Raspberry Smoothie

We went berry picking this weekend in the New York Catskills. We came home with copious amounts of blueberries and a sizable amount of raspberries (about a quart).

I have plans for all the berries we don’t devour fresh (which we are doing a very good job of). If I have enough raspberries in a few days I will make my raspberry nutella challah.


But today, I just wanted a sweet treat as part of my lunch, so it was rasberry smoothie time! Yummy AND healthy!

Raspberry Smoothie

1/2 cup raspberries (fresh picked)

1/2 banana

1 ounce lemon juice

2 ounces almond milk

2 ounces plain yogurt

2 tsp local honey

1 cup of ice

Place all the ingredients in a blender and process til smooth (if your blender has a smoothie function, you can use that).

Pour into a large glass and enjoy!

Serves 1

Categories: Beverage, Breakfast, Kosher, Recipe, Vegetarian | Tags: | Leave a comment

Doogh (Persian Yogurt Soda)

I wanted to make my husband very happy, so along with a Persian dinner, I decided to make some doogh.  Doogh is a yogurt soda that is pretty much the most popular dinner drink in Iran.

Doogh is sour and fizzy and minty. For non-Persians Doogh may be an acquired taste. We would go to Persian restaurants and my husband would order doogh and have me drink some – I detested it.  I couldn’t understand why he liked it so much. But then we went to Iran and I had “the good stuff” – and I was hooked.

Making it at home allowed me more control over the flavor. I like mine a bit thinner than my husband does, but he also liked this version. But next time I will make his a little thicker, then pour some into a second container and make mine thinner, the way I like it.


1 cup Greek yogurt

1 liter seltzer

Dried mint (about 1/8 – 1/4 tsp)

Kosher salt, to taste if necessary


Put the yogurt into a pitcher. Pour in the seltzer, mixing as you go.  If you like thicker doogh, use less – check it after about 3/4 liter, then continue to add to your preference.

Sprinkle in the mint.

Stir before pouring.

Serves 4.

Categories: Beverage, Kosher, Persian, Recipe | Tags: | Leave a comment

Date-Banana Smoothie

My husband says bananas are the perfect food, but I say the same thing about medjool dates.

So, for the ‘perfect’ breakfast smoothie, why not combine the two? Add in some almond milk and vanilla and it is a yummy and healthy way to start the day!

This recipe is for one, it is easily multiplied to serve more.

Date-Banana Smoothie

2 medjool dates, pitted

½ frozen banana, cut up

3/4 cup almond milk

½ tsp vanilla


Combine all the ingredients in a blender and mix until combined and smooth (I used the smoothie setting on my blender).


Serves 1


Categories: Beverage, Breakfast, Kosher, Recipe, Vegetarian | 1 Comment

Smoothie Time

We spent our vacation on the beach on Hilton Head Island, SC.  It was beautiful…


But it was also very hot, and very humid…


The last thing I wanted was a hot or heavy breakfast.  It was Smoothie Time! Our favorites were…

Pomegranate Berry Smoothies


And Mango Blueberry Smoothies


Pomegranate Berry Smoothies

1/2 cup pomegranate juice

1/2 cup vanilla greek yogurt

1 cup frozen mixed berries

1 tsp almond meal – optional



Place all ingredients in the blender and blend until smooth.



Serve and enjoy!



Makes 1 Smoothie.


Mango Blueberry Smoothies

by Martha Rose Shulman

1 mango, cut up

1 cup almond milk

2 tsp honey (local)

1 cup blueberries, fresh or frozen (locally grown)

1 tsp almond meal

2 or 3 ice cubes


Combine all of the ingredients in a blender.


Blend at high speed until smooth.IMG_0993

Serve and enjoy!


Makes 1 10-ounce or 2 8-ounce servings.


Categories: Beverage, Breakfast, Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Cucumber-Melon Smoothie – San Diego Cooking Adventure, Part 3

It is my last day in San Diego, time for another treat, i.e. another smoothie with wonderful fresh fruits and veggies!  I decided that today was my day to go green and use green – honeydew, cucumber, and lime.

Heather and I had had a wonderful brunch in La Jolla – Amazing huevos rancheros and a baja omelet.  And great views of the beach and cliffs.  I could get used to this California lifestyle.

But brunch was way too much food for us to have a separate lunch.  So all we wanted mid-afternoon was a refreshing smoothie.  The cucumber-melon smoothie is sweet-tart; I really, really liked it.  The flavor is different from most smoothies, and I found it very refreshing.  Heather and I both agreed that lemon sorbet was the ideal cooling agent for it (in place of, or in addition to, ice).

This won’t be the end of my San Diego cooking adventures – I am bringing some wonderful local ingredients home with me – pickled garlics, fresh raisins, flavored almonds.  I can’t wait to figure out cool ways to use these with my garden foods!

Cucumber-Melon Smoothie

(adapted from Food Network Magazine)

1 cup cucumber, seeded and chopped

2 cups ripe honeydew melon, chopped

2-4 Tbsp fresh lime juice

1/2 – 1 Tbsp honey

5 ice cubes or 1/2 cup lemon sorbet, or some combo of the two.  If you want it more frozen, use more ice.

Put all ingredients in a blender.

Blend til smooth.  Pour into 2 glasses and …Enjoy!

Serves 2

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Carrot Mango Lemon Smoothie – San Diego Cooking Adventure, Part 1

While staying with friends in San Diego, I got to try some cooking with a whole new bunch of local foods!  So the first order of business was a trip to the Hillcrest farmers market.

What a treat that was!  Lots of things we don’t get in the mid-atlantic:  mangos, figs, almonds, olives, freshly dried raisins…yum!  I was in heaven!

It was very hot here today, so when we got home it was time for a smoothie – a carrot mango lemon smoothie.  This one is adapted from Bobby Flay’s carrot mango smoothie recipe.  I know, how can you change a Bobby Flay recipe?  It was my friend Heather’s brainchild – use lemon sorbet in place of some of the ice.  It worked!  It amped up the citrus and even added a little tang.

Carrot Mango Smoothie

2 cups orange juice

1 cup carrot juice

1 ripe banana

1 ripe mango

1/2 cup lemon sorbet

1/2 cup ice, crushed if possible

Chop the banana and mango.

Add everything to the blender.

Blend until smooth.  Pour into glasses and enjoy!

Categories: Beverage, Breakfast, Carrot, Kosher, Vegetarian | Tags: , , | Leave a comment

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