June
2003 International
Smoothie Week 23-27th June.
Smoothies Are Forever
Whether you're
an international smoothie like James Bond or more of an international
man of mystery like Austin Powers, why not indulge in some tongue-tastic
ideas from Vegetarian Society…
Have your own 007 moment during International Smoothie Week - whether you prefer
yours shaken or stirred, home-grown or exotic, you will definitely enjoy these
sensual, smooth, mouthwatering experiences created by the Cordon Vert School.
Both
recipes make 2 very generous servings or 4 smaller ones.
Best
of British Raspberry Smoothie
1
punnet frozen British raspberries
1 banana
1pt soya milk
4 tbsp soya yoghurt (plain or fruit flavoured)
Place
all the ingredients in a blender and blend until smooth.
Stir in a splash of triple sec for some added secs appeal.
Exotic
Tropical Smoothie
I
pineapple, peeled, cored and cubed, freeze overnight. (Use tinned pineapple
if preferred)
1 banana
3/4 pt soya milk
¼ pt coconut milk
4 tbsp plain soya yoghurt
Place
all the ingredients in a blender and blend until smooth.
For an extra adult kick, shake it up with a tot of white rum.
For more sensational summer recipes visit The Vegetarian Society Website
at www.vegsoc.org
Notes
for editors
International Smoothie Week
is an initiative of The Juice Company. For more information please
contact Peter Medlicott on 01743 234 208, email peter@spiritsolutions.co.uk
or visit www.nationalsmoothieweek.com
For photography to accompany
The Vegetarian Society smoothie recipes please contact Kerry in the
Press Office on 0161 925 2012, email kerry@vegsoc.org
Outside office hours The Vegetarian
Society Press Office can be contacted on 07973 108 165. Alternatively
visit the website for lots more information
at www.vegsoc.org.
Smoothie recipes were created
by The Cordon Vert School. The school, based in Altrincham, Cheshire
has an unrivalled reputation for imaginative and
innovative vegetarian cuisine, drawing inspiration from both traditional
tastes and global cuisine to create a range of menus that leave no
palate
unsatisfied. Courses at all levels run throughout the year and are taught
by our team of highly qualified and enthusiastic tutors. A relaxed,
friendly
approach ensures an atmosphere in which talent and creativity are positively
encouraged.
For more press information on the Cordon Vert Cookery School, please
call Kerry or visit www.vegsoc.org/cordonvert
The Vegetarian
Society defines a vegetarian as a person who eats no meat, poultry, game,
fish, shellfish or crustacea. Vegetarians also avoid the by-products
of slaughter such as gelatine or animal rennet in cheese. The Society
only approves products containing eggs when they are free-range.
Press
Officer press@vegsoc.org
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358
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