Juice It Up Drink Recipes

Lava Flow:
Juice It Up Recipe

10 ounces, equal parts pineapple, mango and strawberry juice
6 ounces ice
2 scoops nonfat vanilla frozen yogurt
3 ounces frozen strawberries
3 ounces frozen pineapple
1/8 frozen banana
1 tablespoon coconut flakes
1 teaspoon coconut snow

Start with the juice and add all remaining ingredients. Blend on high until smooth.

Smoothie King Smoothie Recipes

Banana Boat Smoothie:
1 cup light vanilla soy milk
2 tablespoons plain fat-free yogurt or 2 tablespoons low-fat vanilla yogurt
1 teaspoon sugar
2 bananas
1 teaspoon flax seed

Pour milk, yogurt and sugar into blender. Add bananas and flax seed. Blend well.
To add more volume and make it ice cold, add 6 ice cubes and blend some more.


Caribbean Way:
2 cups strawberries
3/4 of a whole banana
3/4 cup papaya juice
3 tablespoons turbinado sugar
1 cup ice

Mix the first 4 ingredients in a blender until pureed. Then add ice until the mixture becomes a smooth and thick consistency, at least 1 minute. Pour into cups and enjoy.

Tropical Smoothie Cafe Smoothie Recipes

Avocolada Smoothie:
1 ripe avocado
3 cups diced pineapple
2 cups coconut water
3 tablespoons agave nectar or 2 packets of stevia
3 tablespoons lime juice
1 tablespoon coconut butter or oil
2 teaspoons vanilla extract
pinch salt

Mix everything up in a blender, pour into a glass and drink it up. This recipe makes two to three servings.


Jetty Punch Smoothie:
1 banana
10 strawberries
2 packets Truvia (about 2 teaspoons)
1 tablespoon honey or agave syrup
1-2 cups ice

Add banana, strawberries, honey, Truvia, and ice to a blender. Blend until smooth. Serve immediately. Make 1 smoothie.


Island Green Smoothie:
7.5 oz. water
2 oz. turbinado sugar
4 oz. mango
4 oz. pineapple
1/2 banana
1 oz. spinach leaves
.5 oz. kale


Caribbean Carrot:
5 oz. water
2 oz. turbinado sugar
4 oz. mango
6 oz. goji
3 oz. orange juice
1 half banana
1 cup carrots


Muscle Blaster Smoothie:
7.5 oz. water
2 oz. turbinado sugar
4 oz. strawberry
1 banana
2 oz. soy/whey protein


Lean Machine Smoothie:
7.5 oz. water
2 oz. turbinado sugar
4 oz. strawberries
1 banana
Weight management supplement 
Energizer supplement 


Peanut Paradise Smoothie:
7.5 oz. water
2 oz. turbinado sugar
6 oz. yogurt
1 banana
2 oz. peanut butter
2 oz. protein soy/whey protein

Ben & Jerry's Giant Chocolate Chip Cookies

Ben and Jerry's Restaurant Recipe

1 cup butter (softened)
1/2 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour, plus
4 teaspoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Beat the butter and sugars until creamy. Add the eggs and vanilla. Mix the flour, salt, and baking soda together in a separate bowl. Add the flour mixture into the butter mixture until well blended. Next add the chocolate chips and walnuts. Using a tablespoon, drop the cookie dough onto a baking sheet, about 3 inches apart  Bake the cookies for 11 to 14 minutes Let them cool on a wire rack. Makes 24 large cookies.

Nordstrom’s Cafe Baked Artichoke Dip

Nordstrom’s Cafe Restaurant Recipe

1 cup mayonnaise
3/4 cup sour cream
2 cups parmesan cheese, 8 ounces fresh grated
3 tablespoons cider vinegar
2 tablespoons fresh basil, chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1 teaspoon pepper, freshly ground
2 (13 1/2 oz.) cans artichoke hearts, drained and chopped
1 red bell pepper, roasted, peeled, seeded, and chopped
1 (7 oz.) can diced green chilies, drained

Preheat oven to 350 degrees. Set aside 1/2 cup parmesan cheese. Combine the rest of the ingredients in a bowl and stir until well combined. Transfer the mixture to a casserole dish. Top with remaining parmesan cheese. Bake, uncovered, for 45 minutes until light brown and bubbly. Cool for 5 minutes before serving. Serves 12-14.

Nordstrom’s Cafe Olive Aioli Dip with Herb Fries

Nordstrom’s Cafe Restaurant Recipe

Olive Aioi Dip:
1 cup Kalamata olives
2 cups mayonnaise
2 tablespoons fresh squeezed lemon juice
2 tablespoons roasted garlic
salt & pepper to taste

Herb Fries:
frozen thin cut fries
1 tablespoon fresh chopped parsley
fresh grated Parmesan cheese
kosher salt

To make the Dip: Preheat oven to 400 degree. Cut the top of the garlic off and drizzle with olive oil. Wrap it in aluminum foil and bake for 45 minutes or until soft.

In a food processor, add the olives, mayonnaise, lemon juice and the roasted garlic. Grind it up until its a purple color. Refrigerate before serving.

For the Fries: Bake fries as instructed. Once done, immediately toss it with kosher salt. Top with fresh parsley, grated cheese and serve with chilled the Kalamata Olive Aioli.

Nordstrom’s Cafe English Scones

Nordstrom’s Cafe Restaurant Recipe

1 pound all purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 pound butter
1 cup milk
1 cup raisins
1/2 cup grated orange peel

Combine and sift the flour, sugar and baking powder. Add butter and mix slowly until coarse crumbs are formed. Add the raisins and orange peel. Mix in the milk with a dough hook for about 2 minutes Mix only until dry ingredients are moist, being careful not to over mix. Roll dough to 1/2 inch thickness on a lightly floured surface. Cut dough into 3x3 squares and then into triangles. Bake in a 350 degree oven for 11 to 12 minutes, or until scones are very light brown. Serve warm with fresh honey or butter.

Nordstrom’s Cafe White Chocolate Bread Pudding

Nordstrom’s Cafe Restaurant Recipe

5 tablespoons unsalted butter, melted
4 cups heavy whipping cream
2 cups milk
1 cup sugar
3 1/2 cups white chocolate morsels
6 large whole eggs, plus 12 large egg yolks
1 teaspoon pure vanilla extract
1 (24 inch) loaf of day old French bread cut into 1/2 inch thick slices

Preheat oven to 325 degrees. Brush a 9x12x2 inch baking pan with 2 tablespoons of melted butter. (Save the rest of the melted butter for later.) Line pan bottom with parchment paper. Combine cream, milk and sugar in a saucepan over medium heat, stirring until hot. Remove from heat and add white chocolate morsels, stirring until melted. Set aside to cool slightly.

Whisk together whole eggs, egg yolks and vanilla. Gradually drizzle the warm cream mixture into the eggs, whisking until smooth and well blended. (Make sure the cream mixture is not too hot, or the eggs will curdle.) Lay half the bread slices in prepared pan. Pour half the cream mixture over bread and allow it to absorb the liquid. Layer the remaining bread on top and pour the remaining cream mixture over it. Press down the bread until it absorbs the liquid. Cover the pan with foil. Bake for one hour. Uncover and continue baking until the liquid in the center has evaporated and the pudding is golden brown (about another 30 minutes).

Transfer the pan to a wire rack. Cool and cut the pudding into six 2x3 inch rectangles, then cut each rectangle into two triangles. If you’re going to serve the dessert right away, then proceed with making the sauces and following the steps below. Otherwise, wrap each triangle in plastic wrap and refrigerate until you’re ready to serve the pudding. Serves 12.

Raspberry Sauce:
1/2 cup water
1/2 cup sugar
2 teaspoons grated orange zest
2 cups fresh or frozen raspberries

Combine the water, sugar and orange zest over medium heat until thick and syrupy. Add raspberries, reduce heat to low and cook until fruit falls apart. Let cool and force the sauce through a sieve to remove the seeds. Set aside.

White Chocolate Sauce:
1/2 cup heavy whipping cream
1 cup white chocolate morsels

Warm the cream until hot. Remove from heat and add the white chocolate morsels. Stir until melted and smooth.

To Assemble: Preheat oven to 350 degrees. Butter a rimmed baking sheet and place the triangles of pudding onto it, brushing each piece with melted butter. Bake until browned, about 12 minutes.
Stand hot pudding triangle on its side. Run a strip of white chocolate sauce across the plate and over the top of the pudding. Pool some raspberry sauce at opposite edges of the plate. Garnish with raspberries and ribbons of white chocolate (you can use a vegetable peeler to cut the ribbons from a chunk of white chocolate.) If desired, put a dollop of fresh, whipped cream on the plate. Refrigerate any pudding and sauce leftovers.

Nordstrom’s Cafe Lemon Ricotta Cookies

Nordstrom’s Cafe Restaurant Recipe

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
16 ounces whole milk Ricotta cheese
grated zest of 6 lemons
1 tablespoon lemon juice

1 stick unsalted butter
3 cups confectioners’ sugar, sifted
1/4 cup lemon juice
grated zest of 1 lemon

At least 1 day before baking the cookies, make the dough. Sift the flour, baking powder and salt together into a medium bowl.  Beat the butter and sugar together in a  large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes.  One at a time, beat in the eggs.  With the mixer on low speed, in three additions beat in the ricotta, the the lemon zest and juice.  Gradually add the flour mixture and mix just until incorporated.  Do not over mix the dough.  It will be very soft.  Cover the dough with plastic wrap and place in the refrigerator for at least 4 hours or up to 2 days.

Line a baking sheet with parchment paper.  Using an ice cream scoop (or two spoons) drop balls of dough onto the baking sheet.  (Nordstrom’s cookbook recommends a 3-ounce scoop which would make 18 cookies, however if you prefer to make smaller cookies you get about 3-4 dozens generally.) Freeze, uncovered, until solid.   Remove the dough from the freezer and let them thaw for 30 minutes until cold – but not still frozen.

Preheat oven to 325 degrees and line baking sheet with parchment paper.  Bake for about 20 to 22 minutes. If the cookies look like they are baking unevenly, rotate pans half way through the cooking process.  Let the cookies cool on the plans for 5 minutes and transfer cookies to a wire rack and cool completely.

To make the icing, beat the butter and confectioners’ sugar together in a  large bowl with an electric mixer on medium speed until well blended.  Add the lemon juice and continue mixing until the icing is smooth and about the consistency of cake frosting. Frost the cookies, spreading it in an even, thick layer over 3/4 of the cookie and then sprinkle with lemon zest. The cookies can be stored in an airtight container for up to 1 week.