teaspoon nutmeg

1/4 cup honey

3 tablespoons lemon juice

1 teaspoon lemon rind

1 20-ounce can unsweetened pineapple juice

 

In a large pan heat the cider and cinnamon stick. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the remaining ingredients and simmer uncovered for 5 minutes. Keep over low heat or reheat in small batches as guests arrive.

Agua Fresca Parade

Agua Fresca Parade

Melon Agua Fresca

 

5 C. cubed peeled, seeded melon (from about 3 lb. melon; see notes)

1/2 to 3/4 C. sugar

1/3 to 1/2 C. lime juice

 

In a blender, whirl melon, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.

 

 

 

Strawberry Agua Fresca

 

4 C. water

1/3 C. sugar

6 C. hulled strawberries

1/4 C. fresh lime juice (about 2 limes)

 

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.

 

 

 

Strawberry-Mint Agua Fresca

 

4 C. quartered fresh strawberries (about 2 pints)

6 C. cold water, divided

1/4 C. sugar

2 T. chopped fresh mint

4 tsp. fresh lime juice

 

Combine strawberries, 2 C. water, sugar, and mint in a blender; process 2 minutes or until smooth. Strain mixture through a sieve into a pitcher; discard solids. Add remaining 4 C. water and juice; refrigerate. Serve over ice.

 

 

 

Papaya Agua Fresca

 

5 C. cubed ripe Mexican papaya (from about 3 lb. papaya; see notes)

1/2 to 3/4 C. sugar

1/3 to 1/2 C. lime juice

 

In a blender, whirl papaya, 1/2 C. sugar, and 1 C. water until very smooth. Pour into a large pitcher (at least 3 qt.). Whisk in 1/3 C. lime juice, 7 C. water, and more sugar and lime juice to taste. Chill until cold, at least 1 hour or up to 1 day. Serve over ice.

 

 

 

Berry-Melon Agua Fresca

 

2 C. peeled honeydew melon chunks (see notes)

1 C. sliced fresh strawberries

1 C. fresh raspberries

About 1/3 C. sugar

About 1/3 C. fresh lime juice

 

In a blender, combine fruit and 2 C. cold water. Whirl until puréed and add sugar and lime juice to taste. Pour mixture through a strainer into a serving pitcher. Serve cold.

 

 

 

 

Orange-Mango Agua Fresca

 

3 pounds firm-ripe mangoes

4 C. orange juice

1/2 C. lightly packed fresh mint leaves, rinsed and drained

About 1/4 C. lemon juice

Ice cubes

Mint sprigs

 

Cut and discard pits and peel from mangoes. Cut fruit into chunks. In a blender or food processor, in batches, whirl the mangoes, orange juice, mint leaves, and 5 C. water until smoothly puréed; pour into a pitcher. Stir in 1/4 C. lemon juice, or to taste. Pour agua fresca into ice-filled glasses. Garnish with mint sprigs.

 

 

 

Watermelon Agua Fresca

 

4 C. cubed seeded watermelon, divided

4 C. water

2 T. sugar

2 T. fresh lime juice

 

Finely chop 2 C. of watermelon, and set aside. Place remaining 2 C. watermelon in a blender; process until smooth. Pour pureed watermelon through a sieve into a pitcher, and discard solids. Add water, sugar, and lime juice; stir until sugar dissolves. Stir in the chopped watermelon. Cover and chill at least 1 hour.

May Wine

May Wine

May Wine

1 bottle of chilled german white wine

a small handful (about 8 sprigs) of fresh sweet woodruff

8-10 fresh strawberries, sliced

 

Put the sweet woodruff and strawberries in a carafe, pour in the wine, cover and allow to steep for anywhere from 2 hours to overnight…the longer it sits, the more the sweet, fresh flavor develops. Serve chilled.

Hibiscus Cherry Iced Tea

Hibiscus Cherry Iced Tea

When kids see this tea, they think it’s Kool-Aid and drink it up. If you make it with a caffeine-free tea, you have a fantastically healthy drink that kids love. To make the tea cool quickly, use 1 quart less water and add enough ice cubes to make up the difference. Packed with vitamin C from the hibiscus, it also has flavinoids from the tea, black cherry juice, and high levels of anthocyanins and other antioxidants.

 

Makes about 1 gallon

 

1/4 C. hibiscus flowers

 8 jasmine tea bags

 1-2 C. pure black cherry juice

 1 lemon, thinly sliced

 3 quarts water

ice

 

*Hibiscus flowers can be purchased at many Mexican grocery stores and health food stores that sell bulk spices.

 

Place 3 quarts water in pot and add hibiscus. Bring to a boil, then simmer 10-15 minutes. Add tea bags, bring to a boil again for 8 minutes. Strain. Sweeten with cherry juice to taste. Cool. Pour over ice and garnish with lemons.

Aqua Fresca di Frutta

Aqua Fresca di Frutta

1 large cantaloupe or 1/2 a watermelon, seeded and diced (about 3 C.)

1 1/2 C. water

1/2 C. sugar, plus more to taste

2 to 3 limes, juiced

Pinch salt

 

Puree cantaloupe or watermelon in a food processor and pour through a fine sieve to eliminate pulp. In a pitcher, mix strained fruit puree with water and add sugar, lime juice, and salt, to taste.  Chef’s Note: This and other similar fruit drinks, which translate literally as “fresh water,” are served all over Mexico and they’re a cinch to replicate at home. The key is to strain the pulpy fruit to make a clearer liquid. Instead of melon, you could use strawberries, pineapple, mango, or any fruit that is soft enough to puree.

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

ZBD Mango Muscle Up Smoothie

 

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

2/3 C. Frozen Mango Chunks

1/2 T. Almond Butter

Water, to blend, if needed

 

Combine in blender and blend until smooth.

 

Calories: 224

Fat: 5g

Fiber: 3g

ZBD Blueberry Dazzler Smoothie

ZBD Blueberry Dazzler Smoothie

ZBD Blueberry Dazzler Smoothie

 

1 Scoop Vegetarian Protein Powder

1/2 C. unsweetened nondairy milk (not soy)

1/2 C. Frozen Blueberries

1/2 T. Almond Butter

Water, to blend, if needed

 

Combine in blender and blend until smooth.

 

Calories: 232

Fat: 6g

Fiber: 3g

Diabetic Detox Tea

Diabetic Detox Tea

Diabetic Detox Tea

 

1 fresh lemon

1/2 inch ginger root

1 cinnamon stick

3-4 whole cloves

Dash of cayenne pepper

1 T. organic honey

 

Peel and cut the lemon into chunks. Peel and grate the ginger. Combine all ingredients in a pot or a coffee press, add boiling water, cover, allow to cool down, and enjoy.

Cranberry Mimosas

Cranberry Mimosas

3 cups cranberry juice, chilled

1 cup orange juice, chilled

1 bottle (750 ml.) sparkling wine, chilled

 

In a large pitcher (at least 2 1/2 qt.), combine cranberry juice, orange juice, and sparkling wine. Serve immediately, in champagne flutes.

Bourbon-Spiked Peach Tea

Bourbon-Spiked Peach Tea

Bourbon-Spiked Peach Tea

 

3/4 cup water

1/4 cup fresh lemon juice

1 cup sugar

2 cups peeled and sliced fresh peaches, divided (about 2 medium peaches)

1 cup bourbon

4 cups freshly brewed iced tea, unsweetened

 

In a saucepan over high heat combine the water, lemon juice, sugar, and 1 cup of peaches. Allow the mixture to come to a boil for 2 minutes, then remove the pan from the heat, and let the mixture cool to room temperature. Once the peach syrup has cooled, pour it into a 2-quart pitcher. Add the bourbon, the remaining 1 cup peaches, and the iced tea. Stir to combine and serve over ice.

Watermelon Lime Cooler

Watermelon Lime Cooler

Watermelon Lime Cooler

4 cup diced watermelon, plus extra, to serve

1 1/3 cup ginger ale

2 limes

crushed ice

2 mint sprigs, plus extra, to serve

1/4 cup caster sugar

frozen melon balls, to serve (optional)

 

Freeze the watermelon in a freezer bag for six hours or overnight. Purée the frozen watermelon in a food processor or blender. Add the ginger ale, lime juice to taste, ice and a couple of sprigs of mint. Place the caster sugar in a saucer. Rub the rims of the glasses with a cut lime then dip in the caster sugar to frost the rim. Place a few melon balls in each glass, if using, and fill glasses with the cooler. Decorate with slices of lime, watermelon and mint sprigs.

Peach Melba Sunrise Smoothie

Peach Melba Sunrise Smoothie

Peach Melba Sunrise Smoothie

3/4 C. frozen raspberries

1 C. almond milk

1 tsp vanilla extract

1 T. lemon juice

optional 1 T. maple syrup

1 peach, peeled and chopped

1 C. orange juice

 

In a blender, mix the raspberries, almond milk, vanilla and lemon. Blend until smooth, adding a little more almond milk if it’s too thick. Taste and add the maple syrup if desired. Pour into two glasses, filling up halfway. Rinse out the blender and mix the peach and orange juice until smooth. Pour on top of the raspberry mixture in the two glasses, letting it pour naturally to create a marbled, sunrise effect. Serve immediately and enjoy!

Rhubarb and Orange Smoothie

Rhubarb and Orange Smoothie

Rhubarb and Orange Smoothie

2 to 3 rhubarb stalks, about 6 ounces, cut into 1-inch lengths

Finely grated zest and juice of 2 oranges

3 to 4 tsp. honey

3 to 4 T. plain yogurt

 

Put the rhubarb in a saucepan with the orange zest and juice, honey, and 2 T. of water. Stir over low heat until the honey dissolves. Cover the pan and stew the rhubarb very gently for about 8 minutes, until it softens. Add a little water if it starts to look dry. Turn off the heat and let cool completely. (You can, of course, prepare the rhubarb a day ahead and keep it chilled overnight.) Put the rhubarb mixture in a blender with the yogurt and blend until smooth. Taste and add a little more honey if you like. Pour into 2 glasses and drink right away.

Blueberry Lavender Vodka Spritzer

Blueberry Lavender Vodka Spritzer

Blueberry Lavender Vodka Spritzer

For the Blueberry Lavender Simple Syrup:

1 C. water

1 C. sugar

1 C. blueberries (fresh or frozen)

4 sprigs lavender

For the Blueberry Lavender Vodka Spritzer:

1 C. blueberries (frozen or fresh)

2 C. vodka

4 ounces lime juice (fresh)

Club soda

Garnish: fresh sprigs lavender

 

Combine the water, sugar, and blueberries in a saucepan and bring to a boil over medium-high heat. Stir well to dissolve the sugar. Reduce the heat to a low simmer and add the lavender sprigs. Let simmer for about 10 minutes. Strain and pour into a jar, as you pour, use a masher to squeeze all the remaining juice from the berries. In a glass pitcher combine vodka, 3/4 C. of the blueberry lavender simple syrup, lime juice and club soda.  Add ice and a healthy handful of frozen or fresh blueberries. When you’re ready to pour you can garnish with some more blueberries and a sprig of lavender. Tips: You can even make the simple syrup ahead of time for your next event and mix the drinks for you and your guests with ease come party time. Or, keep the ready-made simple syrup on hand for any day of the week–you never know when you’ll need a refreshing pick-me-up.

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

Meyer Lemon & Asian Pear Juice with Mint (Juicer)

 

2 lb. Asian Pear

6 Meyer Lemons, peeled

¼ C. packed Fresh Mint

2” chunk Ginger, unpeeled

 

Wash all the ingredients and pat dry. Cut the pears so they will fit through the juicing chute. Juice the pears, lemons, mint, and ginger according to your juicer’s instructions, making sure to pile the mint leaves between pieces of pear, which makes them much easier to juice. Serve immediately.

Cold Brew Green Tea

Cold Brew Green Tea

Cold Brew Green Tea

 

6 bags green tea

1-2 sprig lemon verbena optional

6 C. water

2 tsp. honey, optional

 

Fill a large mason jar with 6 C. of water. Add 6 green tea bags. Gently bruise the leaves on a lemon verbena sprig and add to the jar. Place a lid on the jar and place it in the fridge for 24 hours. After 24 hours, remove the bags and the lemon verbena.  Stir in the honey if using.

Iron Builder Tonic

Iron Builder Tonic

Iron Builder

6 fresh peppermint sprigs

4 fresh stinging nettle tops (4 to 6 inches each)

1 fresh yellow dock or dandelion root, scrubbed

1 small fresh burdock leaf, chopped

1 C. chopped fresh parsley

1/2 C. chopped fresh sweet cicely, optional

4 C. boiled water

 

In a nonreactive teapot or heatproof jar, combine herbs and pour water over. Steep, covered, for at least 12 hours (the longer steeping time is necessary to extract the minerals from the herbs). Strain and drink 1/2 C. twice daily. Store tonic in a clean jar with a lid in the refrigerator for up to three days.

Iced Tea with Grenadine

Iced Tea with Grenadine

4 C. iced tea (homemade or store-bought)

1/4 C. fresh lemon juice (1 to 2 lemons)

1/4 C. grenadine

Ice, for serving

 

In a large ball jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

Summertime Litchi Iced Tea

Summertime Litchi Iced Tea

4 quarts water

10 litchi tea bags

1/2 C. ginger juice

1/4 C. fresh lemon juice

1/4 C. fresh lime juice

1/2 C. sugar

2 C. cranberry-flavored vodka

Lemon and lime slices, for garnish

 

Bring the water to a boil in a large pot, and remove from the heat. Add the tea bags, ginger, lemon, and lime juices and sugar. Allow the tea to steep for 10 minutes, remove the tea bags and cool the tea. Stir to be sure that the sugar is dissolved, and place in a large pitcher. Refrigerate until thoroughly chilled.  Just before serving, add the vodka to the tea and serve in tall glasses filled with ice. Garnish with lemon and or lime slices.

Spiced Lemon-Limeade

Spiced Lemon-Limeade

4 C. Water

16 6″ fresh rosemary sprigs

1/4 C. whole allspice, coarsely cracked

2 1/2 C. Sugar

14 C. cold water

1 C> lemon juice

1 C. lime Juice

Ice

Lemon/lime slices for garnish

 

In medium saucepan combine 4 C. water, rosemary and allspice.  Bring to boiling.  Remove from heat.  Cover and let stand about 1 hour, or until cool.  Strain liquid through a fine sieve into a glass pitcher or jar; discard solids.  Stir sugar into strained liquid until dissolved.  Stir in 14 C. water, lemon and lime juice.  Cover and chill 4 to 24 hours.  Serve in tall glasses over ice with lime/lemon slices as garnish.

Blueberry Smoothie

Blueberry Smoothie

Blueberry Smoothie

2 quarts (2-1/2 pounds) frozen blueberries, slightly thawed or 2 quarts fresh blueberries

1 quart pineapple, orange, and strawberry juice blend or pineapple-orange juice

1 quart low-fat vanilla yogurt

8 tsp. sugar

For each serving: In the container of an electric blender, combine 1 C. (5 ounces) blueberries, 1/2 C. juice, 1/2 C. yogurt and 1 tsp. sugar.  Blend until smooth, about 1 minute.  Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.

Maple-Turmeric Golden Milk

Maple-Turmeric Golden Milk

Maple-Turmeric Golden Milk

1 – 1 ½ C. Milk – Hemp, Soy, Almond, Cows, any nut or seed milk

1 T. Maple Syrup, Honey or Date, pitted (sweetener, to taste)

1 tsp. Coconut Oil

1 ½ tsp. ground Turmeric (Use Fresh if available – 3 inches)

1 ½ tsp. grated fresh Ginger (1 inch in Vitamix)

½ – 1 tsp. Cinnamon

½ tsp. Ground Pepper

 

Add all ingredients into Vitamix. Blend on high 5 minutes on “Soup” setting.

Pina Colada Tofu Shake

Pina Colada Tofu Shake

 

1/3 brick silken tofu

8 oz soy milk

1 frozen banana

1/4 C. pineapple (fresh or canned)

1/4 tsp. coconut extract

 

Place all ingredients in a blender and blend until smooth.

Lemonade Wake-up Call

Lemonade Wake-up Call

1 C. lemonade

1/2 C. plain or lemon yogurt

3/4 C. fresh or frozen pineapple chunks

1/2 C. pineapple sherbet

3 or 4 large icecubes

 

Place all ingredients in the blender and blend until smooth.  You can also make a great orange-pineapple smoothie by replacing the lemonade with orange juice and using plain yogurt.

Green Tea, Blueberry, and Banana Smoothies

Green Tea, Blueberry, and Banana Smoothies

3 tablespoons water 

1 bag green tea 

2 teaspoons honey 

1 1/2 cups frozen blueberries 

1/2 medium banana 

3/4 cup calcium-fortified light vanilla soymilk 

 

In a small glass measuring cup or bowl, microwave water on high until steaming hot. Add the tea bag and allow to brew for 3 minutes. Remove the tea bag. Stir the honey into the tea until it dissolves. 2. In a blender with ice-crushing ability, combine the berries, banana, and soymilk. 3. Add the tea to the blender. Blend ingredients on ice crush or the highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour the smoothie into tall glasses and serve.

 

Yield: 2 servings

Calories: 150

Fat: 2g

Fiber: 4g