SEP 2016

DAYSPA is the business resource for spa & wellness professionals! Each issue covers the latest in skin care, spa treatments, wellness services and management strategies.

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As the last hot days approach, your clients may be looking to indulge in a tropical drink that captures that lazy, poolside vibe—without the associated calories. This Avocado-Basil Smoothie does just that: A splash of orange juice and chunks of frozen pineapple lend a citrusy twist, while buttery avocado and fragrant basil mean this isn't your typical green drink. One category of ingredient you won't fi nd in this blender-friendly concoction is dairy. The beverage, one of 100-plus dairy-free options in Dina Cheney's The New Milks cookbook (Atria Paperback, 2016), gets its richness not from milk or yogurt, but from almonds and avocados. "It turns out that 65% of people, including myself, are lactose-intolerant," reports Cheney. "As a recipe developer, I started experimenting and quickly realized I could make all kinds of dairy-free milk, as long as I was using nuts, seeds, tubers, legumes, grains or coconut." The author loves creating smoothies with these plant- and nut-based milks for several reasons. "They're cholesterol- and hormone-free, and contain less sugar than cow's milk," she explains. "For spa-goers, especially those who are health- and wellness-conscious, plant milks are a great choice." This smoothie's ingredient combination packs an impressive nutritional punch. Superfood avocado provides nearly 20 essential nutrients, including fi ber, folate, potassium, vitamins B and E, and healthy monounsaturated fats, which can help lower cholesterol and protect against heart disease and cancer. Orange adds vitamin C, while pineapple boasts manganese and bromelain, an enzyme believed to reduce infl ammation and swelling. The kicker? Basil, which contains vitamin K and fl avonoids, known for their antioxidant and anti-infl ammatory health benefi ts. Cheney encourages playing with the recipe and customizing it to your taste. "Feel free to use frozen mango, peaches or apricots instead of pineapple; a different liquid instead of almond milk (I love cashew milk); even fresh mint instead of basil," she says. As a post-workout cool-down treat for your guests, you can even pour the mixture into ice pop molds to make a healthy frozen dessert. No matter how you mix it, your clients will love this green snack. Go ahead, give it a whirl!— Stephanie Carbone 120 DAYSPA | SEPTEMBER 2016 © DINA CHENEY FROM THE NEW MILKS TASTE Goodness in a Glass Avocado-Basil Smoothie Makes 1½ cups (1-2 servings) 1 cup plain unsweetened almond milk 1 slightly ripe avocado 1 / 3 cup cubed frozen pineapple 3 Tbsp. strained fresh orange juice 2 Tbsp. agave nectar 8 fresh basil leaves 1 / 8 tsp. kosher salt Add all ingredients to a high- speed blender. Blend until smooth, about 30 seconds. This dairy-free emerald smoothie makes for a healthy, refreshing and fl avorful snack.

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