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.

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

 

Tuesday’s Menu 12/11

Very Berry Milk Shake

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Minestrone with Lentil, Roasted Beets, Sauteed Swiss Chard

Dinner: Japanese Dinner (Orange Glazed Tempeh, Kimpira Gobo, Simmered Soy Beans with Kelp, Avocado Sashimi, Sweet Brown Rice, Nori)

Minestrone, Beets, Green

Minestrone, Beets, Green

Another Collective Japanese Dinner

Another Collective Japanese Dinner

 

Tuesday’s Menu 10/16

Very Berry Shake

Breakfast: Coffee, Very Berry Shake (Raspberries, Strawberries, Bananas, Tofu, OJ)

Lunch: Tofu with Tatsoi, Rice

Snack: Crackers

Dinner: Split Pea Soup, Toast, Quick Pickled Cucumber, Coconut Tart

Tofu with Taotsoi over Rice

Crackers

Split Pea Soup

 

 

 

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. 😦

 

 

 

Wednesday’s Menu 8/8

Very Berry Milk Shake

Breakfast: Coffee, MIxed Berry Almond Milk Shake

Lunch: Cold Sesame Noodles, Lentil Burger with Tomato and Pickled Onion

Dinner at L’ybane: Moussaka, Baba Ganoush, Grilled Asparagus, Iced Mint Tea—their choice of music while we were there was unbearable and too loud. Otherwise, it’s a charming wine bar with a few good vegetarian friendly appetizers in middle of Times Square.

Snacks: Crackers and Nuts

Cold Sesame Noodles, Lentil Burger

Vegetarian Appetizers at L’ybane

Crackers & Nuts