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Recipe Thu Jul 17 2008

Cooling Summer's Heat from a Hot Kitchen

pistachio-cardamom-shake.jpgWhenever I step from my air conditioned bedroom in to my steamy hot kitchen, thoughts of cooking often yield to blending shakes before I can stop my hands from dropping slices of frozen bananas into a blender whirling around cold soy milk.

I cannot stress frozen bananas enough. They blend up with soy milk into a thick, cold and smooth shake. The secret to extreme thickness is to drop slices of frozen banana into the loud, roaring monster that is your blender running on a low or medium speed. Pause between every few pieces, waiting for the beast to crunch through the frozen chunks. Then, when the blender's screaming yields to a solid roar, give it another few pieces. Do this until the blender can't take any more, until the shake is so thick you can barely see the liquid pulling into a swirl at the top. (Peel and slice the bananas before freezing them).

Blend all other ingredients with the soy milk before adding the bananas, so that you have a good thorough mix before the bananas thicken it so much that it won't move. Here are some of my favorite combinations:

Pistachios Cardamom or Chocolate Peanut Butter

• Fresh figs, blended with frozen bananas and soy milk, give off a rich sweetness, with a deep flavor that nothing else quite matches.

• If you can get your hands on some mango avocado sorbet, or perhaps just mango, it goes brilliantly blended with just enough soy milk to make a thick cold slush - no bananas needed.

• And here's something completely different: Lemon Basil Sorbet.

 

Gemma / July 17, 2008 10:19 AM

Gorgeous pictures!

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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »

 

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