5 Day Green Smoothie Challenge I was recently inspired by Holly to try out the whole green smoothie thing. I love vegetables even though I probably don't eat them as often as I should. I also had never tried making a smoothie with greens before, so I wanted to try it out-for fun and health. Day 1: I made a smoothie of 2 cups blueberries, 1/2 a banana, 2 big handfuls of spinach and 1 cup of water. Day 2: I made a smoothie of 2 apples (one gala and one granny smith), 2 big handfuls of spinach, 1 cup water and 1/2 cup crushed ice. Day 3: I made a smoothie of 1 cup raspberries, 1/3 cup coconut flakes, 2 big handfuls of spinach and 1 cup water. Day 4: I made a smoothie of 1 1/2 cups sliced peaches, 2 big handfuls of spinach, 1 tablespoon honey, 1/4 cup raw oats and 1 cup water. Day 5: I made a smoothie of 1 cup fresh pineapple chunks, 1/2 a banana, 2 big handfuls of spinach and 2 cups water. All berries and the peaches were frozen and slightly thawed before use.
Two Blue Lemons: Lemon Blueberry Scones Direct quote: "These are vegan?" Yup! They are also quick, easy, and relatively healthful as scones go. (All things in moderation.) Since we've been having some real scorchers lately I decided to use fresh summer flavors - blueberry and lemon - but the possibilities are endless! Virgin coconut oil is my preference over margarine or canola oil in vegan baking because it is simply oil from coconuts, is minimally processed, and contains no additives. Ingredients:2 cups whole wheat pastry flour1/2 cup whole oats1 tablespoon baking powder1/4 teaspoon kosher salt1 teaspoon ground cinnamon1/3 cup vanilla bean sugar (or 1/3 cup raw sugar plus 1 teaspoon vanilla extract)Zest of 1 lemon1/2 cup cold virgin coconut oil1 cup blueberries (fresh or frozen)1/3 cup oat milk (or soy, almond, hemp, etc.) Preparation:1. (Jo-Ann, I'm still working on the Whole Foods recreation!)
Pomegranate Yogurt Bowl Recipe I'm hoping this breakfast sets the tone for my entire day. I love the pretty pomegranate swirls intertwined with ribbons of a Turkish black pine honey a friend gave to me. There are little puffed BBs of quinoa, toasted sunflower seeds, some bee pollen, and creamy clouds of Greek yogurt. It was a fluke, with everything just falling into place after I reached for the pomegranate juice leftover from my ongoing juicing experiment. I can imagine cooking down a bunch of the fresh pomegranate juice to make a thick homemade pomegranate molasses the next time around, although I love the brightness of the fresh juice and the way it tangles with the honey and yogurt. Here's an ironic update - not two hours after writing this, I lobbed off a good chunk of my thumb using a mandolin. - More Yogurt Recipes - - More Pomegranate Recipes - - More Breakfast / Brunch Recipes - HS: After some experimenting with the juicer, I think pomegranates are best juiced by hand. Serves 1. Print Recipe
Seeded Popovers Recipe The most delightful thing my oven produces is the popover. Gougères are a close second, but the popover wins for sheer drama. They're golden-crusted bready crescendos made from the simplest ingredients. Their crunchy exterior belies a billowy eggy interior that absolutely begs for a slather of butter or honey. Popovers are worth learning to make well. I'm going to talk a bit about technique down below, but before you dive down the rabbit hole related to then endless number of popover techniques that are out there, you really want to make sure your oven is on point. Before we get to the recipe, I'll mention that just about every variable related to making popovers is up for discussion - both related to the recipe and the technique. - More Sesame Recipes - - More Millet Recipes - - More Breakfast / Brunch Recipes - I use individual timbales here, but you can use a special popover pan, or muffin tin. Start by preheating your oven to 425F / 220C, with a rack in the low-center. Print Recipe
some festive fruit! w/ rosemary + vanilla rooibos syrup Do you get in those traps where you tell yourself (and everyone within a decent listening radius) that you’re soooo busy, but you’re also like, perpetually stuck in highly sneaky, time-wasting downward spirals? The end of the year brings a lot of heavy, life-y things into the foreground. How did we grow and change? What can I do differently? How can we make it easier? All of the things have been veering on the edge of completely-out-of-my-control lately, so every night before I go to bed, I make a list of things I have to accomplish the next day (FYI: surprisingly effective strategy for getting a good night’s sleep) (Also, magnesium is some good shit). So the legit work seems to follow along when I’m penciling out my stretches and veggie snacks. I decided to throw together this little warm-spiced fruit deal for our brunch gathering and I was so pleased with how it turned out–actually one of the better, simpler things I’ve made in a while. You might also like…
blackberry ricotta cornbread September 9th, 2009 Whew, I am buying corn like it’s going out of style. I just can’t get enough… I sure hope you feel the same. I got this idea the other morning when I decided I wanted to make muffins. I used a new microwave technique to preheat my corn that turned out to be super easy and effective. When my batter was all mixed up I pulled out my cast iron skillet and started melting some butter. A half hour later I pulled the skillet out of the oven to find a beautiful golden bread, crisp along the edges and dotted with purple and yellow gems. blackberry ricotta cornbread makes 8 slices 1 cup all-purpose flour, plus 2 Tablespoons 1 cup yellow cornmeal 1 Tablespoon baking powder 1/2 teaspoon kosher salt 1 cup whole milk 1/4 cup vegetable oil 1 egg 4 Tablespoons sugar 1/4 teaspoon baking soda 1 cob cooked corn, kernels removed (about 3/4 cup) 1/2 cup ricotta cheese 1 cup fresh blackberries 1/4 cup (1/2 stick) unsalted butter Preheat oven to 375 degrees 1. 2. 3. 4. 5.
Low-Fat Apricot-Pistachio Biscotti nutritional information Makes 5 dozen biscotti Corn and millet flours add crunch and sweetness to these treats. Biscotti can be stored for up to two months layered in wax paper in an airtight container. 1 cup blanched whole pistachios 1 cup all-purpose flour 1 cup whole-wheat pastry flour ¼ cup millet flour ¼ cup corn flour or masa harina 1¼ cups sugar 1 Tbs. baking powder ½ tsp. salt 8 dried apricots, finely chopped (½ cup) 3 large eggs 4 Tbs. vegetable oil ½ tsp. almond extract 1. 2. 3. 4. 5. 6. December 2013 p.57 pumpkin cinnamon rolls Something kind of terrifying is going on around here, and it started in the back of the closet. I found shoes there, old shoes, shoes that did not fit. They had to go. It gets worse: What began as a vague declaration that “this coffee table needs to be replaced” turned into an entire living room overhaul, from a fresh paint job to a new sofa, chairs, and yes, tables too. You see, you can’t go on book tour if your son’s toys aren’t yet in colorful baskets; somewhere it is written. But the parallels between writing a book and having a baby are surprisingly numerous. I realize I probably sound just a little bit like I’ve lost my mind. Obviously, an intervention was in order and I don’t just mean on our bookcases, but you’d better believe that will happen too. Book tour: I am adding a bunch of new events and a few more details to existing events as we speak this very weekend. Pumpkin Cinnamon Rolls Adapted from Baked Elements The result is definitely a sweet bun. Yield: 16 to 18 buns
Pumpkin and Feta Muffins Recipe You all know by now, I love self-published cookbooks. Particularly ones with a strong point of view, thoughtful design, and inspired recipes. That said, I have a bit of a gem to share with you this afternoon. It is a light-hearted little cookbook titled Martha Goes Green, created by a media-savvy trio of friends in Melbourne, Australia. The book includes a recipe for these sunflower seed and spinach-flecked pumpkin feta muffins. Savory muffin fans, you know who you are, these don't disappoint. When I spent a month traveling around New Zealand a few years back, it became clear that New Zealand is the land of the awesome muffin. As far as the specs of the book go, Martha Goes Green is a collection of about fifty vegetarian recipes. Congratulations on lovely project Rosie, Ruth, and Jessica. - More Pumpkin Recipes - - More Breakfast / Brunch Recipes - The recipe calls for 2 cups of flour. Preheat oven to 405F / 200C, with rack in the top third. Makes 12 muffins. Print Recipe
lemon ricotta pancakes with sauteed apples You know how you know it’s November? I actually made breakfast this morning. I’m sorry if that shattered your pristine image of me. Nonetheless, as it appears that despite my caveats this NaBloPoMo thing is on, I figure that if nothing else I can use it to clean out the refrigerator. Wow, I really know how to make a dish sound appetizing, don’t I? And then I spied the dishes in the sink–two saute pans, two spatulas, cutting board, knife, pile of peels, empty containers, a stray lemon seed, plates, bowls, forks, ohmygaaa. One year ago: Dream a Little Dream of Scone Lemon Ricotta Pancakes with Sauteed ApplesGourmet, September 1991 Servings: Makes about twelve 3- to 4-inch pancakes. For the sauteed apples 4 large Granny Smith apples, peeled, cored, and sliced 2 tablespoons (30 grams) unsalted butter 3 tablespoons (40 grams) sugar 1/2 teaspoon ground cinnamon fresh lemon juice to taste Maple syrup, as an accompaniment Serve the pancakes with the sauteed apples and the maple syrup.
apple pancakes Am I glad I spilled out my frying pan angst to you all yesterday or what? This morning (and by “morning” I think we all understand that it was 1 p.m., right?), when faced with the task of an apple pancake recipe I’ve been wanting to make for eons, the thought using that stainless steel pan was enough to make me skip it. But since two hundred and thirty two of you (approximating, you see) suggested I get back in with cast iron, I decided to give it another shot. And it worked like a charm. Alas, I’ll get more into this in the weeks and months that follow, as I reestablish relations with my cast-iron and test it out with various dishes. Now, if you’ll excuse me, I have to go apologize to my cast-iron pan for neglecting it for all of these years. One year ago: Chicken with Chanterelles and Pearl OnionsTwo years ago: Way Better Than Campbell’s Cream of Tomato Soup Apple Pancakes Adapted from Joan Nathan, and a bunch of other sources laying claim to the same recipe (New to pancakes? 1. 2. 3.