Pumpkin Spice Smoothie
- 2 cups unsweetened soymilk (or rice milk, almond milk, coconut milk or low-fat milk)
- 1 cup canned pumpkin, preferably organic
- 1 cup frozen banana chunks, peeled
- 1⁄2 cup fresh apple chunks, peeled
- 1 Tbsp pumpkin pie spice blend, OR
- 1 tsp of ground cinnamon
- 1⁄2 tsp nutmeg
- 1⁄2 tsp allspice
- 1⁄2 tsp ginger
- 1 to 2 Tbsp honey, optional to taste (or agave nectar, barley malt or rice syrup)
- Blend all the ingredients in a blender until smooth.
- Top with ground cinnamon.
- Serve immediately in tall glasses.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Strawberry Limeade
- 1 1⁄2 cups sliced and hulled fresh strawberries
- 1⁄4 cup freshly squeezed lime juice
- 1 Tbsp honey
- 1 cup chilled coconut water
- 1⁄2 cup crushed ice
- In a high-speed blender, combine strawberries, lime juice, honey, coconut water, and ice.
- Blend until combined. Serve immediately.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Alcohol-Free Apple Mojito
- 12 fresh mint leaves
- 3 Tbsp lime juice
- 1⁄4 cup sugar-free apple juice
- 2 tsp honey
- Crushed ice
- 1 cup sparkling water
- 2 lime wedges
- Divide mint leaves, lime juice, apple juice, and honey between 2 large glasses. Muddle ingredients in each glass.
- Fill each glass halfway with ice.
- Top each glass with 1⁄2 cup sparkling water and stir.
- Garnish each glass with 1 lime wedge. Serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Pear-Pomegranate Mocktail
- 2 tsp whole cloves
- 6 cups sparkling water
- 2 cups filtered water
- 2 pears, cored and cut into 1⁄2-inch chunks
- 3⁄4 cup pomegranate seeds
- Ice, for serving
- Place cloves in a tea ball or tea sachet.
- Add sparkling water, filtered water, pear chunks, pomegranate seeds, and tea ball or sachet to a large glass pitcher.
- Let mixture sit in the fridge for 2 hours to steep. Remove tea ball or sachet and discard cloves.
- Add ice to each of 6 glasses. Pour mocktail into glasses along with pear chunks and pomegranate seeds. Serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Mango Lassi
A Healthy and Refreshing Tradition
- 2 ripe mangos
- 2 cups plain yogurt
- 1⁄2 cup cold water
- 1⁄2 tsp ground cardamom
- Honey to taste (optional)
- Peel, pit, and chop mangos. Add to a high-speed blender and purée.
- Add yogurt, water, and cardamom. Purée until smooth.
- If desired, add honey for additional sweetness. Serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Moscow Mule Mocktail
- Ice (about 4 cubes)
- 1 Tbsp Raw Honey
- 1⁄2 cup Organic non-alcoholic Ginger Beer
- 1⁄4 cup Tonic Water
- 2 Tbsp Fresh Squeezed Lime Juice
- Put all ingredients into a glass
- Mix and serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Coconut-Peach Sundaes
- 4 ripe peaches, pitted and sliced
- 1 pint of dairy-free, sugar-free coconut milk ice cream*
- 4 Tbsp shredded coconut
- Place one sliced peach into each of four dessert bowls.
- Top each bowl with a scoop of coconut milk ice cream.
- Sprinkle each bowl with 1 tablespoon of coconut. Serve immediately.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
Chocolate Coconut Milk Ice Cream
- 3 cups unsweetened coconut milk
- 2⁄3 cup of unsweetened cocoa powder
- 8 Tbsp honey*
- Vanilla extract to taste (optional)
- Pour coconut milk in a large mixing bowl.
- Add cocoa powder a small amount at a time, whisking until smooth each time.
- Add honey and mix well.
- Pour mixture in a 13 by 9 metal baking pan.
- Freeze until firm, approximately 3 hours. Stir with a fork every 1⁄2 hour until frozen.
Watermelon Frozen Pops
- 4 cups fresh watermelon (roughly chopped)
- Juice of 1 lime
- Honey or agave to taste
- Combine all ingredients in a blender.
- Blend until smooth.
- Pour into pop molds and freeze until hard.
Strawberry Kiwi Smoothie
- 1 cup apple juice
- 1 container (8 oz) strawberry nonfat yogurt
- 2 whole kiwi fruit, peeled and chopped
- 1 package (10 oz) frozen unsweetened strawberries
- 1 tsp almond extract
- In blender, place apple juice, yogurt, and kiwi. Blend until smooth.
- Add strawberries and almond extract. Blend again until smooth and thick.
- Serve immediately. (Unused portions may be frozen.)
American Institute for Cancer Research
The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that they can help people make informed lifestyle choices to reduce their cancer risk.
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