Wilted Green Lunch Smoothie
- At June 29, 2010
- By megan
- In Apples, beets, Broccoli, carrot, healthy lunch smoothie, smoothie, Vita-Mix
2
I am on a steady regimen of Vita-Mix smoothies. Lettuce, orange, and blueberries for breakfast, followed by some variation of the combo pictured here for lunch.
This one turned out great… for a bunch of veggies blended into a drinkable beverage, or as I prefer to call it, a healthy lunch smoothie.
There are no exact measurements here. Add more of what you like, but not necessarily less of what you don’t like! Don’t skimp on the greens!
- a few broccoli florets
- 2 carrots
- 1/2 red pepper
- 1 golden delicious apple
- 10-15 beet greens, wilted
- a handful of wheatgrass
- a handful of sunflower sprouts
- 3 frozen strawberries
- 1/2 red beet
- 1-2 cups water
Throw it in the Vita-Mix, turn it up to 10, then high, then enjoy. It’s good for you!
Glorious Green Smoothie
- At January 25, 2010
- By megan
- In Avocado, Broccoli, favorites, healthy lunch smoothie, kale, pineapple, Vita-Mix
- 0
This smoothie is a perfect way to start your day. Avocado makes it smooth and creamy, and pineapple sweetens the leafy greens. It is glorious!
Ingredients:
- 1 kiwi, peeled
- 1 stalk celery
- 1/2 cup broccoli
- 1 apple, cored
- 1/2 avocado
- 4 leaves of dandelion greens
- 1 large beet green
- 1 kale leaf
- 1 cup frozen pineapple
- 1 cup water
Put it all in the Vita-Mix. Start at low, end at high. Enjoy.
Harvest Vegetable Soup
- At October 8, 2009
- By megan
- In BBQ Sauce, Broccoli, carrot, cauliflower, Corn, Peppers, Soup, sweet potato, vegan
- 0
So fresh. So good. So flavorful. Soups usually aren’t this delicious, in my opinion, and it is all due to these fresh, local, seasonal, and organic ingredients.
In a large pot, I combined the following ingredients and cooked for 40 minutes:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 quart veggie stock
- 3 or more quarts water
- sweet potatoes, peeled, cubed
- carrots, peeled, chopped
- corn (fresh from the cob, husked, boiled, shaved from the cob)
- green pepper, chopped
- broccoli, chunks
- cauliflower, chunks
- 2 TB Grumpy’s Private Reserve Black Label BBQ Sauce
For such a simple soup, it took more than 2 hours to prepare. I husked 12 ears of corn, peeled and cubed 2 pounds of yams, and almost 3 pounds of carrots. I made a lot of soup and froze some for later. You could add more or less of each ingredient according to your own tastes. The flavors of these fresh ingredients really stood out, which is why I only added a small amount of BBQ sauce for a little spice.
Fresh Veggie Stir Fry in Garlic Ginger Sauce
- At June 26, 2009
- By megan
- In Baby Bok Choy, Broccoli, vegan, Veggie Sauté
- 0
Chop:
- Baby Bok Choy (separate the leafy part from the stalky end)
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic
- 2 cups broccoli
Other ingredients:
- 1/4 cup water
- 2 TB soy sauce
- 1 TB dried ginger (use 2 TB freshly grated if you have it)
- 1 TB toasted sesame oil
In a wok, add the stalky part of the chopped baby bok choy. As the wok heats, add the water. Next add the peppers and cook a few minutes before adding the soy sauce and ginger. Then, add the garlic and cook another minute before adding the leafy part of the baby bok choy. Finally, add the broccoli and cook 2 more minutes and you are done. Remove from heat and drizzle with toasted sesame oil.
(this dish is excellent with farmer’s market, fresh, organic veggies. I usually try to add more flavors when using store-bought or frozen veggies)
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