Beverages

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Frozen Banana Fluff or Strawberry Freeze

SuperEasy Green Tea Smoothie

1 green tea bag (or 1 tsp green tea powder)
3/4 cup boiling water
1 small, ripe mashed banana (about 1/2 cup)
1/2 cup crushed ice
1 T orange juice
1/2 tsp minced ginger
honey or sugar to taste

Brew tea in water. Steep to desired strength and discard tea bag. Refrigerate 30 minutes or until cool. Puree tea, banana, ice, orange juice and ginger in blender until smooth. Add sweetener. Drink immediately or place in freezer for up to 2 hours, or until ready to serve.

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Frozen Banana Smoothies

-from The McDougall Quick & Easy cookbook

1 cup frozen banana chunks
1/4 cup frozen fruit (strawberries, raspberries, blueberries, etc.)
1 cup fruit juice (orange, pineapple, apple, etc.)

Place all ingredients in a blender jar and process until smooth for a "better than ice cream" frozen smoothie.

Recipe hint: To freeze bananas, peel, slice into chunks, freeze on a baking sheet, then store in a covered container in the freezer.

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Mesquite Nut Milk

1 cup nut of choice soaked in water for 10 to 12 hours (unsalted(
1/2 cup coconut meat
3 cups coconut water "or" 3 cups water with 2 dates chopped
2 T mesquite powder
1 t cinnamon
1/4 t sea salt

Place all ingredients into a mixer and blend until smooth and creamy for 20 to 25 seconds. Pour liquid and nut pulp through a fine cloth and cheese cloth and squeeze out remaining liquid into a bowl. Chill and serve.

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Pumpkin Smoothie

2 vanilla almond milk (or vanilla soymilk)
1 banana, peeled, frozen
4 dates, pitted (or to taste)
1/2 small can pumpkin (about 7/8 cup)
2 ice cubes
1/8 tsp ground mace (or nutmeg)
1/4 tsp ground cinnamon

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Frozen Banana Fluff or Strawberry Freeze

1 banana per person

Peel and freeze ripe bananas in a plastic bag or kitchenware.

1/4 cup vanilla soy milk
dash vanilla extract, optional

Place the soy milk in the food processor, with the S blade in place. Turn the machine on and drop in small slices of frozen banana, one by one. Ground flaxseeds can be added to the top at the time of serving. The same recipe can be made with other frozen fruit. Try one cup of organic frozen strawberries, and 1/2 banana per person.

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VeggNog

2 (10.5 oz.) pkgs. reduced-fat, extra-firm, SILKEN tofu
2 cup reduced-fat soymilk, or other plain, non-dairy "milk"
2/3 cup turbinado sugar, light brown sugar, or sucanat (or use 1/2 c. honey or 1 c. alternate liquid sweetener)
1/4 tsp salt

1 cup cold water
1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste)
4 1/2 tsp pure vanilla extract

20 ice cubes
freshly grated nutmeg

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Banana Blast Smoothie

2 bananas
1 cup rice milk
1/4 cup water
2 tablespoons brown sugar
8 cubes ice

In a blender combine bananas and milk. Pulse until bananas are chopped. Pour in water and brown sugar. Blend until smooth. Toss in the Ice cubes and blend until smooth. Pour into 4 glasses and serve immediately.

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Vegan Hot Chocolate

1/2 cup unsweetened baking cocoa
1/2 cup vegan sugar (turbinado sugar, sucanat, raw sugar, etc)
1/2 cup water
1/4 tsp. salt
4 cups soy milk or rice milk
3/4 tsp. vanilla extract

Put cocoa, sugar, water, and salt in a medium saucepan over medium heat. Stir until dissolved about 3 minutes. Add soy milk or rice milk and stir constantly until piping hot about 3-5 minutes. Add vanilla extract. Serve in coffee mugs. Great with a shake of ground cinnamon and/or a vegan non-dairy whipped topping. Makes five 8-oz servings.

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1/2 cup unsweetened baking cocoa
1/2 cup sugar
1/2 cup water
1/4 tsp salt
4 cups soy milk or rice milk
3/4 tsp vanilla extract

Put cocoa, sugar, water, and salt in a medium saucepan over medium heat. Stir until dissolved about 3 minutes. Add soy milk or rice milk and stir constantly until piping hot about 3-5 minutes. Add vanilla extract. Serve in coffee mugs. Makes five 8-oz servings.

Serves: 5

Preparation time: 10 minutes

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1 Qt. tomato juice
1/4 tsp horseradish
1/3 tsp onion salt
2 Bay leaves
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/8 tsp garlic powder
1/4 tsp basil
1/4 tsp hot sauce
1/4 tsp lemon juice
1/4 tsp lime juice
3/4 tsp celery salt
1/3 tsp hot sauce
1 tsp olive juice
1/4 tsp chili powder

Combine all ingredients into pitcher, mix well and refrigerate. It tastes even better the day after, so try to make it in advance. Remove the bay leaves, and serve in chilled glasses with a jigger of vodka- stirring well. Garnish with pickled tomatoes, okra, olives, gourmet stuffed olives and fresh stalks of celery.

Serves: 4

Preparation time: 5 - 10 minutes

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