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6
Summertime Cooler
Refreshing and light, a perfect summertime drink.
Makes about 12 ounces
2 tablespoons packed fresh mint leaves
1½ cups 1-inch cubed honeydew and cantaloupe (chilled)
¼ cup raspberries
1½ tablespoons fresh lime juice
2 ounces pineapple juice
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.
Nutritional information per serving (12 ounces):
Calories 148 (3% from fat) • carb. 38g • pro. 2g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 51mg • calc. 34mg • fiber 4g
Super Veggie Juice
Get your veggies for the day to-go in this quick, fresh vegetable juice.
Makes about 16 ounces
4 to 5 ice cubes
¼ cup cherry tomatoes, halved
¼ red pepper, roughly chopped (about ½ cup)
½ celery stalk, cut into ½-inch pieces
½ cup cucumber, peeled, seeded and roughly chopped
2 tablespoons fresh parsley
¾ cup vegetable juice, low-sodium
1½ teaspoons fresh lime juice (from about ½ lime)
1 to 2 dashes hot pepper sauce, or to taste
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.
3. Adjustseasoningstotasteandserveimmediately.
Nutritional information per serving (16 ounces):
Calories 67 (5% from fat) • carb. 14g • pro. 3g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 134mg • calc. 51mg • fiber 4g
Chai Tea
The chopping cup grinds the spices perfectly for this traditional milky tea
beverage. While it is delicious hot, use our recipe for a tasty iced version.
Makes about 16 ounces
½ teaspoon whole black peppercorns
¼ teaspoon whole cloves
1 whole cinnamon stick
1 star anise pod
2½ cups half-and-half (for a non-dairy version, use soy milk)
¾ cup water
½ teaspoon pure vanilla extract
1 ½ x ½-inch piece of fresh ginger, peeled
¼ teaspoon orange zest
6 black tea bags (Darjeeling or Ceylon is recommended)
2 tablespoons 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.
2. In a small saucepan set over medium-low heat, bring the half-and-half, water,
vanilla and ground spices to a boil. Once mixture comes to a boil, stir in the
gingerandorangezest.Letmixturesimmer10to15minutes.Addtheteaand
let simmer 5 to 6 minutes. Strain 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 information per serving (16 ounces):
Calories 471 (65% from fat) • carb. 33g • pro. 9g • fat 35g • sat. fat 22g
• chol. 112mg • sod. 128mg • calc. 355mg • fiber 2g
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