Tag Archives: vegetarian
December 11, 2012
November 17, 2012
Our CSA has been packed full of greens and I’ve been trying to use them in different ways so we don’t get bored. I’ve been making a lot of green smoothies, soups, and roasted veggies but sometimes we get to the end of the week and still have veggies left over. I’ve been making chips with some greens as they’re a good snack and you can use an entire bunch of any greens. These are good out of any kale variation or chard, but this week I made them with the greens on our golden beets.
Just wash and trim your greens and cut any tough stalks off. Put in a large bowl and sprinkle with olive oil and salt (garlic salt is good here too!). Toss so every leaf gets coated with the oil and salt. Spray a baking/cookie sheet with non-stick spray and lay out your leaves, trying not to have them overlap as much as possible. Bake in a 350° oven for about 12-18 minutes, depending on the size of your leaves. The bigger they are, the longer they take to dry out and crisp up. When they look like dried leaves, take them out and let them cool for a few minutes- and enjoy :)
February 5, 2012
I recently joined a CSA and Wednesday was my first week of veggie delivery. I love vegetables and I’m really excited to have a curated box of local, organic produce each week. This edition was loaded up on greens- spinach, kale, and spring mix. We also got red and golden beets, and watermelon radishes- both with the greens as well.
I love radishes but I’d never had watermelon radishes before- they were a little spicy and so pretty with their striped, pink centers. I’m looking forward to trying some new veggies and the new recipes that come with each delivery!
Are you a CSA member, or have you ever tried one out?
December 27, 2011
Can you spot the vegetables in this picture? No? I didn’t think so. Between the disguise of a mustache and blueberries, they are pretty incognito.
I don’t think there is a vegetable I don’t like. I love them. But I also really love cookies & French Toast. I’ve been making these smoothies a few mornings a week as a way to really start my day off right. Especially on school days, so I’m full without the sugar crash an hour after breakfast. These smoothies can also be a great way to sneak them into a veggie hater’s diet.
This isn’t so much a recipe as a guide. I have been mixing it up based on what I have on hand.
- Greek Yogurt (roughly 1/3 cup)- Greek yogurt is creamier and packed with more probiotics and protein than regular yogurt.
- Vanilla nut milk (roughly 1/3 cup)- I have been using coconut.
- 1 celery stalk
- handful of spinach
- large kale leaf with the rib removed
- 1 pear or 1 banana- peeled and chopped
- 1 Tablespoon chia seeds- high in Omega 3 and help keep you full longer
- handful of frozen blueberries
Starting with the milk and yogurt, throw everything in a food processor until everything is chopped and blended. You can adjust your ingredients after the initial blend, add more milk if it’s too thick or more blueberries if you want it a little fruitier.
I would love to hear some of your favorite combos!
Mustache glasses were a wedding present from our cool friends Bethany & Adrian. They bought them here….
December 7, 2011
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So, I spent the past couple days fighting a cold and catching up on Gossip Girl (don’t judge!). Today most my energy came back so I made a soup that I came up with last year, as a vegetarian’s answer to chicken noodle soup. Now I should remind you, I’m not a chef and all of this is highly modifiable!
If you aren’t a fan of ginger or garlic you can leave these out but they are both so good for fighting colds!
- about 1″ piece of ginger (roughly 1 tablespoon)- minced
- 3 cloves of garlic- minced
- 6 cups water
- vegetable broth cubes (if you use liquid broth swap that out for the water)
- 3 medium size carrots- diced
- 2 celery stalks- diced
- 1 cup rice
- 2 cups cabbage- roughly chopped
- salt and pepper to taste- I use vegetable broth with sea salt so it didn’t need any extra
I like to use Rapunzel vegetable broth cubes that you can find at a natural foods grocery store. It’s easier to keep these on hand than a liquid broth, plus they pack more flavor and are cheaper!
Alright… let’s make soup! In a big pot, add a tablespoon of olive oil and the ginger and garlic. Saute briefly, just to release a little of the flavor. Add the water, broth, carrots, celery, and rice, and bring to a boil. Reduce heat to low and simmer covered until the carrots are soft and the rice is cooked, about 20 minutes. Add the chopped cabbage and let it wilt, about 5 more minutes.
The rice in this soup tends to absorb the broth so if you have leftovers you can add a little more water when re-heating. The broth is really flavorful and comforting, and the veggies make you feel like you are instantly getting better.
Isn’t it so lame how cold and flu season totally try to ruin the holidays? Total jerks! It can be hard to avoid, especially when you work around a bunch of people, since it seems like everyone is coming down with something. Here’s a few tips I’ve learned from my naturopath about preventing (or quickly recovering from) sickness:
- a daily dose of 5000iu Vitamin D- up it to 10,000 when you are fighting something
- miso tea- add 1 teaspoon of miso paste to a teacup of hot water(not boiling- it kills the miso) and add a little soy sauce. Keep stirring it, as the miso sinks.
- emergen-c packets
- lots of sleep and water!
I should also probably tell you I’m not a doctor, in case you were wondering :) That means if any of these tips don’t sound right for you, don’t do them! Mmmmmkay?