cool treats

Warm up the grill and cool down with
a healthy fruit smoothie this summer.
Try a marinade or a barbeque sauce to
add a tasty zing to meats, fish, and vegetables
and pair with a cool salad for a
complete satisfying outdoor meal, sunset
and all. On the run? Blend up a smoothie
and you’ve got a refreshingly satisfying
vitamin packed meal in a cup. Add some
protein, fiber, or flax seeds to juice for the
most benefits out of this convenient and
cool summer treat. Substitute soy milk for
milk or fruits and vegetables to taste and
make your own unique frozen creation.
(Key: C = cup, T = tablespoon, t =
teaspoon, lb. = pound, oz. = ounce)
Jerk Marinade
1/2 C chopped fresh thyme leaves
1 C chopped green onions
1/2 C chopped parsley leaves
1/2 C minced onion
2 T brown sugar
2 crushed bay leaves
2 t ground allspice
1 t ground nutmeg
1/2 t ground cinnamon
1/2 t coriander seeds
2 roasted chiles, seeded
1 1/2 T minced garlic
1 T minced fresh ginger
1 t salt
1 t freshly ground black pepper
1/4 C plus 2 T vegetable oil
1/4 C soy sauce
3 T lime juice
2 T vinegar
In the bowl of a food processor combine
the thyme, green onions, parsley, onion,
brown sugar, bay leaves, allspice, nutgrilling
& chilling July 2007 10
meg, cinnamon, coriander seeds, chiles,
garlic, ginger, salt, pepper, and vegetable
oil and process to a smooth paste.
Transfer to a glass bowl and stir in the
soy sauce, lime juice, and vinegar.
Refrigerate, in a covered glass bowl, until
ready to use. Any unused marinade will
keep for up to 1 month. (Yields approx. 1
1/2 C).
Artic Forest Smoothie
1 peach, frozen
1 handful blueberries, frozen
1/2 C light vanilla yogurt
1/2 C milk
1/2 tablespoons crushed pecan
1/4 teaspoons vanilla extract
Place fruit and milk in a blender. After
incorporating, add yogurt, nuts, and
vanilla extract. Blend until smooth. Add
more liquid or yogurt until desired consistency
is achieved.
Gingered BBQ Drizzle
6 T ketchup
1 T Worcestershire sauce
1/4 C pineapple juice
1 T butter
2 T fresh lime juice
2 T vinegar
1/4 C firmly packed brown sugar
2 T minced fresh ginger
1 T honey
1 t salt
1 t dry mustard
1 t minced garlic
Combine all ingredients in a small
saucepan and cook over medium heat
until reduced enough to coat the back of
a spoon, about 10 minutes. Serve the
sauce either warm or at room temperature,
drizzled over freshly grilled meat.
(Yields approx. 1 C).
Cocoa Berry Smoothie
3/4 C apple juice
1 C vanilla yogurt
2 C mixed frozen berries
2 T powdered cocoa
2 t honey
Place juice, yogurt, and berries in a
blender. After incorporating, add cocoa
powder and honey. Blend until smooth.
Add more liquid or yogurt until desired
consistency is achieved.
Mojito Marinade
2 T garlic powder
1 T onion powder
1/4 t ground cumin
1 T dried oregano
2 T kosher salt
1 T freshly ground black pepper
1 t paprika
4 T extra-virgin olive oil
1 C orange juice
2 limes, juiced
1/4 C white wine vinegar
1/4 C extra-virgin olive oil
1/4 C dark rum
Wisk together all ingredients in a glass
bowl. Place marinade and desired meat or
tofu (chicken works exceptionally well) in
a sealed zip-top bag for an hour in the
refrigerator before grilling.
Citrus Tea Smoothie
1 C orange segments, chilled
1/2 C grapefruit segments, chilled
1/2 C strong-brewed earl grey tea,
chilled
3/4 C orange sherbet
1/4 C ice cubes
Combine the orange segments, grapefruit
segments, and tea in a blender. Add the
sherbet and ice. Blend until smooth.
Grilled Eggplant Teriyaki
2 medium eggplants
Kosher salt
1/4 C soy sauce
3 T light brown sugar
2 T olive oil
2 T rice vinegar or white wine vinegar
1 t dark sesame oil
1 t grated fresh ginger
3 cloves garlic, minced
Sesame seeds, garnish
Slice eggplant into 1/2-inch-thick slices.
Sprinkle with salt and let stand in a
colander set over a bowl or the sink for
20 minutes. Rinse briefly and pat dry.
Whisk together all marinade ingredients
in a small bowl. Pour marinade over eggplant
and let stand for at least 10 minutes
or up to overnight in the refrigerator.
Remove from marinade, reserving leftover
marinade. Place eggplant on grill,
cook until eggplant is cooked through
and lightly browned on all sides, about
10 to 15 minutes. Remove from grill.
Place reserved marinade in a pan and
cook down until it coats the back of a
spoon. Serve with reduced marinade and
sprinkle with sesame seeds. (Serves 6).
Cucumber Mint Smoothie
1 cucumber, peeled, seeded and chopped
3 T mint leaves & mint sprigs,
finely chopped
1 1/2 C apple juice
1 C lemon sorbet
1/2 C ice cubes
Place cucumber, mint, apple juice and
sorbet in a blender. After incorporating,
add ice and blend to desired consistency.

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