Spicy Vegetable Juice

I wasn't sure I would enjoy this beverage with a hint of cayenne but it has become a great addition to my afternoon beverages. My brother in law has been making it for his breakfast based off a recipe from Dr. Gregor. The creator toted it as a metabolic booster, and let's be honest the jury is out on that, BUT it is a great way to get in extra vegetables, especially this time of year when you might have to much produce kicking around that is bound to go bad before you can roast and eat it. If you are having the girls over for brunch or cocktails this would also double as a great Bloody Mary mix :)




1/3 of a Beet
1 cup Greens (kale, spinach, arugula etc)
1 TB Apple Cider Vinegar
1/4 tsp Cayenne pepper
1/4 tsp ground Turmeric
1/2 Lemon
1 Grapefruit, peeled
2 stalks Celery
1 Carrot
2 Scallions, roots removed
2 cloves Garlic, peeled
1 cup Tomato juice, low sodium (we used Trader Joe's Garden Patch juice)

1. Toss it all in the blender whole and zap it until it liquefies!

Mango-Matcha Green Tea Smoothie

If you missed support group with Sara Stiles, RD, LDN on 10/24/17, don't fear we have the recipe and handout right here for you!! You might have missed the taste test but you can try it at home for yourself.

Mango Matcha Green Smoothie

from www.MyLifeCookbook.com   

Serves 1

Ingredients & Equipment Needed:

§  ½ avocado

§  ½ teaspoon matcha green tea powder

§  ½ cup mango (can be frozen mango chunks)

§  2 handfuls of baby spinach (or other leafy green of preference)

§  1 cup unsweetened almond milk

§  Stevia (natural calorie free sweetener) to taste

§  High speed blender

Instructions:

1)      Add all the ingredients except the avocado to a high speed blender and blend thoroughly for about 1-2 minutes.

2)      Then add the avocado and blend until creamy and smooth.   Feel free to add additional almond milk or water in small amounts if mixture is too thick.

Spotlight on Match Green Tea:

§  Rich in catechins, a type of antioxidant that can help with the body’s detoxification system as well as defend against cancer.  It is reported that one cups of matcha green tea contains as much antioxidants as 10 cups of regular

green tea.

§  Contains L-theanine, a type of non-essential amino acid found mostly in teas.  L-theanine has been shown to increased levels of dopamine and GABA in the brain which can help promote a sense of calm and even improve anxiety. 

CBS September Newsletter Recipe: Sara's Golden Milk

Spices have long been known to have medicinal properties. Turmeric in particular when combined with black pepper is a known anti-inflammatory, cinnamon is good for reducing reflux, and ginger helps to settle the stomach!

Ingredients& Materials Needed:

§Small container with lid

      (to store leftover spice mix in)

§Small sauce pan & small wire whisk

§Small strainer

§1 tsp. ground turmeric

§1 tsp. ground cinnamon

§1/8 – 1/4 tsp. ground black pepper

§1/4 tsp. ground ginger

§1/4  tsp. ground cloves

§1/4  tsp. ground allspice

§8 oz. unsweetened almond milk or other fat free milk/unsweetened milk of choice

§Pure vanilla extract to taste (optional)

§Stevia or monk fruit natural calorie-free sweetener to taste (optional)

Instruction:

1)Add all the spices to your small container and mix well. 

2)Heat the 8 oz. of almond milk in the small sauce pan over medium heat until you see steam rising from the pan. 

3)Once steam is rising from the pan, add in 1 teaspoon of the turmeric spice mixture along with the pure vanilla extract to taste. Continue to stir this golden milk frequently using the wire whisk for about 2 minutes.

4)Pour the golden milk through the strainer into a mug and feel free to add any stevia or monk fruit sweetener to taste.  Store the remaining spice mixture in your small sealed container away from heat and light.  Enjoy the anti-inflammatory benefits of this golden milk.

ENJOY!!

Rhubarb-Mango Smoothie/Protein Drink

I found this recipe in the latest edition of Food and Nutrition Magazine ( #foodnutrimag ) - it was developed by Karmon Meyer and I thought it would be great new flavor for bariatric patients' protein drinks. Add vanilla whey or soy isolate protein powder, unflavored whey isolate powder or egg white powder to make it a protein shake for post op supplementation!

1 cup unsweetened soy milk
1 cup frozen mango chunks
1 cup frozen sliced rhubarb
1/3 cup fat free, no added sugar, vanilla yogurt
1 date, pit removed, roughly chopped
1 teaspoon chia seeds
1/4 teaspoon ground ginger
1 serving of protein powder

1. Add everything to blender and blend until smooth. Add ice cubes if desired.

ENJOY!!!

CBS February Newsletter Recipe: Blueberry & Hemp Green Smoothie

Sara's recipe pick this month for the newsletter is a smoothie/protein drink. Don't be afraid to change out the fruit for a different flavored beverage! Recipe is from Lindsey Bomgren

This refreshing smoothie is completely plant-based &  features alkalizing & inflammation fighting ingredients.  If also features the super food hemp seeds.  Hemp seeds provide a good source of iron, an excellent source of magnesium & zinc and provide nearly 12 grams of protein (per 3 Tbsp. serving).  Hemp seeds are easy to incorporate into your diet and make for a  great plant-based protein alternative.    

Serves: 1

Ingredients/Materials Needed

•High speed blender

•¼ cup blueberries

      (Tip:  Try Wyman’s frozen wild blueberries!)

•½ cup spinach

•½ cup kale or 1 large kale leaf, de-stemmed & chopped

•6-8 walnuts

•½ golden pear

•1 tsp hulled (shelled) hemp seeds

§1 cup unsweetened vanilla almond milk

§optional: 1 inch chunk fresh ginger (peeled)

Instructions

1)Blend all ingredients together in a high speed blender until smooth. You can also add a couple ice cubes as desired.  Feel free to sprinkle some additional hemp seeds on top before serving.  

Chocolate Peanut Butter Protein Shake, by Chef Joe

Chocolate, 100% Whey Isolate protein powder
2-3 tablespoons peanut butter*
2 cups skim milk**
1/2 cup silken tofu

1. Blend protein, milk, and peanut butter in blender until smooth. Add tofu and blend again. If shake is to thin, you can add more tofu and/or ice and blend more.

approx 100 grams protein for the entire recipe, to be sipped over the course of the day

*feel free to substitute almond butter, cashew butter or soynut butter as long as they don't have added sugars
**unsweetened soy milk or unsweetened almond milk are also good liquids to use in this recipe and will feel better to to people's GI systems who might be struggling with lactose post-operatively.

ENJOY!!

Protein Drink Ideas from a patient!

If anyone is looking for a way to get their protein fix (and perhaps mask the taste/flavor of the protein powder) and get your produce all at the same time (who remembers that meals are 1/2 protein and 1/2 produce right!!) here are two great ideas from a current patient.

Incredible Hulk:

1 cup spinach
1 cup kale
3 slices cucumber
1 squirt of lemon juice
1/4 cup mixed frozen fruit
1/2 banana
1/2 cup ice
1/2 cup water
1 scoop vanilla protein powder
BLEND AND ENJOY!

Iron Man:
1 cup spinach
1 cup kale
1/2 cup frozen blueberries
1/2 banana
6 oz Vanilla unsweetened almond breeze
3/4 cup ice
1/2 tablespoon peanut butter
1 scoop chocolate protein powder
BLEND AND ENJOY!

Hot apple cider

1 gallon organic cider
3-4 slices of orange
2 slices of lemon
2 cinnamon sticks
4-5 whole cloves
1 teaspoon star anise
1 shot spiced rum and/or applejack (optional)

Mix together in a pot - simmer for 15 minutes - strain and serve - YUM!

St Cecilia Punch

Seeing as how peaches are in full swing right now, what better way to enjoy them (since you may be sick of eating them by now) then in an adult style punch (duh - read alcoholic oasis here).

Please note: this is a 300 year old recipe which I found in one of Adam Ried's columns - I take no credit for the recipe except to pass its deliciousness on to you :)

Makes 3 1/2 thirst-quenching, quarts

1 lemon, washed and thinly sliced
2 ripe peaches, pitted and thinly sliced
1 1/2 cups dark or amber rum
1 cup sugar
4 green tea bags
1/2 a medium, ripe pineapple, peeled, cored, and cut into 1/4" thick slices
1 cup brandy
1 750mL bottle cold prosecco, cava or other sparkling wine
1 quart cold sparkling water

1. In a medium "nonreactive bowl" (read: glass, ceramic, glazed pottery - NOT metal), submerge peach and lemon slices in rum. Cover and refrigerate for 3 hours.
2. Bring 1 1/4 cups water to barely a simmer and add sugar, stirring to dissolve.
3. Remove from heat and add tea bags for a 3 minute steep. Remove tea bags - do not squeeze, cover the tea infused syrup and refrigerate.
4. Time to serve? In a chilled punch bowl, mix rum soaked fruit and the rum of course, with the tea infused syrup, pineapple, brandy, sparkling wine and sparkling water. Gently stir. Add a block of ice and serve immediately!

Enjoy with good company in some fancy glasses on the final days of summer!