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I concocted my own version of a ‘Green Goddess’ Smoothie

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1 Tablespoon of Maca Powder

5 Ice Cubes

1 Banana

1/2 Cup of Blueberries

1 Cup of Kale (No Stem)

1 Tablespoon of Raw Honey

1/2 Cup of Coconut Milk

Blend in a blender until smooth, then pour into a Mason Jar and serve

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One of my contributions to our Thanksgiving feast is a tasty spinach dip for munching before the main meal. 

I got this recipe from Miss. Jamie Gentry.

Ingredients

  • 1/2 cup finely chopped shallots (from 2 large shallots)
  • 1 tablespoon minced garlic (from 3 cloves)
  • 10 ounces spinach, rinsed well
  • Coarse salt and freshly ground pepper
  • 2 medium-ripe  avocados, chilled
  • 1 cup nonfat Greek yogurt
  • 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
  • 12 ounces sugar snap peas
  • 9 small slices pumpernickel bread, cut into triangles

Directions

  1. Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often, until tender, about 4 minutes. Add spinach and 3/4 teaspoon salt. Cook, covered, until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
  2. Meanwhile, puree avocados, yogurt, lemon juice, and 1/4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.

Dip can be refrigerated with plastic wrap pressed directly onto surface for up to 2 hours.

I have a lot of expensive and extremely healthy addictions:

1. Yoga. (can potentially be expensive. classes, trainings, cute pants…)

2. Kombucha.  (my homemade kombucha sucks so I’m stuck with the $5 bottle kind)

3. Kale chips.  I like the ‘Love Force Mexican Kale Chips.’  Takes me 5 minutes to devour this $8 dollar post yoga treat.

I knew what needed to be done after realizing that I was single-handedly paying for the Dill Pickle Food Co op’s rent each month.  I needed to start making my own baked kale chips.  Let me just start by saying that this recipe is stupid easy.  Which is good, because I don’t use my oven a lot.

Step one: Buy some raw kale.

Step two: Peel off the sides and dispose of the stem.

Step three: Put kale on cookie sheet and put in 350 degree pre heated oven.

Step four: Drizzle with a little olive oil and sprinkle on sea salt.

Step five: Put kale in oven for about 8 min toss it around and then put it back in the oven for about 5 min. After you take it out of the oven you can sprinkle some curry powder on to give it an extra kick.

Step six. Eat.

YUM.

Tonight I am teaching a kid’s yoga class for a group of mini-chefs at The Kids’ Table. The kiddos cook a meal together (recipe below) and after eating and a bit of clean-up, the kids will enjoy a yoga class. Super cute!!

Minty Quinoa Salad
Ingredients
1 cup quinoa
1 cup peas (thawed if frozen, or shelled and blanched if fresh)
1 green onion (white and green parts), thinly sliced
Leaves from 3 sprigs mint, thinly sliced
1 oz parmesan or pecorino romano cheese, coarsely grated
Juice from 1 lemon (about 2 T)
2 T olive oil
1/4-1/2 tsp salt
Few pinches ground black pepper

Directions
Combine quinoa and 1 1/2 cups water in a small pot. Bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove pot from heat (keeping it covered) and let stand 5 minutes. Transfer 2 cups cooked quinoa to a large bowl and let cool, stirring occasionally.Stir in peas, green onions, mint and cheese. Add lemon juice, olive oil, 1/4 tsp salt and a few pinches black pepper and stir gently to combine. Season to taste with additional salt if needed.

Makes about 4 servings