Tuesday, September 10, 2013
I just created the below "Lemon Cooler" Smoothie recipe this morning. Tart and refreshing, creamy, cooling, and a little bit sweet, this beverage is reminiscent of those lemon cooler cookies many of us used to enjoy as kids, except this time, what you're eating is actually good for you. :)
Creating smoothie recipes is a blast, especially since I've been intentionally creating many of the recipes to taste like treats and mocktails. :) Plus, it's been really fun to name these drinks too. Of course, unlike many other smoothie recipes, these smoothies are actually good for you and have been specifically created to boost athletic performance and aid recovery while at the same time, providing exceptional nutritional value for overall health and well-being. Tasty for the tummy and good for your body, what more could a person ask for?! :-D
"Lemon Cooler" Smoothie
1/2 c. freshly squeezed lemon juice, plus some of the pulp (for extra fiber and body) (the juice of about 3 large lemons)
1/2 c. lite silken tofu
1 c. unsweetened organic soy milk
1 scoop (1/3 c.) vanilla whey isolate protein powder (if vegan, use vanilla soy isolate protein powder instead)
2 c. ice cubes
3 Tbsp. honey
1/8 tsp. salt
Directions: Add all ingredients to a blender and pulse until smooth. How's that for quick and easy?! Serve and enjoy!
Yield: A little over 32 oz., or roughly 4 (8 oz.) servings.
Sunday, September 8, 2013
Since fall is almost upon us, I thought it'd be nice to create an autumn-themed smoothie to usher in the season. This recipe will be appearing in my next book/cookbook, Cooking with Corey. After this book has been completed, there will hopefully be more time to write recipe exposition here that's more than a mere paragraph or two. :-D
“Pumpkin Pie” Smoothie
1/2 c. canned purėed pumpkin
1/2 tsp. pumpkin spice (see below for ingredients)
1 c. soy (or coconut) milk
1/2 tsp. pure vanilla extract
2 Tbsp. honey, or to taste
2 c. ice cubes
Pumpkin Spice Mix Ingredients: (Yield 2 tsp.)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground cloves
Directions: Place pumpkin into a small bowl, cover, and microwave on high for 45 seconds, then allow it to fully cool. (Cooking the pumpkin will mellow the flavor and also take away its canned taste.) Mix all pumpkin spice mix ingredients together in a bowl. Store any leftovers in an airtight container (in a dark, cool place). Add all ingredients to a blender and pulse until smooth. Easy as (pumpkin) pie. :)
Yield: 2 (1 1/4 c.) servings.
Chef's Notes: Paleo modification: To make this recipe (strict) Paleo, simply omit the vanilla extract, honey, and substitute almond or coconut milk for the soy milk. If you're not strict Paleo, you might want to leave in all or some of the honey, because otherwise, it's not going to taste as much like "pumpkin pie." ;) It's a fairly small amount of honey per serving, but of course, how you choose to make the recipe is up to you. Just don't blame me if it doesn't taste the same as the original recipe. ;)
Tip: Leftover pumpkin spice mixture can be sprinkled onto hot cereal, applesauce, baked apples, or added to hot cocoa or tea.