Cuisinart CPB-300XA, Instruction And Recipe Booklet

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6
Summerti me C oo ler
Refr eshin g an d l igh t, a perfec t su mmerti me dri nk.
Ma kes a bo ut 3 60 ml
2 ta blespoo ns pa cked fresh mint leav es
1½ cu ps 2c m cu be d ho ne yd ew an d ro ck me lo n (c hil le d)
¼ cup raspberries
1½ ta blespoo ns fresh lime j uice
60 ml pine apple j uice
1. Put all of the ingredients in the order listed into the travel cup. Fit with the blending blade.
2. Run on High until smooth, about 15 to 20 seconds.
3. Serve immediately. If not consuming out of the travel cup, pour over ice into individual
cups.
Nu tri tio nal i nfo rm ati on p er s erv in g (16 0g) :
$BMP SJFT G SPNGB Ut DBSC Ht QSP H tGB U Ht TB U GB U H
tD IP M N Ht TP E N Ht DB MD N Ht GJC SF H
Super V eggie Juice
Ge t yo ur v eg gie s fo r th e da y to -g o in th is qu ic k, f re sh v eg eta ble ju ic e.
Ma kes a bo ut 4 80 ml
4 to 5 ic e c ub es
¼ cup cherr y t omat oes, halve d
¼ re d pe pp er, r ou gh ly c ho pp ed ( ab ou t ½ c up )
½ celery stal k, cut into 1c m pieces
½ cup cucumber , peeled, seeded and roughly chopped
2 ta blespoo ns fresh pars ley
¾ cup v ege ta ble j uice , lo w-s odium
1½ te as po on s f re sh l im e j uic e (fr om a bo ut ½ l im e)
1 t o 2 dashes ho t pepper sauce, or to ta ste
1. Put all of the ingredients, in the order listed, into the travel cup. Fit with the blending blade.
2. Run on High until smooth, about 25 to 30 seconds. If a thinner consistency is desired, add
additional ice cubes, one at a time, through the removable pour lid.
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Nu tri tio nal i nfo rm ati on p er s erv in g (48 0m l):
$BMP SJFT GS PNGB U tDBSC H tQSP Ht GBUH t TB UGB UH
tD IP M N Ht TP E N Ht DB MD N Ht GJC SF H
Chai T ea
Th e ch op pin g cu p gri nd s t he s pic es pe rfe ctl y fo r th is tra dit io na l milk y te a be ve ra ge .
Wh ile it i s d elic io us h ot, us e ou r re cip e f or a t as ty i ce d v ers io n.
Ma kes a bo ut 4 80 ml
½ te as po on w ho le b la ck p ep pe rc orn s
¼ teasp oon whole clov es
1 whole cinnamon stick
1 star anise pod
2½ cups half -and-half (for a non- dairy ve rs ion, use soy milk )
¾ cu p wa te r
½ te as po on p ure va nil la e xtr ac t
1 1 x 1c m pie ce o f f re sh g in ge r, p ee le d
¼ teasp oon or an ge zes t
6 blac k tea bags (Darjeeling or Ce ylon is recommended)
2 t ablespo ons honey
1. Put the peppercorns, cloves, cinnamon stick and star anise into the chopping cup fitted
with the grinding blade. Pulse 2 to 3 times to chop on High, and then process on High
until finely ground, about 45 seconds. Reserve.
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ground spices to a boil. Once mixture comes to a boil, stir in the ginger and orange zest.
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the mixture, squeezing all of the liquid out of the tea bags, and then stir the honey into the
strained liquid. If serving as a hot tea, serve immediately.
3. If serving the chai as an iced beverage, first bring the tea to room temperature. Stir to
combine and then fill one standard (12 to 14 cube) ice cube tray with the chai. Reserve the
remaining chai (about ¾ cup) in the refrigerator until chai ice cubes are frozen (at least four
hours, or overnight).
4. Once chai ice cubes are frozen, put half* of them into the travel cup and then add the
reserved chai. Fit with the blending blade. Run on High for about 25 to 30 seconds, or until
homogenous. Serve immediately.
* Keep the remaining chai ice cubes in a resealable plastic bag in the freezer for the next time.
Nutritional in formation pe r se rving (48 0ml ):
$BMP SJFT G SPN GBU t DBSC H tQSP H tGB U H tT BU GB U H
tDIPM NH t TPE NH tDBM D NH tGJCSF H