Posts Tagged ‘fruit’

Smoothie Creations

Friday, September 23rd, 2016

attheblendersmoothie

smoothiepop
My kids have been crazy lately for smoothies.  It may be that I’m helping at the local juice, smoothie cafe in Mill Valley, Juice Girl.  Or it may be that it’s still sunny out.  Or it may be that it’s easy and creative and each one turns out to be a surprise, if just following your imagination and what’s in the fridge.  Even at Juice Girl I’ve learned there’s lots of variations in the same smoothie.  There’s even a bit of adjustments to get the right consistency throughout the day.  The frozen fruit in the morning is more frozen and hard than in the afternoon (after doors have been opened and closed all day).  Not likely an issue at your house.  Also the sizes of fruits certainly vary.  A large banana will make your smoothie thicker than a small banana.  There’s the color as well.  Not every homemade creation is a lovely color.  My kids have made a few that look quite poo-like.  Not suitable for a smoothie shop, but still tasty (and funny) at home.

 

My kids have been crazy lately for smoothies.  It may be that I’m helping at the local juice, smoothie cafe in Mill Valley, Juice Girl.  Or it may be that it’s still sunny out.  Or it may be that it’s easy and creative and each one turns out to be a surprise, if just following your imagination and what’s in the fridge.  Even at Juice Girl I’ve learned there’s lots of variations in the same smoothie.  There’s even a bit of adjustments to get the right consistency throughout the day.  The frozen fruit in the morning is more frozen and hard than in the afternoon (after doors have been opened and closed all day).  Not likely an issue at your house.  Also the sizes of fruits certainly vary.  A large banana will make your smoothie thicker than a small banana.  There’s the color as well.  Not every homemade creation is a lovely color.  My kids have made a few that look quite poo-like.  Not suitable for a smoothie shop, but still tasty (and funny) at home.

 

My son likes to put in everything in a smoothie – yogurt, juice, fruit, even spices such as ginger.  My daughter is more of a fruit purist and coconut milk.  Although they’re both becoming open to more greens and nut butters (can’t all be sugar) in there too.  Thanks JG!  Using the blender is a good appliance that’s relatively kids safe as well.  Note, I didn’t saw mess proof.  Be sure those lids are on tight.  If your kids are inspired here are a few to get started from my new book, Cook This Book!, and then let them have the blender to create whatever they’ll drink.  That’s kind of the rule at my house.  Don’t create something just to experiment, and then not eat it.  Just keep adding until it’s edible.  And speaking of waste…UKonserve has some crazy statistics about plastic straws.  Check out their stainless steel ones to cut down on plastic when making at home.  (They have a special thru the end of September). I also have paper straws.  But these can prove difficult depending on the smoothie texture.  Remember to freeze any smoothie left-overs in popsicle molds to enjoy frozen.

Here’s two from page 96 of Cook This Book!

Tropical Fruit Frappe

The taste of the tropics in a cold and frozen treat.

Makes 1¼ cups

  • ¼ cup canned light coconut milk
  • ½ cup frozen pineapple chunks
  • 1 cup frozen mango chunks

Put all ingredients in a blender and blend until smooth.

PB&B

Everyone likes the combination of peanut butter and banana. Here’s a simple shake recipe; you can substitute any milk or milk alternative, as well as nut butter for peanut. Having frozen ripe bananas in the freezer make this fast and convenient for a breakfast or afterschool snack.

Makes about 2 cups

  • 1 frozen banana, quartered
  • 1 tablespoon organic all-natural peanut butter
  • 1 tablespoon honey
  • ¾ cups organic nonfat milk

Put all ingredients together in a blender. Blend until smooth, and honey and peanut butter are incorporated, about 1 minute.

 

 

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Summer of Pop – Cool Popsicle Ideas and Recipe

Thursday, September 10th, 2015

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My kids are usually big on making ice cream in the summer.  We certainly did make and eat some.  However this year at our house it seems to be the popsicle which took center stage for recipe experimentation and overall cool treat winner.  My daughter and her friend Emily, even set up a popsicle stand after experimenting for 2 days with flavors.  Watermelon, mango and strawberry were big hits while peach, raspberry and pineapple not as sweet.  It was actually less about the flavor than the texture.  The girls’ popsicles were nothing but fruit.  No sugar or anything added.  Just take fresh fruit, blend in a blender and pour into a popsicle mold.  That’s it!  This also meant no one would worry about gluten, dairy or nut allergies.  There was discussion and tests about water and they figured our about dilution and flavor vs quantity.  There was also a discovery that fruit should be ripe.  Under ripe fruit meant bland popsicles.

 

You have to give them credit…spending all day blending and freezing (of to be patient) and sign making, they still wanted to then go out and sell.  Here’s where the tricky part came and the logistics of a popsicle stand vs other non frozen edibles.  We thought ahead and used popsicle sticks and straws for sticks so people wouldn’t have to give back the reusable popsicle tops (or I wouldn’t loose them).  We carefully loosened the popsicles, set them back in the trays and carefully placed them in an ice chest with ice packs.  But how long would this last?  Well when opening and closing an ice chest full of frozen popsicles on an 85 degree day at the park the answer is about 30 – 40 minutes before they turn to slush.  Thankfully Emily’s mom to the rescue with a stop at the store to pick up cups.  They then rebooted the popsicles to “new fruit slushies” and ventured to another park to sell. Certainly their popsicle stand wasn’t as big of a draw as their past bake and lemonade stand sales, but you never know what they’ll create next.

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Not over the love of popsicles (or our crazy 90 degree heat), I decided to use some left-over canned coconut milk and create my own popsicle as a surprise for my kids finishing the first week of school.  I made sushi for dinner and then these were the perfect dessert pop to finish the hot evening.  I was inspiredly by a coconut popsicle recipe from Don’t Waste The Crumbs .  I changed mine to all coconut milk (vs mix with cream), reduced the maple syrup, omitted the fresh coconut flakes (my kids wouldn’t have wanted the hairy texture) and increased the recipe for a bigger pop mold.  Next time I’ll check my chocolate stash before freezing as the use of chocolate fudge sauce didn’t give my popsicles the hard chocolate coating I was hoping for.  However there were no complaints.

Coconut Chocolate Popsicles

(makes 4, 3 oz. popsicles)

  • 12 oz light coconut milk
  • 4 Tbsp maple syrup
  • 1/2  tsp vanilla extract
  • pinch of sea salt
  • 3 oz dark chocolate for coating, less if drizzling
  • ½ tsp coconut oil
  • pinch of sea salt
INSTRUCTIONS
  1. Combine coconut, syrup and vanilla in a mixing bowl. Add a pinch of sea salt, or more to taste.
  2. Ladle or pour the mixture into popsicle molds and freeze for a few hours, or until set.
  3. Prepare the chocolate “shell” coating by melting chocolate and coconut oil in a small sauce pot over low heat, stirring constantly until just melted.  Or melt in the microwave for 15 second intervals, stirring between each. (This is where I used fudge sauce and although tasty it don’t set in the freezer).  Once melted, remove from heat immediately and stir in a pinch of salt.
  4. When pops are frozen, remove from molds and place on a cookie sheet or plate lined with wax paper. Place pops in the freezer.
  5. Removing one pop at a time, use a small ladle or spoon to drizzle or pour the chocolate over the pop. Quickly transfer the pop back to the lined board in the freezer. Can sprinkle with additional flaked coconut if desired.
  6. Repeat until all pops are coated and in the freezer to set.
  7. Store pops in freezer until ready to eat (cover if storing longer than a few hours).
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What Color is Your Smoothie? – Book Review and Recipe

Monday, May 7th, 2012

The weather is warming up and now is a good time to get out the blender.  I make a variety of different smoothie combinations.  At least I thought I knew a lot, until I received “What Color is Your Smoothie: From Red Berry Round-up to Super Smart Purple Tart” by Britt Allen Brandon.  This book makes smoothies out of a huge variety of ingredients and flavors.  There are over 300 smoothies in this book to take advantage of every vegetable, fruit, herb and spice in all the colors in the rainbow.

 

I made a few of the fruit combinations of smoothies (especially liked the Blueberry Blast), which tasted great.  However I much prefer to add frozen ingrdients instead of ice to make them cold, for a creamier texture (without potential cold lumps).  It is fun to choose the smoothie based upon the color.  Besides fun, the book also explains the benefits of each color and what vitamins and nutients are at work in each smoothie combination.

 

I eat oatmeal everyday for brekfast so we had to try the oatmeal shake before school one morning.  It was tasty but interesting, as the texture was a bit gritty.  Perhaps pulverizing the oatmeal first would’ve yielded a smoother texture.  For me I like oatmeal hot and soothing.  However my son thought it was good and would like it for breakfast on a hot day.  Good thinking!  Check it out below…

 

Review

Pros: lots of variety and combinations. Great inspirational ideas and recipes.  Easy arrangement by color: yellow, orange, red, violet, etc.  Good produce information.

Cons: I was expecting a book that has “color” in the title to have some colorful photos inside. Would like to see less use of ice and more of frozen fruits for creamier texture.  Some combinations while I’m sure healthy don;t always sound appealing (Mushroom Cauliflower?)

Maple-Cinnamon Oatmeal (page 88)

When a steaming hot bowl of oatmeal doesn’t do the trick, maybe the exact opposite is exactly wat you need.  Cool, creamy, and sweet this smoothie takes the deliscious flavors of rolled oats, aromatic cinnamon and sweet maple syrup and combines them in an out of the world oatmeal concoction that will take the place of hot oatmeal in anyone’s heart!

Yields 2 cups

1 banana peeled

1/2 cup rolled oats

1 teaspoon organic pure maple syrup

1 teaspoon ground cinnamon

1 cup vanilla almond milk

1 cup ice

In a blender combine the banana, oats, syrup, cinnamon and almond milk with 1/2 cup ice and blend until thoroughly blended.

While blending add remaining ice until desired consistency is achieved.

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Halloween Fruit Treats

Sunday, October 31st, 2010

 

It’s finally arrived…Halloween.  I love Halloween.  This year we had our costumes particularly early as my son chose Star Wars costumes for each of us.  However there is still last minute costume alterations (thanks goodness for Nana) and all the school party festivities.  I was a bit leary of Halloween on a Sunday.  But for the school activities it was nice to spread out and celebrate on Friday.  Then we had a day to fix costumes and prepare for tonight.  Although I’m sure no one will get to bed on time, eventhough it’s a school night.

Here are some fun treats I made for my son’s Halloween party.  These were easy to do, but time consuming when doing 2 dozen.  I guess I needed something to do while enjoying the world series game (Go Giants).  I found this idea on a website and thought it was a cute idea for something festive yet healthy.  Of course I had to change the original from fruit cocktail to cut fresh fruit, so that’s why it took longer than expected.  They came out even cute than expected and were a big hit with kids and parents.

I made 24 of these, but I made 2 samples to see how they worked.  It’s kind of nice that you can do as many as you’d like (time permitting), you’ll just have to adjust how much fruit you cut.  I made way too much and would cut it in half.  Although it’s never bad to have extra fruit salad on hand.  Without the jack-o-lantern faces, I’ll plan to do this again for anytime of year.

Jack -O-Lantern Fruit Cups

navel oranges

bite size cut fruits – I used pineapple, cantaloupe, grapes, oranges, apples (figure about 3/4 cup per orange)

Cut top 1/4 of orange across the top to make a lid/top and set aside

Using a paring knife cut all the way around inside of orange from pith.  Using a teaspoon or grapefruit spoon,  dig out orange.  Reserve orange for cutting and adding to fruit cups.  Scrape inside orange to get other large pieces but be careful not to tear orange side.

Fill each orange with fruit salad.  Put lid back on.

Using a Sharpee pen, draw desired faces.  (If my kids were awake and I hadn’t started the project so late, I would’ve enlisted their help and artistry).

Scrape out orange and juice over bowl to save

Hollow the oranges and arrange in muffin tins

Color the faces and fill cups

hardest part - finding room in the fridge

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