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Rosemary Mark

Rosemary Mark

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Summer Smoothie Fest

Beverages, Rita's Kitchen

Coastal Living B&B smoothie[donotprint]Smoothies are my go-to summer refreshers-–delicious, nutritious, and easy. For me, frozen bananas are the starting point. Over-ripe bananas beg to be frozen. They add flavor and body to smoothies. I always have a stash in my freezer, ready to go. Just peel the banana, break into 4 chunks, wrap in plastic wrap, and then into a baggie. Often, my bananas are in the freezer 6 months or more, and turn brownish. But I’ve never detected an off flavor, and they do their job as deliciously as if frozen 2 weeks.
Below are three simple smoothies. Each uses frozen bananas and other fruits that are accessible in summer, and winter. The first recipe here appeared in Coastal Living Magazine with a collection of banana recipes I developed for the magazine’s feature article Tropical Punch in a Bunch.
And… since this is a smoothie fest, see Rosie’s Awesome Banana Walnut Shake that she developed for the Walnut Board. Do you have a favorite? Share it with us: click on “responses” at the bottom of this post![/donotprint]

[print_link]
Berry Banana Smoothie
1          frozen banana, broken in chunks
1          cup frozen blueberries
1          cup orange juice
1          cup plain yogurt or milk*
1          tablespoon wheat germ (optional)
Combine ingredients in blender container. Cover and blend on low speed at first, then high speed until smooth. *If using milk, add 1/2 teaspoon vanilla extract. Makes two 12 oz. smoothies (3 cups total).

Pineapple Banana Smoothie
1          frozen banana, broken in chunks
1          cup frozen blueberries
1          can (8 oz.) crushed pineapple or pineapple slices
1/2      cup (or more) orange juice
Combine ingredients in blender. Cover and blend on low speed at first, then high speed until smooth.  Makes about 2-1/2 cups.

Banana Carrot Cooler
2          medium-size frozen bananas, broken in chunks
1          cup carrot juice
1          cup orange juice
Combine ingredients in blender. Cover and blend on low speed at first, then high speed until smooth.  Makes two 12 oz. smoothies (3 cups total)

Berry Banana Smoothie
BerryBananaSmoothie

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Comments

  1. Rosie says

    July 1, 2015 at 11:20 pm

    I like to add walnuts or tofu (silken or regular is best, extra firm doesn’t blend as smoothly) for added protein. I use just about any fruit combination, and sometimes add kale leaves, but bananas in particular are good with walnuts or tofu.

    Reply
    • Rita's Kitchen says

      July 3, 2015 at 11:31 am

      Great idea! Btw, I seldom peel any fruit I add to smoothies (except citrus…)

      Reply
  2. Janet Pfeiffer says

    July 3, 2015 at 7:05 am

    Love your summer smoothies…which are similar to the ones my husband and I prepare for our lunch every day! However, we add Arbonne’s Vanilla Protein Powder (made from high quality yellow pea protein) to turn our smoothie into a complete meal! Would you two like to try a sample of that? Just let me know…

    Reply
    • Rita's Kitchen says

      July 3, 2015 at 11:26 am

      Interesting! Seems like a terrific addition to smoothies, Janet. Vanilla protein powder—had no idea Arbonne made anything like that. Can it be purchased online?

      Reply

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Make these once and I’m pretty sure you’ll kee Make these once and I’m pretty sure you’ll keep raw cashews on-hand always. Or try with another nut, and let me know which you like best. My gift to you is the recipe below 🙂
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Merry Christmas!

Rosemary Roasted Cashews
 
Heat oven to 350°F
 
Spread 1 pound raw whole cashews on a baking sheet (I usually line sheet with parchment). Bake for 15-20 minutes turning several times until toasted a deep golden brown.
 
Meanwhile, in a large bowl,  microwave 1 tablespoon salted butter until melted.
Stir in:
one rounded tablespoon very finely chopped fresh rosemary
1 tablespoon packed dark or light brown sugar
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
 
Add hot cashews to bowl as soon as they are toasted.  Stir and stir until cashews are cool and coated with herb mixture.  Stirring while the nuts are hot is the trick. Cool completely in the bowl.

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