Serves 2

A party in a bowl, kids age three to 93 can’t resist this power-packed breakfast or healthy snack. It also makes a fantastically balanced dessert. Make sure to get the nuts, yogurt or coconut milk in there for good fats and to offset the carbohydrate.

Nutrition Tip: Smoothies are great for all body types IF there’s a healthy balance of macro-nutrients (proteins, carbs, fats). An all-carb smoothie (berries, bananas, rice milk, honey) can easily throw off metabolic balance. Always make sure to add good fats to offset the carbs so they absorb slower into the blood stream. Good fats include: coconut milk, coconut butter, nuts or nut butter, yogurt. I never drink a smoothie without high-quality protein powder. These need to be purchased from a health professional, not from a health food store. Brands I recommend are Apex Energetics Clear-Vite, Designs for Health Paleo-Meal, Biotics Ultra-Glycemex, or a cold-processed, unpasteurized whey protein powder like Whey Natural.

SMOOTHIE
1 1/2 cups milk (any variety) or milk/juice combo
1/2-3/4 cup frozen berries
Handful fresh spinach or other leafy green
2 scoops high-quality protein powder
Sweetener of choice, to taste

NUT SWIRL (optional)
2 tablespoons nut butter or yogurt
2-3 tablespoons milk (any variety, omit if using yogurt)
2 teaspoons sweetener or 1-2 drops liquid stevia extract

ADDITIONAL TOPPINGS
Sliced bananas
Chopped nuts
Shredded coconut
Cocao nibs

Blend the smoothie ingredients in a blender until pureed. Divide between two bowls.

Whisk the optional nut swirl ingredients in a small dish, divide in two and swirl over the top of each bowl.

Add any of the the additional toppings and serve immediately with a spoon.

Food photos by Jackson D. Carson

©2010. Alison Anton. All rights reserved.

Serves 2

Who says you can’t make a smoothie out of veggies? This cheery spring smoothie is a detox in a glass – your liver will thank you for it. And if you can’t “swallow” the taste of veggie juice, this fruity concoction makes the medicine go down in the most delightful way. Great for kids and finicky adults.

4 medium carrots
4 stalks celery
1 small beet
1 cup frozen berries
handful spinach or other green
1/2 banana (optional)
2 scoops good quality protein powder
liquid stevia extract or raw honey, to taste

Run the carrots, celery and beet through a veggie juicer. Pour the juice into a blender and add the remaining ingredients. Puree until smooth.

Food photos by Jackson D. Carson

©2010 Alison Anton. All rights reserved.

Serves 2

I used to make cinnamon and nutmeg milk using this same basic formula before a chef-student of mine introduced me to using turmeric instead. This is an ancient Ayurvedic remedy for sore throats and coughs, but is actually delicious! I use it a bedtime dessert beverage or a healthy alternative to hot cocoa.

Nutrition Tip: Curcumin, a powerful compound in turmeric, is proven to reduce inflammation and is a known remedy for colds and flus. Most commonly, you can find turmeric ground in the spice aisle, or if lucky, in whole form in the produce section. It’s in the ginger family and looks like a small finger of ginger, except darker in color.

BASIC
2 cups milk (any kind)
1 teaspoon ground turmeric
2-3 tablespoons maple syrup or 1-2 droppers liquid stevia

ADDITIONS (OPTIONAL)
1 cinnamon stick
2-3 whole cardamom pods, crushed
1/2-inch piece fresh ginger, crushed
4 black peppercorns, crushed
Pinch saffron
Grating of fresh nutmeg

Place all ingredients in a medium sauce pan over medium heat and bring to a gentle boil. Lower the heat and simmer gently, stirring frequently, for 5 minutes to allow the aromatics to infuse the milk.

Strain if using any of the additions, and serve warm. You should feel a touch of heat from the spice at the back of the throat.

Food photos by Jackson D. Carson

Copyright 2010. Alison Anton. All rights reserved.