The Anatomy of a Smoothie

 

 

 

smoothie

 

Smoothies are great for breakfast, snacks, detoxing, and meal substitutes.

There are several components which must be united in order to make a smoothie, but once you have each component, you can practically put in anything…practically.  I have had the experience of being asked by a college student doing a “liquid” fast as to whether or not I thought they could put steak in the blender.

So…

Not anything.  But you could definitely use your creativity for this one.

1.  Liquid 

There has to be some sort of liquid otherwise your other ingredients would just stick to the bottom of the blender and not really blend up all the way.

Now if you have a vitamix blender, well then you can just put in fruit and whip away and it will work. But for most of us who own the ordinary blenders, you must use at least some liquid.  1/2 to 1 cup.

This could include:

any kind of juice, let’s expand the horizons here.  How about carrot juice or a mixture of another veggie juice.  Don’t just think merely fruit juices.  But for the fruit juices, I like cranberry, orange, or pineapple, if I don’t have fresh- I will get to that.

or water, coconut milk, almond milk, soy milk, yogurt

2. Protein

It is good to have some sort of protein, especially if you are going to use as a substitute for a meal.

Protein ideas include Pasteurized eggs, green powder, raw protein powder, Spirulina, Wheat or Barley grass,

seeds – like sesame, basil, chia, or flax – or nuts – almond and cashew are some of my favorites, tofu or peanut butter etc…

(Note about nuts and seeds.  If you grind them first, the smoothie will be smooth. Otherwise you may have to call it a “Chunky”)

3. Fruit or Veggies  frozen or fresh

I almost always put in a frozen banana or two.  This eliminates the need for a sweetener.

pineapple frozen is great with coconut milk! frozen blueberries, strawberries

fresh pineapple, mango, apple, orange are just for starters.  You will want to take out the seeds and peel the fruit first!

For veggies, I  like fresh or frozen spinach, kale, pumpkin, butternut squash

4. Sweetener

frozen bananas, honey, or any other sweetener you like

5. Vanilla or other flavorings and spices

If I am doing a vanilla or egg nog sort of shake I will sometimes put in nutmeg

If doing pumpkin or butternut squash, I put in pumpkin pie spice

carob, cocoa

6. Ice

If you have at least one thing that is frozen, you won’t need ice, however, if you want it to be icy you can add 2-4 cubes of ice to the mixture.

Hope this gives you some ideas.

Enjoy your smoothies with a friend or loved one.  There is always enough to share.

Stir Fry Granola

Easy Granola

 

You can stir this granola in a wok!

This recipe saves time (oven methods could take up to two hours) and money (the gas or electricity used by the oven.)

 

1. Put together in a bowl:

4 cups old fashioned oats

1 cup non fat dry milk powder

1 cup dried fruit (I used cranberries)

½ cup walnuts or almonds ground fine or chopped (my kids are picky about nuts but if I grind them up fine in the blender, they will eat them.

½ cup dried coconut ground fine or chopped (optional)

¼ cup wheat germ (optional)

1 T. Cinnamon

 

2. In a wok, melt:

1 cup brown sugar

¼ cup water

1 t. vanilla

 

3. Stir the brown sugar syrup into the oat mixture.

 

4. pour ½ cup olive oil and heat in the wok.

(you could use melted butter)

 

5. Add the oat mixture to the oil and butter

Stir until mixture is all mixed and starts to brown.

 

6. Put out on cookie sheet to dry.

 

7. Keep in airtight container.

 

Yields 8 cups and is 111 calories per ¼ cup.

Three Smoothie Recipes

Apricot & Rum
(serves one)
1 cup of milk (non fat)
1 T. Almond Butter
1 t. honey
3 apricots, fresh or dried that have been soaked
1/4 t. rum flavoring
nutmeg (optional)
Dash of Vanilla
4 ice cubes
whirl together in a blender till ice is blended
Banana Raspberry
serves one
1 sweet banana
1 cup milk
1/2 t. vanilla
1/2 cup fresh or frozen raspberries
4 ice cubes
Whirl together in blender till ice is blended.
Chocolate and Almonds
1T. almond butter
1 t. honey
1/2 t. cocoa pwdr.
Mix together and use as a dip or spread
or blend with ice and milk
or blend with hot coffee and milk or just hot milk

Rosemary Biscuits

Rosemary biscuits

2 c. flour
2 t. sugar
1 T. Baking pwdr.
1/4 t salt
1/2 cup butter cut up
2 T. rosemary fresh or 2 t. dried
1 egg
3/4 cup half and half
mix dry ingredients. cut in butter. make a well and add egg and milk. Stir. Roll out on floured board. sprinkle with flour. gently knead. cut rounds 1/2 inch. thick
450 F for 12 min or till golden

Whole Wheat Cinnamon Rolls

A family favorite.

whole wheat cinamon rolls

Description:

I recommend using the bread maker for mixing the dough.
Ingredients:

1 1/3 cups Water 80 degrees F. or 27 degrees C.
1/4 cup oil
1/2 cup brown sugar
1 tsp. salt
3 cups white flour, 1 cup whole wheat (total 4 cups flour)
1 Tbs. Instant yeast
Middle toppings:
1/2 cup butter
several Tbs. cinnamon
1/2 cup sugar (white)
For Icing:
2 cups powdered sugar
2 T. butter softened
1 tsp. vanilla flavoring
1/4 tsp. almond flavoring
milk to desired thickness. not runny just enough to ice because once the icing hits the hot rolls the icing will melt some and run down into the pan.
Directions:

mix dough and let rise till double. punch down. roll dough out till one half inch thick and about 9 by 11 inches rectangle.
smooth 1/2 cup softened butter all over the dough.
sprinkle heavily cinnamon until totally covered.
With a tablespoon measure, sprinkle white sugar all over dough until totally covered. Will be about 1/2 cup or more.
roll up dough and pinch to hold it tight, cut slices about one inch wide. place in buttered cake pan and let rise till doubled.
Bake at 350 till golden and then ice. let cool and serve, or store in fridge till later. if you wish to reheat, you may want to ice on top once again.

Apple Oat Muffins

Apple Oat Muffins

2 1/2 c. whole wheat flour or Gluten free blend
2. cups oats- quick
4 t. baking pwdr
2 t. cinamon
2 t. baking soda
4 eggs
1/2 c oil
2/3 c. honey
1/2 cu brown sugar
1 cup milk
4 c. apples chopped
fill with raspberry jam before baking
Sift dry ingred. blend liquid ingred. Add together and blend. Bake @ 350 for 18 min.Makes 3 doz.

Fig Muffins

 

Fig Muffins

1 cup flour
1/2 c. whole wheat flour
1/2 cup bran (oat or wheat)
2 t. cinamon
2t. baking pwdr.
1 t. baking soda
1/2 t. salt
1 cup diced dried figs (prefer turkish figs which are light in color)
1/2 c. pecans
1/2 c. brown sugar
1/3 c. oil
2 eggs
1 1/4 c. buttermilk (milk with 1 T. vinegar to activate the soda)
1 T. Vanilla
1t. lemon peel
Mix and bake 18 min on 350 F

Banana Plum Bread

If you do not have plums, you can use other fruit.

Banana Plum Bread or Muffins

(highly beneficial for B blood type)
butter for bans
1 cup spelt or brown rice flour
3/4 cup oat flour
1/4 cup flax seed (ground)
2 1/2 t. baking powder
1/2 t. salt
5 T. butter- softened
2/3 cup turbino sugar
1 t. grated lemon rind
2 eggs beaten
1 cup mashed banana
3 ripe plums diced
1/2-1 cup walnuts broken into pieces
preheat oven to 350 degrees F. Liberally butter pans. Sift flours, baking powder, and salt into a bowl. In another bowl, blend butter, sugar and lemon rind until creamy. Beat in eggs and mashed banana. Add dry ingredients to butter mixture in 3 parts, beating well after each addition. Fold in plums and walnuts. Pour into prepared pans. Bake about 40 min. for loaves and 20 min. for muffins or until toothpick comes out clean Cool. Slices well. Makes about 2 loaves (8 1/2 X 4 1/2 x 2 inch loaf pans) or 10 large muffins/12 small muffins.