Home Smoothies Recipe Handout

Total Page：16

File Type：pdf, Size：1020Kb

Rock the Bike Smoothie Recipes Sponsored by LPS Nutrition Services FRUIT CRUSH SMOOTHIE Version 1 Make your own fresh, healthy smoothies at home. Version 1 is the recipe you tasted tonight, but be sure to try INGREDIENTS INSTRUCTIONS all three of these recipes and decide which one is your 1 cup mixed blend fruit juice, 1. The day before—Pour juice in ice cube trays or juice flavor of choice or 2-3 small containers. family’s favorite. 2. Cover and freeze overnight. 2 cups canned peaches, 3. Day 2—In a blender, combine frozen juice Experiment with different fruit and juice combinations. undrained, slices or halves cubes with peaches. Freezing the fruit or juice ahead of time gives a nice 4. Pulse and blend until smooth. 5. Pour and enjoy. slushee consistency, or add some ice. The possibilities are Makes 4—6 oz (3/4 c) smoothies or 2—12 oz endless: smoothies Fruits—Any fresh, frozen or canned Juices—Choose 100% juice varieties, rather than sweetened drinks Other suggested combinations: Many folks also like to add milk and/or yogurt Grape Juice + Pears Orange Juice + Peaches Apple Juice + Pineapple FRUIT CRUSH SMOOTHIE Version 2 FRUIT CRUSH SMOOTHIE Version 3 INGREDIENTS INSTRUCTIONS INGREDIENTS INSTRUCTIONS 2 cups canned peaches, 1. The day before — Pour peaches along with 2 cups drained canned peaches, 1. In a blender, combine fruit, ice and juice undrained, slices or halves juice into a 9x13 pan (or similar large shallow slices or halves concentrate. pan). Cover and freeze overnight. 2. Pulse and blend until smooth. 1 cup mixed blend fruit juice, 2. Day 2—Use a fork to break up the frozen 1 cup ice cubes 3. Pour and enjoy. peaches into chunks. or juice flavor of choice Makes 4—6 oz (3/4 c) smoothies or 3. In a blender, combine frozen peaches and juice. 1/4 cup juice concentrate, flavor 2—12 oz smoothies Pulse and blend until smooth. of choice: mixed fruit, orange, 4. Pour and enjoy. grape, cranberry, other Makes 4—6 oz (3/4 c) smoothies or 2—12 oz smoothies Other fruit options: Other suggested combinations: Canned pears, pineapple, fresh or frozen strawberries, bananas, fruit cocktail, Grape Juice + Pears Orange Juice + Peaches Apple Juice + Pineapple applesauce, apricots, blueberries .

Copy Link

Recommended publications

Holiday Cheer Mocktails
HolidayHoliday CheerCheer MocktailsMocktails This holiday season, please remember... Be safe and smart - Don't Drink and Drive! When you're toasting the season, why not have one... without? Toast the season with your friends & family using one of these recipes for delicious, alcohol-free mixed drinks. Fruit Fizz Candy Cane Punch Cardinal Punch 1/3 cup pineapple juice ¼ cup lemon juice 1 quart cranberry juice 1/3 cup orange juice 16-ounce can orange juice 1 pint orange juice 1/3 cup lime juice concentrate 2 lemons squeezed or 2 ouncesounce 1 teaspoon powdered sugar ¼ cup sugar lemon juice club soda 1 egg white 4 quarts ginger ale grated lemon rind or splash lemon 6 hard peppermint candies Combine juice with ice and chill. juice 4 peppermint candy canes Pour into punch bowl overer a blockbl Add juice to a shaker of cracked ice. Ginger ale of ice and add ginger ale. Garnishrnish Shake, strain into cocktail glass or Put all ingredients except candy glasses with mint sprig. May adddd tumbler, top with club soda. Garnish canes and ginger ale in blender. orange sherbet scoops. Serves 10. with lemon or lime twist. Blend until candies liquefy. Divide evenly between 4 tall glasses and top with ginger ale. Stir gently to mix. Mock Pink Champagne OJ Sparkle Serve with peppermint candy canes ½ cup sugar 2 ounces orange juice as stirrers. (serves 4) 1 cup water 3 ounces lemon-lime soda 1 (6( ounce) can frozen orange juice 1 ounce maraschino cherry juiceice concentrate Blend ingredients and serve overr ice Sparkling Fruit Slush 1 (6 ounce) can frozen grapefruit in large glass.
[Show full text]
Grapes and Lemons Are Two of Nature's Greatest Lymphatic Cleansers And
GrapeGate v1.0 [email protected] Written by: Robert Morse, N.D. “Grapes and lemons are two of nature’s greatest lymphatic cleansers and ‘tumor busters.’ I have seen lymphomas gone in forty-five days and stomach cancer gone in fifty-nine days using these fruit juice fasts in combination with herbal therapy and a raw food diet.” A word of caution (Nichlas Brandon): Bear in mind that a lemonade or grape juice fast are both powerful approaches to initiating the cleansing process. Those whom are just starting out on their new journey toward regaining health from a past of defiling their bodies with overly-processed junk foods, dairy products, sodas, caffeine, smoking, and so forth, should proceed cautiously and consider that moving straight into a fast of this magnitude - too soon - can throw a person into rapid and strong cycles of elimination which are NOT tolerated or handled well by many. Therefore, unless circumstances are urgent and immediate [fruit] juice fasting is called for, it is wise that you take your time, begin your transition and work yourself up in preparation for whichever fast you decide to undergo. “Dipping your toe in the water” with a mild green juice fast (≤2 US quarts of juice daily) or feast (>2 US quarts of juice daily) will give you a first impression of what’s in store for you with the more aggressive fruit juice fasts - and what it’s like to abstain from solid food for longer periods of time. Having some degree of good intestinal health is also important prior to commencing a fast, hence, in preparation for the fast, spending at least 1-3 months on a diet rich in raw fruits and vegetables along with a restorative herbal intestinal formula (e.g.
[Show full text]
Water to Grape Juice to Milk
Publication No. 10210 Water to Grape Juice to Milk A Refreshing Demonstration Introduction Magically turn water to grape juice to lemonade to 7-Up® to milk to finally—after consuming all that, you’ll surely need— Pepto-Bismol®! Concepts • Acids and bases • Solubility and precipitates Materials (for each demonstration) Barium nitrate solution, Ba(NO3)2, saturated, 8–10 mL Sulfuric acid solution, H2SO4, 9 M, 1.5 mL Phenolphthalein solution, 1%, 3–4 drops Water, distilled or deionized, 200 mL Sodium bicarbonate, NaHCO3, 1 g Beral-type pipets, 5 Sodium hydroxide solution, NaOH, 0.1 M, 10 drops Glasses or beakers, 400-mL, 6 Sodium hydroxide solution, NaOH, 6 M, 5–6 mL Safety Precautions Sulfuric acid solution is severely corrosive to eyes, skin and other tissue. Sodium hydroxide solution is corrosive and a body tissue irritant. Barium nitrate solution is a strong oxidizer and moderately toxic by ingestion. Phenolphthalein solution is an alco- hol-based solution; it is flammable and moderately toxic by ingestion. Avoid body tissue contact with all solutions. Wear chemical splash goggles, chemical-resistant gloves, and a chemical-resistant apron. Please review current Material Safety Data Sheets for additional safety, handling, and disposal information. Wash hands thoroughly with soap and water before leaving the laboratory. Preparation Prior to audience arrival, treat and label six glasses or beakers as follows Glass 1—Water 200 mL of distilled or deionized water and 3–4 drops of 1% phenolphthalein solution Glass 2—Grape Juice 10 drops of 0.1 M NaOH solution Glass 3—Lemonade 1.5 mL of 9 M H2SO4 solution ® Glass 4— 7-Up 1 g of NaHCO3 and 1 pipet (2–3 mL) of water; swirl gently Glass 5—Milk 3 pipets (7–9 mL) of saturated Ba(NO3)2 solution Glass 6—Pepto-Bismol® 2 pipets (5–6 mL) of 6 M NaOH solution (must be sufficient to overcome the acid) Procedure 1.
[Show full text]
Analysis of Fruit Juices and Drinks of Ascorbic Acid Content
Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 5-1969 Analysis of Fruit Juices and Drinks of Ascorbic Acid Content Anna Man-saw Liu Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Liu, Anna Man-saw, "Analysis of Fruit Juices and Drinks of Ascorbic Acid Content" (1969). All Graduate Theses and Dissertations. 4851. https://digitalcommons.usu.edu/etd/4851 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. ANALYSTS OF FRUIT JUICES AND DRINKS OF ASCORBIC ACID CONTENT by Anna Man-saw Liu A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Food and Nutrition UTAH STATE UNIVERSITY• Logan,1969 Utah ACKNOWLEDGMENTS Sincere appreciation is expressed to Dr. Ethelwyn B. Wilcox, Head of the Food and Nutrition Department, for her assistance in the preparation of this manuscript. Many thanks to Mrs. Ruth E. Wheeler, Assistant Professor of Food and Nutrition, for her able guidance on this research. Appreciation is also expressed to Dr. Harris 0 . Van Orden , Professor of Chemistry, for his many helpful suggestions and for serv ing as a committee member . Also sincere gratefulness to Dr . Deloy G. Hendricks, Assistant Professor of Food and Nutrition, for his many helps during the experimental procedures. The author wishes to express her gratitude to her husband , Mr .
[Show full text]
Commodity Specification for Bottled Juices, April 2020
Marketing and Regulatory Programs Commodity Specification U Agricultural Marketing for Bottled Juices Service Specialty Crops Program April 2020 Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632- 9992. Submit your completed form or letter to USDA by: (1) mail: U.S.
[Show full text]
HOUSE RESOLUTION NO. 94-4724, by Representatives Moak, Rayburn, Bray, Lisk and J. Kohl WHEREAS, in 1869, an Abstemious Minister
HOUSE RESOLUTION NO. 94-4724, by Representatives Moak, Rayburn, Bray, Lisk and J. Kohl WHEREAS, In 1869, an abstemious minister-turned-physician named Thomas Bramwell Welch developed an unfermented grape "wine" -- the world’s first grape juice -- for communion services at his church; and WHEREAS, The Concord grape, used to make this juice and assorted other products, can be grown successfully in the Eastern region of our state but few other regions throughout the world; and WHEREAS, In the Kennewick Valley some fifty years ago grew the greatest number of Concord grapes in the world, then grown in the vineyards of the Church Grape Juice Company, which was purchased by Welch’s in the 1950’s; and WHEREAS, Today, the Welch’s company bears its founder’s name, with processing and storage facilities in Kennewick and Grandview, is the leading purveyor of bottled and canned grape juice, grape jelly and jam, squeezable spreads, frozen grape juice, and frozen noncitrus juice cocktails; and WHEREAS, The Welch’s company is a company whose history and tradition has always been, and continues to be, one of innovation and outstanding quality; NOW, THEREFORE, BE IT RESOLVED, That the House of Representatives of the State of Washington salute Welch’s during this, its 125th year, and wish it and all of its employees and Washington grape growers long and continued success; and BE IT FURTHER RESOLVED, That copies of this resolution be immediately transmitted by the Chief Clerk of the House of Representatives to Welch’s Chief Executive Officer Everett Baldwin, Kennewick Plant Director Bill Ransom, and Grandview Plant Superintendent Vince Anderson.
[Show full text]
Preserving Grapes
Reviewed March 2010 Grapes Christine Jensen, Family and Consumer Science Agent Charlotte Brennand, Food Preservation Specialist Did you know? ! Botanically speaking, grapes are a form of berry. ! European grape varieties include Tokay, Ribier, and Thompson seedless. American grape varieties include Concord, Delaware, Niagara and Isabella. The American grapes tend to be larger and have skins that are easier to slip off, but the seeds are held firmly in the pulp. ! Commercial grape jelly in America is made from Concord grapes. ! Thompson seedless is the most common Concord grapesR grape used to make raisins. SELECTION OF GRAPES High quality grapes are plump, well formed and firmly attached to green, pliable stems. Fully ripe grapes are soft and tender. Grapes showing signs of decay, shriveling, stickiness or dry brittle stems should be avoided. Moldy and wet grapes indicate decay. Unlike some fruits, grapes will not improve or ripen after they have been harvested. They must be at peak quality and sweetness when you purchase or pick them. Green grapes are the sweetest and best flavored when they're yellow-green in color; red varieties when the grapes are predominately red; and the blue-black varieties when the berries have a full rich color. Fresh Facts ! Just before use, wash grape clusters under a gentle spray of water, drain and pat dry. ! Seedless grapes are used whole. For seeded grapes, remove seeds by cutting grapes into halves lengthwise and scooping out seeds with the point of a knife. ! Grapes are easier to peel when they’re frozen. Just rinse frozen grapes in lukewarm water until skins split.
[Show full text]
An Analysis of the Grape Juice Concentrate Industry: Implications for Central California Grape Producers
An Analysis of the Grape Juice Concentrate Industry: Implications for Central California Grape Producers by Mechel S. Paggi Fumiko Yamazaki Prepared for the California Association of Winegrape.Growers CAB C E H T i « F O ■ AsKicuiiut*! Business California Amicvuwai ,4iV—: 'J Tschholooy Imstiiuie Center for Agricultural Business California State University, Fresno An Analysis of the Grape Juice Concentrate Industry: Implications for Central California Grape Producers by Mechel S. Paggi Fumiko Yamazaki Center for Agricultural Business California Agricultural Technology Institute California State University, Fresno r C= T CALIFORNIA AGRICULTURAL TECHHOI.0QY INCTITUTC Published by the California Agricultural Technology Institute August 2007 CATI Pub.#070802 5?^ Table of Contents r*- Acknowledgments v About the Authors v About CAB V Introduction 1 California Grape Juice Concentrate Supply Factors 2 U.S. Juice Concentrate Supply 5 Product Substitutes 5 Foreign Grape Juice Concentrate Supply 7 Argentina's Grape Juice Concentrate Production 8 Argentina's Grape Juice Concentrate industry Structure and Pricing 9 U.S.Grape Juice Concentrate Demand 11 California Grape Juice Concentrate Industry 13 Market Structure 13 California Grape Juice Concentrate Pricing 15 Pricing Grape for Concentrates 18 Implications for Central Valley Growers 20 List of Tables Table 1: California Grape Concentrate (tons) 2000-2005 2 Table 2: Grapes Crushed by California Processors by Pricing District 4 Table 3: U.S. Concord Juice Grape Production 4 Table 4: Grape Juice Concentrate
[Show full text]
¦ Warwick Fund for War Trinity College in Hartford, % IH Avenue; Yvonne Germaine De Inc
A-28 THE EVENING STAR, Washington, D. C. fathers died os the result of chief of the tuberculosis service Ninth street N.W.; Nancy Ann WEDNESDAY. JULY I, MM World War n have been awarded of the Veterans’ Administration Born, 742 Xenia street S.E.; Terry by scholarships the Maud E. received honorary degrees from Hk I Allen Damon, 5415 Connecticut Orphans, m ¦ Warwick Fund for War Trinity College in Hartford, % IH avenue; Yvonne Germaine de Inc. They are: Emllie Geyer Conn, recently. JH Jong, 4912 New Hampshire ave- Bauer of 414 Thomas North At the same ceremony Win- nue N.W.; Mabel Belle Duvall, | Cop and Gown Notes | street, Arlington; Linda Le- throp W. Walker of 3415 Thirty- 2115 F street N.W.; James John Hardy of Janet M. Wiggens of Arling- Smith College in Northhamp- 199 Duke of Gloucester sixth street N.W. was graduated Enrietto, 3358 Stuyvesant place street, Annapolis; Peter A. Mc- Mi N.W.; Jean Belle ton and Caroline M. ton, Mass. Trinity College. Jones, 3627 McDonald *** * Long tram. Namara of Point on the ** * * Jenifer street N.W.; Raif Ahmet of Washington were graduated Kabartay, Edwin 8. Hill of Washington Severn, Crownsville, Md.; and Mary Ruth Baldwin of 4311 2202 Massachusetts recently Longwood College, avenue; from received a bachelor of divinity Meridith Moon of Annapolis. Warren street N.W. received a James Kenneth Kneussl, Parmville, Va. degree recently from the College ** * * bachelor’s degree at Allegheny jr., 2245 Savannah Terrace SX.; Gwendolyn Louise Clark Macotsin, 1341 Kennedy ** * * of the Bible in Lexington, Ky. of College recently.
[Show full text]
Fermentation
CALIFORNIA STATE SCIENCE FAIR 2010 PROJECT SUMMARY Name(s) Project Number Robyn A. Young J0426 Project Title Fermentation Abstract Objectives/Goals The objective is to ferment a variety of fruit juices and determine their ability to produce potential alcohol. The hypothesis states: fruit juices with greater sugar content when fermented with yeast will yield greater potential alcohol than fruit juices with lower sugar content. Methods/Materials Eight types of fruit juices were put into 40 plastic containers (each juice had 5 containers). The eight fruit juices started with different sugar contents: purple grape juice (15%), white grape juice (15%), cherry juice (13%), pear juice (13%), peach juice (12%), apple juice (11.5 %), pomegranate juice (11.5%), and cranberry juice (7%). Yeast, Saccharomyces bayanus, was added to all the containers and each was sealed with a lid, and stored at room temperature. Using a triple-scale hydrometer, percent of sugar, specific gravity (control of water), and percent of potential alcohol was measured every three days for 30 days. Results Purple grape, white grape, and peach juice fermented to potential alcohol the fastest. Fermentation was complete in 6 days. Apple, pear and pomegranate juices also had high sugar content and fermented to potential alcohol in 9 days. However, cherry juice which had a beginning sugar content of 13% did not ferment completely even after 30 days. Cranberry juice had the lowest amount of sugar (7%) at the beginning of the trial period and fermented to the least amount of potential alcohol. It also fermented at the slowest rate. The juices with the most sugar, purple grape juice and white grape juice (15% sugar) each produced the greatest yield of potential alcohol (8%).
[Show full text]
The ABC's of Fruit Juice
The ABC’s of Fruit Juice What’s the difference between fruit l Read the ingredient list; if sugar, fructose or glucose juice and fruit drinks? is first or second on the list, the product is not your best choice. l Products labeled fruit juice are made from real l Look at the label for any of these words to make juice. For example, if the label says “apple juice”, it sure you are buying juice: is made of the juice from apples. P 100% juice l Real fruit juice has over 20 vitamins and minerals. P 100% fruit juice l 125 ml (1/2 cup) of juice equals one serving from the P 100% pure juice Vegetables and Fruit food group from Canada’s P 100% juice from concentrate Food Guide. P unsweetened fruit juice l Products labeled fruit drink, beverage, punch or P (name of fruit, e.g. orange) juice cocktail are not real juice. For example, “grape cocktail” is not “grape juice”. l Many fruit-flavoured drinks are made to look like juice, but are just sugar and water with some flavours. l Although some fruit drinks have vitamin C added, they do not have the potassium, B-vitamins and other nutrients found in real juice. l Don’t be fooled by a label that says “contains real fruit juice”. This claim can be made even if the product has only a small amount of real juice. Fruit juice sample ingredient list: Fruit drink sample ingredient list: Ingredients: water, concentrated orange juice Ingredients: water, sugar and/or glucose-fructose, citric acid, natural and artificial flavours, sodium benzoate, colour.
[Show full text]
Florida Muscadine Grape Juice: Processing and Evaluation Compared to Commercial Grape Beverages R
Proc. Fla. State Hort. Soc. 92:195-197. 1979. FLORIDA MUSCADINE GRAPE JUICE: PROCESSING AND EVALUATION COMPARED TO COMMERCIAL GRAPE BEVERAGES R. P. Bates and D. Gursky through the crushing section of a cider crusher-press. The Food Science and Human Nutrition Department, IFAS, crushed grapes were then processed by one of three methods: University of Florida, (1) pressed immediately at ambient temperature (about Gainesville, FL 32611 25°C), (2) left at 10°C or 18°C for various time periods prior to pressing or (3) hot-pressed by heating to 60° C with Abstract. Canned grape juice was produced from a 0.72 g Spark-L® pectic enzyme (Miles Lab, Inc.) per kg. number of Florida-grown muscadines (Vitis rotundifolia) and crush and held for 30 minutes. compared with 19 commercial grape beverage products. Pressing consisted of a rack and cloth press pressure of Eleven of the commercial products were rated "good" while about 200 psi applied for 15 minutes. The freshly pressed only 2 of the 12 Muscadine juices received comparable juices were cold stabilized by slow freezing in sealed, plastic scores. The major defects in the commercial juices were poor buckets at — 18°C and subsequent slow thawing at 2°C. The color and weak or atypical grape flavor. The principal thawed juice was removed by passing the juice through a problem in Muscadine juice was low acidity, prompted by 100-mesh Sweco vibrating screen. cold stabilization (detartration) which increased the B/A Juice pasteurization and bottling were accomplished by ratio to >35. When this defect was corrected by addition passing the juice through a stainless steel tube coil im of citric acid, the resulting blends were more acceptable.
[Show full text]