Having just published an article on why we love almond milk, we hasten to follow it up with an easy recipe.

Your nutritionist would approve of this smoothie, from Chef Ingrid Hoffmann. She adds flaxseed meal for extra nutrition and enjoys it for breakfast. We enjoyed ours for mid-morning and mid- afternoon snacks.

If you don’t have all the ingredients, just use what you have in proportion. Powdered ginger isn’t celestial like fresh ginger, but it will do.

RECIPE: BLUEBERRY BANANA MANGO SMOOTHIE

Ingredients For 2 Servings

Preparation

1. PLACE all ingredients except the mint in a blender and purée until smooth. Pour immediately into chilled tall glasses.

2. GARNISH with a few berries and mint sprigs before serving.
 
 
Find more delicious recipes at IngridHoffmann.com.
 
  

Our brother is the same. So we were surprised recently when he asked if we’d like a few quarts of almond milk; he had purchased too much.

Why? A physician had suggested that he cut back on cholesterol. He found that he preferred the rich, creamy taste of almond milk to fat-free cow’s milk (plant-based foods are cholesterol free). He also likened the flavored varieties—Chocolate, Coconut, Vanilla—to milkshakes without the calories.

Almond milk can be used in just about any recipe calling for cow’s milk: in baking, hot and cold beverages, sauces and soups. The only significant limitation is in recipes that require cow’s milk starches to thicken, such as custard, pudding and yogurt. You need to add other thickening agents.

Another benefit: You need never run out of milk. Brands like Almond Breeze have shelf stable versions. Just store extra cartons in the pantry. Like Parmalat brand cow’s milk, no refrigeration is required until the container is opened.

TRENDS: WHAT’S HAPPENING TO MILK IN AMERICA

Since 1999, according to market research firm Euromonitor, plant-based alternatives, called non-dairy milks, have grown in annual sales by an average of 10.9%. They are now a $1 billion-plus category in domestic retail sales.

The trend is based on personal factors, largely allergies, kosher and vegan diets, lactose intolerance and sustainable lifestyles*.
 
*Cow manure and flatulence produces huge amounts of methane, a major greenhouse gas. Here’s more information.
 
NON-DAIRY MILKS

Twenty years ago, the option for non-dairy milk at supermarkets was soy milk. Then rice milk arrived. Today, the list is threefold larger:

 
Which one you choose should depend on two factors: taste preference and nutritional components. For example, if you want the milk to supplement your protein intake, look at the nutrition label. Some have more protein and other nutrients, some add nutrients equal to fortified cow’s milk (cow’s milk usually has added vitamin D; reduced fat varieties have added vitamin A). Some may contain additives you don’t want, from lecithin to sugar.

As the disclaimer goes, speak with your healthcare professional before making any changes.

Almond milk doesn’t have the protein of cow’s milk, but it is lower in calories and some brands add calcium and vitamins during processing. The key benefit for us is the mild taste. You probably wouldn’t even notice if someone replaced almond milk for cow’s milk in your coffee. A close second to soy in terms of sales, almond milk is the non-dairy milk with the largest annual sales increases.

Coconut milk (the drinkable milk in a carton, not to be confused with the canned coconut milk for cooking and cocktails) has a noticeable amount of coconut flavor. If coconut is one of your favorite flavors and you want to taste it every time you use milk, then this is your milk alternative. While coconut milk is low in calcium and protein, on the good side it is also low in calories.

Hemp milk is a product that people either love or hate. Personally, we don’t like the earthy flavor in a milk product. Like rice milk, it is an option for people who have nut and soy allergies.

Rice milk can be gritty and watery. It is also higher in calories, carbs and sugar, lower in calcium and a poor source of protein. It is best for people who have nut and soy allergies.

Other non-dairy milks are on the shelves, and no doubt more will follow.

Cashew milk is beloved by our vegan expert Hannah Kaminsky, who drinks and cooks only with non-dairy milks. We should have tried it by now, but are too enthralled by almond milk.

We tried oat milk once, and didn’t care for it. Ditto with flax milk. Be your own judge.
  

Eton Mess is a traditional English dessert consisting of strawberries, pieces of meringue and whipped cream. It is traditionally served at Eton College’s annual cricket game against rival Harrow School (both are among the most prestigious secondary schools in the U.K.), and on any other day that one wants to eat it.

The recipe has been known by this name since the 19th century. Variations include bananas instead of strawberries and a scoop of ice cream, which actually preceded the addition of the meringues.

Why is it called a “mess?” According to Merriam-Webster, the word may refer to the appearance of the dish or may be used in the older sense of a prepared dish of soft food.

The recipe version below was sent to us by Safest Choice pasteurized eggs—the eggs to use when the recipe requires eggs that aren’t cooked, like Caesar salad, eggnog, mousse and steak tartare. (You can also pasteurize eggs at home.)

A mess indeed, but a delicious mess! Photo courtesy SharedAppetite.com.

RECIPE: ETON MESS

Ingredients For 4 Servings

For The Chocolate Chip Meringues

 
For The Chocolate Covered strawberries

Crushed meringues give the dish texture. Photo courtesy SharedAppetite.com.

For The Whipped Cream

 
Preparation

1. PREHEAT the oven to 275°F. In the bowl of a stand mixer, beat the egg whites until frothy and soft peaks form. Add the cream of tartar and continue to beat, adding the sugar 1 tablespoon at a time until all the sugar has been incorporated. Scrape down the sides of the bowl with a spatula as needed. The meringue is done when the peaks are stiff, hold their shape, and no grit is felt from the sugar. Gently fold in the chopped chocolate.

2. LINE two baking sheets with parchment paper or nonstick baking mats. Drop the meringues by the spoonful (about 2 tablespoons each) onto the baking sheets. Bake for 40-50 minutes, or until the meringue easily peels away from the parchment paper. Cool completely on a wire rack. Meringues can be made in advance and stored in an airtight container for several days.

3. MAKE the chocolate-covered strawberries. Melt the chocolate in a microwave; dip the whole strawberries and set on wax paper or parchment to dry.

4. COMBINE the diced strawberries, sugar and vanilla extract in a small mixing bowl. Let sit for approximately 15-30 minutes to macerate.

5. MAKE the whipped cream. In the bowl of a stand mixer, beat together the heavy cream, powdered sugar and vanilla extract. To avoid splashing, start on a lower speed and increase the speed as the whipped cream begins to take shape. Beat to the desired stiffness. If you won’t be using it right away, cover and place in the refrigerator. It will keep for several hours, and might need a quick whip with a whisk to regain its shape.

6. BREAK 8-12 meringues by hand: A good variety of big and small pieces creates good texture in the dessert.

7. LAYER approximately 1/2 cup whipped cream in 8 dessert bowls. Top with a few spoonfuls of macerated strawberries, and a generous sprinkling of dark chocolate and crushed meringues. Top with a chocolate covered strawberry and serve.
  

A gyro is a Greek lamb sandwich on pita bread, roasted on a vertical spit and served with tomato, onion, and tzatziki, a yogurt-cucumber sauce (recipe). Other condiments and sauces can be added or substituted.

While lamb is traditional, chicken or pork can be used; outside Greece, you can find beef, lamb or another sausage, even veal. In addition to slices of meat, the meat can be minced and shaped into small patties.

The word “gyro” comes from the Greek word for “turn,” referencing the meat that is turning on the spit (see the photo towards the bottom of this article). A deboned leg of lamb is grilled on a rotating vertical spit and shaved off the leg in thin slices for the gyro.

Eating food off of pita bread or wrapping food in pita is an Ancient Greek tradition; the pita is served as an edible plate. The tradition continues today—although you’ll also get a piece of foil or kitchen parchment to hold the pita from a street vendor, and a plate in a restaurant.

> The recipe is below.

> Also check out the Greek gyro bowls: great if you don’t want pita (or even if you do).

> National Gyro Day is September 1st.

> The year’s 27+ sandwich holidays.

> The recipe for lamb gyros with feta is below.

> The different types of sandwiches: a photo glossary.
 
GYRO HISTORY

Gyros, per se, originated in Greece, following the döner kebab of Turkey. Grilling stacked meat on a vertical spit and cutting cooked slices to serve is a technique developed in the Turkish city of Bursa in the 19th century.

Döner kebab literally means “rotating roast.” The sliced meat and other sandwich fixings were served on pita or other flatbread. Other relatives include shawarma from the Middle East and tacos al pastor from Mexico.

The reason Americans eat “gyros” and not “doner kebabs” can be traced to the larger amount of Greek immigrants to the U.S. in the 20th century. They set up gyro stands and introduced a welcome fast food to the nation.

The word gyro/gyros was in use in English at least by 1971 [source].

> The history of pita bread.

> The history of bread.

> The different types of bread: a photo glossary.
 
 
MAKE YOUR OWN GYROS

Most people eat gyros made by food vendors, but for National Pita Day, try making your own at home. The recipe below is adapted by one from Maria Benardis, award-winning author, chef and founder of Greekalicious, Sydney, Australia’s first exclusively Greek cooking school.

But for Maria’s recipe you don’t need a spit: Roasting the lamb is just as delicious.
 
 
PICK YOUR MEAT

If you don’t like lamb or don’t want to roast a whole leg, you can use any of the following:

 
PLUS

 
 
RECIPE: FETA-CRUSTED LAMB GYROS WITH
HERBED YOGURT SAUCE

[1] Gyros made from chopped meat patties, with the traditional tzatziki sauce (yogurt and cucumber). Here’s the recipe from The Little Spice Jar (photo © The Little Spice Jar).

[2] Pork gyros served American style, with fries. Sometimes, a smaller number of fries are tucked into the pita, alongside the meat (recipe by Sam Sifton, photo © Gentl and Hyers for The New York Times, food stylist Maggie Ruggiero, prop stylist Rebecca Bartoshesky).

[3] Steak gyros. Here’s the recipe from Le Creme De La Crumb (photo © Le Creme De La Crumb).

Instead of the standard tzatziki yogurt-cucumber-garlic-dill sauce, Maria makes a herbed yogurt sauce which eliminates the cucumber but adds basil, mint and parsley. (It’s also a delicious dip.)

Maria also adds the baby potatoes to the gyro, but we prefer to serve them on the side. You can replace them with an all-American side of fries.
 
Ingredient For 8 Servings

 
For The Lamb

[5] A lamb sausage gyro from Kevin Eats (photo © Kevin Eats).

For The Feta Mixture

 
For The Herbed Yogurt Sauce

 
Preparation

1. PREHEAT the oven to 355°F (180°C). Place the lamb and potatoes in a baking dish and season with salt and pepper.

2. PLACE all ingredients for the feta mixture in a food processor and blend until smooth and thick. Coat the lamb well with the feta mixture. Drizzle some olive oil over the top of the lamb and the potatoes. Add enough water to the baking dish to just cover the base.

4. COMBINE the ingredients for the yogurt sauce in a food processor and blend until all the herbs are chopped and the sauce is smooth and thick. Place in a bowl and refrigerate. When the lamb is ready…

5. SLICE the lamb thinly. Warm the pita; if you like, you can lightly brush each side with olive oil and place the bread on a hot grill or in a grill pan for warming and grill marks.

6. ASSEMBLE: Place some yogurt sauce in the center of the pita, arugula and slices of tomato and onion. Top with some lamb and some more yogurt sauce. Serve flat, with an optional side of roasted potatoes.
 
Find more of Maria’s delicious recipes at Greekalicious.com.au.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

 
 
 

[6] Avoiding bread? Try these lamb gyro bowls. No pita is required—but don’t let that stop you from enjoying some. Here’s the recipe (photo © Tasty Yummies).
  

Nation’s Restaurant News (NRA) reports something that may not even be news: Italian food remains America’s favorite “ethnic” restaurant cuisine. No other cuisine comes close, although Mexican and Chinese round out the “big three.”

Sixty-one percent of the 1,000 people surveyed said they eat Italian food at restaurants at least once a month. By comparison, Mexican cuisine was eaten at least once a month by 50%, and Chinese cuisine by 36%.

We couldn’t find an official survey of the most popular Italian dishes, but one informal survey we found nominated the following as the Top 10 favorite Italian restaurant entrées in the U.S. (excluding pizza, the majority of which is consumed at pizzerias* rather than conventional Italian restaurants):

1. Chicken Parmigiana
2. Fettuccine Alfredo
3. Lasagna
4. Linguine With Clam Sauce
5. Veal Marsala
6. Chicken Saltimbocca
7. Pasta Primavera
8. Shrimp Fra Diavolo
9. Penne Alla Vodka
10. Spaghetti Marinara (with tomato sauce)

The NRA defines “ethnic” cuisine broadly as any cuisine originating in a different country or within a specific region of the United States. We prefer the term “international cuisine” (it’s hard to think of French and Italian food as “ethnic”), but that doesn’t always work. American cuisnes—think Cajun and Creole—are ethnic but not international, as are California, Hawaiian, New England, Southern and Southwestern cuisines, among others.

Choose the term you like better and read the full article at NRN.com.

 
*Pizzerias serve other more casual fare as well, including calzones, stromboli and submarine sandwiches.