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.

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

 

Saturday’s Menu 9/29

Purple Shake

Breakfast: Coffee, Purple Shake (Apple Cider, Strawberries, Raspberries, Blackberries, Blueberries, Kale, Tofu, Green Vibrance)

Tea at Cafe next to National Academy Museum: Rooibos Chai, Scone—a very good scone actually. I don’t even know the name of this tiny cafe nestled inside of the Church of Heavenly Rest.

Dinner at Red Bamboo: Veggie Lo Mein with Soy Chicken, Carrot Cake—the Lo Mein was simple, but good. Carrot cake was a disappointment. I saw so many cheese cakes passing by. I should have ordered one for myself, although cheese cake is not my thing… I liked this little vegan restaurant. It was packed at 7 p.m.

Tea Time

Veggie Lo Mein with Soy Chicken

Carrot Cake-looks good, but doesn’t taste good. 😦

 

 

 

Saturday Menu 3/17

Breakfast: Coffee, Apple Energy Shake (Apple Cider, Banana, Blueberries, Green Vibrance, Almond Milk, Tofu)—This is a new shake! I was not quite sure about Green Vibrance and Tofu in this shake, but the result was another good shake combination.

Saturday Lunch: Butternut Pancakes with Maple Syrup, Mixed Green Salad, Strawberries, Earl Grey Tea —This is becoming my favorite weekend lunch. It’s never brunch for me, since I don’t skip yummy shake breakfast.

Dinner:Baked Pinto Beans, Rosted Beets, Mixed Greens, Azuki-Butternut Squash-Stew, Pita, Tomato, Smoked Tofu, Hummus

New Breakfast: Apple Energy Shake and Coffee

New Breakfast: Apple Energy Shake and Coffee

Lunch: Butternut Squash Pancakes, Mixed Green Salad, Earl Grey Tea

Lunch: Butternut Squash Pancakes, Strawberries, Mixed Green Salad, Earl Grey Tea

Dinner: Pinto Beans, Smoked Tofu, Roasted Beets with MIxed Greens, Azuki-Butternut-Stew, Hummus

Dinner: Pinto Beans, Smoked Tofu, Roasted Beets with MIxed Greens, Azuki-Butternut-Stew, Hummus, Pita

Today’s Menu 3/14

Breakfast: Coffee, Green Goddess Shake with soy milk and frozen strawberries

Wednesday Box Lunch: Penne with Broccoli Rabe and Chickpeas, Hummus, Quinoa Salad, 2 Eli’s Pecan Raison Rolls, Mint Tea

Dinner: Penne with Marinara Sauce (tomatoes, carrots, onion, green pepper, red pepper, mushrooms, garlic, olive oil), Sweet Azuki Beans with Kabocha, Apple, Apple Cider

Wed Lunch Box: Penne with Broccoli Rabe, Hummus, Quinoa Salad, Apple

Wed Lunch Box: Penne with Broccoli Rabe, Hummus, Quinoa Salad, Apple

Dinner: Penne with Marinara Sauce, Azuki Beans with Kabocha, Apple, Apple Cider