Category Archives: Drinks

Roasted Beet and Cali Yogurt Smoothie

Breakfast, Drinks, Gluten-Free/Wheat-Free, The Recipe Redux, Vegetarian (lacto-ovo)

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Recipe Redux – Healthy Snacks for Men, Women and Kids recipe challenge

Disclosure: By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.

Sometimes the easiest snacks are the ones you can drink. This smoothie makes for a delicious and healthy snack option, especially on one of your heavy workout days. The yogurt supplies protein to help rebuild your worked muscles. The beets contain natural nitrates, which may help you with better oxygenation. The orange is loaded with vitamin C, which is a great antioxidant that helps neutralize cell damage. Walnut oil is a good source of healthy polyunsaturated and monounsaturated fats. And this smoothie’s vibrant color and great flavor even makes it quite kid-friendly too.

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Share a smoothie with a friend

It was especially fun making this recipe because I got to work with Real California yogurt. California leads the nation in producing milk, ice cream and butter, and is ranked second in yogurt and cheese production. Did you know that 99% of California Dairies are family-owned? It always feels good to support the little guys.

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Roasted Beet and Cali Yogurt Smoothies pictured with Real California Yogurt, Fresh Oranges and Mint

I recommend roasting way more beets than the 1 cup needed for this recipe. That way you have the extra beet pieces for salad toppings, or to make even more of these smoothies!

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chopped beets awaiting their oven roasting

INGREDIENTS

beet, yogurt, orange, walnut, mint, smoothie, vegetarian, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare
Roasted Beet and Cali Yogurt Smoothie

1 cup Real California yogurt, plain, low-fat
1 cup Beets, peeled, diced
1 large Orange, peeled, seeded
1/2 teaspoon Orange zest
5-6 leaves Mint, fresh
1/2 teaspoon Walnut oil

PREPARATION
To roast the beets: Preheat oven to 375 degrees. Peel and dice beets. Place beets on to a large sheet of aluminum foil. Lightly season beets with salt and pepper. Fold up sides of aluminum foil so that beets are enclosed inside. Roast beets for about an hour, or until they are easily pierced with a fork. Cool roasted beets in the refrigerator before using.

To make the smoothie: Place yogurt, chilled roasted beets, orange, orange zest, and mint into a blender. Blend until smooth. Drizzle in the walnut oil while still blending.

Garnish with orange slice and/or mint leaves, if desired.

Serve cold.

Makes 2 servings.

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Cheers!


Hazelnut Cocoa

Dairy-Free, Dessert, Drinks, Gluten-Free/Wheat-Free, The Recipe Redux, Vegan, Vegetarian (lacto-ovo)

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Recipe Redux – February, 2015: Favorite Chocolate Matches

Winter has not been gentle or kind this year to those of us in the Northeast.  Freezing temperatures, several feet of snowfall, and blistery winds makes everyone want to hide indoors in front of an open fire. No drink is better suited for fairing snowstorms than a hot cup of cocoa. But relying on processed brands often means having a cup filled with more sugar than chocolate.

Making your own cocoa from scratch is rather easy. If you can bring liquid to a boil and stir, then you will easily master this recipe in no time. And some of my favorite matches with chocolate are included here: hazelnut, vanilla, cayenne and cinnamon. One sip and they are sure to become your favorites too.

To ensurHazelnut Cocoa, health, wellness, diet, dietitian, nutrition, nutritionist, michelle moreau, chef, healthy kitchen, healthcare, medical insurance, Portsmouth, NH, seacoast, celiac, cardiac, diabetes, diet, weight loss, recipe, couneling, healthcare, chocolate, drinks, hot, dessert, holiday, easye your chocolatey drink is loaded with healthy antioxidants, choose a cocoa powder that is non-alkalinized, as the alkaline process destroys the antioxidants in chocolate (hint: dutch cocoa is processed with alkaline).

This recipe calls for hazelnut milk, which in my humble opinion is the tastiest nut milk around. Many groceries and health food stores carry it, but if you can’t find hazelnut you could substitute almond milk, but you won’t have as rich and creamy a cocoa as you can get with using the hazelnut milk. One caveat: all hazelnut milks I have found available on the market have phosphate additives added. If you have renal issues or need to watch your phosphate intake, substitute the hazelnut milk with an alternative milk not containing phosphate additives. If anyone reading knows of a brand of hazelnut milk without phosphate additives, please do share with us in the commentary section below!

The recipe is for one, but can be easily doubled or tripled.

INGREDIENTS

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Decadence in a glass with a healthy twist

1 cup Hazelnut milk
2 teaspoons Cocoa powder
1 teaspoon Turbonado sugar
1/8 teaspoon Vanilla extract
pinch Cinnamon
pinch Cayenne pepper

PREPARATION
In a small saucepan over medium-high heat, add all the ingredients. Stir continually until bringing to a boil. Remove from heat and serve hot.

Makes one 8-ounce serving.

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Thai Basil Smoothie

Dairy-Free, Drinks, Gluten-Free/Wheat-Free, Multi-Fruit, Multi-Veggie, Raw Food, Salad/Side, The Recipe Redux, Vegan, Vegetarian (lacto-ovo)

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Recipe Redux – February, 2014: Beverages are Hot!

Sometimes it’s simply easier drink a meal than to eat it.

Blenderizing your fruits and veggies has the added benefit of making many of the nutrients easier for your body to digest and absorb. Maximize your next salad’s nutrition potential by tossing it in your high powered blender!

This Thai Basil Smoothie is a great example of a blended salad, and is sure to satisfy your savory tooth. Add extra chili to make it extra spicy (but do taste-test first as Thai chilis are HOT!) To make it less spicy, include less of the chili seeds. If you can’t get Thai basil or Thai chilies, then substitute with regular basil or slices of Serano peppers.

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Thai Basil Smoothie

The addition of olive oil is important because its fat helps with absorption of the produce’s fat-soluable vitamins. If you don’t want to use olive oil then substitute with a wedge of healthy avocado instead.

INGREDIENTS
18 medium  Grape tomatoes
3/4 cup  Baby spinach leaves
1/3 cup  Thai basil leaves
1/4 cup  Cilantro leaves
1 small  Scallion, cut into thirds
1 small  Thai chili pepper, fresh,stem removed
1/4 medium  Red bell pepper, seeded, sliced
1 tablespoon  Lime juice
1 cup  Water
1 pinch  Sea salt
1 teaspoon  Olive oil, extra virgin

PREPARATION
Toss all ingredients except olive oil into a high-powered blender. Blend ingredients at medium power for about 15 seconds, then turn speed to high and run machine until everything is blended together smoothly. Turn speed back down to medium and slowly drizzle in the olive oil while blending. Serve in a tall, chilled glass.

Makes 1 tall, or 2 small, servings.

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