Plant-Based Chapters + CocoBeet Concoction Juice!

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What happens when a light sleeper gets bombarded with 23 texts at 3 in the morning?  An overly productive morning and a Rent sing-a-long.  Oh, and lots of juice!  I’m a big advocate for making use of everything in my kitchen, and that includes the stalks of broccoli I saved after using the florets for soup the other night.  Using broccoli stems as the base, I threw in some beets and carrots, and a whole bunch of cilantro.  To top it off, I added some coconut water to the end product. Holy yum!

CocoBeet Concoction

  • 4 large carrots
  • 1 bunch cilantro
  • 2 beets
  • 2 stems broccoli (or 1 whole head broccoli)
  • 8 oz. natural coconut water

Add the coconut water after juicing all vegetables.  Enjoy!

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Does your kitchen look like this at 3:30 in the morning?  I think my neighbors are hating me through our very thin walls right now.  At least Bran isn’t terrified of the noise anymore.

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I’m so chill while mom juices.  Sometimes I get to eat the pulp!

Last night, I had dinner & drinks with a good friend who has been a vegan for years, and we got to talking about things that changed for us when we made the transition.  She started talking about different “chapters” in the life of someone adopting a plant-based diet, and seeing as it’s been almost a year since I fully dedicated myself to adopting a plant-based lifestyle, I’m seeing truth to her theory.

One of the big changes we talked about was the amount of alcohol we consumed.  I thought I was just out of the “college phase” and that was the explanation for my abrupt drop in tolerance for cocktails.  Nope.  Turns out a plant-based diet can lower tolerance over time, and it makes sense.  Lowering processed food intake and eliminating animal products altogether makes for one very clean and efficient machine of a body!  Nothing to clog up digestion or block absorption of nutrients; this holds true for alcohol as well.

You can take one of two approaches with your attitude in regards to this.  You can be upset about the fact that keg-stands are probably not going to stand in your life much longer, or you can get as stoked as I was about not having to buy 3 or 4 beers since I’m satisfied with one or two now!

Sorry for the short post, but I’m off to enjoy my juice and save the world one puppy at a time.  I’ll be posting more this week, so don’t worry!

Happy Juicing!

Blogging For School

So I has an assignment in class this week: to present a topic in which pop culture ties to public health, and then to blog about said topic on the class website.  Well, obviously I chose going vegan, but in my post to the class’ website, I fear I may not have been as professional as graduate school may require.  I wrote in my own language, not unlike any post on here.  I’m posting my article below, so let me know what you think!  It’s entertaining, if anything!  Here’s to hoping my professor agrees with me!

You’re a what?  What’s a vegan? Is that some kind of weird new religion?     Until a few years ago, “vegan” was not in many people’s vocabulary.  Sure, we all know about vegetarians.  Vegans take their dietary restrictions to a whole other level, though.  Like vegetarians, they don’t eat meat, but they also don’t eat/use any products coming from an animal.  That means (among other things) no butter, milk, eggs, honey, cheese, yogurt, leather, furs, or even jello!   Diets like veganism and other phytonutrient-dense eating habits have become all the rage among celebrities within the past year or so.  Being a vegan myself, I opted to report on a topic close to home.  Go with what you know, right?  I became a vegan for my own reasons, though much of the public are becoming aware of such eating habits through pop culture icons. Famous vegans like Joaquin Phoenix, Ellen Degeneres, Bill Clinton, and Brad Pitt are bringing the vegan lifestyle to the masses, hailing it as the new “it” diet trend.  In doing this they are bringing plenty of attention to the the 0.5% of Americans already identifying themselves with the title.  Gwyneth Paltrow even released a cookbook of her favorite vegan recipes a few months ago.  Back in February of 2011, Oprah took a vegan challenge for one week, and encouraged her entire staff to join.  Of course, if Oprah does it, it must be the new “it” thing!  Whether these advocates prove the effectiveness of the vegan lifestyle, or the opposers expose chinks in the armor, one thing is certain: veganism and its health benefits have been made popular subject matter and common vocabulary in this country thanks to media intervention.

Kristen Bell (Forgetting Sarah Marshall, Couples Retreat)was voted “Sexiest Vegan of 2013” by PETA, bringing celebrity status to their cause and making healthy eating “sexy” in one swift move.  With celebs like Carrie Underwood, Anne Hathaway, and Casey Afleck backing veganism, who wouldn’t want to hop on the band wagon?  The media uses their images as well as provocative images of others to draw people in and listen to the vegan hype.  What girl doesn’t swoon at the image of a shirtless Brad Pitt?  What?  He’s vegan?  Where do I sign up?  While Kristen admits her choice was based more on health focuses than animal cruelty concerns, PETA is still able to get their message to the masses with her indirect support for their cause.

Even celebrities such as Steve-O from the popular Jackass television show and films can be found in internet pop-up ads nowadays, directing users to websites exposing harsh realities of factory farm procedures in an attempt to guide them towards a diet consisting of less animal products.  The film Vegucated also exposes viewers to factory farm techniques in an attempt to promote veganism, and does so using humor and a fun premise to lure in viewers.

Okay, so we’ve got celebrity endorsement.  Now it’s time to put some content behind those famous smiles.  You see the pretty, successful famous people getting on board, and you’re ready, too, but you need a little more information.  Documentaries surfacing within the last few years such as “Forks Over Knives”, “Fat, Sick, and Nearly Dead”, and “Hungry For Change” have become wickedly popular as they help spread the popularity of plant-based diets to the public through interviewing famous researchers such as T. Colin Campbell and Dr. Joel Fuhrman.  They, among other medical professionals, explain the medicinal benefits of a vegan (or mostly vegan) diet.  They hail a vegan diet’s ability to halt and even reverse coronary artery disease, startling evidence since the CDC reports a whopping 25% of Americans meet their demise each year in the form of heart disease and coronary heart disease accounting for over half of those deaths.  With this information being delivered through popular media outlets, lead researchers in the field of nutrition such as biochemist T. Colin Campbell gain access to a valuable platform to deliver their critical research to a large population. They are able to advocate for dietary change as a highly effective form of preventive medicine, and with celebrities endorsing health, people are eager to listen.

Is going vegan truly the future we all should be heading towards, or just the next in a long line of celebrity fad diets?  That’s not tremendously important.  What is important is that celebrity endorsement of a plant-based diet has allowed researchers a platform to deliver pertinent and valuable information about food production and health concerns to the masses.  Now that eating healthy is sexy (thank you shirtless Brad Pitt and bikini-clad Olivia Wilde) the population is becoming more engrossed in where their food is actually coming from and how to make better choices when it comes to fueling their bodies.

 

Back to School: Morning Routines & Juice

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Loving this chill in the air!  Autumn is on its way and my apartment smells FANTASTIC with all these Autumn-y additions!  I bought cloves and squash yesterday and got so excited!  Pumpkin smoothies are just around the corner!  Currently, my entire apartment is smelling like the vegetable stock I’ve got on the stove, and it’s making my mouth water.  If you haven’t seen my post on making vegetable stock, check it out here.  It is so simple and easy, and if you don’t have juicer pulp, you can always save up your kitchen scraps in an airtight container and use those!  That’s what I did today.  I made ratatouille last week as well as some vegetable soup, and had plenty of scraps to make stock this morning.  I also used basil, rosemary, and thyme from my herb garden.  I may never wash my hands again; they always smell so divine after picking fresh herbs! 

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I’ve started to get into a morning routine now that classes have resumed.  For those of you who don’t know, I am in graduate school at Case Western Reserve University pursuing a Master’s degree in Public Health.  I like to wake up, shuffle into the kitchen to put the teapot on the stove, and drink a nice, hot glass of water with a lemon wedge squeezed in.  I find that if I do that before anything else, even breakfast or a workout, it really makes me feel invigorated and ready to start the day!  After my lemon water is downed and I’m caught up on important things like Facebook and Pinterest news, I do a 30-50 minute yoga routine.  My favorite place to find at-home yoga routines is here.  All the routines are free, and yoga is my way of creating an oasis in what I know is going to be a crazy day!  Then it’s juice time.

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My juice today was very reflective of this mildly chilly weather.  I also used other vegetable scraps to make it, like broccoli, zucchini, and tomato.  To add a bit of sweet, I juiced the apple cores I saved from a couple of apples I ate yesterday.  Pretty yummy and not too sweet, and very green!  Not to mention, the perfect fuel for my studies!

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For those of you resuming classes, may the curve be ever in your favor!  For everyone else, keep doing what you’re doing!  Just because the weather is changing doesn’t mean it’s time to slack on your health!

Stay healthy, and stay HAPPY!

Day 6- Clean Eating Cleanse: Stuffed Green Peppers

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What?  No post yesterday?  I know, I’m sorry!  Yesterday was an absolute whirlwind, and I did not stop moving until about 11 o’ clock last night.  It was a kitchen scrub-down kind of day, so I mainly juiced yesterday and focused on the cleaning to be done.  I did get in a solid 3 mile run though, so not too shabby!

Tonight however, I did get into the kitchen to make a little magic!  I diced all my veggies and, after nearly losing a thumb, got down to business and cranked out some KILLER stuffed green peppers! Just to be clear, this wasn’t “mama’s home cooking” stuffed green peppers.  I don’t know how your mama made it, but mine threw in plenty of beef, cream of mushroom soup, and white rice.  I don’t think I have any of those ingredients in my kitchen right now.  I’m on a CLEAN EATING CLEANSE for crying out loud!  I did the next best thing, though.  Quinoa, cooked in homemade vegetable broth.  Garlic, onions, celery, and chopped kale.  Plenty of cumin and just a teeny bit of nutritional yeast.  Oh yeah, now we’re in business.  Tasty AND clean-eating approved!

Side note* It makes things a hell of a lot easier if you prep your veggies in advance!

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Stuffed Green Peppers (makes 10 servings)

  • 1 onion, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, roughly chopped
  • 1 tbsp cumin
  • 3 medium tomatoes, diced
  • 3 vine-ripened tomatoes cut in half + ½ cup vegetable broth, preferably homemade
  • A few healthy shakes of cayenne pepper (only if you want it spicy!)
  • ¾ cups quinoa, dry
  • 1 bunch kale, roughly chopped
  • 1 can black beans, drained and rinsed
  • 1 ½ cups vegetable broth, preferably homemade
  • ¼ cup nutritional yeast
  • 5 green peppers, sliced lengthwise & seeds removed

Cook your quinoa in the vegetable broth and set aside.

Sauté the onion, garlic, and celery for about 5 minutes, and then throw your diced tomatoes and spices into the mix.

Add in your kale, and stir until kale is wilted.  Then throw your nutritional yeast, quinoa & black beans into the mix! Simmer for 10 minutes.  (At this point, if the whole mixture seems a little dry, add an extra quarter cup of vegetable broth to the mixture.)

Preheat the oven to 350 while your mixture is simmering.  It is at this point that you want to add the 3 vine-ripened tomatoes and ½ cup vegetable broth to your Ninja (or blender) and puree the mixture.  Pour contents out onto baking sheet and spread around evenly.

Your pot on the oven should be done simmering by now. Remove from heat and begin stuffing your peppers!  Fill each pepper with a heaping amount of the quinoa/veggie mixture.  I filled 5 peppers (10 halves) with this amount.  Place each pepper onto the baking sheet, on top of the tomato puree.

Bake for 50 minutes.

Enjoy the hell out of your amazing dinner and be proud you made it from scratch!

Not only was my dinner tonight totally healthy (seriously, name ONE thing in this recipe that isn’t good for you!), it was made using all locally harvested ingredients! Minus the canned black beans. It truly was a win-win situation tonight in my kitchen, and the veggie scraps were all thrown into Joey, my trusty juicer, along with a couple apples, to create the perfect cleansing juice!  Now, some of you are probably wondering why the hell am I making 10 servings of this meal when I live alone!  Well, one possibility is that I was extremely hungry… okay, even I couldn’t eat that much, no matter how ravenous I was.  So the only logical explanation is… yep, you guessed it!  I’m freezing the leftover peppers in individual serving sizes so I can have a quick and easy meal on-the-go whenever I want!  Winner winner chicken vegan dinner!

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Green Juice made from kitchen leftovers:
1/2 tomato
2 stalks celery
3 small apples
1 cucumber
1/3 zucchini
2″ ginger
1/2 lemon
3 kale leaves

I would absolutely recommend a clean eating challenge to anyone looking to look good, feel healthy, and just totally RADIATE awesomeness!  I can’t tell you how great I feel, and how empowered I am by cooking from scratch!  Making something out of nothing is a thing of beauty, and it’s just so dang satisfying!  I will admit, tomorrow will be a tricky day since I will be on the road straight after work heading for Toledo.  Eating clean on the road is hard, and fast food or even eating out in general is not my favorite activity.  I may do a post from the road, though, so be on the lookout!

Day 4- Clean Eating Cleanse: Roasted Cabbage and Fresh Salad

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I have to say, one thing I love about a fridge stocked with whole foods is the versatility I have with meals.  Combinations, portion sizes, and prep time are all totally in my control.  Sometimes, I get home and I’m ready to take on that intimidating new ethnic recipe I’ve wanted to try.  Other times, I want to branch out on my own and do a little experimentation.  And other other times like tonight, I just want something fast, light, and satisfying. Cooking from scratch means the fridge is always full, and the possibilities are truly endless.  While I did plan on tackling a particularly interesting recipe tonight, I came home from work mentally exhausted, and was able to throw together a dinner that was much more suited to my mood. 

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Roasted cabbage is something literally ANYONE can cook.  All I did was pre-heat the oven to 375 and toss a couple hunks of cabbage in.  I lightly drizzled some olive oil, and completed the dish with some garlic and onion powder, pepper, and basil.  Pop those suckers in the oven for a half hour and you’re in business!

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I also threw together a salad with produce from my trip to the farmer’s market last Sunday.  Chopped romaine, bell peppers, tomatoes, zucchini, & pepitas with a little balsamic drizzled on.  That’s the stuff.

All in all, dinner took about a 20 minutes to prep (the cabbage obviously took a little longer than that to cook, but prep time was super short!).  Yes, my salad WAS prepared in a pot.  I just threw all my dishes in the dishwasher and had to improvise!  Still tasted amazing though! 

I know foods I post sometimes have lengthy prep times, or seem complicated to reproduce, but hopefully today’s post proves to you that eating a clean, unprocessed diet can be both healthy AND simple! Food is either as simple or as complicated as you want it to be, and tonight I ate a clean, vegan, totally unprocessed meal that I was able to enjoy less than 40 minutes after walking in the door after a long, crazy day of work. 

What healthy meals do you prepare when you’re short on time?

Day 3- Clean Eating Cleanse: Homemade Almond Milk & Juicing with Leftovers

ImageTuesdays are to me what Saturdays are to the rest of the world with normal jobs.  I love my day off, and while it’s usually spent lounging around or moseying around town lazily with friends, I decided that today had to be a productive Tuesday.  I woke up with a mission, and I could almost hear my kitchen’s sharp, anticipatory inhalation as I entered, like it knew it was going to get quite the work out!

To go into detail about every little treat my kitchen spouted out today would take far too much time than I have to document, but in a nutshell, I made almond milk, almond meal crackers, zucchini hummus, vegetable stock, raw avocado soup, and, of course, a big jar of green juice!  Yeah, I wasn’t kidding when I said my kitchen got a workout.  I’m sure my Ninja doesn’t want to hear from me for the next week, and my oven is very thankful to finally get a little rest.

If you don’t already know how, you can read how to make vegetable stock here.  It’s one of those foods that is a totally evolving organism, looking different every time.  I know the recipe I originally posted shows pictures of a deeper colored, reddish concoction, but due to a variation of vegetables (I used pulp from a GREEN juice), this batch came out looking mean and green!  I also threw some more herbs from my garden into it, making my kitchen smell absolutely heavenly.

Now, the soup and the crackers were tasty, but that’s not what I want to focus on.  What I want to do here today is tell you about this discovery I happened upon in my research that I can’t get enough of!  Have you ever made your own almond milk? It’s super easy.  ANYONE can do it, I promise!  It tastes way better than the store-bought stuff, too!

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Almond milk is becoming more and more popular as our population continues to pursue alternatives to dairy milk.  It has entered almost every grocery store you can think of, and is absolutely delicious!  The problem?  Store-bought products like almond milk have additives like refined sugars, preservatives, and other icky stuff that I just can’t deal with while on my Clean Eating Cleanse.  I LOVE almond milk, though, and need it for many of my recipes.  What’s a girl to do?  Make her own, that’s what!  Only 2 ingredients and you’ll be good to go.  Not bad, huh?

Start with a cup of almonds.  Soak them overnight so they get nice and soft and fleshy.

Add the almonds to your Ninja (or VitaMix or whatever!) and pour 4 cups of water in.

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Blend that sucker for about a minute.  In the end, it should look like this:

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Yum.  Frothy goodness.  Side bar: I know my photos show 2 sizes of blenders, but that’s just because I thought the little one would be big enough; it’s SO not! Use the bigger container if possible, so you don’t have an almond explosion on your hands.  That’s one mess you don’t want to clean up! (well, are there any messes you really want to clean up? Probably not.)

Now comes the tricky part.  If you have cheesecloth, it’s not so tricky.  If you’re a broke mother trucker like myself, you’ll have to find a (CLEAN!) cotton t-shirt you’re willing to part with in order to strain out the almond pulp.  I used an old cotton dress:

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Line a bowl with your cheesecloth (or t-shirt, or dress!) and pour the mixture in!  squeeze the fabric to get all the water into the bowl.  Voila! Houston, we have almond milk!  Some people choose to add a bit of honey to their milk, but I’m a “less is more” kind of lady, so I keep it as is.  Make sure to store in an airtight container and use within the week!  Save the almond pulp.  There are so many awesome recipes that call for it, and it’s really expensive in stores!

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Now, in true “juice junky” fashion, let’s talk about my morning juice!  Today I juiced cucumber, celery, grapefruit, ginger, kale, and leftovers.  What are leftovers, you ask?  Well, I had vegetable soup last night, and I saved the ends of the carrots I chopped, the base of the celery stalk, even the top of the onions and green peppers I chopped.  I don’t believe in waste, so I threw it all into a Tupperware container until this morning, when it all went into my tasty breakfast! It turned out pretty great!

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Have you been cooking from scratch lately?  What other kitchen staples would you like to learn to make at home?  I’d love to do some more experimenting!

Day 2- Clean Eating Cleanse: Banana Shake + Green Juice

Let’s hear it for Day 2 of the Clean Eating Cleanse!  Things are going great!  I started the day off right with a mug of hot lemon water and a solid half hour of yoga.  I swear, that combo is better than coffee.  It never fails to leave me energized, invigorated, and ready to get the day started! Breakfast was out of this world.  I made a banana-oat smoothie, one of my go-to recipes.  Only 3 ingredients!

bananaoatshake

  • 3 bananas, sliced & frozen
  • ¾ cup water (or almond milk if you prefer)
  • ½ cup oats

Blend and enjoy!

What I love about this breakfast recipe is that it is so simple, and yet so satisfying!  It’s become a favorite of mine, and has become very popular with friends and other followers I have recommended it to.  Packed with protein and carbohydrates, this ice cream-like concoction seems more like dessert than a satisfying breakfast.  Seeing as I work in a job which requires a decent amount of physical labor, you can believe me when I tell you that it filled me up and carried me through my morning’s work demands.

Sticking with my goal to substitute one meal per day with a fresh juice, I brought a tasty green juice to work with me as my lunch.  I love not having to pack a lunch in the mornings, and instead just throw a jar of juice into my bag and know I’m good to go!  I like to eat lunch in a lounge with free-roaming cats meandering around, and little Emma found her way over to me and my juice.  I guess even cats love my juicing!

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Fresh vegetable juice is so full of micronutrients, I can almost feel the rush of nutrition as my body absorbs it!  Kale is, well, a superfood, and I can say I really do feel amazing after eating it or juicing it!

Dinner was a water-based vegetable soup full of carrots, onions, turnips, garlic, celery, and lentils.  SO deliciously filling, and with fresh rosemary and thyme from my herb garden, my apartment smelled AMAZING.  Yeah, you’re welcome neighbors!

Once I let this dinner digest a bit, it’ll be back to the kitchen to prep veggies for tomorrow’s meals.  I can’t wait to share more great juicing and recipe finds with you all! Tomorrow may be a bit more of a struggle since I won’t have work to occupy me; I’ll probably be eyeing the Earth Balance and Vegenaise like no other in my fridge.  I can do this, though!  Honestly, I’m really excited for another banana breakfast shake tomorrow morning!

 

Stay clean, stay healthy!  Happy juicing!

 

 

Cauliflower Alfredo

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Two short days stand between me and my Clean Eating Challenge, and I have to say I’m getting pretty excited!  I’m so pumped for this coming week, and you should be, too!  I have some great recipes and juices to share, and I can’t wait to expand my foodie experience, not to mention feel like a beast! How do I know I’m gonna feel great?  It’s simple. “I feel bloated and sick and weighed down after eating all these vegetables”….. said no one ever.  Good food does good things for your body, and cutting out the bad stuff (refined sugars, white flours, etc.) just makes more room in the diet for the good stuff!

Okay, so in anticipation of the week ahead, I may or may not have pounded down half a loaf of bread last night while searching for raw food recipes.  Bread is my kryptonite.  Well, carbs in general, but mostly bread.  I purposely don’t buy bread or pasta because if it’s in the house, I can’t help but binge on the stuff!  I think it has some to do with the fact that my Italian heritage had living on a healthy diet of spaghetti and bruschetta throughout my childhood.  They’re two of my go-to comfort foods when I’m missing home.  Bread isn’t always the most nutritionally dense food, though, and come Sunday, it’s gonna be Adios baguette and hola okra.

With carbs on the brain, I wanted to share with you one last cooked recipe before the raw ones appear on Sunday.  One of the hardest things for me to give up when I went vegan was creamy Alfredo sauce to put over my pasta.  I found a pretty tasty alternative, though, using cauliflower as the base.  Even if you aren’t the biggest cauliflower fan, you should try this!  It’s very creamy and is so good on a bowl of whole wheat pasta!

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Cauliflower Alfredo

  • 2 cups raw cauliflower, chopped
  • 4 cloves garlic, minced
  • Pepper, to taste
  • 3 tsp Earth Balance
  • 1 cup homemade almond milk (any other non-dairy sub will work, too)
  • ½ cup non-dairy cheese of your choice, or nutritional yeast
  • 1 tbsp Dijon mustard
  • 1 cup broccoli florets

Throw everything except broccoli into a pot and bring to a boil.

Simmer for about 20 minutes, until the cauliflower is very tender.

Pour everything into your Ninja, Vitamix, or other blender and completely pulverize it!

Serve your delicious new sauce over whole wheat angel hair or elbow pasta, and mix in some raw broccoli florets while you’re at it!  Enjoy!

Kale Chickpea Curry & Tropical Smooth Dessert Smoothie

I started off my day right this morning with one EXTREMELY green juice!  Celery, cucumbers, kale, spinach, lemon, ginger, and an apricot.  Holy yum!  I felt great and was ready to take on the day!

No amount of juice could have prepared me for the weather though.  The weather today has been absolutely insane.  Most businesses in the area shut down around 3:00 due to a tornado warning AND a flash flood alert.  The sky turned an eerie green almost instantaneously and torrential downpour stranded me as well as the rest of the city.  Hail pelted relentlessly at my windows and I thought to myself “I had better cook some food while the power’s still on!”  The only question was what to make?

I don’t know about you all, but lately I seem to be on a Middle Eastern/Indian food kick.  Curry powder, cumin, and paprika have been my go-to spice trio for the past few months (My Italian mother is not at all thrilled by my lack of basil, oregano, and thyme).  I ended up throwing together a kale and chickpea curry, served over a bed of brown rice, and what’s better to wash down that tastiness with than a mango-papaya smoothie?  Enjoy both of these recipes.  Whether you make them together or separate, they will taste amazing!

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Kale Chickpea Curry on Brown Rice

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 tomato, chopped
  • 3 cloves garlic, chopped
  • 1 tsp red curry paste
  • 1 can chickpeas, undrained
  • 1/2 bunch kale (4-6 stems), roughly chopped
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp coriander
  • 1 cup brown rice, uncooked
  • Unsweetened coconut shavings, for garnish (optional)

Start cooking the rice while you work on the rest of the dish on another burner.  Once your rice is simmering, pour the olive oil into a separate pan and cook the garlic and onion on medium heat for 5 minutes.

Add in the tomatoes after the onions have become translucent, and add in your seasonings as well (curry paste, paprika, cumin, coriander).  Let simmer for another 5 minutes.  Then add your can of undrained chickpeas.  The liquid should give the mixture a stew-like consistency.  Simmer the mixture for 10-15 minutes.  

Right before taking the mixture off the heat, add the kale.  Cook just until it wilts.  

Serve over a bed of brown rice.  Add coconut shavings for garnish.

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Tropical Smooth Dessert

  • 1 cup frozen mango, cubed
  • 1 cup frozen pineapple, cubed
  • 1 cup frozen papaya, cubed
  • 1 can full fat coconut milk

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Add all ingredients into your high-powered blender and blend on high until the consistency reaches that of ice cream.  You must freeze the fruit thoroughly prior to blending for this recipe to work properly.  

Enjoy!