Zemi’s Ginger Smoothies

Servings: 1
Ingredients:

1/2 c  Orange juice
1/4 c  Pineapple juice
1/2    Banana
1/4 ts Ginger root;fresh,peeled,
-grated, up to 1/2 tsp
1/2 c  -Crushed ice;or 2 small ice
-cubes

——————-APPLE-COCONUT SMOOTHIE————————
1/4 c Apple juice
1 pn Coconut; grated OR_
-1 Tbsp coconut milk *
1/2 Banana
1/4 ts Ginger root;fresh,peeled
-grated
1/2 c -Crushed ice;or 2 small ice
-Cubes

——————ORANGE-PINEAPPLE COCONUT———————–

————————–SMOOTHIE——————————-
1/4 c Orange juice
1/4 c Pineapple juice
1 tb Coconut milk;*
1/2 Banana
1/4 ts Ginger root;fresh,peeled
-grated
1/2 c -Crushed ice or 2 small ice
-cubes

* Can be made from fresh or dried coconut or purchased bottled. Do
not use the canned coconut mix for mixed drinks as it is very sweet
and different
If using fresh coconut, cut coconut meat into 1′ pieces and place equal
amounts of coconut and hot water in food processor or blender. Puree at
high speed for a couple of minutes, let steep for 30 minutes. Then
pour into a strainer set over a bowl. Press on the pulp and squeeze
by the handful to extract as milk as possible. Pour the milk through
a fine-mesh strainer. For dried coconut: use 1 cup unsweetened, dried
coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes.
Puree one minute and proceed as above. Will keep up to three days
refrigerated and indefinetely, if frozen.

‘There’s a beautiful vegetarian restaurant called Zemi’s on the beach
in Phillipsburg, St. Maarten..’

Blend all ingredients in a blender or food processor until smooth.

SERVES:1
SOURCE:_Sundays at Moosewood Restaurant_ by the Moosewood Collective

White Sangria Punch (Nonalcoholic)

Servings: 12
Ingredients:

4 c  White grape juice
1 c  Pink grapefruit juice
1 tb Lime juice
1    Club soda;bottle, 750 ml
-chilled
Pink grapefruit slices

In large pitcher, combine grape, grapefruit and lime juices;
refrigerate. Just before serving, add soda water and grapefruit
slices.

MAKES 12 SERVINGS, each 3/4 cup
Per serving: 60 calories, negligible protein, no fat, 15 g
carbohydrate

SOURCE: Canadian Living magazine

Weight Watchers Milkshake

Servings: 1
Ingredients:

1 c  Skim milk
1 3/4 oz Frozen raspberries *
2 tb Ice cream, low fat
2 ts Sweetener

* unsweetened. Any other fruit or berry could be used if frozen and
not in so large pieces.

Put all ingredients in a mixer, you may put away some raspberries for
garnishing. Mix until smooth, pour in a large glass and enjoy!

This is a Weight Watchers recipe

1 M 1/2 F 25 BK
Annica Lindgren, F-Intercook

Wednesday’s Frosties (Wendy’s Frosties)

Servings: 6
Ingredients:

1 c  Milk
1/2 c  Nestle's Quik
3 c  Softened ice cream
-in fridge 1 hour

Put in blender: Then blenderize.

From: Donahue Show with Gloria Pitzer
Posted by: Norma Conklin (VXBD11A) - Prodigy
Reposted by: Debbie Carlson - Cooking Echo

Watermelon Ice Drink

Servings: 2
Ingredients:

2 1/2 c  Watermelon
1/2 c  -Crushed ice

————————FOR GARNISH—————————–
Rose geranium leaves; opt

Seed, and coarsely chop the watermelon in a bowl, and save all the
juices. Drop into a blender with crushed ice. Blend until crushed.
Pour into 2 tall glasses. Garnish with rose geranium leaves, if you
wish and serve immediately with long spoons.

Nutrients for 1 serving:
Calories: 64
Exchange: 1 fruit
g mg
Carbohydrate: 14 potassium: 232
Protein: 1 sodium: 4
fat: negligible cholestrol: 0
fiber: 2

SERVES: 2
SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
Chantiles

Wassail

Servings: 48
Ingredients:

--------------------------WASSAIL-------------------------------
1 qt Apple cider
4    Cinnamon sticks
1    Whole nutmeg
1/2 c  Honey
1/4 c  Lemon juice
1 ts Lemon peel; grated

——————FLOATING CLOVED ORANGES———————–
3 Oranges
3 ts Cloves, whole

Poke 1 t cloves into each orange for Floating Cloved Oranges. Add
cider, seasonings, and Floating Cloved Oranges to crockpot; heat at
least 1/2 hour, and the longer, the better.

Orange Stars: cut oranges into 1/2′ slices. Stick 5 cloves around
slice at equal intervals; cut out wedges between cloves. The result
looks kind of like a star.

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com From: Sylvia Steiger

Violet Syrup

Servings: 1
Ingredients:

4 c  Violets; freshly picked
-unsprayed
2 c  -Boiling water
6 c  Sugar
1    Lemon; juice of
2 c  -Water

To serve syrups: place several tbsp in tall glasses and fill with
sparkling water and ice cubes

Select only the freshest and most unblemished violets in your garden.
Place violet petal in a deep bowl and pour the boiling water over
them. Weigh down with a heavy dish to keep them submerged. Place the
bowl in a draft-free place at room temperature for 24 hours.
Line a colander with layers of rinsed cheesecloth and place over a
bowl. Pour violets and liquid into colander, squeezing out juice from
the violets; discard the violets.
Place sugar, lemon juice and water in a saucepan and boil into a very
thick syrup, near the candy stage. Add violet water and bring to a
rolling boil. Boil 10 minutes or until thickened. Pour into sterile
bottles. Allow to cool, then seal and refrigerate. Serve with ice
water or club soda.

VARIATION: Substitute 4 cups fragrant rose petals and add 1 cinnamon
stick per bottle of syrup.

MAKES: 2 QUARTS
SOURCE: _From My Grandmother’s Kitchen: A Sephardic Cookbook_ by
Viviane Bichech Miner

Vegetable Juice Cocktail

Servings: 4
Ingredients:

3    Carrots; peeled and chopped
3    Radishes
3    Scallions
1/4 c  Celery leaves
1/4 c  Watercress
1    Canned beet; diced
1/2 c  Beet liquid
1 1/2 c  -Ice water
1 ts Salt
1/8 ts Pepper

Puree all ingredients in a blender. Cover and refrigerate for one
hour, strain, mix in salt and pepper and serve.

From: Terri St.Louis

Tomato Juice Cocktail

Servings: 10
Ingredients:

46 oz Can tomato juice
6    Limes, juiced
2 ts Salt
8 ds Tabasco sauce
2 ts Ground cumin
1    Lime slices for garnish

Mix all ingredients except lime slices. Put mixture in
a pitcher and float the lime slices. Guests can serve
this over ice or add vodka.
From: Marianne Riolo-Minahan

Tomato Cocktail

Servings: 4
Ingredients:

1 pt Tomato juice
2 tb Lemon juice
1 tb Sugar
1 tb Minced yellow onion
1    Bay leaf; crumbled
1 pn Pepper

Mix all ingredients, cover and chill for 2 hours. Strain and serve.
Option: Spicy Cocktail - add 1 t prepared horseradish, 1 crushed
clove garlic and 1/2 t Worcestershire sauce.

From: Terri St.Louis