Layered Fruit Smoothie Recipe

Layered Fruit Smoothie Recipe

Servings: 2 (serving size: 2 cups)

Ingredients:

  • 1 mango (peeled, pitted, and coarsely chopped)
  • 1 1/4 cups plain low-fat yogurt
  • 4 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon freshly grated lime zest
  • 1 banana (peeled, and chopped)
  • 10 medium strawberries (washed, and hulled)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly grated lemon zest

Procedure:

  1. In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
  2. Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
  3. Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
  4. Note: Nutritional analysis is per smoothie.

Hot Pink Smoothies Recipe

Hot Pink Smoothies

Servings: 2 (serving size: 1 1/4 cups)

Ingredients:

  • 1 cup frozen unsweetened raspberries
  • 1 cup frozen unsweetened strawberries
  • 1 cup orange juice
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons agave syrup

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Kids Can Help: To get your kids excited about fruit, let them pick which types to put in these smoothies. Enjoy!

Mango Smoothie Recipe

Mango Smoothie

Servings: 4 (serving size: 3/4 cup)

Ingredients:

  • 1 1/2 cups chopped peeled mango
  • 1 1/2 cups fat-free milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Serve over ice.

Bananas and Peanut Butter Shake Recipe

Bananas and Peanut Butter Shake

Servings: 2

Ingredients:

  • 1/2 cup smooth peanut butter
  • 3/4 cup milk
  • 2 cups vanilla ice cream, slightly softened
  • 1 banana, sliced

Procedure:

  1. In a bowl, beat peanut butter and 1/4 cup milk until smooth. In a blender, blend ice cream, remaining milk and banana (reserving 2 slices) until smooth.
  2. Beat in peanut butter mixture until just combined.
  3. Pour into 2 glasses and garnish each with banana slice.
  4. Serve.

Fresh Strawberry Milk Shakes Recipe

Fresh Strawberry Milk Shakes

Servings: 4

Ingredients:

  • 8 ounces strawberries, stemmed and sliced
  • 1/2 teaspoon vanilla extract
  • 1 pint vanilla ice cream
  • 1/4 cup milk

Procedure:

  1. Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp.
  2. milk in blender until smooth.
  3. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.

Banana and Berry Smoothie Recipe

Banana and Berry Smoothie

Servings: 5 cups

Ingredients:

  • 1 cup low-fat plain yogurt
  • 3 cups frozen strawberries
  • 2 bananas, coarsely chopped
  • 3/4 cup fat-free milk
  • 1/4 cup crushed ice
  • 1/4 cup honey

Procedure:

  1. Process all ingredients in a blender until smooth.
  2. Serve immediately.

Banana and Mango Smoothie Recipe

Banana and Mango Smoothie

Servings: 2 Cups

Ingredients:

  • 1 cup cubed peeled ripe mango
  • 3/4 cup sliced ripe banana (about 1 medium)
  • 2/3 cup fat-free milk
  • 1 tablespoon nonfat dry milk (optional)
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract

Procedure:

  1. Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
  2. Place frozen mango and the remaining ingredients in a blender.
  3. Process until smooth.
  4. Serve.

Note: Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.


Yogurt and Fruit Smoothie Recipe

Yogurt-Fruit Smoothie

Servings: 5 cups (serving size: 1 cup)

Ingredients:

  • 2 cups fat-free milk
  • 1 (8-ounce) container vanilla low-fat yogurt
  • 1/2 cup thawed pineapple-orange juice concentrate
  • 2 cups frozen strawberries
  • 1 banana, coarsely chopped

Procedure:

  1. Process all ingredients in a blender until smooth, stopping to scrape down sides.
  2. Serve immediately.

Nutritional Information
Amount per serving


Rise & Shine Smoothie Recipe

Rise and Shine Smoothie

Servings: 2 (each serving 1-1/4 cups)

Ingredients:

  • 1 cup organic orange juice
  • 1 cup organic plain soy milk
  • 3 Tbsp raw wheat germ
  • 1 cup fresh or frozen organic fruit (strawberries, blueberries, bananas, peaches, etc.)
  • pinch cinnamon

Procedure:

  1. Place all ingredients in a blender and puree on high speed until smooth.
  2. Serve immediately or refrigerate for later use, up to 8 hours.
  3. If you are making this the night before, we recommend you store it in the blender jar and blend it again quickly before serving.

Cranberry Green Tea Smoothie Recipe

Cranberry Green-Tea Smoothie

Servings: 1 breakfast serving (2 cups; 1 cup for a snack)

Ingredients:

  • 1/2 cup frozen cranberries
  • 1/4 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 5 frozen whole strawberries
  • 1 ripe banana
  • 1/2 cup brewed green tea, cooled to room temperature
  • 1/4 cup plain soy milk
  • 2 tablespoons honey or packed light brown sugar

Procedure:

  1. In a blender, whirl all ingredients until smooth.
  2. Note: Nutritional analysis is per 2-cup serving.

Note: Individually quick-frozen (IQF) technology has made high-quality frozen fruit possible, with a nutritional value on par with that of fresh fruit. Frozen fruit is ideal for using in smoothies, chilling the drink without diluting it as ice would.For a tropical spin, substitute 1 cup frozen pineapple chunks for the blackberries and strawberries.


Mixed-Berry Shake Recipe

Mixed-Berry Shake Recipe

Ingredients:

  • 1 quart vanilla ice cream
  • 6 ounces unsweetened frozen berries (such as strawberries, blackberries, and blueberries)
  • 2 cups whole milk

Procedure:

  1. In a blender, combine half of the ice cream, berries, and milk. Puree until smooth, stopping occasionally to stir with a spoon.
  2. Pour into glasses. Repeat with the remaining ingredients.
  3. Serve.

Seared Scallops with Lemon Orzo Recipe

Seared Scallops with Lemon Orzo Recipe

Servings: 4 (serving size: 4 1/2 ounces scallops and about 3/4 cup pasta mixture)

Ingredients:

  • Cooking spray
  • 1/2 cup prechopped onion
  • 1 cup uncooked orzo (rice-shaped pasta)
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon dried thyme
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Procedure:

  1. Heat a medium saucepan over medium-high heat.
  2. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes.
  3. Stir in pasta, broth, wine, and thyme; bring to a boil.
  4. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
  5. Stir in chopped chives and lemon juice. Keep warm.
  6. Heat oil in a large cast-iron skillet over medium-high heat.
  7. Sprinkle scallops evenly with salt and pepper.
  8. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with pasta mixture.

Carrot Kanji Recipe

Carrot Kanji

Ingredients:

  • 3 (250gms) Kali Gajar/ purple carrots
  • 1 liter+ water in a glass jar or earthenware pot
  • 2 Tbsp ground rai (small mustard seeds)
  • 2 tsp kuti lal mirch (coarse powdered cayenne pepper)
  • 2 tsp kala namak (‘black’ salt, actually pink when powdered, not the same as regular white salt)
  • 1 tsp regular salt(As a taste)

Instructions:

  1. Peel the carrots and cut into 3-4 cm long batons. Fill the jar (or earthen pot) with water. Add the spices, the two salts, and the prepared carrots. Stir.
  2. Let sit on a sunny sill for 5-6 days. Stir and pour into small glasses.
  3. Serve pieces of the pickled carrots on the side.
  4. You may refrigerate the contents after the sixth day or leave it in a cool dark place.
  5. It can last a long time (even up to a month…but won’t!) Kanji used to be traditionally prepared in a matka, a round earthenware pot, but it is now commonly prepared in glass jars or regular stoneware martabans.
  6. Some times mini vadas made with ground urad dal are also used to make kanji.
  7. These can either be added to the gajar ki kanji a day before it is intended to be served or fermented on their own to make kanji ke vade!
  8. It truly is the perfect bright drink for Holi, the festival of colours! The weather starts to warm up just then