Red Velvet Smoothie (a.k.a. Beet Smoothie)

BeetSmoothieI never liked beet in smoothies although I love beets. After a few trials of errors, I settled on this concoction. A velvety smooth, rich reddish purple drink for breakfast. The key was to use cooked beets.

Ingredients: 
1 medium red beet (I cooked whole beets with skins in a pressure cooker for 8 minutes)
2 cups packed kale leaves
1/2 cup frozen strawberries
3/4 cup apple cider
1 Tbsp grated ginger
2 tsp apple cider vinegar

Put everything in a vita mix, and blend until smooth.

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Energizing Green Drink

Energizing Green Drink

Energizing Green Drink

I woke up at 7:30 a.m. on a Sunday to make a class. It way too early for me to eat. When I got home, I was hungry but couldn’t eat a big meal because our triple B-day dinner is only 3 hours away. I made this refreshing energizing green drink. I liked it so much, I’d like to share the recipe with you.

Ingredients: 2 kale leaves, 1″ fresh ginger (grated), a handful of fresh parsley, a banana, 1/2 cup frozen pineapple chunks, 1/2 cup apple cider, a handful of ice cubes

Serves 1 (16 oz)

  1. Grate the ginger. Put everything in a blender. Blend until smooth.

February 20th Menu

Very Pink Shake

Very Pink Shake

Breakfast: Coffee, Very Pink Shake

Lunch at Mamoun’s Falafel: Falafel, Hummus, Baba Ganouj, Lettuce and Tomato, Pita—a satisfying platter. Good falafel, good hummus, and good baba ganouj.

Dinner: Pasta Marinara with Grape Tomatoes

Falafel, hummus, baba gounouj from Mamoun's

Falafel, hummus, baba ganouj from Mamoun’s

Pasta Marinara

Pasta Marinara

 

February 18th Menu

Purple Shake

Purple Shake

Breakfast: Coffee, Purple Shake

Dinner: Avocado Sashimi, Quinoa Salad, Kimpira, Sauteed Mushroom and Bean Sprouts, 6 Grain Rice

Snack: My Vegan Chocolate Chip Cookies

Kimpira, Avocado, Quinoa, 6 Grain Rice

Kimpira, Avocado, Quinoa, 6 Grain Rice

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

 

Sunday’s Menu 12/9

purple-shakeBreakfast: Coffee, Purple Shake

Lunch: Butternut Squash Pancakes, Kale Cous Cous—I burnt them a little. but still good.

Dinner: Minestrone with Lentil, Toast

Dessert: Vanilla and Pumpkin Ice Cream (from Lula)

Butternut Squash Pancake

Butternut Squash Pancake

Kale Cous Cous

Kale Cous Cous

Minestrone with Lentil

Minestrone with Lentil

Vanilla  & Pumpkin Ice Cream

Vanilla & Pumpkin Ice Cream

 

Sunday’s Menu 11/4

Purple Shake

Breakfast: Coffee, Purple Shake

Lunch: Clementines, Apple, Mixed Berry Cobbler—all the melted frozen berries were used to make a cobbler.

Dinner at Thai Terminal: Spicy Basil with Fried Tofu, Massaman Curry with Avocado and Vegetarian Duck, Brown Rice

Mixed Berry Cobbler

Massaman Curry with Avocado and Vegetarian Duck

Spicy Basil with Tofu

 

 

 

 

Thursday’s Menu 10/11

Purple Shake

Breakfast: Coffee, Purple Shake

Lunch: Vegetarian 4-Beans Chili, Corn Bread, Grape Tomatoes, Apple, Tea

Dinner: Japanese Risotto (Shiitake Mushrooms, Enoki Mushrooms, Swiss Chards, Tofu, Zucchini, Rice), all cooked in a broth together—definitely a comfort food in winter, also can be a refrigerator cleaner

Chili and Corn Bread

Japanese Risotto