We're chatting with Sullivan University's culinary nutritionist Cynthia Chandler about recipes for flu season. Cynthia is a registered dietician who teaches sanitation, food safety and nutrition classes for Sullivan's National Center for Hospitality Studies, so she offers a healthy perspective on delicious cooking.
1/2 cup frozen orange juice concentrate
1 cup milk (whole, soy, or almond)
1/2 teaspoon vanilla
1 tablespoon orange blossom honey
1/2 cup crushed ice
Add all ingredients into blender and blend at medium speed until frothy. Serve immediately!
2 pounds carrots, peeled and chopped
1/2 cup minced ginger
2 shallots, minced
3 cups chicken broth (use stock if you need to keep salt intake lower)
1 tablespoon olive oil
1 cup orange juice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup heavy cream
Directions: In large Dutch oven, add oil and heat for one minute. Add shallots and stir until opaque. Add ginger and cook an additional two minutes. Add chicken broth and carrots and cook until carrots are fork tender. Transfer mixture to a food processor or blender and blend until smooth. Return to pot and add orange juice and cinnamon. Finish with a touch of heavy cream if desired.