"Shake Your Soy Milk!"
Do you often ignore the "shake well" instructions on beverage cartons? It may be time to start following directions. A study published in Nutrition Today reports that the calcium in many soy- and rice-based milk drinks settles to the bottom of the carton, never making it into the consumer's glass. This is much less of a problem for conventional cow's milk, the report adds — only 11 percent of its calcium content was found in a "sludge" at the bottom of the carton, compared to 85 percent of the calcium content in soy and rice milks.
The take-home message: Shake the carton before you pour, say the Purdue University researchers who conducted the study."
Zoned Cocoa-Banana Cherry Freeze
1/2 cup Edensoy Original Soy Milk or similar brand, chilled
4 teaspoons unsweetened almond or macadamia nut butter
1 ounce plus 1 tablespoon unflavored or unsweetened vanilla soy protein powder (containing 23 grams protein)
1 heaping tablespoon unsweetened cocoa powder
1 teaspoon pure vanilla extract (non-alcohol, glycerine-based)
1/8 to 1/4 teaspoon stevia extract powder (optional)
1 tablespoon apple fiber powder (optional)
1/3 ripe banana, medium, peeled, sliced, and frozen (equaling 1/3 cup)
1 1/2 cups frozen, unsweetened cherries
3 to 4 ice cubes from purified water (optional)
1. Pour soy milk into a blender container. Add nut butter, protein powder, unsweetened cocoa, vanilla, and stevia. Add apple fiber powder if desired (for additional thickness and blood sugar control). Cover and blend until smooth. Stop and scrape down the sides with a spatula.
2. With the blender's motor running, add frozen fruit through the top feeder. When blended, add ice cubes, 1 or 2 at a time, blending on the ice-crushing setting until at desired thickness. Stop and start blender, pushing the pulse button repeatedly, until ice is completely crushed and mixture is smooth and thick. Try a spoonful. Add more stevia if a sweeter taste is desired.
3. Pour into four custard cups or dessert dishes and serve immediately, or put in 4 to 8 small paper cups, then freeze until firm, about 3 hours. If frozen solid, remove from freezer for 10 to 15 minutes before serving, or as needed to soften it to an ice cream texture. Alternatively, pour into a tall fountain glass to serve one person for breakfast.