With a side kick that is… One of the benefits of running a health food café in the past was the orders for smoothies. I would whip up two or three in a row sometimes and if there was any left in the blender from cup overflow, I helped myself; it was a great way to keep yourself from going too long in between meals on a busy day without some nutrients.
Make one, freeze it- and take in a thermos to work- shoot, this weekend make a big batch for lactose free ice cream!
I was reminded of how abundant blueberries are from now until August by the woman in front of me at the market with six containers in her basket last week. They are easy to freeze, and make great little frozen goodies in place of ice in drinks.
Jersey Fresh Blueberry Dream Smoothie
4 oz Hemp Dream Milk, or Almond Plain Milk (I have allergies, so I stay away from Soy and milk, rice milk is too thin, but works great for sorbet)
-Freeze 2 oz in ice cube trays
2 oz frozen blueberries
1 oz frozen organic cherries
-(you can put fresh ones in freezer bags, push out the air, or flatten them, freeze over night)
1 teaspoon raw agave nectar, or honey (to me the cherries take care of the sweetness, I have gotten used to not using sugar)
No ice needed since you are using frozen fruit, add everything a little at a time into blender and voila!
I drink these in the summer as my mid afternoon snack, no dinner time because fruit turns to sugar if you eat it too late or after a heavy meal, and then sits over night. Best consumed morning, before or around 3 or 4 PM.
Full of Antioxidants, not to mention the wonderful properties in hemp and almond milk, try combining the two.
Hubby loves Mango, or if we share this one the weekend, I add some dark cacao pieces for a Blizzard!
I think I may even see blue berry popsicle's in our future...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us