21 September 2008
IntroductionCoffee is 98.5 to 99 percent water, so, naturally, water quality will critically affect the taste of your brew. Water should be fresh; if it has been sitting too long (or has been heated and then cooled), it will be missing the dissolved air that is an important component of the water's taste. The water should also start cold; hot water has lost some of its dissolved air, and may have picked up minerals or solubles from your pipes. When making coffee, you should only use water that tastes good enough to drink straight. As a result, the best cups of coffee are made with filtered tap water or bottled water. Do not confuse distilled or reverse osmosis (RO) water for filtered, the first two are missing minerals that contribute to the water's taste and aid in extraction. While too much mineral content will hasten damaging limescale buildup inside your coffee maker or espresso machine, an absence of minerals will give the your coffee and espresso a flat taste while also harming the boiler inside the machine. Water HardnessAbout 80 percent of the nation's tap water supply is considered to be hard to some degree. Calcium and magnesium in the form of carbonates dissolved in water are the two most common minerals that make water "hard." Hard water requires more soap and synthetic detergents for home laundry and washing, and contributes to scaling in boilers (note: your coffee maker's heating system) and industrial equipment. Quality coffee starts with identifying what type of water you have. Is it hard or soft? By simply testing your water with test strips you can tell its makeup. Test strips can be found at any hardware or pool supply store. It is recommended that water hardness be no more than 50 parts per million (ppm) / 50 mg/L for optimum performance. Limescale Build-UpThere are a number of scientific equations (accounting for factors such as hardness, pH, alkalinity, and total dissolved solids) that can tell us when water will leave a scale build-up inside your boiler and internal plumbing. Simply put, at near boiling temperatures, the minerals that cause hardness will "separate" from the water forming precipates (solids). This also happens at near freezing temps as well. If you have hard water, and no water softening equipment, take a close look at your ice water sometime. All those white "specks" are the mineral precipitates. Inside your coffee maker or espresso machine's boiler, these minerals coat every surface and harden, literally forming rock. Over time, this build-up reduces heating efficiency, restricts water flow, and damages valves. There are a number of ways to treat the water and slow this damaging process to a crawl. We will start with the methods you do not want to use. Distilled And Reverse Osmosis (RO)The process of distilling/deionizing (DI) water or treating it through RO nearly removes all minerals, impurities, and other ions in the water. First and foremost, this gives any coffee product made with such water a flat taste because the coffee's aroma particles will not completely transfer to the water. More importantly this kind of water is actually considered corrosive with a pH of about 5. Distilled and RO water will also strive to return to a neutral state by leeching the copper, brass, or aluminum from the internal parts of your brewing equipment like the Ascaso Dream. Over time, and depending on the extent of use, enough metal could be removed causing an electrical short or a leak. Also, heat exchanger espresso machines like the Nuova Oscar or Pasquini Livia, use electromagnetic sensor to detect water levels and will not function properly with these types of water. If you choose from the Jura-Capresso line of products, this is not a problem because of their stainless steel-lined heating systems, but taste would still be an issue. If you have a home RO system and want to use that water with your equipment, it is advisable to install a mineral or pH-balancing unit to protect your machine and any household copper plumbing. Softened WaterIf you use a properly maintained water softener in your home or business, your water will be considered "boiler safe." There will still be a small amount of minerals, but a low enough concentration that limescale build-up takes months or years instead of days. Water softeners operate on the ion exchange process. In this process, water passes through a media bed, called resin. The ion exchange process takes place as hard water passes through the softening material. The hardness minerals attach themselves to the resin beads while sodium on the resin beads is released simultaneously into the water. When the resin becomes saturated with calcium and magnesium, it must be recharged. The recharging is done by passing a salt (brine) solution through the resin. The sodium replaces the calcium and magnesium which are discharged in the waste water. Hard water treated with an ion exchange water softener has sodium added, and so it is recommended to further treat your water with an activated carbon or a carbon block water filter. These kinds of filters also remove other impurities that affect taste, but, on their own, are not able to remove water hardness. This includes your refridgerator or sink-mounted filters. Bottled WaterCommercially bottled water comes in many forms: distilled, reverse osmosis, drinking, spring, and mineral. Never use mineral water, as it is, by design, extremely hard. Spring water can be hard or soft, but depends on the source. We already have discussed the distilled and RO water, but in the case of drinking water which uses either of these methods, the water is USUALLY safe to use only if it says it has been enhanced with minerals or pH balanced. The reason for this is that most suppliers post-treat the RO water with a small amount of minerals to neutralize the water's pH. Before settling on a brand of bottled water, it is advisable to check the hardness with a test kit. Internal Water FilterMajor automatic coffee center brands such as Jura-Capresso and Saeco employ special filters that plug into the water tank. These filters, such as Clearyl and Aqua Prima are optional parts that sometimes come included with new and refurbished units. The filters contain both carbon and organic compounds that will remove both taste altering impurities and most water hardness. Rated for between 50 and 75 liters, they are an excellent alternative to seeking out favorable sources of water. Additionally the digital Saecos and ALL Jura-Capressos will tell you when it is time to change the filter. A rechargeable water softener cartridge is also available for the Rancilio Silvia and other machines that use a hose to draw water from the reservoir. These can be used over and over and only require a saltwater solution to recharge (like a home water softener, only smaller). DescalingRegardless of the type of water you're using, you will need to descale or decalcify on a regular basis, with harder water requiring more frequent descaling. A good rule of thumb is every two to three months, depending on hardness and use. When you decalcify your machine, you are removing the mineral and calcium build-up that has accumulated in the boiler, brew group, frothing wand and other related parts. Descaling products come in powder, liquid, and tab forms. Most super automatic espresso machines, such as Jura-Capresso and Saeco have digital displays that automatically notify you when decalcification is needed. If your machine does not have this option, you will have to remember to decalcify the machine on a regular basis. And when it is time, you should refer to your owner’s manual for complete instructions. Descaling and decalcifying your machine on a regular basis will keep your machine running smoothly for many years to come because removing limescale build-up allows your machine to maintain constant brew and steam pressure as well as temperature.  Permalink
19 October 2008
Here are all of the different drinks that you can make with your favorite Espresso Machine like your Capresso, Saeco, or Rancilio.
Espresso
The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup. Espresso Dopio (Double Espresso)
Double the quantity of espresso to about 3 ounces for double the pleasure.
Espresso con Panna
A single or double espresso shot topped with whipped cream.
Espresso Macchiato (True Macchiato)
A single shot of espresso topped with 1-2 tablespoons of milk foam.
Caffe Americanno
Espresso diluted with hot water to drip coffee strength.
Cappuccino
Espresso with 1/3 part steamed milk and 2/3 milk foam from the frothed milk. Cappuccino can be garnished with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder. Typically one shot (1-1 1/2 oz. per 8-12 oz. beverage). You may always add more espresso to taste!
Example for 12 oz. cup Cappuccino: 1 shot (1-1 1/2 oz. espresso), 3 oz. steamed milk, remainder milk foam
Caffe Latte
Espresso with 2/3 steamed milk and 1/3 milk foam from the frothed milk. Less or even no foam can be added to the top. Typically one shot (1-1 1/2 oz. per 8-12 oz. beverage). You may always add more espresso to taste!
Example for 12 oz. cup Latte:
1 shot (1-1 1/2 oz. espresso), 8-10 oz. steamed milk, remainder milk foam (or none)
Cafe Mocha
Espresso with steamed milk and cocoa or chocolate syrup to taste.
Caramel Macchiato (Strictly American popular beverage)
Prepared as a latte with thick caramel sauce to taste and caramel sauce drizzled over whipped topping.
Flavored Lattes/Cappuccino
Prepared as a latte or cappuccino and add flavored syrups (usually available in grocery stores near coffee section) to taste. Most popular flavors: Vanilla, Hazelnut
18 September 2008
There are several different ways that you can use the ASPEN spices that we sell HERE!
BEVERAGES- Hot or Cold, Aspen Mulling Spices with:
- combination of apple, cranberry, and orange juices
- mixture of gingerale and orange and lemon juices
- grapefruit juice warmed in the microwave
- cranapple juice with honey and ginger (a colorful holiday drink)
- Hi-C wild berry drink(kids love it)
- fruit smoothies (get out the blender); delicious in an apple granita
- club soda and apple cider on ice (for a refreshing non-alcoholic cocktail)
- coffee (a subtle spiciness) or cold spiced coffee; sprinkle it on cappuccino
- hot chocolate; egnog
- combination of apple cider, pear juice & sparkling water - garnish with raspberries
- hot Dr. Pepper (seriously, it's good)
- apple cider and ginger brandy
- Tuaca liqueur with hot apple cider
- hot buttered rum
- white wine with thin slices of lemon
- Southern Comfort, sake or Apple Jack
- Wine combined with 1 bottle dry white table wine, 1 bottle white grape juice, 1/2 bottle port and 1 carton of Aspen Mulling Spices for a winning drink.
BAKED GOODS- Generally, any sugar or spices the recipe calls for can be substituted with equal amounts of Aspen Mulling Spices. Try it in:
- apple pie- the best we've ever tasted!
- pumpkin pie- surprise your family next thanksgiving
- nut breads, especially fruit breads- delicious in pumpkin bread
- muffins or Raisin Muffins
- corn bread, apple sauce bread; mix with butter and spread on homemade biscuits
- cookies (sugar, oatmeal, lemon, orange, or apple)
- apple crisp or apple strudel; peach or apple cobbler
- coffee cake (use in topping, too)l trey it in homemade biscotti
- cinnamon rolls or whole wheat caramel rolls.
BREAKFAST IDEAS
- sprinkle on granola or hot cereal
- sprinkle on toast, French toast, English muffins or bagels
- apple pancakes
- syrup: simmer with apple juice, cornstarch and lemon juice- delicious on apple pancakes
SNACKS AND DESSERTS
- Jell-O squares; apple juice Popsicles
- candied apples; candied pecans; chocolate fondue
-sprinkle over ice cream or yogurt; sorbet (made with apple cider)
- mix Aspen Mulling Spices in peanut butter – a treat for kids and adults
- mix with sour cream and mayonnaise for fruit dip
-spiced peaches or pears: add to canned fruit & garnish with fresh ginger
- bananas flame; apple or banana fritters: hot spiced apple crepes
- try ½ sour cream, ½ yogurt and Aspen mulling Spices for a summer dip – great for dipping gingersnaps
- blend with vanilla ice cream and apple cider (for an Aspen shake)
- Try Aspen Mulling Spices in baked apples- place raisins (soaked in liquor) and spice mix in the core and bake.
OTHER USES
- brown sugar brandy sauce: delicious in plum pudding or Yorkshire pudding
- mix with orange juice to baste ham, pork chops or pork roast
- acorn or butternut squash or sweet potatoes: dot with butter, sprinkle with Aspen Mulling Spices and bake
- to spice Waldorf salad; in chilled fruit-base soups; sprinkle on apple sauce
- add to water before cooking carrots
- mix Aspen Mulling Spices and fresh ginger in butter. Spread over salmon and broil
- sprinkle into baked beans and simmer
- add Aspen Mulling Spices and chopped apples to chicken vegetable soup
30 September 2008
Another month is gone from this year! It’s really going by fast so I thought I should get this recipe on the board before it’s out of season. I loooove pineapple and found this sweet recipe hidden in a pile of webpages. I’m going to do my best to try this recipe this weekend, do the same and we’ll compare notes. Let me know if you added or subtracted anything to make it to your liking. Torani Pineapple Salsa: 1/4 cup Torani Pineapple syrup
2 cups peeled, cored, and diced pineapple
1 Tbsp. rice vinegar
1 Tbsp. finely minced scallion
1 jalapeno pepper; finely minced
1/4 cup finely diced red bell pepper
Juice of 1 lime
1/4 cup chopped cilantro
1 Tbsp. chopped mint InstructionsCombine all ingredients in a bowl and mix well. I’m also a huge morning person and eating breakfast really helps me start my metabolism and my day off right. If I don’t eat, my stomach will growl and make funny noises during the quietest moments. It’s like its punishing me for not feeding it. I’ve always been told I’m like a bottomless pit, but it’s easy to stay in shape when you eat right and enjoy a breakfast meal every morning. However, I do have my weak moments, and waffles definitely test me! Take a morning off from the old diet and reward yourself with a delicious morning English Toffee waffle! Torani English Toffee Waffle: 1/2 cup Torani English Toffee syrup
1 1/2 cups milk
2 eggs, separated
6 Tbsp. butter, melted
2 cups flour
1 Tbsp. baking powder
1 tsp. salt InstructionsPreheat a waffle iron.
Sift the flour, baking powder and salt together. Combine the egg yolks, milk, English Toffee syrup, and butter and whisk into the flour mixture just until smooth. Beat the egg whites into soft peaks and fold into the batter.
Pour the batter into the waffle iron and cook according to the manufacturer's instructions. Email me at support3@jlhufford.com with the subject "RecipeGeek Favorites" and maybe give me a few of your favorite recipes. I'd be more than happy to post our customer's favorites! Thanks!
25 September 2008
This weekend is the big game. My college is playing our rival and I can’t wait to start tailgating! I’ve got my whole day planned out. First, its rise and shine early in the morning to get those school colors on my face! Then, because I know it will take me an hour to get everything ready ( I like to take my time) I’ll mix up this new recipe I found for a smoothie to keep me energized until it’s time to grill out. Kiwi Orange Burst Smoothie: 2 Cups Ice, 2oz. Torani Kiwi Puree Blend, 4oz. Orange Juice. Once I’ve got that in my to-go cup and we’re all packed up, we’re off for the big hill. An hour or so later when the grill is hot and already sizzling with the breakfast food cooking. We will get ready to start our morning drinks so I, of course, will bring along a few recipes for the occasion! Raspberry Lemon Freeze: 2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. Lemonade. Kiwi Fruit Freeze: 2 Cups Ice, 2oz. Torani Kiwi Puree Blend, 4oz. Lemonade. Berry-Berry Tea Freeze: 2 Cups Ice, 2oz. Torani Mixed Berry Puree Blend, 4oz. Brewed Tea, Chilled Berry peach Tea Freeze: 2 Cups Ice, 2oz. Torani Peach Puree Blend, 1/2oz. Torani Raspberry Syrup, 4oz. Brewed Tea, Chilled. *Blend ingredients in blender until smooth. Yields one 16oz. drink. Since we will be oudoors, the best way to make these drinks is either pre made and keep them cold in a cooler, or get a converter for your car (that's what we did!). These last few recipes will most likely get altered as the day goes on. Maybe I should be prepared with some vodka and rum just in case? I’m sure we’ll figure something out to make the day interesting. On your next tailgate, try out some new drinks and be sure to let me know what’s good, and what’s not! As always, drink responsibly and enjoy! **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
23 September 2008
My heaven on earth, as far as drinks go, would have to be a tall glass of ice water. I know, lame right? But when I'm really thirsty, nothing really quenches my thirst better! HOWEVER, when I'm craving something sweet, I head straight for the fruit juice! If I need something filling because i'm on the go, I veer towards a milk shake, or a smoothie! Today I was feeling hungry and in a hurry. Check out these fun recipes! These recipes come from around the world and will provide the consumer (you) with a euphoric state of mind. They truly are wonderfully tasting blends, my favorite being the Georgia Morning Smoothie. I am quite partial to the Heavenly Tropics mix as well, but that’s probably just the pineapple lover in me talking. I’ve never tried these flavors together in a smoothie before, but these fruit juices really are amazing mixed all up in one giant drink. Try them out and let me know what you think. If you don’t like these flavors of fruit juice, maybe blend up your own smoothie and let me know if you’ve made a drink that’s heaven in your mouth! Polynesian Sunrise: 2 Cups Ice, 2oz. Torani Mango Puree Blend, 1oz. Torani Coconut Syrup, 1/2oz. Torani Passion Fruit Syrup, 4oz. Pineapple Juice. Georgia Morning Smoothie: 2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Orange Juice. Heavenly Tropics: 2 Cups Ice, 1oz. Torani Kiwi Puree Blend, 1oz. Torani Mango Puree Blend, 1/4oz. Torani Pineapple Syrup, 4oz. Orange Juice. ENJOY!! **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
19 September 2008
This recipe for Pork Ribs looked too good to pass up! I’m always up for something new and couldn’t find anything else this cool. I’m going to bring this one home with me and see if my brother would be willing to try his cooking master skills on this recipe. He loves to use his new oven for anything he can bake! My family is pretty blessed with good cooks, so I’m not too worried about modifications! I’m sure this will really make the meal. I’ll let you know if we were able to try it this weekend! Have a great one yourself! Email me at support3@jlhufford.com if you have something to say about it. Torani Citrus Glazed Pork Ribs 1/4 cup Torani Lemon syrup
2 Tbsp. Torani Mandarin Orange syrup
3 lbs. pork ribs
1 Tbsp. minced ginger root
2 cloves garlic, chopped
2 Tbsp. tomato paste
1 Tbsp. soy sauce
1 Tbsp. rice wine or dry sherry
2 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. sesame oil
Pinch of cayenne
2 scallions, minced Instructions Preheat oven to 250F. Place ribs on a rack and roast for 2 hours.
Combine the rest of the ingredients, except for the scallions, in a small saucepan and simmer for 20 minutes. Let cool and puree in a blender.
Remove ribs from oven and increase temperature to 375F. Brush ribs with sauce and roast for 30 minutes, basting frequently until well glazed. (You may also choose to grill the ribs over a medium charcoal fire for about 20 minutes.) Sprinkle with minced scallions and serve at once.
Thanks and enjoy!!
18 September 2008
This next weekend I am planning a trip home to visit with my sister and her family for the weekend. It was her birthday last week, and her husband’s is next week. Their anniversary happens to fall in between as well. Needless to say, it’s a busy month! I thought that besides visiting, I would watch their 15 month old son for the evening so they can have a little fun for a change. To celebrate their birthdays, Saturday they are planning a barbecue and I couldn’t think of a better thing to bring than some of Torani’s recipes. These recipes look like they'd be the perfect mix with fresh berries and fruit. My sister will be excited because her mother-in-law always sends a bag of berries home with them when they come to visit. Now she'll be able to find another great use for them. A person can only eat so many pies and cobblers! We’ll probably need to make a few modifications to accommodate for everyone’s likings, but all in all, I think these drinks are going to be a hit! If you don’t mind me asking, I’d love a few suggestions for the party! You can email me at support3@jlhufford.com with comments or recipes you’ve tried! Thanks! Simply Strawberry: 2 Cups Ice, 2oz. Torani Strawberry Puree Blend, 4oz. Water. Divine Berry Smoothie: 2 Cups Ice, 1oz. Torani Mixed Berry Puree Blend, 3/4oz. Torani Amaretto Syrup, 4oz. Milk. Real Raspberry Tea Freeze: 2 Cups Ice, 2ox. Torani Raspberry Puree Blend, 4o. Brewed Tea, Chilled. *Blend ingredients in blender until smooth. Yields one 16oz. drink. ENJOY!! **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
16 September 2008
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12 September 2008
My great uncle used to have an orchard across the road from his home, not far from where I grew up. He would spend hours fishing for bad apples and bugs that were causing problems with his trees. It’s amazing the maintenance and care he put into his land. It was always worth it though! Every year he would bushel his apples, pears, and peaches and distribute them to his extended family. My family also had peach, pear, and apple trees lining our driveway, but I think I climbed on them too much and so they didn’t produce as much as normal trees did. I’m pretty sure I’ve never tasted fruit as sweet and wholesome as the fruit from his orchard. Enjoy these recipes that will include some of those juicy fruits. Just add some fresh fruit chunks, blend, and enjoy! Peach Smoothie: 2 Cups Ice, 2oz. Torani Peach Puree Blend, 4oz. Milk Orchard Bliss Smoothie: 2 Cups Ice, 2oz. Torani Peach Puree Blend, 1/2oz. Torani Apple Syrup, 4oz. Milk, Tropical Peach Smoothie: 2 Cups Ice, 1oz. Torani Peach Puree Blend, 1oz. Torani Pina Colada Puree Blend, 4oz. Milk. *Blend ingredients in blender until smooth. Yields one 16oz. drink. ENJOY!! **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
5 September 2008
The Smoothie is a drink made popular in the 20th century. In the 1930’s along the west coast of the US, some health food stores found their sales increasing with the pureed fruit drink recipes brought over from Brazil. Smoothies really became the must have drink in the middle of the 1960s with the revival of the organic vegetarianism. California was the hot spot with the first trademark for a “fruit slush” in the 1970s arose with the name “California Smoothie”. These early drinks were made with fruit, fruit juice, and ice. The “fruit shake” later came about with the introduction of the ice milk into the equation. The Juice and Smoothie industry has grown to a multi-billion dollar business since those early years. We give credit, in part, to the growing popularity of sports and fitness; this lead to the marketing of supplement-fortified health food products. Frozen yogurt has been brought in to give the smoothies a thick creamy texture, almost like a milkshake. Most have the tendency to be high in dietary fiber, vitamins, and antioxidants. Like I said before, if a bowl of good old fashioned cereal or oatmeal doesn’t do the trick for you, try a smoothie, to go! Torani Berry Smoothie: 2oz. Torani Mixed Berry Puree Blend (2 Pumps), 2oz. Plain Yogurt, 4oz. Milk, ½ Cup Fresh Strawberries, 2 Cups Ice. Allergic to milk, or just plain can’t stand it? Try switching out the milk for some water! Blended Berries: 2 Cups Ice, 2oz. Torani Mixed Berry Puree Blend, 4oz. Water. (Add some type of berry to make this smoothie a balanced meal!) Ok so neither milk nor water really floats your boat? Alright Mr./Mrs. PickyEater, these are for you: Juicy Raspberry Smoothie: 2 Cups Ice, 2oz. Torani Raspberry Puree Blend, 4oz. White Grape Juice. Kiwi –Strawberry Tea Freeze: 2 Cups Ice, 1oz. Torani Kiwi Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Chilled Tea. *Blend ingredients in blender until smooth. Yields one 16oz. drink. ENJOY!!
**For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
9 September 2008
Ok so if you haven’t figured it out by reading my blogs regularly, I’m a female. Being a female I have those certain female traits like cravings. Unless you are allergic to it, you love it. Can you guess what I might be talking about? CHOCOLATE of course! Ok so it’s not such a secret now, but this recipe is one amazing craving satisfier. Chocolate-Banana Smoothie: 2 Cups Ice, 2oz. Torani Banana Puree Blend, 1/2oz. Torani Chocolate Sauce, 4oz. Milk. I personally enjoy chocolate covered strawberries, but never really get the chance to indulge in this mouthwatering treat. I figure this is one way to get my way! Substitute the Banana Puree Blend with the Strawberry Puree Blend, or maybe even try a chocolate pina colada! Oooo…This one sounds good too! Don’t you just love the way truffles melt in your mouth? They are so smooth and creamy! We used to have a very tiny candy shop just two blocks down from where my parents live now. It was placed in an old barber’s shop so it still had all the nostalgic fixtures like the barber pole. When I was able to save up enough money, my friends and I would pick out the best candy I had ever tasted in my life! Strawberry Truffle Smoothie: 2 Cups Ice, 1oz. Torani Strawberry Puree Blend, 1/2oz. Torani White Chocolate Sauce, 4oz. Milk. Add real strawberries and maybe even bits of a truffle to make this the ultimate treat! *Blend ingredients in blender until smooth, Yields one 16oz. drink. ENJOY!! **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
3 September 2008
When I was a wee youngster, I vaguely remember seeing a banana tree in our front yard. I don’t think it lived very long because we had a tornado rip through our front yard and it tore up not only the bananas, but our pear and peach trees as well. I now know that we never had a banana tree; we had a banana plant. The banana plant is a tall, sturdy upright stem called a pseudostem. Some types of these plants can make it up to 2-8 meters tall with their leaves reaching close to 3.5 meters in length! Each pseudostem can hold a bunch of bananas before dying and needing to be replaced by another. A hand, the cluster of bananas that grow hanging from the pseudostem, can contain up to 20 fruits per tier and 3-20 tiers to a bunch. Both the skin and the inner fruit can be eaten raw or cooked. Bananas provide your source of Vitamin B6, C and Potassium (great for muscle cramps!) This fruit has the ability to grow in at least 107 countries! People in the Western culture think of the soft, sweet “dessert” banana, however plantains are bananas as well, with more of a firm, starchier texture. Try bananas in desserts, dried as chips, or even use them when baking with banana flour! Pina Paradise: 2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Pina Colada Puree Blend, 4oz. Milk. Strawberry-Banana Smoothie: 2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Strawberry Puree Blend, 4oz. Milk. Peachy Banana Smoothie: 2 Cups Ice, 1oz. Torani Banana Puree Blend, 1oz. Torani Peach Puree Blend, 4oz. Milk. *Blend ingredients in blender until smooth. Yields one 16oz. drink. Add real bananas for a fruity creamy drink! ENJOY!! **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
1 September 2008
So I've tried the all different ways to make a smoothie, but for me, these recipes pretty much take the cake! They're easy and being a college student, they give me the most energy and satisfaction of all my breakfast meals. Take them on the go! Get your day and your metabolism jumpstarted with this refreshingly cool drink for breakfast! Look out the rest of the month for more must try recipes. The Basic Smoothie Recipe calls for the following: 2 Cups Ice, 2oz. Torani Puree Blend, 4oz. Milk or Other Liquid, Blend Well. All Torani Puree Blend Flavors (aka Frusia): Banana, Kiwi Fruit, Mango, Mixed Berry, Peach, Pina Colada, Raspberry, Strawberry. Most Well Liked Flavors: Banana, Raspberry, Strawberry What are Torani Puree Blends? Previously known as Caffico and Frusia, Torani Puree Blends create refreshingly blended, fruit-flavored drinks and are available in all of the above 8 flavors. Cremes are a little different, but provide an equal amount of pleasure. Creamy and appetizingly indulgent, Torani Blended Beverage Base is a grand way to expand your blended menu. Simply blend with ice, milk and Torani Syrups and build an entirely new blended category! Blended Sweet Crème: 2 Cups Ice, 2oz. Torani Blended Beverage Base, 1oz. Torani Syrup, 4oz. Milk. ENJOY!! **For Blended drinks, use the best of the best when it comes to blenders...VITA MIX of course! Check out the Professional Series. (I WANT ONE!)
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