Archive for the 'Drinks' Category

Cinnamon Bun Smoothie

Cinnamon Bun Smoothie

This holiday season, have your cake and eat it too.

Not cake exactly, but a cinnamon bun and I’m having it as a healthy smoothie. Prettified with a swirl of agave nectar on top, it has all of the flavors of a cinnamon bun but without the guilt and empty-do-nothing-for-you calories.

Hamilton Beach Commercial Bender Toggle Switches

Super easy to make even with my ancient blender with its toggle switches. It has been with me since forever, a commercial bar blender from way back when my parents had their restaurant many years ago. It doesn’t make the smoothest of smoothies but it still manages to get the job done.

But if it ever croaks on me, I would replace it with one of these babies from Williams-Sonoma. Actually, I’m hoping Santa is feeling extra generous in his gift-giving come December.

Dear Santa,
I like the red Vitamix. I’ve been very good. See? I’m having a smoothie.

Cinnamon Bun Smoothie

Cinnamon Bun Smoothie
Makes 12 ounces

1 cup unsweetened almond milk
1 banana, peeled, sliced and frozen
2 tablespoons rolled oats
1 tablespoon ground flax seeds
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon agave nectar or pure maple syrup

Toss all of the ingredients except the agave nectar into a blender. Blend until smooth. Pour into a cup and drizzle the agave nectar in a spiral on top. Serve immediately.

Related Posts
Green Smoothie
Blueberry Banana Smoothie

Strawberry Banana Smoothie

Strawberry Banana Smoothie

With the warmer weather ever so slowly edging in, it’s time to break out the blender for a refreshing smoothie. I like to drink smoothies as a snack or as part of a meal but not as a replacement for a meal. I prefer my smoothies to be healthy but light in the calories department.

So I’ve revised my previous smoothie recipe. Let’s look at the nutritional information (I used calorie count for the recipe analysis):

New Recipe

Old Recipe

All of the refreshing taste and flavor for half of the calories, not that the old recipe was bad, but it totally did not need the yogurt. The serving size is also smaller without the yogurt but I don’t miss the larger size. It’s still enough for a nice cool down.

Strawberry Banana Smoothie
Makes about 11 ounces

1 ripe banana, peeled, sliced and frozen
1/2 cup fresh or frozen strawberries
1/2 cup unsweetened, low-fat vanilla almond milk

Combine all of the ingredients in a blender and blend until smooth and creamy. Serve immediately.

Related Post
Blueberry Banana Smoothie

Peppermint Hot Chocolate

Peppermint Hot Chocolate

Hurtling towards the holidays and the end of the year, I’ve barely had time lately to stop and smell the gingerbread cookies. Before it all passes me by in a big, hazy blur, I plopped down in front of my remote controlled fireplace with a cup of peppermint hot chocolate. Now, it’s beginning to taste a lot like Christmas.

Peppermint Hot Chocolate
Makes about 8 ounces

3/4 cup soy milk
1/4 cup soy milk creamer
1 tablespoon sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 ounce peppermint stick candy or a few drops of peppermint extract
Couple drops of vanilla extract
Dash of cinnamon
Vegan marshmallows for garnish

Crush the peppermint stick if using. In a saucepan, heat the milk and creamer to a simmer over medium heat. Do not allow to boil. Reduce the heat to medium-low and whisk in the sugar, cocoa and peppermint, stir until dissolved.

Add the vanilla extract and cinnamon, stir to combine. Serve immediately with marshmallows.

Purely Decadent Root Beer Float

Purely Decadent Root Beer Float

Why am I drinking a root beer float in November? Because it was a nice balmy 85 degrees here a couple of weeks ago!

And in the freezer, I recently got in pints of the new Purely Decadent coconut milk ice cream straight from the manufacturer just waiting to be sampled. I decided on “Vanilla Bean” for the first taste test – the most basic of all ice cream flavors.

From the very first bite, it’s amazing. So smooth and creamy with a hint of coconut. So soft and rich. It’s everything ice cream should be and more – vegan, soy-free and dairy-free. The only downside is if you don’t care much for coconut, then you’re out of luck.

Purely Decadent Root Beer Float

After that first taste, I just had to make a root beer float. Making one couldn’t be simpler – scooping coconut milk ice cream is much easier than soy-based ice cream. It doesn’t seem to freeze into such a hard block; it’s so much softer.

Starting with a bit of root beer in the glass, add the ice cream next. Then slowly pour root beer over the ice cream, be careful not to let the foam spill over the top of the glass.

For a nice frosty mug, run water over the glass and stick it in the freezer for 10 minutes. Make sure it’s a glass mug, otherwise it could crack and then it’ll be no root beer float for you.

Green Smoothie

Green Smoothie

I’ve been drinking Odwalla’s Superfood for years, so I’m no stranger to green drinks. But I didn’t think to make my own until I saw a green smoothie on VeganTickles blog awhile back. With that bright green color, I’ve been meaning to try it and finally got around to it.

I made some changes to the recipe – I used soymilk instead of water and grapes instead of the pineapple because that’s what I had in the fridge. It came out delicious, taste just like a smoothie.

I know some people make a yucky face when they see the green. Maybe they think it tastes like green vegetables. It doesn’t.

It’s very light and refreshing and very nutritious. The trick is to make sure you have enough of the other ingredients so you don’t have a strong vegetable taste.

Green Smoothie

Would you be more willing to try it if it was in a funny green cup? Yes, yes?

Green Smoothie
Makes about 2 2/3 cups
2 bananas, sliced into rounds and frozen
4 green kale leaves
1 cup soymilk
1/2 cup grapes

Separate the kale leaves from the stem, wash and tear into smaller pieces. Combine everything in a blender. Blend until smooth.

Blueberry Banana Smoothie

Blueberry Banana Smoothie

In the summer, I practically live on smoothies. On especially hot days, I don’t even bother with niceties such as a straw. I just chug-a-lug it for an immediate cool-down. I like to freeze the fruit I’m using so I don’t have to use ice cubes but it’s still nice and cold.

One thing about blueberries though – always make sure to brush or at least check your teeth before leaving the house. It’s not a pretty sight to be talking to someone with blueberries specks all over your mouth.

Blueberry Banana Smoothie
Makes about 16 ounces

1 banana, peeled, sliced and frozen
1/2 cup unsweetened soy milk
6 ounces vanilla soy yogurt
1/2 cup frozen blueberries
Dash of cinnamon (optional)

Toss all of the ingredients in a blender, blend until smooth and creamy. Serve immediately.