Recipe Journal


Beverages

Avocado Ice Juice Blend

Introduction

A liquid, Japanese-inspired guacamole on ice

Ingredients

1/4 head iceberg lettuce, outer leaves removed 1 lime, peeled 1/4 cucumber 1/2 avocado, peeled and stoned 1 teaspoon wasabi (optional) 3 ice cubes

Directions

Juice the lettuce, lime and cucumber. Transfer to a blender and blend with the avocado and wasabi. Serve over ice.

Cocktail Crunch

Ingredients

3 oz Rye flakes 1 ts (heaped) coriander seeds 3 oz Jumbo oat flakes 1 ts (heaped) cumin seeds 3 oz Barley flakes 1 tb Garam marsala 3 oz Wheat flakes 1 ts Tumeric 3 oz Peanut kernals--not salted or dryroast 3 tb Sesame oil 3 tb Peanut oil 2 oz Flaked almonds 1 tb Soy sauce 2 oz Sunflower seeds 5 tb Water

Directions

Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar.

Hot Spiced Tea Mix

Ingredients

1cup Instant Tea 1 Cup Sugar 1/2 Cup Tang 1 Pkg Lemonaid Kool Aid 1 Tsp Cinnamon 1/4 Tsp Ground Cloves 1/8 Tsp Ginger

Directions

Mix all together and use 1 heaping tablespoon per coffee mug with hot boiling water.

Mochaccino Shakes

Ingredients

1 cup cold milk 1 cup strong black coffee, regular or decaf 1/2 cup chocolate syrup 1/2 teaspoon ground cinnamon 2 pints coffee flavor ice cream Whipped cream in spray canister, garnish Chocolate shavings, garnish

Directions

To a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon. Puree to combine ingredients. Add 1 pint ice cream and blend until smooth. Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve. Repeat to make 2 more shakes

New Year's Champagne Punch

Ingredients

2-1/4 cups and 1 tablespoon orange sherbet 4-1/2 cups fresh orange juice 5/8 (2 liter) bottle ginger ale, chilled 1-1/8 (750 milliliter) bottles champagne, chilled

Directions

Place the orange juice, ginger ale, and champagne in the refrigerator to get them well chilled. In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately.

Raspberry Protein Smoothie

Introduction

Frozen raspberries blended with yogurt and egg whites for a cool frosty treat.

Ingredients

1 package (8 ounces) low-fat or non-fat raspberry yogurt 1/2 cup frozen unsweetened raspberries 1/4 cup (2 ounces) Egg Beaters? Egg Whites 1/4 cup orange juice Reddi-wip? Fat Free Dairy Whipped Topping, (optional)

Directions

Place yogurt, raspberries, Egg Beaters and orange juice in blender container;and cover. Blend on medium speed until smooth. Pour into tall glass. Top with Reddi-wip, if desired.