Smoothies
“Food should not be eaten very hot or very cold. If food is cold, the vital force of the stomach is drawn upon in order to warm it before digestion can take place.” The solution is to serve ice cream with something warm! Hot cereal, pudding or topping works very well. Top with toasted coconut, nuts or granola and you have a real treat!
The Smoothie Basic
PLACE in blender:
1/4–1/2 c. fruit juice (pineapple, grape, orange or tangerine) OR nut or soy milk.
PLACE cover on blender: TURN blender on high and ADD through funnel on top:
1 1/2 c. frozen banana chunks (peel and slice ripe bananas before freezing)
1 c. frozen fruit: strawberries, blueberries, raspberries, peaches, pears, papaya, pineapple, etc., as desired.
1/4 tsp. vanilla (optional) or 1/8 tsp. of other extracts such as coconut, almond, pineapple, mint, etc.
1–2 tsp. lemon juice (intensifies fruit flavor), if desired.
BLEND until smooth, ADDING just enough liquid to blend. SERVE immediately.
The Smoothie Combination
STRAWBERRY
1/4–1/2 c. orange juice
1 1/2 c. frozen banana chunks
3 c. frozen strawberries
CAROB-PEANUT BUTTER
apple juice or milk
peanut butter
carob powder
PIÑA COLADA
pineapple juice
frozen bananas
crushed pineapple
1/8 tsp. coconut extract
Just plain banana is good, too!
Smoothie Serving Suggestions
Toppings: coconut, granola, chopped nuts, Grape-Nuts, raisins, dates, pineapple sauce, carob sauce…
Torts: SPOON into tort shells: ROLL pie crust out and CUT into small circles; FORM into torts by forming over Pam-sprayed muffin tins (upside down). BAKE 10 minutes at 425°. FILL with smoothie. GARNISH with whole fresh fruit and coconut. Pretty and delicious.
Spoon Drink: SPOON a mixture of bananas, peaches, and blueberries into tall glasses. LAYER with a small scoop of smoothie, then more fruit, smoothie, garnish top with fruit. SERVE at once.
Make in meat/food grinder—makes a thicker consistency, since little liquid is needed.
Make in juicer.
Use ice cubes or crushed ice to make colder if frozen fruit is unavailable.
