Smoothies and green juice are very popular right now and the best part of the trend is that you can completely make it your own. I think the only real rule of smoothie making is to make sure you put as many of your favorite fruits and veggies together and hope that it tastes fantastic. In this case of this kitchen experiment, it tastes fantastic. This smoothie includes blackberries, apples, cherries, and spinach.
Each of these fruits and veggies have their own health benefits, some of which can be found here:
Now I'll walk you through how I made this delightful (and easy) breakfast drink.
1 handful of Blackberries (about 10-12)
1 small Apple, diced
1 handful of Cherries (about 10-12), sliced in half with pit removed
1 handful of Spinach
1/2 cup of Vanilla Almond Milk
Throw everything into the blender (add the milk last to avoid splashing) and blend until you get your desired consistency.
Note: I reused a bottle from Native Cold Pressed. Their juices are awesome and I definitely suggest trying if you are in the Columbus, Ohio area. They are located in the Short North on High Street. You can bring in your old bottles for a discount or you can reuse them for many purposes (they are glass).
Saturday marked the first full day of summer and I couldn't let summer start without making some great treats using the great summer fruit staples of watermelon (say that in your Beyoncé voice if you feel so moved) & strawberries.
First on the menu is fresh strawberry shortcake. I absolutely love strawberries and this recipe is very quick and easy. This is something you can make on any weeknight or weekend for a wow factor without having to put in much work. It is also a healthier, lighter alternative to heavier cakes and pies. These take about 35-45 minutes to make including prep time. The ingredients you need are below.
For the shortcakes:
Yield: 6 Shortcakes
I made my Shortcakes following the recipe found on the Bisquick™ mix box.
Preheat oven to 425°F. In a medium bowl, stir biscuit mix, milk, sugar and butter until you form a nice, soft dough. Place medium sized dough mounds on an ungreased cookie sheet (I also cover my cookie sheet with foil for easy clean up). You should have enough dough for six mounds, you do not want to make them into balls you want more of scoops by the spoonful. Next, you will bake the shortcakes for 10-12 minutes or until golden brown.
Once you have given your shortcakes a little time to cool off you want to start preparing to layer your toppings. Cut the shortcake in half with a nice even split. Place the top to the side and pile some whipped cream and sliced strawberries inside, I layered my shortcakes with strawberries on the bottom, followed by a dollop of whipped cream, then repeated. After you are satisfied with your filling replace the top half of the shortcake and you are ready to enjoy a nice summer treat!
You can add some sugar to your strawberries before you layer if you want to sweeten them up a bit. This may be especially good if you are serving to children. Enjoy!
Next up on my summer treats menu is Watermelon Lemonade!
This one is also very, very easy to make and is a refreshing treat for the hot days we have been having recently. I made a light version and of course I used a shortcut because let's face it, its not often we have time to squeeze our own lemons!
2 pitcher packets of light lemonade mix (I used Crystal Light™, you can also use a regular lemonade mix)
1 cup of fresh watermelon, seedless or with seeds removed
sugar, to taste (I used Splenda™)
4 cups warm water
12 cups cold water
Yield: 1 gallon
Start by pouring the two packets of lemonade mix into the bottom of a gallon pitcher. Add the four cups of warm water and stir until the mix is dissolved. Add the cold water to fill the pitcher.
In a blender, blend the watermelon until it forms a smooth juice puree. Stir the puree into the lemonade in the pitcher. Add sugar to taste.
I hope these recipes bring you as much happiness as they brought me when I made them. Cheers to a spectacular summer!