You don’t need a juicer or an expensive specialty blender. And, most of the recipes in the ices chapter require only a baking dish and a fork. Every drink can be made in a regular kitchen blender. SC: Several things! 1) We didn’t want people to need to buy special equipment before they could try the recipes. Dietitians and health advocates are telling people to think about what they drink - that drink calories count, too - and this book gives you recipes for healthy, delicious drinks and ices. The recipes we did in Chill use real fruit and veggies, and every recipe meets the nutrition standards you see in the magazine every month. Again, a lot of what’s out there is oversized and overloaded with calories and sugar and fat, and offers no nutritive value. Another reason we did Chill,is with summer approaching, we all have nostalgic memories for creamy shakes, drive- thru slushes, snow cones, and other cool treats. The challenge is that many commercial, drive-thru drinks are oversized and overloaded with calories. We wanted to give people recipes for smoothies and juices they can make that can be part of a healthy diet. So many Americans now turn to beverages for health - juices for a health boost any time of day, and smoothies for a quick portable meal, especially for breakfast. SC: One of the things Cooking Light does so well is to show people how to enjoy all the foods they love in healthful ways.
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