The Amazing Green Smoothie

I can't say enough about how amazing green smoothies are. It is a quick and easy way to get your daily dose of fresh veggies and fruit with the added benefit of being easily digested. If I'm in a slump I have one a day and they really boost my energy and put me in a more healthful mindset.

All that is required is a blender, a handful of fresh fruits and a handful of greens. I like using baby spinach but you can use kale, collards, romaine or a mix, as long as its fresh greens.

Here's my Go To green smoothie recipe:
1 banana
1/2 fresh pineapple
1-2 cups of water
baby spinach
Blend banana, pineapple and water until smooth. Fill up the rest of the blender with baby spinach (i say, the more greens the better!) Toss in a few ice cubes and... voila!

Here is the recipe for a sweet and peppery smoothie I made the other day that my two year old gulped down.
1 banana
1/2 apple
2 baby red peppers (or one regular red pepper)
1 handful of kale
1.5 cups of fresh orange juice
3-4 prunes or dates for added sweetness

Green smoothies are awesome and you really don't need a recipe. Just throw together whatever fruits you have and a bunch of greens. I use water to thin it out but you could try any juice too. Plus, you can add in aloe juice, bee pollen or any other supplement you'd like to incorporate. See more here about health benefits of green smoothies.

Raw Cashew Cheese

This "cheese" is wicked good and easy to make. Use in place of ricotta or spread on crackers, etc.

Ingredients: 1 1/2 cups raw unsalted cashews, 1 tsp. sea salt, about 1/2 cup water (give or take), 1 or 2 cloves minced garlic, dash or 2 black pepper

Steps: put cashews in bowl and cover with water about 2 inches above the cashews. let soak for 2 hours. when done soaking, drain the cashews but keep the soaking water. put cashews and some of the water in a food processor and blend until smooth. add the rest of the ingredients and blend again until well mixed. put cashew mixture into a container and put in fridge for 24 hours.

Mediterranean Portobello Wrap

I made these delicious wraps tonight for my husband and mother-in-law.

Ingredients: whole wheat tortillas, hummus, 2 Portobello mushroom caps, 1 roasted red pepper, sun-dried tomatoes, kalamata olives, pepperoncini peppers, apple cider vinegar, and I used braggs liquid aminos but if you don't have that you can use shoyu or tamari soy sauce (Eden is a good brand). You could also toss in some spinach or fresh basil if you like to give it a splash of green.

Steps: Preheat oven to 375. Wash and slice portobello caps and put them into a casserole dish, pour in enough apple cider vinegar so that the caps are sitting in 1/4 to 1/2 inch and add some sprays of liquid aminos or if using shoyu or tamari add a couple dashes. Slice the roasted red pepper and some perpperoncini peppers (however many you want for spice) (btw I use the Pastene brand for all this stuff) and add them to the dish, add 1/4 cup of sun-dried tomatoes, 1/4 of kalamata olives and the spinach or basil if you're using it. Pour a little more vinegar all over and bake for 10 minutes or until mushrooms are tender. Stir halfway through cooking.
When done cooking, remove from oven but don't turn it off yet. On a baking sheet lay out the whole wheat tortilla and spread on hummus. Using a slotted spoon add a couple spoonfuls of the portobello mixture and put in oven for 2-3 minutes. Take out, roll up like a burrito and enjoy! YUM!

Pasta Puttanesca

This is an easy dish which I happened upon accidentally the other night at my parent's house. I thought I didn't have anything to make for dinner. I raided the pantry and was pleasantly surprised at how well everything worked together as I threw random Italian ingredients into the skillet. Its a sort of puttanesca without the seafood part. Everything is flexible...I listed the ingredients below, but they are basically guidelines. You can add or subtract ingredients as you like. I didn't really put amounts down either because it's really up to you. Just do everything to suit your tastes.

Ingredients:
1 box whole wheat pasta (preferably short pasta like ziti or penne etc.)
1 onion
1-2 garlic cloves (or more to taste)
1 medium can of diced tomatoes
a bunch of collard greens
pitted kalamata olives
capers
roasted red peppers
one jar of marinated artichoke hearts (i use Pastene)
crimini (baby bella) mushrooms
crushed red pepper to taste to make it spicy
1-2 teaspoons italian seasoning, or more to taste
sea salt and pepper to taste

Steps: Boil pasta, drain and set aside
Dice onion and mince the garlic, then saute onion and garlic in a large skillet
Cut out central rib in collards and cut up the leaves a bit (not too small because they shrink up a lot when cooked), if you like you can chop up the stems into green bean size pieces and toss them in the skillet too (most of the nutrients are in the stems)
Add can of diced tomatoes
Cover skillet
Slice the mushrooms, roasted red peppers and cut up the artichoke hearts and toss them in
Add the capers and olives and mix in
Add the crushed red pepper and seasonings, salt and pepper and mix in
Cover skillet to cook the collards, stirring occasionally
Once collards are cooked add the pasta into the skillet and stir to combine
Cook 5 or so minutes more and done!
Eat and enjoy!

When my mom's friend Mary read this blog entry, she wrote me an email about the lore of Puttanesca sauce. Here is the bit she wrote. "It translates to Harlot's Sauce. Supposedly the hard working ladies of the red light districts had to make quick meals in the evening. So, they would dash through the cupboards, just like you did to make the most wonderful, fragrant sauces. Also, you probably already know why you would use the shorter pasta, but since you're bloggin' for people to read, you might as impart those bits that nourish their minds as well. In case you don't know about pasta shapes: thin noodles = thin sauce; thicker pasta, like fettucine = think sauce; pasta with holes or ridges, like ziti = chunky sauces."

Good to know! Thanks Mary!

We all love to eat!

We all love to eat...unless you're weird, I mean come on, who doesn't love food?
My dilemma was having high cholesterol and after having a baby, I had some serious pounds to shed. My doctor had wanted me to go on a statin medication for my high cholesterol, which really scared me! Medication for cholesterol? I was only 25! There was no way I was going to go on meds for something that at my age, I should have in check. So my mission was to lower my cholesterol naturally and to shed those pregnancy pounds while still enjoying good food!
I thought back to when I was in college and living with my crazy hippy friends, Katrina and Chris. They were vegan (did not consume any animal products of any kind) and Katrina was always cooking. She cooked some of the best food I had ever had and it was all vegan. I mean pancakes, pizza, fried plantains, mashed potatoes with squash...all kinds of great stuff. I was really healthy then, and really thin. I wasn't vegan, just was eating a lot of the vegan food in the house, which in turn limited my intake of meat and dairy. I used to think, "I could really be vegan if I could cook like Katrina." But alas, I couldn't, and so never really jumped on the wagon.
So here I was these years later, feeling gross and uncomfortable from the weight I gained while I was pregnant. I found it hard to lose weight. It was coming off, but really, really slowly. I felt sludgy and thick inside and soft and puffy on the outside. Doesn't sound like fun, does it? One morning I was watching The View and the guest the women had on the show was Alicia Silverstone. She was promoting her new book, "The Kind Life," and discussing her vegan lifestyle. Alicia had the View ladies trying lots of different dishes from the vegan recipes in her book. I watched as Joy Behar tried the Cheesy Oozy Guacamole Bean dip. I was not surprised when she declared that it was delicious and she couldn't believe it was vegan! I knew how yummy and satisfying vegan food could be from my Katrina cooking days. So I sat there on the couch, thinking of how bad I felt and my high cholesterol and said "what have I got to lose?" I got the book and convinced my husband Adam to give it a go. I started with the recipes in Alicia's book and was cooking all the time. I realized how much I love to cook and how happy and giddy it makes me when I make something that everyone enjoys! I began this blog to share my joy of cooking with my friends and family and more importantly, to show with love how rewarding, both mentally and physically, a vegan lifestyle can be.