As the new year plows forward, health-conscious customers may be on the lookout for some nutrient-packed menu offerings. When exploring new culinary approaches, ponder ways to grow your restaurant’s drink portfolio.
According to the National Restaurant Association’s 2017 What’s Hot chefs’ survey, dark greens are a top-five produce trend. Get creative with your ingredient combinations, and consider mixing up your drink menu to feature more of those tasty greens. Top each of the below concoctions with bite-sized pieces of fruit to add pops of color.
Spinach. Blend with blueberries, pineapple, 100-percent berry juice and ice until smooth. For a juicier consistency, add more juice. For a deeper green color, add more spinach.
Kale. Liquefy, then join with apple and celery slices, apple juice and ice in a blender. If you’re looking for a creamier texture, consider infusing with mashed avocado or fat-free Greek yogurt.
Swiss chard. Keep the green theme going by combining with kiwi slices, green grapes, white-grape juice and ice in a blender. To add some density, pulse with pear or white-nectarine wedges.
This content was provided by National Restaurant Association’s Kids LiveWell sponsor Juicy Juice.