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I know that I already posted a bunch of  avocado smoothies, but this one is more like a dessert. Well, and I love avocado. I think, avocado makes a fie milk substitute for any smoothie, as long as you put a small cup of water for every small avocado added.  Oh,and this new smoothie is  absolutely gorgeous. I adapted it from here.
Ingredients:
  • 2 tbsp. raw cocoa powder
  • 1 1/2 cups cold almond milk
  • 2-3 tbsp. agave syrup
  • 2 ripe avocados
  • 1 banana
  • One handful crushed ice.

Spoon out the avocado pulp and place in a blender with the 1 tbsp. of the agave syrup and a banana. Add 1 cup of cold almond milk, 1/2 of the ice and blend again. Don’t wash the blender yet. Divide the green mixture between 2 tall glasses. Blend the remaining 1/2 cup of almond milk with 2 tbsp. of agave syrup and 2 tbsp. of cocoa powder. Add the remaining ice. Top each serving of the green smoothie with 1/2 the chocolate mixture  (to form a separate layer.)

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Even after making the zucchini casserole yesterday, we were left with extra zuchinis. Here’s what I threw in the blender today:

1 zucchini

7 ice cubes

1 banana

1 cup orange juice

1/2 avocado

It turned really yummy and the yield was 2-3 servings.

Next time, I will try this interesting smoothie.

What else can I do with zucchinis?

 

As I was continuing my exploration of Asheville’s healthy food scene, I visited Greenlife supermarket. A supermarket with a special section, devoted to prepared raw food items can definitely be considered healthy, don’t you think? I bought a container of raw carrot ginger soup at Greenlife. The soup proved to be so unbelievable, that I had to spend two hours browsing the web for just the perfect recipe, which matched it and another hour trying to perfect the recipe even further. If you like spicy food, this Carrot Ginger Soup would taste completely out of this world to you! I don’t even like cold soups, but this one totally got me. Perhaps, because of all the warming spices in it, I didn’t even crave for it to be warm. If you do, serve it in  a warm bowl. You can also drink this soup as a smoothie, if you are into salty and spicy drinks.

 

 

 

Ingredients:

3 cups fresh carrot juice
1 small ripe avocado
1/3 cup coconut milk

1 tbsp. coconut oil

1/4 cup lime juice
1/4 tsp cayenne
1/4 tsp Celtic sea salt
1tbsp.  fresh ginger, minced or juice an inch of ginger with the carrots.

1/2 tsp. cilantro, minced

Puree all ingredients in a high speed blender until completely smooth.  The sweetness of the carrots will determine how much agave nectar you need to use, if at all.

This is a wonderful light drink for the hot summer days. Occasionally, I use apple juice instead of orange juice and apple slices instead of oranges.

Makes four servings:

2 teabags hibiscus tea

2 cups of boiling water
1 tbsp mint leaves
2 tsp raspberry leaves (break a tea bag)

2 cups cold water and ice

Orange or lemon slices for garnish

Optional:  orange juice for sweetening

Brew hibiscus tea with mint leaves and raspberry leaves. Let stand for about 5-6 minutes. Cool the tea slightly, strain and add cold water and ice. Pour tea over additional ice. Float orange slices in each glass as garnish.

Today, my friends and I were discussing avocados. Specifically, avocado smoothies. The best part about putting avocado in a smoothie is the smooth texture it provides and the light flavor it gives out, making it possible to mix avocado with stronger-flavored foods. I believe, avocado can be substituted even for ice cream in any milk shake recipe! It can also be substituted for frozen yogurt or regular yogurt, because of its texture.

Avocado is a powerhouse of healthy nutrients. It is exceptionally high in  soluble fiber, which has the ability to bind to fat and excess cholesterol. One cup of avocado has about 23% of FDA’s RDV for folate, a nutrient important for heart health and for healthy pregnancy. Avocado also contains “oleic acid”, a monounsaturated fatty acid, which may help lower cholesterol. Avocado is a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help protect against circulatory diseases, like high blood pressure, heart disease, or stroke. Avocado is also a very concentrated dietary source of the carotenoid lutein. Addiitonally, it contains measurable amounts of other carotenoids and significant quantities of vitamin E.

Avocado Banana Strawberry Smoothie

2 servings:

Half a ripe avocado
1 frozen banana
5 strawberries
Splash of nut milk

Blend everything on high.

Blueberry Avocado Smoothie

1 avocado
2 bananas
1 cup orange juice
1 cup of blueberries
1/2 cup ice

Blend everything until smooth.

Avocado Colada

serves 2-3

1 avocado
1 1/2 cup fresh pineapple
stevia to taste
1 1/2 cup coconut milk
3 tsp lime juice
1/4 tsp shredded coconut
2 ice cubes

Blend everything until smooth.


Avocado Cashew Smoothie

serves 2:

1 medium avocado

1 handful raw cashews

1/2 teaspoon stevia

1 tsp vanilla

1 cup water

6 ice cubes

Blend everything until smooth.

Chocolate Avocado Banana Smoothie

1/2 cup coconut milk

1/2 cup water

1 banana

1 avocado

1 tablespoon of raw cacao or carob

10 ice cubes

Stevia to taste

Blend everything until smooth.

 

Avocado Coffee Smoothie

Serves 2

1/2 cup brewed coffee, chilled

1/2 cup ice cubes

1 banana

1 avocado

Stevia to taste

Blend everything until smooth.

 

This smoothie tastes like a rich , creamy dessert: it’s sweet and yummy. Even though it’s high in calories, it is also rich in protein, potassium, B-vitamins, fiber, calcium and iron. Next time your kid asks you for ice cream, give him/her this  smoothie instead. If they are asking for chocolate flavor, add 2 tbsp. of cocoa powder to the mix.

Almond Banana Smoothie

2 heaping tbsp of smooth almond butter

2 bananas

2 large strawberries ( or 1 tsp. of lemon juice – you need some sour flavor)

1/2 cup of almond milk

5-6 ice cubes

optional: 1 tbsp. of agave syrup

Blend everything on high until smooth.

We talked about how simple it is to make almond milk at home. This milk can be used for coffee or tea, it can be drunk on its own or added to smoothies or any recipes, calling for milk. I believe almond milk to be a wonderful beverage for kids:  it’s rich in proteins and low in calories. To make your almond milk more flavorful and nutritious, please, consider these flavors:


Chocolate almond milk
: To the recipe for vanilla almond milk, add 2 tbsp of unsweetened cocoa powder.

Coffee almond milk: To the recipe for vanilla almond milk, add 2 tbsp of Nescafe powder or 1/2 cup of brewed coffee and agave or stevia to taste.

Cinnamon almond milk: To the recipe for vanilla almond milk, add 1 tsp cinnamon and a dash of nutmeg.

Banana almond milk To the recipe for vanilla almond milk, add 1 mashed banana.

Strawberry almond milk To the recipe for vanilla almond milk, add 1/2 cup of mashed strawberries and agave or stevia to taste.


Now that we have established that soy is not the best food,  let’s  make some nut milk. Store-bought nut milks are, essentially, processed foods. They include some unpronounceable ingredients and unhealthy preservatives. I think, making your own is a lot easier and cheaper option.

This recipe makes three cups of  almond milk, but feel free to experiment with other nuts.  I like cashews, too. Nut milk keeps fresh for 2 days in the fridge.

Ingredients:

Almonds (or other nuts) , soaked overnight beforehand in two cups of water, which needs to be discarded after soaking, 1 cup

Fresh water 4 cups

Dates, 6

Vanilla extract,  1 tsp

Blend all ingredients on high. If you are making this milk for a smoothie, you can put it in a smoothie now. If, however, you like a smoother, more “milky” texture, you have to strain the milk.

To do this, you’ll need a large container, and some cheesecloth or a nut milk bag.  One Lucky Duck has nut bags  for sale. Put the cheesecloth over your container, or put the milk in the nut bag, and leave the milk to strain for about an hour.  The resulting liquid is your actual milk. Don’t discard the dry nutty leftovers: they  can  be used for baking.

I tried to make a virgin mojito according to this recipe today, but came up with something lighter. Enjoy!

 

 

 

Serves 2:

1 cucumber

1 red apple

1 large handful of mint

agave syrup or stevia to taste

½ lime

5 ice cubes

Juice  everything, except for the ice and the agave or stevia.  Serve on ice cubes. Mix in your sweetener (agave or stevia) if desired.

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