De Ma Cuisine

Drinks Archive

Monday

7

January 2013

0

COMMENTS

Jake’s Healthful Smoothie

Written by , Posted in Breakfast, Drinks, Fruit, Gluten Free, Legacy, Lunch, Snacks, Vegan, Vegetables, Vegetarian

Jake’s Healthful Smoothie

Recipe Type: Smoothie, Drink, Healthy
Author: Jacob Pries
Healthy and tasty! Awesome for breakfast or any time of day!
Ingredients
  • 2-3 kale leaves
  • 1 apple
  • 1/2 C berries
  • 3-5 T hemp seeds
  • 2 bananas
  • 2 C almond milk
  • 2 T hemp oil
  • 1 T flax oil
  • 1 nub fresh ginger (opt.), finely chopped
  • 1 C water or orange juice
Instructions
  1. All ingredients go in the blender, then blend until it gets to the desired consistency!
Notes

Jake also often adds: 1-2 capsules of acidophilus (open capsule and pour in), and a little bit of e3live (which is a blue green algae super food!)!

 

Monday

7

January 2013

0

COMMENTS

Jake and Jen’s Raw Green Smoothie

Written by , Posted in Breakfast, Drinks, Fruit, Gluten Free, Legacy, Lunch, Snacks, Vegan, Vegetables, Vegetarian

Jake and Jen’s Raw Green Smoothie

Recipe Type: Smoothie, Drink, Breakfast, Lunch, Snack, Healthy
Cuisine: Super Healthy
Author: Jacob Pries and Jen Evans
A raw smoothie that is great for breakfast, lunch, snack… anytime!
Ingredients
  • 1 C or so spinach
  • bit of fresh ginger, finely chopped
  • 1 C or so orange juice
  • 2 bananas
  • 1 apple
  • splash lemon juice
Instructions
  1. Place all ingredients in a blender and blend to desired consistency.

 

Monday

23

July 2012

0

COMMENTS

Peachish Delight

Written by , Posted in Breakfast, Dessert, Drinks, Fruit, Gluten Free, Vegetarian

Peachish Delight
Recipe Type: Breakfast, Snack, Dessert, Drink
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 1-2
Peachy and cool. A summery treat.
Ingredients
  • 1 C Greek yogurt
  • 1 1/2-2 frozen bananas
  • 1-2 very ripe peaches
  • 1/2-1 C milk (depending on how thick you want it)
Instructions
  1. Add yogurt, bananas, and peaches in a blender (I used my KitchenAid Hand Blender, but you could use a regular blender too). Add a little bit of milk and blend. Add more milk until it reaches desired thickness.
  2. Serve it like a smoothie, or like soft serve frozen yogurt!
Notes

Makes about 2 C
For a dairy-free version you could sub soy or almond milk for the cow’s milk, and use soy or almond yogurt for the Greek.
You could sub other fruits for the bananas: blueberries, strawberries, raspberries, blackberries, boysenberries, melon (about 1-1 1/2 C – if using fresh, toss in a few ice cubes, or use frozen Greek yogurt – by that I mean freeze some or all of your container of Greek yogurt). Or you could do all peaches or nectarines.

 

Friday

20

July 2012

0

COMMENTS

Mindy’s Cucumber Mojito

Written by , Posted in Cocktails, Drinks, Vegetables

Mindy’s Cucumber Mojito
Recipe Type: Drink, Beverage
Author: Melinda Parker
Serves: 1
A refreshing summer drink!
Ingredients
  • One quarter inch slice of cucumber
  • 5-7 large mint leaves
  • 1/2 ounce fresh lime juice
  • 1/2 ounce agave nectar
  • 2 1/2-3 ounces rum
  • sparkling water
Instructions
  1. Muddle cucumber and mint in a cocktail shaker.
  2. Add lime juice and agave and fill with ice.
  3. Pour rum over ice and top off with sparkling water.
  4. Mix or shake and pour into cocktail glass.

 

Monday

30

April 2012

0

COMMENTS

Mint Iced Tea

Written by , Posted in Drinks

Mint Iced Tea
Recipe Type: Drink
Author: Rachel Oberg – De Ma Cuisine
A refreshing drink that tastes like summer.
Ingredients
  • approx. 1/2 to 1 C fresh mint, stems removed, bruised or chopped
  • approx. 6-8 C boiling water
Instructions
  1. Bruise mint using a mortar and pestle, the handle of a wooden spoon, or the back of a knife blade. Just smash it a little. You can also chop it if you’d like. If you’re in a rush, you can leave them whole.
  2. Place mint in a heat proof jug or tea kettle. Pour boiling water over.
  3. Let it cool.
  4. Place in the refrigerator, covered, so it doesn’t absorb refrigerator smells. (You can either strain leaves, or leave them, then strain when pouring into a glass.)
Notes

The quantities are not exact. I basically just take some mint and pour boiling water over it. If you like it strong, use more, for weaker tea, use less.
I don’t usually sweeten, but you could if you wanted, with honey or sugar. Just dissolve it when the water is still hot.
This tastes great with burgers and oven roasted fries. Mom used to make this all the time in the summer (without sweetening it). It tastes like my childhood.

 

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