Lesley Stowe, creator of Raincoast Crisps, offers smoothies to pair with new line of cookies

My name is Lesley Stowe and I am the founder and CEO of Lesley Stowe Fine Foods. I love creating delicious, wholesome meals and followed my passion to start a catering company 25 years ago in Vancouver.

We created our signature Raincoast Crisps in store for our catering business.

They were so popular we decided to focus entirely on the crisps. Now, we’re expanding the Lesley Stowe Fine Foods family with our newest Raincoast Cookies! I’m here to offer you smoothie recipes that go great with the cookies and give you a well-rounded breakfast.

I’m super excited to bring the Raincoast Cookies to Calgary. The city has an amazing selection of great restaurants and fantastic food shops so bringing the cookie to Calgary was a good fit. I also think Calgarians are really interested in the food scene and trying new things. The cookies are a new, healthy, grab-and-go snack food that’s easy and delicious.

The cookies pair well with tea, a latte or cappuccino, a glass of milk – anything you usually have for breakfast. I really enjoy the cookies with smoothies in the morning because they’re so easy to prepare and are packed with nutrients.

Here’s a Blueberry Cinnamon Smoothie recipe that pairs well with the Apricot, Ginger and Slivered Almond Raincoast Cookie. Blueberry and cinnamon are considered superfoods with a high concentration of essential nutrients. The recipe also calls for spinach and chia seeds, which give you important protein to start your day.

Also, most people don’t have enough greens in their diet, so adding spinach is a great way to get a serving of greens. The cinnamon really sweetens this smoothie and the chia adds body. Remember, you can create smoothies with any combination of ingredients you have available. The recipe is just a smoothie blueprint to make your own.

Blueberry Cinnamon Smoothie

Blueberries and cinnamon are both packed with nutrients that benefit the body. Blueberries contain powerful antioxidants while cinammon has a range of benefits, including anti-fungal and anti-bacterial properties.
Photo by: Silvia Pikal.
Ingredients

1/2 cup frozen blueberries
1/2 cup low-fat vanilla yogurt or soy yogurt
1/2 cup nonfat milk
1/2 banana
1 cup spinach or chard leaves, loosely packed
1 tbsp chia seeds soaked in 2 tbsp water
¼ tsp cinnamon
2-3 ice cubes (optional)

Directions

1. Combine all ingredients in a blender and blend until smooth or to desired consistency then serve.

A great thing about smoothies is that you are able to experiment and use whatever you have on hand.

It’s simple and easy to build up a smoothie ingredient base, should you wish to create your own pairing. In the winter, it’s great to have bags of frozen berries, peach and mango slices and bananas to fill each smoothie with fibre and protein. Here are a few cookie and smoothie pairings to inspire you to create your own smoothie.

Passionate Mango

Pair with Lesley Stowe’s Apricot, Ginger and Slivered Almond Raincoast Cookie

Frozen Mango Pieces
Fresh Banana
Passionfruit Juice

Raspberry Rhapsody

Pair with Lesley Stowe’s Dark Chocolate, Tart Cherry and Pecan Cookie

Fresh Raspberries
Low Fat Raspberry Frozen Yogurt or Soy Yogurt
Acai Juice
Freshly Squeezed Lemon Juice

Lively Litchi

Pair with Lesley Stowe’s Dried Cranberry and Toasted Hazelnut Cookie

Frozen Peach Slices
Fresh Banana
Blanched Baby Spinach Leaves
Kombucha Organic Green (available in refrigerated beverage aisle)
Litchi Juice
Yogalicious Fat Free Vanilla Frozen Yogurt or Soy Yogurt

Try these smoothies with the Raincoast Cookie for a high in fibre, wholesome breakfast.

Remember that you don’t have to compromise flavour for health. Enjoy!

Lesley Stowe is a Parisian-trained chef who began her catering company 25 years ago in Vancouver, where she would develop the popular Raincoast Crisps. She is also the author of the Lesley Stowe Fine Foods Cookbook.