Health and indulgence can coexist comfortably in one glass when it’s a creamy, fruity smoothie that fills it up. Summer is the perfect time to try a new combo or a different variety of seasonal produce. Start blending with one of these five smoothie recipes.
At the Hummingbird Tea Room, chef Nasim Bell whips up tea-infused smoothies to power up the breakfast crowd. This recipe is a blend of tea, a source of antioxidants, yogurt, which contributes calcium and protein, and avocado, rich in healthy fats.
Smoothies, milkshakes and other beverages are growing as a snack option, especially in midmorning and midafternoon. This smoothie is geared to snackers looking for a healthier option, with its blend of yogurt, fruit and honey.
Photograph courtesy of California Table Grape Commission
Grape Acai Smoothie
At the cafes in the Nordstrom department stores, smoothies are a popular offering. Chef Keith Brunell creates a beverage that can double as a light breakfast or nutritious snack.
Millennials continue to be major smoothie purchasers, but they are constantly constantly seeking novel blends and nutritious ingredients. This colorful trio of smoothies delivers on both demands.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.
The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.