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Tidewater Kitchen

1 banana (frozen bananas make it creamier and thicker) 2 cups milk or orange juice 1/3 cup Fage plain yogurt (optional) 2 scoops Vanilla Complete by Juice Plus+ (protein powder) 2 T. ground f laxseed Handful of spinach (for extra vitamins ~ you can’t tell it’s there ~ also optional)

CHAMPAGNE STRAWBERRY SALAD Serves 4 This salad is an alternative to the orange juice and champagne Mimosas served at most fancy breakfasts.

Blend until smooth, and enjoy!

1 pint fresh strawberries, stemmed and sliced 1-1/2 cups extra-dry champagne 2 T. sugar 24 oz. vanilla Fage yogurt Mint sprigs for garnish

BERRY SOUP Serves 6 This makes a delicious lunch, but I have often served it as a first course. Try it for that unexpected touch to a lunch or dinner.

Slice the strawberries and place in a small bowl. Pour the champagne over the berries, covering them, and let them sit for 30 minutes. Taste strawberries for sweetness and add sugar as necessary. Serve over yogurt, and garnish with mint sprigs.

4 cups strawberries, stemmed and sliced 1-1/2 cups fresh-squeezed orange juice 1 cup vanilla Fage yogurt Fresh mint leaves

STRAWBERRY-BANANA SMOOTHIE 2 cups frozen strawberries (or any frozen berry)

Wash, hull and slice the strawberries. Purée half of the berries, orange juice and yogurt, and blend 76

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June 2018 ttimes web magazine  

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June 2018 ttimes web magazine  

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