Peanut Butter Strawberry Smoothie

Green smoothies get all the hype. I’m looking at you, Green Monster Movement.

And yes, while they’re super healthy and super delicious, sometimes they just don’t cut it. When it’s finally 22 C in April instead of -15 C and snowing, (it used to snow on my birthday every year – and I have a May birthday) you just want a fruit smoothie.

That you can sip on while sitting on the porch, as your Vitamin D-deficient skin slurps the sun up for the first time in months – without being shielded by a giant winter coat, hat and ear muffs, of course. Calgary is a very sunny city. Even when it’s -40 C.

On those wonderful days when you can escape the perpetual chill, you just want something that you can slip some vodka into, if you feel like it. Am I right?

Peanut Butter Strawberry Smoothie

1 cup orange or cranberry juice
1 banana
1/2 cup strawberries
1/4 cup mango
1 tbsp natural peanut butter
1 scoop soy protein powder
Crushed ice (optional)

1. Combine everything in a blender on ice setting. Blend for 30 seconds to a minute.

– Silvia

Advertisements

Traditional Easter Bread

When I was growing up, one of the Easter traditions in my family was baking sweet bread to be served at breakfast on Easter, along with ham and eggs. We no longer cook ham, but we decorate eggs and bake traditional Easter bread.

Traditional Easter Bread

600 grams white sifted flour
2 teaspoons yeast
1 egg plus 1 egg yolk
2 teaspoons salt
4 tablespoons sugar
250 ml almond milk
100 ml vegetable oil
200 grams raisins
50 ml dark rum

Glaze:
1 egg
1/2 tablespoon water

1. Soak raisins in 50 ml of rum for a few hours.
2. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix all the dry ingredients together, then add the egg and one additional egg yolk, almond milk, oil and then knead the dough until bubbles form. You can also use a bread maker on the pizza dough setting.
3. Wait at least 30 minutes or until the dough doubles in size. Once raised, coat your work area with flour and use a sharp knife to divide the dough into three equal pieces.

4. Roll the dough into three long ropes.

5. Braid the three ropes into a three-strand braid.

6. Pinch the ends together on both sides and form the braid into a circle. Transfer carefully into a round pan.

7. Prepare a glaze by whisking one egg with one-half tablespoon of water. Just before baking gently brush glaze over the entire surface of the loaf.
8. Bake the bread for 45 to 55 minutes or until the bread crust is a deep golden brown.

– DJ

Next Newer Entries