Post-BlogHer detoxing with some healthy fruit drinks

In a few days I’ll be off to the BlogHer conference, which means a great deal of partying, drinking, noshing, and not enough sleep. I’m getting in early Thursday morning, so I’ll work out at the hotel gym before my massage. (I’ve been having back problems lately and haven’t had the time to book an appointment at home.)

Except for plenty of walking, I won’t work out until next week. Four days out of seven isn’t bad, but I’ve been trying to exercise five to six days per week this summer. Yes, the hotel gym is open early, but I know I’ll be out late. I need my sleep, and if there is one thing that makes me overeat is being tired.

I’ll try to make good choices when possible, but I want to indulge a little, too. I’ll make up for it when I get back home by trying some new recipes that I found in the August issue of Living magazine. They remind me of the concoctions in The UltraSimple Diet book.

Cherry-Berry Tea Smoothies
Tofu is a great source of protein and the fruit a great source of anti-oxidants.
Serves 4 – 2 Weight Watchers POINTS per serving

Ingredients

• 3/4 cup water
• 2 Rooibos tea bags – Saphara Tropical Rooibos Tea by Celestial Seasonings is one of my favorites
• 6 ounces silken tofu
• 10 ounces (2 cups) frozen sweet cherries
• 6 ounces (1 cup) frozen grapes
• 3 ounces (1/2 cup) frozen blueberries (I may try blackberries or raspberries from my garden instead.)

Directions:

1. Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.
2. Puree tea, tofu, and fruit in a blender until smooth, and serve cold.

Light Gazpacho Broth 
This will be a great recipe for the end of the summer when the tomatoes and peppers are ripe from our garden.

Serves 4 – 1 Weight Watchers POINTS per serving

Ingredients:

• 5 ripe tomatoes, cored, 4 quartered and 1 diced for garnish
• 5 large radishes, 4 quartered and 1 julienned for garnish
• 1 1/4 English cucumbers, peeled, 1 cut into chunks and 1/4 diced for garnish (Regular cucumbers will do in a pinch if you don’t mind the seeds.)
• 1 1/2 yellow bell peppers, stemmed and seeded, 1 cut into chunks and 1/2 diced for garnish
• 1/2 medium fennel bulb, trimmed, cored, and cut into chunks
• 2 scallions, cut into 1-inch lengths
• 1/4 cup fresh flat-leaf parsley, plus sprigs for garnish (We have some of this growing in our garden, too.)
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon coarse salt
• Cayenne pepper
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon red-wine vinegar

Directions:

1. Place 4 tomatoes in a blender, and then add 4 radishes, 1 cucumber, 1 bell pepper, the fennel, scallions, parsley, and lemon juice. Puree until very smooth, about 1 minute.
2. Line a large bowl with 3 layers of cheesecloth. Pour puree into the bowl, gather cheesecloth around puree, and tie into a bundle. Tie ends to a long wooden spoon, and balance spoon on the rim of a deep pot, suspending bundle in the pot. Refrigerate and strain for 2 hours to extract a clear broth.
3. Gently squeeze solids in cheesecloth to extract liquid. (You should have 4 cups liquid.) Discard solids.
4. Season broth with salt and cayenne pepper. Garnish with remaining tomato, radish, cucumber, bell pepper, and parsley. Drizzle with oil and vinegar, and serve cold.

Like this article? Check out 5 Ways to Keep Fit on the Road and How to save money at your next conference.

Posted on July 15, 2008 in Exercise,Veggies,Weight Watchers and tagged as BlogHer

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