May is the month for strawberries and our recipe was simple: 1 part milk, 1 part yogurt and 1 part fruit in juice.
There is no refrigeration at the market, so today we used shelf stable soymilk. I froze the containers of yogurt 3 hours prior to the opening so that the yogurt would be cold. The temperature dropped during our demo to 46 degrees. My teeth were chattering. We didn't have to worry about protecting hazardous food temperatures.
WVU Healthcare, along with Main Street and Morgantown Farmer's Market, sponsored the building of the Pavilion and Culinary Kitchen. We used the commercial smoothie maker from the Healthy Cafe I manage at the Robert C. Byrd Health Sciences Center of WVU Healthcare.
Main Street Morgantown, with funds from a Healthy Communities Grant, printed recipe cards using 10 of my photos and recipes. Here's the recipe for Fresh Fruit Smoothie:
Mix equal parts of fresh fruit, milk, yogurt and juice. Blend and serve. Tips: Freezing the fruit or yogurt slightly prior to blending makes an icy blend. Use the juice in the container of fruit. Because this is made with equal parts of all ingredients, use the container to measure. (Scrape the yogurt into the blender, fill the yogurt container with milk, add it to the blender, fill the yogurt container with fruit and juice). Use any type of milk, any type of yogurt and any kind of fruit you prefer.
Here is one of our signature Smoothies from the Healthy Cafe:
Chocolate Banana Smoothie
Use 100% Cacao, Unsweetened Chocolate in this recipe.
1 cup Skim Milk
1 cup Lit n' Fit Vanilla Yogurt
1 square unsweetened 100% cacao chocolate
2 tsp. Honey
Chop chocolate in a small food processor.
Add remaining ingredients and blend.
We had a huge crowd of people of all ages, young children, young adults, middle age men and women and senior citizens. May, 2014
I'll conduct a culinary demo the first Saturday of every month throughout the season.
I added one of the recipe cards to the page I made about the event. (I'm also a Scrapbooker). The cards are very professional.