3-6 kale leaves (or 2-3 large handfuls of spinach)
3 ripe bananas (may be frozen, the riper the better)
2-3 cups water (I only use 2 cups ice and fill in the rest with
water up to the 2 cup line)
1 cup almond milk
3-4 cubes wheat grass juice
1 lemon or lime (juice only)
1 16oz. bag of frozen mango
2 Tbls. flax seeds or 3 Tbls. flax oil
Showing posts with label beverage. Show all posts
Showing posts with label beverage. Show all posts
Thursday, February 16, 2012
Monday, September 22, 2008
Abbey's "Peachy Keen" Smoothie
Peachy Keen
1 cup low fat peach yogurt
3/4 cup peach nectar (Kern's or Jumex can be purchased inexpensively at Walmarts with groceries)
1/2 cup frozen raspberries
1 1/2 cup frozen peach fruit cocktail (see recipe below)
Combine the yogurt and nectar then add raspberries and peaches. Blend until smooth.Makes two large smoothies.
Frozen Fruit Cocktail
Blanch 15 - 20 peaches then peel, pit and slice into an extra large bowl.
Add 2 cups sugar
1 lb. green or red grapes
1 20 oz. can crushed pineapple, with juice
Juice of 3 lemons (can use 1/3 cup frozen lemon juice)
Juice of 3 oranges (can use 1 cup reconstituted, frozen orange juice)
Combine all until sugar is dissolved and freeze in quart bags, jars, or other containers (I use quart bags and measure 1 1/2 cups into each and freeze flat). Partially defrost when ready to serve and add bananas, raspberries, apples, or strawberries for color and variety. Serve over ice cream or shortcake with whipped cream.
1 cup low fat peach yogurt
3/4 cup peach nectar (Kern's or Jumex can be purchased inexpensively at Walmarts with groceries)
1/2 cup frozen raspberries
1 1/2 cup frozen peach fruit cocktail (see recipe below)
Combine the yogurt and nectar then add raspberries and peaches. Blend until smooth.Makes two large smoothies.
Frozen Fruit Cocktail
Blanch 15 - 20 peaches then peel, pit and slice into an extra large bowl.
Add 2 cups sugar
1 lb. green or red grapes
1 20 oz. can crushed pineapple, with juice
Juice of 3 lemons (can use 1/3 cup frozen lemon juice)
Juice of 3 oranges (can use 1 cup reconstituted, frozen orange juice)
Combine all until sugar is dissolved and freeze in quart bags, jars, or other containers (I use quart bags and measure 1 1/2 cups into each and freeze flat). Partially defrost when ready to serve and add bananas, raspberries, apples, or strawberries for color and variety. Serve over ice cream or shortcake with whipped cream.
Monday, June 23, 2008
Beverage Recipes from The Cooks Cook
Cranberry Ice Recipe from Kent's Grandma Weeks
2 pkg cranberries
3 C sugar
1/4 C + 2 Tbsp lemon juice
Cook cranberries in 3 C water for 10 minutes. Pour through strainer and use liquid and pulp. Throw away cranberry outer layer. Add sugar, lemon juice and 3 C cold water. Put in a shallow dish and freeze. Let soften and put in glasses, adding 7-Up to taste, about a 3:1 or 4:1 ratio of cranberry slush to 7-Up.
Clea's Grapefruit Ice
1 C grapefruit juice
1 C water
1/2 to 1 C sugar
Put in ice cube trays until frozen. When ready to serve, crush cubes with a fork. (Or freeze in a shallow dish, let thaw and break up with a fork.) Serve over chilled fruit cocktail and fresh sliced bananas and/or strawerries.
2 pkg cranberries
3 C sugar
1/4 C + 2 Tbsp lemon juice
Cook cranberries in 3 C water for 10 minutes. Pour through strainer and use liquid and pulp. Throw away cranberry outer layer. Add sugar, lemon juice and 3 C cold water. Put in a shallow dish and freeze. Let soften and put in glasses, adding 7-Up to taste, about a 3:1 or 4:1 ratio of cranberry slush to 7-Up.
Clea's Grapefruit Ice
1 C grapefruit juice
1 C water
1/2 to 1 C sugar
Put in ice cube trays until frozen. When ready to serve, crush cubes with a fork. (Or freeze in a shallow dish, let thaw and break up with a fork.) Serve over chilled fruit cocktail and fresh sliced bananas and/or strawerries.
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