PB&J Smoothie

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A few days ago my daughter and I visited a smoothie shop that recently opened in our neighborhood. While their fare was delightful (and I wish them the best of luck with their business), I walked away calculating how I could make similar drinks that could cost less in dollars and calories.

My childhood love of peanut butter and jelly sandwiches has not diminished in adulthood. This smoothie uses frozen fruit and peanut powder to infuse this drink with PB&J flavor with less fat and added sugar.

This time I used frozen grapes, but almost any fruit that freezes well would work in this recipe. I froze these grapes myself almost four months ago, and they are still holding up well in my freezer. After rinsing and drying them, I plucked them from their stems and packed them in freezer bags. Once frozen, they are great in smoothies and homemade sorbet. I suppose they could also be used in place of ice cubes in cold drinks.

PB&J Smoothie

Makes one serving

  • 1 cup almond milk
  • 1 frozen sliced banana
  • 1/2 cup frozen grapes (plus a few more for garnish)
  • 3 T peanut powder

Place all ingredients in blender and pulse until smooth. Serve topped with a few frozen grapes.

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Wasabi Pea Dip

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This afternoon I made an edited version of Cooking Light‘s Pea and Wasabi Dip, a recipe which is available both online and in their May 2017 issue. My anemic blender/food processor combo was overdue for the some vegetable crushing action, so I went ahead and tried making this dip. The next time I make it, I will try using a full pound of peas, for I thought this version was just a bit too thin.

Wasabi Pea Dip

2 cups frozen sweet peas, thawed

1/2 to 2/3 cup fresh parsley leaves (I prefer the curly variety)

3 T extra virgin olive oil

Juice of one lime

1 t salt

1 t wasabi paste

Place all ingredients, liquid first, in a blender or food processor. Pulse until smooth, scraping down sides as needed. Serve with cut raw vegetables or crackers.