Monthly Archives: November 2013

The Super Green

Greens are not mean!
Don’t be afraid of the color. I promise you it tastes much better than it seems! I am human too and was afraid of even touching anything green juice or smoothie related…now I’m hooked!

Green smoothies are an easy post-workout snack, quick breakfast or even enjoyed as dessert. Add some super food ingredients such as goji berries, flax seeds, chia seeds or coconut oil to make it even more healthy, nutritious, yummy and SUPER!

The Super Green

I love adding apples as a natural sweetener to lighten up the bitterness from the kale and frozen fruits to help make it frothy and ice cold.
*Also, a tip for loosening the kale leaves:  soak chopped kale leaves in water for about 30 minutes, “massage” the leaves, and drain before throwing in your blender to help achieve less leaf chunks in your smoothie.

Ingredients:
*1 cup chopped kale, center rib removed
1 cup baby spinach
1 large apple, cored and sliced
1 cup frozen mango (or ice)
1 1/2 cup water
handful goji berries
1 tbsp whole flax seeds

Steps:
Throw all ingredients in a blender and blend on high for about 1 minute or until all kale pieces are well incorporated. Add more water to thin out the consistency to your liking. Pour into a mason jar for later enjoyment or enjoy right away!

The Super Green Smoothie

Enjoy
xoxo Sarah

 

Spinach & Kale Pesto (v)

Here is a vegan and guilt-free “pesto” recipe, using ingredients that are fresh and consists less oil than usual pesto.

spinach & kale pesto

Ingredients:

2 cups baby spinach
¼ cup chopped kale
¼ cup sunflower seeds
1 ½ tbsp. extra virgin olive oil
2 small garlic cloves
juice of half a lemon
dash of salt & pepper

Steps:
Place all ingredients in a food processor and pulse for about 1-2 minutes or until garlic pieces are minced, and both spinach and kale leaves are finely chopped.

Use as spread in your favorite sandwich or as dip for chips and fresh cut veggies.

Enjoy
xoxo Sarah

w/warm garlic mushroom butter sauce

2 Cheese Pumpkin Ravioli w/warm mushroom garlic butter sauce

This recipe has to be my all time favorite creation yet! I couldn’t wait another day to share this with you all and hope you enjoy it as much as I did. Who doesn’t like a nice, hearty pumpkin recipe during the Fall anyhow?
Here’s another recipe with some leftover cauliflower ricotta cheese (from Nomyourself) I used in my Butternut Squash Mac n’ No Cheese earlier this week.

The melted gooey chunks of cream cheese compliments very well with the various  explosion of flavors from spices used in this recipe. This is best served immediately, with a homemade warm mushroom garlic butter sauce smothered on top.
(*Recipe below)

Warm Mushroom Garlic Butter Sauce

*Warm Mushroom Garlic Butter Sauce
2-3 fresh large mushrooms, sliced
2 tbsp Earth Balance butter
1 tbsp garlic, minced
1 bay leaf

Directions:
Melt the butter in a small pot on medium-high heat. Add garlic and saute for a minute or two. Add the bay leaf and stir for another minute. Then add mushrooms and cook until tender and shrinks in size, stirring occasionally for 5 minutes. Set aside and keep warm.

*Yields a dozen ravioli

Ingredients:
24 dairy-free wonton sheets
Pumpkin Filling:
1 cup organic pumpkin
¼ cup cauliflower ricotta cheese
¼ cup Tofutti cream cheese
¼ tsp garlic powder
¼ ground nutmeg
salt and pepper to taste
dash Sriracha or hot sauce, optional

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2 Cheese Pumpkin Ravioli

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Directions:
In a large mixing bowl, combine all the pumpkin filling ingredients except the cream cheese and mix until well incorporated. Add the cream cheese making sure to leave some pieces chunky. Set aside.

Lay 12 wonton sheets down on wax paper and spoon in about 1 tbsp of the filling mixture to the center. Grab a small bowl of water to use as “glue” and seal the bottom layer of the ravioli with a new sheet. Just like a pillow. Make sure not to drench the edges as they will tear and fall apart.
Tip: gently press towards the center so there are no air bubbles.

In a large pot or deep pan, bring 5 cups  of water to a boil. Gently drop half of the ravioli one piece at a time and cover. Cook for about 3-5 minutes, occasionally stirring to make sure the pieces to don’t stick together. Once the ravioli is fully translucent, they are done. Using a slotted drainer spoon, GENTLY scoop each piece onto a plate and serve with the warm mushroom butter sauce on top.

2 Cheese Pumpkin Ravioli w/warm mushroom garlic butter sauce

Pumpkin Ravioli w/warm mushroom garlic butter sauce

Enjoy!
xoxo Sarah

from Ahnestveggie.com

Power Persimmon Date Smoothie

Stumbled upon these beautiful persimmons at the Santa Monica Farmers Market last weekend and instantly brought me back to my childhood days in Maryland! My mom would buy cases of this fruit from the Asian Food Market and made my sister and I eat them all the time. To the point that I started to actually hate them. Of course taste buds changed now as I got older. The orange-reddish color reminds me of the Fall leaves and lightens my mood for the holiday season!

Persimmon should be eaten when fully ripened. The color of the skin should appear transparent and when touched, the outer shell should be soft. Just think of it like a banana…you wouldn’t eat a unripe green banana.

Dates are a natural sweetener, along with a ripened banana so don’t get fooled by the color! This was so delicious, sweet and filling!

Power Persimmon Date Smoothie

Ingredients:

2 cups almond milk
1 cup spinach
6-7 Medjool dates
1 frozen banana
2 tsp flax seed
1 persimmon, quartered

Directions:

Combine all ingredients in a blender and blend on high for about 2-3 minutes. You want to make sure all the date pieces are thoroughly broken.

*If you’re not a banana lover, (like my sister) you may always sub out the frozen banana and add another persimmon. Throw in a few ice cubes as well to make the smoothie frothy and cold.

Power Persimmon Date Smoothie

Power Persimmon Date Smoothie
Enjoy !xoxo Sarah