The Traveling Epicurean

Energy Smoothies 101 VIDEO

Energy Smoothies 101 Recipe and VIDEO

Making homemade smoothies is such an ideal way to get so many wonderful nutritients into one beverage and not compromise on taste! These gourmet energy smoothies are absolutely scrumptious! Who doesn’t love a smoothie and now with all the high tech appliances available out there just for puréeing vegetables into drinks you can’t go wrong. Those juicers can get a little pricey though and an average Waring blender can get the job done too! So don’t feel like you can’t join in if you’re a novice to all this and start making your own homemade gourmet energy smoothies if you haven’t spent the dough…no pun intended 🙂 Yes, you can make your own!

My energy smoothies 101 recipes and video start you off with some basics on how to create these delicious energy smoothies. I make it easy for you with a proven lists of ingredients that taste incredible and help your body to feel good too. Granted, there’s always that afternoon cup of joe that you can grab for a boost and let me tell you I do love my caffeinated beverages! Standing by my coffee pot in the morning in anticipation of pouring that first cup is how I begin my day. Then there’s mid-afternoon when we all seem to need that extra zing to keep us going and that’s when I usually go for my cup of tea which has sentimental reasons for me as well reminding me of my Grandmother and I having tea and crackers together when I was very little. BUT when I add an energy smoothie into my day I definitely feel the difference with more of a long lasting energy and good feeling surge!

Making these energy-power smoothies will give you that “feel good” energy surge and when we are feeling up it puts us in a good mood! There are studies that show an anti-inflammatory diet that is high in protein really does have an effect on our moods and increases our stamina… who doesn’t need that!

While doing some research on high protein and anti-inflammatory diets I was recently turned on to Muscle Milk. Muscle Milk is a product that a lot of athletes use because it’s great for after work out recovery. It’s also formulated for people who are lactose sensitive, it’s gluten free and they do carry a line of Muscle Milk Light too. Best of all, while offering up all that great protein it taste scrumptious in my first “tropical vanilla energy smoothie”! The vanilla Muscle Milk compliments the vanilla Greek yogurt making for a creamy tropical flavor. It’s truly a tropical vanilla flavor that’s luscious.

My second smoothie is called the “green zinger” because the spinach turns it green and the fresh grated ginger gives it that underlying needed zing. This may me one of the most unique and delicious smoothies I have come up with. Maybe it’s because I absolutely adore the taste of fresh ginger and honey together and if you haven’t had this combo yet please put it on your bucket list! Fresh grated ginger and honey with a little squeeze of lemon will send your tea through the roof in flavor…please try it 🙂

And last but not least is my third smoothie called “the berry-beta bomb” where the color alone is enough to make you smile. There is a small amount of beets in this smoothie which give you a unique source of that wonderful nutrient called betaine. Betaine is like a power nutrient that protects our cells from stress which help fight inflammation and at the same time caring more iron than even spinach…woo hoo I say who’s better that you! I have you baking the beets for a no fuss way to cook them. If you are not big on beets try the golden beets or chioggia striped beets which you can find at Whole Foods or our local Bishop Orchards because they are definitely milder in flavor and it’s important to have them in this smoothie.

When you make your homemade batch of smoothies don’t forget to freeze a small amount in containers. That’s take some of the work out of your next round and makes for refreshing little energy snacks in the afternoon. I take them right out of the freezer and eat them like an Italian ice. Make sure to watch my show on how to make these babies! Enjoy and stay healthy!

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INGREDIENTS FOR THE TROPICAL VANILLA SMOOTHIE W/ MUSCLE MILK:

  • 1 cup Muscle Milk
  • 1 cup vanilla Greek yogurt
  • 1 cup unsweetened apple juice
  • 1 cup frozen cut-up mangoes
  • 1 cup frozen cut-up peaches
  • 2/3 cup frozen cut-up bananas
  • 3 tbsp honey

INGREDIENTS FOR THE GREEN ZINGER SMOOTHIE:

  • 1 cup vanilla Greek yogurt
  • 2 cups unsweetened apple juice
  • 2 cups baby spinach leaves
  • 1 cup frozen cut-up mangoes
  • 1 cup frozen cup-up peaches
  • 2/3 cup frozen cut-up bananas
  • 1 heaping tbsp fresh zested ginger
  • 3 tbsp honey

INGREDIENTS FOR THE BERRY-BETA BOMB SMOOTHIE:

  • 1 1/2 cups vanilla Greek yogurt
  • 1 1/2 cups unsweetened apple juice
  • 1 1/2 cups baby spinach leaves
  • 1/4 cup roasted beet – diced up (If you are not a big beet lover use lighter colored beets like golden beets, or Chioggia beets – the striped beets because they are more mellow in flavor
  • TO COOK BEETS: Cut stems off of beets 1/2″ up on stem from actual base of  beet, wash and dry the beets, place them in a small shallow baking dish like a pie plate, cover with foil snugly and bake for 1 hr. When beets are done, let them cool and then peel off skin with your fingers.
  • 2 cups frozen strawberries
  • 1 cup frozen cut-up peaches
  • 3 tbsp honey

DIRECTIONS FOR ALL SMOOTHIES:

  1. Place ingredients into blender and puree til smooth.
  2. You use frozen fruits in these energy smoothie 101 recipes but feel free to add crushed ice as well to add in volume and help keep them frosty.
  3. Keep in the frig if you are drinking right away or put into several small containers and freeze to have at a later time.
  4. If you do freeze them in containers just take out from freezer when ready and let it sit on the counter for 15 minutes and stir to drink or eat them right out of the frigerator scrapping with a spoon like an Italian ice! Enjoy!

(Note: Muscle Milk is not a paid sponsor at this time I just happen to really like the product 🙂

 

Cake That Won’t Last

Cake That Won’t Last

″Cake that won’t last″ is the perfect name for this dessert and when you make it you will understand why. This recipe came my dear foodie friend Christine. She is a great cook and whips up dishes like me in the “old school” self taught way of culinary cooking by taste and instinct, without recipes! Christine is one of my friends who graciously throws outrageous cooking parties where laughter and smiles are always in abundance.

This “cake that won’t last” is more like a bread pudding that does a great job of holding together in an actual slice. So it is a little messy…it’s not like a perfect slicing cake and when you taste it you be very happy with exactly how it is. You don’t even need a Kitchen Aid Mixer with this cake…it’s all mixed easily by hand. Adding a good vanilla ice cream, one in particular that I really like is Hood “Homemade Vanilla” which goes great with this bread-pudding-cake making it even more indulgent! This is a great dinner party cake and your guests will never know how easy it was.

You may want to start with some appetizers on the lighter side like sea scallop ceviche, bacon wrapped scallops or maybe mussels in a fennel & lemon grass sauce, and for dinner…how about my grilled Asian salmon with cold asparagus salad, sautéed chicken and fresh spinach, chicken roulades with roasted garlic and cannelini bean purée, or sea bass with green goddess sauce.

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Ingredients:

  • 3 eggs
  • 1 cup chopped up banana
  • 1 cup canned crushed pineapple with juice
  • 1 cup mandarin oranges with juice (if mandarin pieces are whole cut in 3’s)
  • 1 cup canola oil
  • 3 cups flour
  • 1 1/2 Tsp vanilla extract
  • 3 cup sugar
  • 1 Tsp salt
  • 1 Tsp baking soda
  • 1 Tsp cinnamon

Directions:

  1. Pre-heat the oven to 350º
  2. Butter and flour a bunt cake pan
  3. Put all the dry ingredients into a large mixing, set aside
  4. Put all the wet ingredients in another large bowl and gently whisk just to combine
  5. Add add the wet into the dry and using a spatula begin to stir to combine ingredients
  6. Put bunt cake pan onto a cookie sheet and place into the oven for 1 hour
  7. Place a piece of foil over the top after about 40 minutes so it doesn’t burn
  8. Take out and let cool 10 minutes
  9. Run a bendy pastry knife around the edges of the bunt pan to loosen it up
  10. Lay a large cake dish over the bunt pan and flip the cake over
  11. This cake is very moist and has bread pudding-like consistency so there may be some cake stuck to the bottom of the bunt pan after you flip the cake out…no worries just scrape any crispy or gooey parts off gently and put back onto cake top where it may be missing and you will also be sprinkling confectioners sugar over it
  12. Put confectioner sugar into a sieve or fine mesh strainer and sprinkle onto cake
  13. I like to serve this warm a la mode with Hood “Homemade Vanilla” ice cream

 

Mango-Banana Smoothie

Mango-Banana Smoothie

You just can’t beat smoothies, in my opinion!  They’re refreshing, delicious, filling and really good for you.  A Smoothie made with Greek yogurt and fruit are one my favorites particularly when it includes mangoes.  The fact that you can easily ripen mangoes on your counter in any season really makes me happy especially when it’s a brutal winter like this one …I can still feel somewhat tropical. Adding a jigger of RUM and a little umbrella could change it up into a “mango-banana smoothie cocktail” giving you an authentic tropical warming feeling! Enjoy.

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Ingredients:

  • 1 ripe mango diced up  (2 cups)
  • 1/2 banana sliced
  • 1/4 cup vanilla Greek yogurt
  • 1 3/4 cup crushed ice
  • 1/2 cup unsweetened apple juice
  • juice from 1/2 fresh lime
  • 1/4 cup agave nectar

Directions:

  1. If you only have large chunky ice see “TIP” below.
  2. Cut off the bottom of the mango to give you a flat edge to work with…so you can sit the mango up right.
  3. Then peel the skin of the mango kind of like an apple.
  4. Once all the skin is off cut the down the sides of the stone pit as shown in the photos.
  5. Keep cutting the mango flesh until you are left with the pit (doesn’t have to be neat)
  6. Cut the mango into chunks
  7. Slice the banana
  8. Add the mango, banana and the rest of the ingredients on the list into the blender and purée.

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Tiphone pictures 936IP:  If you only have a bag of large chunky ice on hand and need it crushed slide the ice chunks into a large Ziplock Baggie, fold a dish towel around it and hit it with your meat mallet and voilà.