- 2 cups spinach
- 2 cups unsweetened coconut milk or your favorite nondairy milk
- 1 orange, peeled
- 1 cup cooked sweet potato, chilled
- 1 cup frozen pineapple
- 1/2 inch fresh ginger, peeled
- Juice of 1⁄2 lime
- 1 1/2 Tbsp flax or some other hippy seeds or protein powders
- Blend the spinach and coconut milk until smooth.
- Add the orange, sweet potato, pineapple, ginger, lime juice, and protein. Blend again.
Makes 2 good sized smoothies. Adapted (..ahem) from thugkitchen.com
- 4 ears sweet yellow corn, grilled or roasted
- 2 jalapenos, seeded and chopped
- 1/2 red onion, finely chopped (about 1/2 cup)
- 3/4 cup cilantro, chopped
- the juice of 2 limes
- Salt and pepper
Combine all ingredients in a bowl. Season with additional salt and pepper if desired.
- 1/2 cup quinoa
- 1 cup low-sodium chicken broth
- 2 tsp olive oil
- 1/2 large onion, chopped
- 2 Tbsp pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
- 2 Tbsp fresh parsley, chopped
- Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes.
- Heat oil in a large skillet over mediumhigh heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes.
- When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.
Do it with Salmon Florentine.
- 1/2 cup hot pepper, halved and seeded
- 3/4 cup green pepper, halved and seeded
- 6 cups sugar
- 1 1/2 cups cider vinegar
- 1 bottle Certo ( 1 pack) (2 packs per container).
- Add peppers, vinegar, and sugar to blender and blend.
- Move to large pot and boil (will come up)…
- Soon as it’s boiling take off stove
- Let stand for 5 min. Add certo. Skim off top.
- Pour into glass jars and seal.
Trying this tonight. Recipe courtesy of www.jasonandshawnda.com/foodiebride/archives/9775
- 1 orange bell pepper, halved and seeds and stem removed
- 1 lb red jalapeno peppers, seeds and stems removed (for a spicy jelly, use a couple of serranos and leave in the seeds to half/all of the peppers)
- 1 1/2 cups cider vinegar
- 1 pinch salt
- 6 cups sugar
- 3 oz liquid pectin
- 1 Tbsp butter
- Put the peppers into a food processor and process for 7-10 seconds. Alternately, you can finely chop them by hand – wear gloves!
- Transfer the peppers to a large pot and add the vinegar.
- Bring to a boil and then let simmer for 15 to 20 minutes.
- Pour through a fine mesh sieve to separate the peppers from the liquid, you should have 1 cup of liquid. Simmer longer to reduce, if necessary.
- Return the liquid and as much of the pulp/seeds (more for a much spicier jam, less/none for a slightly spicy jelly) to the pot and add the salt and sugar until dissolved.
- Bring to a boil over medium-high heat.
- When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, and then add the butter.
- Stir the butter into the mixture and then add the liquid pectin, stirring to mix.
- Let boil for 3 minutes.
- Ladle into sterile jars leaving 1/4 inch headspace.
- To store jars at room temperature, you’ll need to seal them in a hot water bath for 10 minutes. Otherwise, let the jars come to room temperature, place the lids on them, and then store them in the fridge (the jelly will keep a couple of months this way).
- Refrigerate jelly after seal is broken.http://www.jasonandshawnda.com/foodiebride/archives/9775
Tried version 1 above and did 1/2 cup japs, and 3/4 cup “sweet mini peppers” which were yellow, orange and red. Came out tasty, but color was a dark amber, almost brown.
- 1 cup couscous
- 2 large heirloom tomatoes, seeded and chopped
- 1 small cucumber, seeded and chopped
- 1 clove garlic, finely chopped
- ½ small red onion, cut into ½-inch pieces
- 2 Tbsp pine nuts
- 1 cup canned chickpeas, rinsed and drained
- 3 Tbsp. extra-virgin olive oil
- Juice from 1 lemon
- ¾ cup chopped fresh parsley
- ½ small jalapeño chile, seeded and finely chopped
- Heat oven to 350°. Cook couscous as directed on package; let cool and set aside.
- Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.
- Combine tomatoes and cucumber in medium bowl. Add garlic and onion.
- Add cooled couscous, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.
Do it with these chicken kabobs.
Alone or stuffed in a bell pepper, this dirty rice is the real ish. Ron, upon tasting, said this rice was “mad light, but mad good”.
- 1 Tbsp vegetable oil
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 1 cup onion, chopped
- 1/2 cup bell peppers, chopped
- 1/2 cup chopped celery
- 2 1/2 tsp. salt
- 1 tsp. cayenne
- 1 large eggplant, peeled and cut into 1-inch cubes (~ 2lbs)
- 1 cup water
- 6 cups cooked long-grain rice
- 2 Tbsp. chopped parsley
- Heat oil in a large saucepan over medium-high heat and brown the pork and beef. Add the onions, bell peppers, and celery and cook for bout 5 minutes, or until the vegetables are wilted. Add the salt, cayenne, eggplant, and water. Cook, stirring often, for about 10 minutes.
- Reduce the heat to medium and cook, uncovered, stirring occasionally, for about 30 minutes, or until eggplant is very soft. With a spoon, mash the eggplant against the side of the pot.
- Add the rice and parsley. Mix thoroughly, breaking up any clumps. Heat until rice is warmed through. Serve Immediately.
Makes 8 servings