RECIPES
MOCHA JAVA SMOOTHIE
1 cup mocha flavored soymilk
½cup cold strong brewed coffee 2 cups frozen vanilla soy yogurt 3 tbsp. hazelnut spread
2 cups ice cubes
In blending jar, combine all ingredients in order listed. Place cover on jar. Press PULSE several times for about 5 seconds each to blend ingredients and begin crushing ice. Select speed 18 and blend until mixture is smooth and well blended (about 30 seconds).
Makes about 4½ cups.
PUMP IT UP SMOOTHIE
1 cup fat free milk
2 tbsp. protein soy powder
1 tbsp. sugar free French Vanilla Café instant coffee
2 cups ice cubes
In blending jar, combine all ingredients in order listed. Place cover on jar. Press PULSE several times for about 5 seconds each to blend ingredients and begin crushing ice. Select speed 18 and blend until mixture is smooth and well blended (about 30 seconds).
Makes about 2½ cups.
BREAKFAST IN A GLASS
1 cup milk
½ cup plain yogurt
1 banana, cut into pieces
½cup creamy peanut butter ¼ cup wheat germ
¼ cup peanuts 1 tbsp. honey
2 cups ice cubes
In blending jar, combine all ingredients in order listed. Place cover on jar. Press PULSE several times for about 5 seconds each to blend ingredients and begin crushing ice. Select speed 18 and blend until mixture is smooth and well blended (about 30 seconds).
Makes about 4 cups.
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CAESAR SALAD DRESSING |
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1 egg, slightly beaten |
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¼ cup fresh lemon juice |
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1 tsp. Worcestershire sauce |
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½ cup grated Parmesan cheese |
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2 medium garlic cloves |
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½ tsp. Anchovy paste |
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½ tsp. coarse ground pepper |
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½ cup corn or vegetable oil |
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In blending jar, combine all ingredients, except oil, in order listed. Place |
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cover on jar. Blend ingredients on speed 2 for 10 seconds. With blender |
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running, open lid cap and pour oil in slow steady stream into blender. |
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Continue blending until mixture is smooth and well blended. |
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Spoon mixture into glass bowl and cover with plastic wrap; refrigerate until |
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ready to use. |
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Dressing may be kept for up to 1 week. |
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Makes about 1 cup of dressing. |
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PEA AND POTATO BISQUE |
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1 small onion, chopped |
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2 medium cloves garlic, minced |
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2 tbsp. butter or margarine |
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4 cups chicken broth or stock |
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2 cups cubed peeled potatoes |
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½ tsp. ground ginger |
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½ tsp. salt |
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¼ tsp. black pepper |
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1½ cups frozen peas |
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¼ cup loosely packed parsley leaves |
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½ cup heavy cream |
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In medium saucepan, cook onion and garlic in butter over medium heat until |
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tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil. |
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Cover and simmer 8 minutes. Add peas and parsley; continue cooking until |
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potatoes are tender. Remove from heat and let stand at least 5 minutes. |
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Spoon about 2½ cups of soup mixture into blending jar. Cover and remove |
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lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend |
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on speed 3 until creamy and smooth. Pour into measuring cup. Repeat with |
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remaining mixture until all is pureed. Return soup to saucepan; stir in cream. |
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Heat, stirring; do not allow bisque to boil. |
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Serve with dollop of sour cream or yogurt, if desired. Garnish with additional |
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chopped parsley. |
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Makes about 6½ cups. | 15 | |