Strawberry Apple Smoothie Recipes

Apple Smoothie

I have been living in Japan for the last year, and one thing I love about Japan is that the fruit here is so good. Especially the apples.

My favorite apples have always been Fuji apples. Back in Canada, there were usually only two kinds of apples that I would buy: organic Braeburn apples, and organic Fuji apples. They are both so crisp and sweet. They cost a little more than other apples, but they are still cheaper than most other fruits or berries.

A slice of apple, with a little almond butter or peanut butter on top, is one of my favorite snacks. Apples have a lot more sugar than berries, but I figure it is still way better than reaching for a chocolate bar.

Apple Smoothies

Sometimes I will add an apple to my smoothie. Especially if I am out of bananas. An apple, even half an apple, can give a lot of sweetness to a drink and easily replace a banana. Apples go well with a lot of berries. Strawberries, raspberries, bluberries and blackberries are all a good combination with apples. Apples tend to grow in cooler climates, and most of the popular berries are also non-tropical crops.

One of my favorite pies is apple-blackberry pie. Even a smoothie version is this dessert is good. All you need is two or three frozen bananas, half a cup of blackberries (ideally fresh blackberries), and a sweet apple, plus a cup of your favorite non-dairy milk. Super good.

There are a lot of good apple pie smoothie recipes out there. They main key is to use enough banana to make it thick, and to use enough cinnamon to give it that pie taste. And of course, the better the better the apples, the better the smoothie.

Some people use apple juice as a base for some of their smoothies. I prefer to always stick with nut milk. Fresh apples are great, but apple juice is usually from concentrate, or at least pasteurized. Something about the way they process the juice takes out a lot of the natural health benefits, and it also changes the flavor.

So I avoid apple juice, orange juice, and most other kinds of juice, unless it is fresh-squeezed. Fresh squeezed orange juice is not too difficult to find, or to make, but other kinds of juice, including fresh apple juice, are not as easy to get. So, stick with a nut-milk base. Or, if you don’t want to mix apples and nuts, you can just use a cup of filtered water as a base, or ice. But I myself prefer smoothies that are not too watery or icy. I like my smoothies almost room temperature. They say it is better for digestion that way. The only time I make super cold smoothies is in the middle of the summer.

Recipes

Here are some apple strawberry smoothie recipes for you to check out. I have also included an apple pie smoothie here, just in case you haven’t seen my dessert smoothies article yet.

Apple Pie Smoothie

  • 1.5 cups almond milk
  • half cup organic strawberries
  • 2 frozen bananas
  • 2 fresh organic apples
  • 1 teaspoon cinnamon
  • quarter teaspoon nutmeg

Apple Hemp Smoothie

  • 1.5 cups hemp milk
  • 1 banana
  • 1 organic apple
  • 5 organic strawberries
  • a handful of spinach
  • 1 scoop hemp protein powder (or hemp hearts)

Easy Apple Strawberry

  • 1.5 cups almond milk
  • 1 organic apple
  • 1 cup organic strawberries (fresh or frozen)
  • half a frozen banana (optional)
  • 1 scoop protein powder (optional)

Chocolate Apple Smoothie

  • 1.5 cups almond milk
  • 1 organic banana
  • 1 organic apple
  • half cup organic strawberries
  • 1 tablespoon cacao powder

Apple Mango Oatmeal Smoothie

  • 1.5 cups almond milk or coconut milk
  • 1 banana
  • 1 organic apple
  • 5 organic strawberries
  • half a fresh mango
  • quarter cup rolled oats
  • 1 scoop protein powder (optional)

I like to recommend buying organic, when it comes to apples. With some fruit and vegetables, it matters less, because less pesticides are used. But in the case of apples and strawberries, a lot is used. The top 3 most pesticided fruits are peaches, strawberries and apples. Some of the residue can be washed off, or peeled off, but not all of it. With many fruits it is not essential to buy organic. But with those 3, plus blueberries, nectarines and cherries, try to go organic.

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Tired of Scraping Pans? This Saved Me From the Headaches!

Nonstick Skillet

My friends and I normally have a tradition: after a busy day in the office, we’ll all gather at my house for some homemade omelets (although we could make anything really, omelettes have been the easiest and quickest thing for us to make on a time crunch).  Each time we do this, a different person has the chance to show off their culinary, omelette masterpiece to the rest of the group. Some days, an omelette stuffed with diced Chorizo sausage, cilantro, and grated parmesan cheese is whipped up; other days it’s a hearty, simple sunny side up. There hasn’t been a day when the omelette wasn’t delicious, but there also hasn’t been a day when the skillet in my house didn’t give us a few problems.

There have been many days where the omelette would just stick to the pan, practically destroying the creation, and though it would taste pretty good, it was far from being presentable. And not to mention the endless scrapping that has to be done to get all the fried bits unstuck from the pan, occasionally leading to scratches and a completely ruined skillet. The number of skillets I’ve gone through has been remarkable, and what’s even more surprising is the amount of time I waited until I got a true, nonstick skillet.

Luckily, one of my friends who would often come over, quickly recognized that my old skillets simply weren’t cutting it and gifted me some of the best nonstick skillets I had ever used. Needless to say, cleaning up is a breeze now, as practically nothing sticks to my skillets and all of our creations taste and finally look appetizing. With sticking no longer being an issue, we’ve also been attempting to create some more elegant dishes, like seared fish or shrimp with peas and green bell peppers, all of which slide easily out of the pan and into our plates, with very minimal time spent afterwards cleaning up the kitchen.

Currently, I’ve been using the Demeyere nonstick pan because of its exceptional ability to evenly distribute heat, so that I can be certain that everything in the pan is evenly cooked through. Many of my past pans always had that as an issue, where one side would be perfectly cooked, but the other side, especially the edges, would be severely undercooked to the point of being barely edible.

The Calphalon nonstick pan has also come in quite the pinch because of its extra handle, allowing us to make some heavier, heftier dishes and carry them throughout the kitchen and dining room with ease.

Needless to say, having the friends over after a long day at work has definitely been improved with all the great nonstick skillets around!

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Scottish Black Bun Recipe

Scottish Black Bun

Preparation Time: 40 minutes
Cooking Time: 2 hours
Serves:  8 to 12

Ingredients for the Filling

  • 450g currants
  • 350g seedless or deseeded and chopped raisins
  • 25g dark sultanas
  • 75g almonds, blanched and finely chopped
  • 175g candied peel, finely chopped
  • 175g plain flour
  • 1/2 level teaspoon bicarbonate of soda
  • 1/2 level teaspoon of cream of tartar
  • 1/2 teaspoon ground cloves pinch of black pepper
  • 175g dark brown sugar
  • 1 egg
  • 4 tablespoons milk
  • 2 tablespoons whisky or brandy

Ingredients for the Pastry

  • 250g plain flour
  • pinch of salt
  • 100g butter
  • water to bind

To Glaze

  • 1 egg,
  • a little water
  1. Mix the dried fruit, almonds and peel. Sift the flour with the bicarbonate of soda, cream of tartar, cloves and black pepper.
  2. Blend the flour with the fruit mixture, the sugar, egg, milk and whisky or brandy. Allow to stand for several hours.
  3. Sift the flour and salt for the pastry, rub in the butter, hind with water to make a firm rolling consistency. Grease a 18cm square cake tin.
  4. Roil out the pastry very thinly; cut out a square the size of the tin; reroll the remaining dough and line the” base and sides of the cake tin.
  5. Put the filling into the pastry-lined tin, brush the top edges with water and put on the pastry lid; do not press down too firmly for the fruit mixture swells in cooking.
  6. Blend the egg and a very little water, brush over the pastry, then prick with a fine skewer or fork.
  7. Bake in the centre of a slow to very moderate oven, lower the heat slightly after 1 1/2 hours if the pastry is becoming too brown. Cool in the tin for 1 hour.

To Serve

Cut into neat fingers.

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The Crunchiest Croutons Ever…

Hello and welcome to my first recipe for the stupid cooking blog: CornerCooks. It’s super easy and something you can even have your kids do (if you have kids and if you’re so inclined). Please bear with me while I get the hang of the blog, my WordPress theme, etc. I hope to have things sorted and neat soon.

I’ve been cooking a lot more lately. I have a huge and brand new kitchen with wonderful appliances and friends who come over to watch Dexter and other things on Sunday evenings. This is great because it gives me an excuse to use them as my guinea pigs and experiment with new recipes or techniques or whatever.

In case you were wondering, no, I’m not a chef. I’m just some guy who likes to cook. Sometimes it works out, sometimes it doesn’t, and I plan to let you know when it goes awry because I will need someone to laugh with me, and to offer suggestions for fixing the problems.

I have also started ordering from GoodEggs NOLA. All those good, fresh groceries have been keeping me inspired.

The first week with Good Eggs, I ordered a bag of everything bagels made by Sugerman’s and I got SO MANY BAGELS! They were delicious, but I wasn’t able to eat them all. Half of the lovely bagels went stale right there on the counter. I couldn’t bring myself to throw them away and I kept thinking about what I could do with them while the poor bagels grew ever staler.

Bread pudding? No, too much garlic. Breadcrumbs? Maybe. We have been eating a lot of salads — what about croutons? Yes!

First, make sure your knife is sharp. I tried my old serrated bread knife, but this regular knife was sharper and more effective.

First, make sure your knife is sharp.
First, make sure your knife is sharp.

Depending on how stale your bagels (or other bread items) are, you will be able to break these up quickly, or, in my case, spend a large chunk of your afternoon whacking at your bagels. Eventually, I got the hang of it and started using the knife like a wedge in firewood. The bagels shattered into nice pieces from that point on. REMEMBER: SAFETY FIRST. Keep your fingers out of the way of your knife! Protect your eyes from flying sharp bits of bagel and seeds!

Crunchy Croutons

I used my knife like a wedge, shattering the bagels into little chunks. And arrived at this pretty bowl of nuggets.

Crunchy Croutons

Right about now, you should set your oven to 350 degrees, and let it heat up.

350 degrees for 20 minutes
350 degrees for 20 minutes

Here’s where the fun begins. You can put any little flavor your heart desires on your croutons. My bagels already had garlic, so of course I added more garlic. I also like pepper, Cavender’s, Tony Chachere’s, and other things. Pick whatever flavors you like with your salad (or for snacking) and go to town! Do yourself a favor, though, and TASTE IT.

Basic Croutons
Basic Croutons

Basic Croutons

  • Bowl of bread pieces
  • 1/2 Cup Olive Oil
  • 1 Tbsp Granulated Garlic
  • 1 Tbsp Cracked Pepper
  • 1 Tsp Cracked Sea Salt

Whisk all the ingredients together,

Whisk all the ingredients together
Whisk all the ingredients together

then pour over your bread pieces,

then pour over your bread pieces
then pour over your bread pieces

and toss until all pieces are coated.

and toss until all pieces are coated
and toss until all pieces are coated

Once the pieces are all good and coated, spread them evenly on a big cookie sheet.

Spread Evenly on a Cookie Sheet.
Spread Evenly on a Cookie Sheet.

Pop the cookie sheet into your hot oven (you pre-heated, right???) for 15 to 20 minutes, and let them brown. Turn them over about halfway through so you don’t have uneven color and texture.

Use a glove for safety.
Use a glove for safety.

I’ll be honest, I’m just getting used to my oven, so mine got a little browner that I’d have liked.

Crunchy Croutons

No matter, they are really crunchy and taste great.

From this basic recipe, add whatever you like, more garlic, less pepper, some red pepper flakes, more salt, snipped rosemary, whatever! For the record, I tend to add a lot more of everything, and I sprinkle the salt on when I finish so the crystals don’t fully dissolve in the oil.

Whatever bread you use, if you find a half cup doesn’t coat or saturate your bread as well as you would like, sprinkle on a little more, but remember that some of the oil will escape your bread and end up on the cookie sheet.

Y’all have fun and let me know how yours turn out!

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