- Dish type
This simple and unique smoothie is perfect for breakfast or a snack. Has a smooth flavour that makes it light and delicious.
24 people made this
- 12 red seedless grapes
- 125ml milk
- 150g peach yoghurt
- 1 to 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 6 to 8 ice cubes
MethodPrep:10min ›Ready in:10min
- In a blender, mix the grapes, milk, peach yoghurt, sugar, vanilla and ice. Blend until smooth.
Reviews & ratingsAverage global rating:(24)
Reviews in English (17)
by Sarah Jo
I froze the grapes and omitted the ice. I also used one packet of Truvia in place of the granulated sugar. This was okay. Drinkable but not my favorite.-01 Oct 2012
great, cool and refreshing. Only added 1 tsp of vanilla, and used lemon yogurt since that was what we had. I omitted the sugar and ended up with a great smoothie that even my two yr olds loved!-12 Mar 2008
My 7 year old was a little nervous as I made it but loved it. It is light and very peachy. I think it would work with any yogurt. Followed recipe exactly. Thanks.-03 Dec 2006
18 Beautiful Spring-Flowering Shrubs That Bloom Year After Year
There are dozens of viburnum species and varieties to choose from, but most bloom in shades of pink and white, and many offer a pleasant fragrance ('Korean Spice' viburnum has a deliciously spicy and sweet smell) or great fall foliage color. Some varieties of viburnum, like 'Eastern Snowball,' can even look like hydrangeas when they're in bloom.
Name: Viburnum selections
Growing Conditions: Full sun and well-drained soil
Size: To 15 feet tall wide, depending on type
Zones: 2-9, depending on species
Test Garden Tip: Attract birds to your yard in summer with varieties like American cranberry viburnum, arrowwood, and doublefile viburnum.
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Return to the Garden – Part Five: Wraps, Rolls, Scoops, and Bowls
(To review this series from Part One, go here.)
This is the new way to eat your sandwich! These are ideal ways to eat living food in a comfortable, familiar manner. You can buy coconut wraps and flax wraps online now. All the work has been done for you! Just like making a sandwich, pull out your wrap, add your filling, roll it up and enjoy.
There are many living food recipes that remind us of old favorites like tuna salad and egg salad. There are veggie burgers and “fish” sticks, all completely vegan and delicious. These are easy to make and great to throw together for lunch time. Pâtés like “not-tuna salad” will keep for a few days extra in the fridge, so you can make ahead and pull out your filling when it is time to make your wrap. Patties like veggie burgers can be frozen for future use. You can easily defrost them and use the same day.
Scoops are a vegetable that serves the purpose of and replaces bread. Things like romaine lettuce, a cabbage leaf, and my favorite, a napa cabbage leaf, all hold your filling and extras, just like a sandwich.
My very, very favorite way to eat a living food sandwich, though, is to make a SWITCH. I discovered this secret when we used to have breakfast burritos on the weekend. When I decided to eliminate wheat from my diet, I decided to put all of my breakfast burrito stuff in a bowl and eat it with a fork. It was sooo much better! You could really taste all of the ingredients. They came alive without being muted by bread or wheat flour. This is exactly what happens when you make your living food sandwich in a bowl. Stop and think about it. Really, what is the purpose of bread in a sandwich? Doesn’t it really just take the place of a plate? It just acts as a shelf for the filling of your sandwich.
The key is to put only the things you would normally put in your sandwich into your bowl. The good thing is you can put lots more of the good stuff in, like a thick Dagwood sandwich, and still eat it without making a mess! Plus, you can add those juicy tomatoes and not drip them on your shirt! Don’t you usually add lettuce and tomato to your sandwich? I always build mine with greens on the bottom, mix in your mayo, add your filling, top with tomato, sprouts, whatever you like, and dig into the super-good flavors.
You will be amazed at how good it is. It is so much better without the bread! I love cucumber and arugula sandwiches so I just scrunch up some baby arugula in a bowl, add my homemade nut “mayo,” stir it into the arugula, top with sliced cucumbers and sliced tomatoes and that’s it! You can do exactly the same with a veggie burger. You have to try it to believe it, but it actually does have more taste and flavor than it does on bread. The bread dampens the taste. Without the bread, those fresh veggies just shine with juicy goodness.
Don’t add any other ingredients than what you like on your sandwich. This is not a salad. It is a sandwich in a bowl. You can add more of what you normally put into your sandwich, but not a bunch of other things. You can load up on all of the things that go into a sandwich and eat as much as you want. There is no bread to weigh you down and your meal will leave you feeling light, satisfied, and refreshed.
It is so simple and easy to eat this way. I could feel a difference when I quit eating bread and wheat products. Many people who go gluten-free comment that they just feel better. That is probably because wheat processed into flour is a bit pro-inflammatory in the body.
Plus, did you know that wheat has 15 opioid elements that interact in a morphine-like manner with your brain?
Changing our habits takes effort. This Return to the Garden series of articles is designed to encourage you with simple ways you can begin to transition. When you begin the journey of making changes in the food you eat, you see from a certain perspective. Just like driving in a car when you start out on a trip, you are looking forward and moving toward a destination.
Once you get to where you are going, you see from a different perspective. The journey is behind you and your focus is now not on the trip, but on your destination. In other words, you have arrived. It doesn’t mean you didn’t enjoy the journey, because you should, by all means! But the point is that you want to get to where you’re going. It is here, when you arrive, that the blessings unfold like a bouquet of flowers.
Yes, you will experience many benefits along the way, more energy, balanced weight, better sleep, better concentration, less brain fog and many other physical, emotional, and mental benefits. All of these things can show up as you transition. But when you are no longer “working” to get there, when you have finally achieved your goal, that is when you can really notice the other wonderful things that take place in spirit.
It has taken me almost 18 years to discover the connection between raw, living food and spirituality. Almost from the beginning of my introduction to this way of eating I intuitively knew there was a connection. But how exactly did it work? There are many who talk about the benefits received physically, emotionally, and mentally. However, there just is not much information about the spiritual changes. People will tell you they “feel more alive,” or they feel “more connected.” Dr. Gabriel Cousens has a book on the topic, a tome really, that talks about our subtle energy bodies and 72,000 nadis. But what does all of that mean on a practical day to day level?
Here are the secrets I have discovered and want to share with you, for it is truly the spiritual benefits that make the effort to eat this way so worthwhile.
First and foremost, eating this way changes our consciousness. It took me 8 years after becoming a vegan to realize that veganism is about consciousness. Elevating consciousness is the reason spiritual teachings of old tell us to eat a vegetarian diet. Ancient teachings didn’t have to tell us not to eat processed food because there wasn’t any! But in today’s world, processed “food,” like the plague it is, must also be avoided. When you eat a primarily raw and living food diet even deeper changes happen in consciousness. It is your consciousness that transitions. You see life from a different level.
You experience a Freedom you weren’t even previously aware was missing. Once you reach this level of consciousness, one of the things you will be able to do is look back at your old self and see how you were bound to the miasma of 3D consciousness because of your food choices. It literally appears to stick to you, like stringy glue. You don’t see this when you are functioning at the level of 3 D because you are in it and experiencing life from that point of view. But as you rise in consciousness and are freed from those trappings, you can look back and see it. It is incredibly liberating.
The second experience is Joy. This Joy, I think, comes from that higher state of consciousness as it resides with you no matter the outer circumstances of life. I have written about this Joy in previous articles and I know many of you know joy. I can only tell you that when I changed to a vegan diet, within two weeks that Joy descended upon me, almost like the descent of Grace, and it has never left me, not even in difficult and trying, soul-testing times.
The third thing is Communion. You begin to experience an actual communion with the food you eat. You will actually feel happy just by picking up your peach or your apple or cucumber. You will begin to “see” life in them. You will feel it, sense it. The life in the food begins to feed you in a totally different way. It is this experience, life communing with life, this opening to spirit that unveils itself when we come into harmony with nature with our food choices that I want you to understand.
This harmony begins to resonate within your being, connecting you to all life. You feel that connection all the time, not just once in awhile, or during deep meditation. Compassion, beauty, peace, these are the fruits of the spirit we receive when we eat the fruits and foods of the garden.
Tell a friend…
Inside the Summer Cleanse Getaway You'll Actually Want to Try
This health and wellness-themed resort may just be Miami's best kept secret.
You know how you always think, "a wellness vacation would be nice," then proceed to plan your next getaway solely around food and cocktail indulgences? Yeah, same.
While health and wellness vacations have been on the rise for the past few years, the idea of actually going on one still seems daunting to many&mdashmyself included. As a New Yorker who's always on the go, drinking triple the daily recommended caffeine intake, inhaling the worst city fumes and occasionally indulging in a cocktail or three (okay, more than occasionally), I know I don't have the healthiest of lifestyles. But while escaping the city chaos for a long weekend of relaxing, detoxing and mindfulness sounds like a dream come true, it also sounds like a bit of a challenge to give up $1 pizza slices and endless champagne options for a cleanse.
Then I stumbled upon the Summer Cleanse Getaway at Carillon Hotel and Spa in Miami Beach, a three-day detox program that doesn't involve any crazy juice cleanses, starvation or intense workouts&mdashaka my biggest fears. I decided to take the plunge and go for a long weekend to detoxify my mind and body. The program boasts a list of amenities including three-night suite accommodations, daily detox meals (breakfast, lunch and dinner) crafted by the hotel chef, two appointments with a nutrition consult, a detox renewal kit, a couture detox massage, a private yoga lesson and daily thermal experiences in the hotel's luxe spa.
"You're going to die," my friends laughed when I told them about my trip. "No coffee or cocktails?" they asked horrified. But in the spirit of summer and cleaning my mind and body, I wanted to see if a cleanse could make me feel less burnt out.
As soon as I checked into the hotel, I had a 50-minute nutrition consultation to introduce me to the program and answer my questions. I had to fill out a "Toxic Assessment" test to determine just how much cleansing my body needed (spoiler alert: a lot) and answer questions like "how many glasses of alcohol do you consume a week?" (too many) and "how often do you drink coffee?" (always). While I answered the questions, all I could think about was formulating a game plan&mdashand fast&mdashfor how to sneak iced coffees in the morning and frozen margaritas on the beach during happy hour.
[image mediaId="dbfc23d9-f766-4231-91ba-f755fec805d1" caption="My nightly detox routine: 6 Drainage drops and 2 ColonX pillows by XYMOGEN" loc="R" share="true" expand="true" size="M"][/image]
Then I then met with Mindy Terry, the Vice President of Spa & Wellness at Carillon, who gave me a run-down of the cleanse program and my daily detox renewal kit&mdasha three-piece system comprising of herbal "Drainage" drops, ColonX pills and a cleansing powder that I would drink in a smoothie each morning for breakfast. After just 45 minutes of explaining the process and the benefits of detoxifying my body, Mindy had convinced me to really try this whole cleansing thing. I wasn't even thinking about sneaking margs on the beach anymore&mdashand that says a lot.
To kick off the cleanse, my first meal was a spinach salad with seared scallops, pear slices and pomegranate seeds for lunch. It was delicious, but I can't lie and say that sitting next to people eating truffle fries and burgers in the hotel's restaurant, Thyme, didn't break my heart a little. Then, as instructed by Mindy, I followed my agenda for the first day: relaxing by the beach and the hotel's rooftop pool and spending 45 minutes in the spa's various thermal experiences (a grueling task, I know).
[image mediaId="596404d7-ace7-49eb-aba0-124b62200536" caption="The Carillon Spa" loc="C" share="true" expand="true" size="M"][/image]
The Carillon Spa boasts nine different thermal experiences, including experiential rain rooms, a sauna, a steam room and even an igloo (the only one in Miami), which you're supposed to switch from hot to cold to hot to cold in order to get your blood flowing and muscles contracting&mdasha much more enticing method than getting the same results via a workout. I wrapped up Day One by ordering my detox dinner to my room, where I ate it in the bathtub (another amazing recommendation from Mindy).
When I woke up on Day Two, I expected to be foaming at the mouth for coffee. Instead, I jumped out of bed feeling refreshed, energized and ready to go (the room's sunny ocean view didn't hurt, either). I went down to the Juice Bar for my morning detox smoothie, then followed the day's itinerary, which included relaxing by the beach, pool and spa along with a private yoga lesson at the hotel's oceanfront yoga studio, where I learned the best poses to relax and help my body detox.
That afternoon, I suddenly started to feel extremely tired and desperately began missing my coffee. My caffeine withdrawal headache had begun. I spent two hours watching Delish recipe videos on Facebook and dreaming about caffeine. Just when I was about to cave and hunt down an iced coffee, Mindy checked in to see how I was doing. When I told her about my sudden fatigue, she told me it was totally normal and I'd feel more energized by the next day. "I am very proud of you for foregoing your coffee today&mdashgood girl!" she emailed me. Ugh. I stopped dead in my tracks and decided I wasn't going to have that coffee just yet. I could do it.
After that minor bump in the road, everything after was smooth sailing. My body began to feel better and strangely, I felt energized and clear-minded&mdashI didn't even miss coffee or alcohol (okay, so it had only been three days, but this was a major feat for me). I even took up writing in a daily journal, as Mindy had recommended, and practiced some of the yoga poses I learned in my private yoga lesson. I felt like one of those fictional women in yogurt commercials who I spent my whole life making fun of. But truly, I felt good.
The end of my trip was finished with the ultimate way to relax and unwind: a couture detox massage in Carillon's Spa. The spa was my saving grace during the entire cleanse process. Whenever I felt hungry or tired, I recuperated in the cooling experiential rain rooms or soothing lanconium room, a heated ceramic with a starlit ceiling and herbal scents.
Before my flight back to New York, I had my second consultation with Mindy to talk about my cleanse, how I was feeling and if I was going to continue detoxing (apparently you can continue a cleanse for longer than three days). She left me with recipes for many of the dishes I ate at the hotel, including vegan guacamole tacos, zucchini and carrot noodles and steamed snapper. She also gave me health and nutrition tips that seemed practical enough to fit into my NYC lifestyle without scaring me away.
[image mediaId="3e4e5812-0bdd-4f60-afab-4082b843f541" caption="Some of Carillon's Cleanse Meals: Left: sautéed salmon, black rice and pickled baby vegetables. Right: Zucchini and Carrot noodles, roasted tomato marinara" loc="C" share="true" expand="true" size="M"][/image]
Most importantly, Mindy noted the same thing I saw when I first woke up on Day Three: my skin was glowing and looked 50 times better than it did when I arrived. I felt so good on the Carillon cleanse that I decided I was going to stick to it for another week and continue taking the pills at home, along with the cleansing smoothies and dietary guidelines (drink two to three liters of water per day and avoid dairy, coffee, alcohol, red meat, tea, condiments and processed food and soy). If I, queen of coffee and connoisseur of carbs, can survive on this three-day detox, then I promise you: anyone can.
So I lied – I do have some cupcakes for you after all! Watermelon ones – cross section is pictured so it would look more watermelony.
I thought it was a cute idea that I had for these watermelon cupcakes, so had to try it out. I used Magnolia Bakery’s vanilla cupcake recipe, but halved it to get one dozen cupcakes instead of two (though I ended up with 14, actually). I added 10 drops of red food coloring (give or take a drop) and 1/4 cup plus a tablespoon or so of mini chocolate chips.
I then used the watermelon frosting I found here. Though the taste of the frosting was nice with a subtle hint of watermelon, I was disappointed that it was too liquidy to pipe at all, even after refrigerating, so had to just sort of pour it on the cupcake. Because there is cream cheese in the frosting, I am refrigerating the leftover cupcakes so it should harden up a little, I presume. And even though the watermelon juice turned the frosting a light pink color, I wanted it green so added a few drops of green food coloring to turn it this pastel green color.
I’d like to find a watermelon frosting that is pipeable, so if anyone knows of one, please tell me! If I could have piped this I would have liked to split the frosting into two parts – one the light pink color and the other the light green color, then put the two colors into a pastry bag to get a swirl effect. Also what might be nice is a cute little slice of watermelon made out of fondant, placed on top of the cupcake.
Thank you to Cupcakes Take The Cake for posting about my watermelon cupcakes on their blog!