RECIPES
MOCHA JAVA SMOOTHIE
1 cup mocha flavored soymilk
½ cup cold strong brewed coffee
2 cups frozen vanilla soy yogurt
3 tbsp. hazelnut spread
2 cups ice cubes
In blending jar, combine all ingredients in order listed. Place cover on jar.
Press PUlSe several times for about 5 seconds each to blend ingredients and
begin crushing ice. Select speed 18 and blend until mixture is smooth and well
blended (about 30 seconds).
Makes about 4½ cups.
PUMP IT UP SMOOTHIE
1 cup fat free milk
2 tbsp. protein soy powder
1 tbsp. sugar free French Vanilla Café instant coffee
2 cups ice cubes
In blending jar, combine all ingredients in order listed. Place cover on jar.
Press PUlSe several times for about 5 seconds each to blend ingredients and
begin crushing ice. Select speed 18 and blend until mixture is smooth and well
blended (about 30 seconds).
Makes about 2½ cups.
BREAKFAST IN A GLASS
1 cup milk
½ cup plain yogurt
1 banana, cut into pieces
½ cup creamy peanut butter
¼ cup wheat germ
¼ cup peanuts
1 tbsp. honey
2 cups ice cubes
In blending jar, combine all ingredients in order listed. Place cover on jar.
Press PUlSe several times for about 5 seconds each to blend ingredients and
begin crushing ice. Select speed 18 and blend until mixture is smooth and well
blended (about 30 seconds).
Makes about 4 cups.
CAESAR SALAD DRESSING
1 egg, slightly beaten
¼ cup fresh lemon juice
1 tsp. Worcestershire sauce
½ cup grated Parmesan cheese
2 medium garlic cloves
½ tsp. Anchovy paste
½ tsp. coarse ground pepper
½ cup corn or vegetable oil
In blending jar, combine all ingredients, except oil, in order listed. Place
cover on jar. Blend ingredients on speed 2 for 10 seconds. With blender
running, open lid cap and pour oil in slow steady stream into blender.
Continue blending until mixture is smooth and well blended.
Spoon mixture into glass bowl and cover with plastic wrap; refrigerate until
ready to use.
dressing may be kept for up to 1 week.
Makes about 1 cup of dressing.
PEA AND POTATO BISQUE
1 small onion, chopped
2 medium cloves garlic, minced
2 tbsp. butter or margarine
4 cups chicken broth or stock
2 cups cubed peeled potatoes
½ tsp. ground ginger
½ tsp. salt
¼ tsp. black pepper
1½ cups frozen peas
¼ cup loosely packed parsley leaves
½ cup heavy cream
In medium saucepan, cook onion and garlic in butter over medium heat until
tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil.
Cover and simmer 8 minutes. Add peas and parsley; continue cooking until
potatoes are tender. Remove from heat and let stand at least 5 minutes.
Spoon about 2½ cups of soup mixture into blending jar. Cover and remove
lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend
on speed 3 until creamy and smooth. Pour into measuring cup. Repeat with
remaining mixture until all is pureed. Return soup to saucepan; stir in cream.
Heat, stirring; do not allow bisque to boil.
Serve with dollop of sour cream or yogurt, if desired. Garnish with additional
chopped parsley.
Makes about 6½ cups.
ENGLISH
