When you don’t always have the time or energy to gather up all the necessary ingredients to make a smoothie, these smoothie cups are your answer for a quick, refreshing drink. When ready for a creamy smoothie, just drop a couple of the frozen cups into a blender with some additional liquid and you’re good to go. For the easiest extraction of the smoothie cups, it’s best to use bendable silicone muffin cups.
Blueberries are a fantastic source of disease-fighting antioxidants, while ricotta cheese provides plenty of satiating protein, and the almonds are brimming with healthy fats.
2 cups (500 mL) unflavoured almond milk (plus extra, for just before using)
2 cups (500 mL) blueberries
Juice of 1/2 lemon
1 cup (250 mL) reduced fat (light) ricotta cheese
2 Tbsp (30 mL) pure maple syrup or honey
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
1/3 cup (80 mL) raw almonds
Place all ingredients into blender container in order listed and blend until smooth, about 1 minute.
Divide mixture among 12 medium-sized muffin cups and freeze until solid, about 4 hours.
Unmould smoothie cups, place in airtight container, and return to freezer until ready to use. If you have trouble unmoulding frozen cups, try placing bottom of muffin tin in warm water for several seconds, being careful not to thaw contents.
When ready to make smoothie, place 1 cup (250 mL) almond milk or other liquid of choice and 2 blueberry smoothie cups into blender container; blend until smooth. For most blenders, it’s best to slice smoothie cups into quarters first before placing in blender container.
Each serving (based on 2 smoothie cups, not including added liquid) contains: 135 calories; 5 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates; 2 g fibre; 136 mg sodium
source: "The Big Chill", alive #358, August 2012
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.