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.
FamilyStyle Food 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!)
How Sweet It Is 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
Happyolks 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
goodthingsgrow 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…
Vegan Recipes by Angela Liddon | Oh She Glows 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.