Remember slime from Nickelodeon? Or Slimer from the Ghostbusters? Well, that’s what this green gooey juice reminds me of. But don’t be put off looks, it’s actually pretty tasty. I got a Vitamix blender for Christmas and this week I’ve been having fun with fruit and greens. (For those that have never heard of Vitamix, it’s the Roll Royce of blenders. It’s got a super-powerful blade that will pulverize just about anything.) This post isn’t really a recipe, just ideas for mixing up a fresh juice combo.
Mango kale grape juice
Juicy mango slices
Mango Kale Grape Juice (serves 2…or one thirsty person)
- flesh from one ripe mango
- half a bunch of kale
- handful of grapes
- water as needed
Tear the kale leaves from their stems. Place in blender with 1/4 cup water and puree. Add mango and grapes. Continue to blend until smooth. Add water if the mixture is too thick. Pour over ice and feel good as you sip health in a glass.
*Blending the greens with the water before adding fruit is really helpful in getting a smoother consistency.
Yesterday’s combo: spinach, strawberries and cucumber…just as yummy!
What’s your favorite fresh juice combo?
Vegan kale & sausage with cheesy grits
Last night I made breakfast for dinner and tried out a new recipe. It was a tribute to my semi-Southern heritage (is Florida considered the South?). Growing up, my mom used to make grits for my brother and me all the time. I kinda stopped eating them when I moved “up North” because they’re one delicacy that can’t be found in many restaurants. But now that I’m learning how to cook, grits are no longer a long-lost memory. This vegan version uses “cheese” sauce made from cashews, beer and almond milk. Interesting combo, I know but somehow it turned out delicious.
Hungry Hungarian boyfriend approved
I told M they were “cheesy” grits and with no questions asked he loved them. As for the sausage, tastes like the real thing… Field Roast brand Italian flavor.
What foods did you grow up with? Do you make them for yourself now? Do you ever cook breakfast for dinner?
I used to dine on cereal for dinner in college. Not the healthy stuff either, more like Cookie Crunch or Rice Krispie Treat Cereal.
Welcome to February…the month of love and my birthday! A few things that are making me smile:
This adorable do-it-yourself herb garden
Finding my yoga teacher’s playlists on Ping
Trying a new veggie for the first time:
Roasted following these directions
Baked into a delicious dish using this recipe
Recreating M Cafe’s amazing kale at home:
You must try this recipe…even those afraid of kale will love it!
Plans to make this lotion
Finding out that Christina hails in Philadelphia (currently reading her book)
What are you smiling about today?
My mom and aunt are here for our annual “Girls Weekend” in December. We’ve been cooking, chatting, shopping and even making crafts (more about that later). This weekend we had a delicious meal of festive kale with leeks, cranberries and walnuts, shredded brussels sprouts and apples, and sweet potatoes baked with apples. Unfortunately my camara batteries were dead, so I missed getting any pics of that delicious meal. But mid-morning leftovers were just as good the next day.
Yummy brunch: Amish cranberry walnut bread with leftover festive kale
Did anyone else overdose on Halloween candy last night? I stuck my sticky fingers in the trick-or-treat bowl a few too many times so this morning I made fresh green juice with lots of veggies and one granny smith apple for sweetness. It’s the best thing for the morning after a candy binge.
How do you get back on track after a holiday?
Cool temperatures and brisk autumn air made this the perfect week for soup. I cracked open my Gwyneth Paltrow cookbook and made her white bean soup, version number two (she offers one with cheese toast a la french onion and one with kale). You can find the recipe here.
Mmmmm…warm and robust
My first time with fennel:
The recipe calls for four cups of vegetable stock. I didn’t have any, so while the sliced fennel and onion were cooking on low, I scrounged through the fridge. I found carrots and celery along with one tupperware container full of very old-looking onion slices. I added the fennel stalks, one bay leaf and a few peppercorns for an impromptu simmer. Soup is quickly becoming my favorite thing to make.
Homemade veggie broth in no time
Two cans of rinsed white beans patiently awaiting their turn in the pot
The final touch: one bunch of organic kale
What are your favorite veggie soups?
I stopped at a new (to me) store on the way home from work today and was pleasantly surprised to find the produce aisle loaded with lots of organic fruit and veggies. Bagliani’s in Hammonton, New Jersey is a cute little Italian market. I had to grab a few greens, and it was tough to resist the gourmet vinegar shelf. Let’s just say I could have done some serious spending damage. Anyway, tonight I made a quick dinner of vegetable tapas.
I can’t believe how much I love brussel sprouts
Who says eating healthy has to be expensive?
A mix of the seasons
I used up the last lonely corn and sweet potato (or is it a yam?) from the back of the fridge. Here’s the “recipes” for a super fast veggie plate:
Corn: Peel the husk. Wrap the cob in a wet paper towel. Microwave 2 minutes. Unwrap and cool for a few minutes before using a steak knife to scrape kernels off. That is unless you have one of those official corn scrapers.
Brussel Sprouts: Cut off stems. Slice in half lengthwise. Put brussel sprouts in a pan with a few tablespoons of water or veggie broth over medium heat. Cook until desired tenderness. Add water as needed so they don’t stick.
Sweet Potato: Stab with a fork a few times (maybe thinking of someone who annoys you). Microwave 4-6 minutes, depending on size. Cut in half. Top with cinnamon, nutmeg and Earth Balance spread.
Kale: Rinse well. Tear into pieces. Throw in a pan with a few tablespoons of water or veggie broth. Saute 2-3 minutes until water has evaporated. Sprinkle any fresh herbs on the top. I used dill and basil today.
Add salt and pepper if desired. The whole meal should take about 10-15 minutes. Not bad for all those nutrients.
Do you have any fast weeknight dinners?
Still on the path of detox…
My work day lunch
Kale salad with Dreamy Creamy Avocado Dressing
Dining al fresco
Another quick and easy recipe from this book:
Dreamy Creamy Avocado Dressing (makes 1 cup…I halved it for my salad)
Directions: Cut the avocado in half. Scoop out the flesh and toss into a blender or food processor. Add the rest of the ingredients and blend until smooth. Add more water if needed. Use as a dip or salad dressing.
What do you pack for a quick and easy work day lunch?