I 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.
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.
With perfect amount of spices and sweetness of root vegetables, Mulligatawny is one of my winter-time favorites. Grains, beans, carrots, potatoes, kales, and lemon, all in one.
1 sweet potato
2 large potatoes
1 cup lentils
1 red pepper
1 green pepper
1 large yellow onion
3 stalks celery
2 cups slices kale leaves
1 bunch scallions for garnish
1/2 cup wild rice
1/2 head garlic
1″ fresh ginger
1 cup yogurt
2 Tbs peanut oil or olive oil
3 Tbsp lemon juice
1 Tbsp balsamic vinegar
2 tsp salt
1 Tbsp sugar
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 Tbsp mustard seeds or 1/4 tsp cayenne
1/2 cup dried coconut
1 28 oz tomato can or 4-5 fresh tomatoes
8 cups vegetable stock or mineral water
(optional: 1/2 head cauliflower if you have it. This will add a very nice flavor.)
Chop onion, celery, peppers. Cut carrots, potatoes in bite size. Slice cauliflower if you are using. Crash or mince garlic cloves. Grate ginger.
In a large soup pot, heat oil up, Sauteé onion, celery and ginger until tender about 5 minutes. Add all spices, salt and sugar in. Keep sauteéing until fragrance is coming out, but careful not to burn the spices.
Add potatoes, carrots, rice, lentils, peppers, tomatoes, dried coconuts and stock. Bring to a boil and reduce heat to simmer for 40 minutes or until rice and lentils are done.
Stir in kales, crashed garlic, lemon juice, balsamic vinegar and yogurt. Heat 2 minutes.
Ladle the soup in a bowl, garnish with chopped scallions.
I accidentally took this recipe down. So here it is once again fabulous roasted butternut squash recipe. For a vegan Thanksgiving, this is a must dish.
Ingredients: 1 medium butternut squash (about 2 pounds after peeled) 3 cups chopped kale (packed) 2-3 cloves garlic a handful of parsley 1/4 cup raw almonds 1/4 cup raw walnuts or pecans 1 Tbsp nutritious yeast 1 tsp sea salt 1/2 tsp black pepper 2~3 Tbsp olive oil
Peel butternut squash. Halve it. Seed it. Chop it in inch cubes. Mince garlic. Mince parsley.
Preheat the oven at 375 ºF.
Put butternut squash, garlic, and parsley in a deep large enough pan or baking sheet. Sprinkle olive oil over, and toss with your hands. Cover loosely with foil.
Roast for 30 minutes until butternut squash is almost done. Test with a folk.
In a small bowl, mix roughly chopped nuts, nutritious yeast, and salt and pepper. Chop kale.
Uncover the butternut squash. Pour chopped kale and nuts mixture over. Mix well with a spatula.
Roast at 350 ºF for another 10 minutes or so until kale is welted.
When I went out for a scrumptious lunch with 2 oldest friends at New Leaf in Fort Tryon Park a few weeks ago, a friend ordered Salad Trio for me, but loved it so much she is still talking about it. What she loved so much was Wild Rice Salad in Salad Trio. The other salads were a piece of roasted red pepper and a slice of mozzarella, and mixed greens, and they were not special at all. Inspired this and having my own wild rice mix, I decided to make wild rice salad. The result: ambrosia.
For 6 good servings
1 cup wild rice (cook with 2 cups water)
2 cups chopped kale
1 carrot (shredded)
2 celery stalks (chopped)
1 cup pecans or walnuts (roughly chopped)
2 tomatoes (chopped)
1/2 cup dried cranberries
1/4 cup dried apricots (chopped)
1/2 cup parsley (chopped)
1/2 avocado per serving (peel and slice)
juice from 1 orange (about 1/4 cup)
1 Tbsp lemon juice
2 Tbsp rice vinegar or balsamic vinegar
1 Tbsp maple syrup
1 Tbsp olive oil or sesame oil
3 Tbsp soy sauce
2 tsp prepared wasabi
Cook 1 cup wild rice with 2 cups water. Soak rice over night if you have time. I have a rice cooker, so I turn it on and forget about it. If you are cooking wild rice on a stove top, definitely pre-soak. Set it high until it boils. Reduce the heat to low, cover, and let it simmer for 45-60 minutes until water is gone and rice is done. Let it cool.
Chop the vegetables.
Mix all the dressing ingredients in a small bowl.
In a big bowl, put all the salad ingredients, pour the dressing over, and mix well.
Peel and slice avocados (1/2 avocado per person). Spread avocado slices over the salad.
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)
Grate the ginger. Put everything in a blender. Blend until smooth.