I’m leaving for a 10 day retreat in less than a week. Since the Hubs and I have completely opposite eating styles I’m trying to avoid going to the grocery store before I leave. This has lead to some interesting food combinations.
I discovered a massive bag of broccoli hiding out in the freezer along with lots of apple juice concentrate. When I first combined the two it tasted like standard apple juice followed by a poot. I added freshly juiced ginger and the sulphurous aftertaste totally disappeared. I would try this recipe again even with a full fridge of options.
1 lb frozen broccoli
1 pkg apple juice concentrate
1/2 C juiced ginger root
Combine and blend broccoli, 2 cans of water, 1 can apple juice concentrate, and 1/2 cup of juiced ginger in high powered blender. If you don’t have a high powered blender you will need to steam the broccoli prior to blending.
All to often, when I buy an herb or something that I only need a small quantity of, the bulk of it ends up turning into veggie bin slime. I’ve really been making an effort to reduce waste in the kitchen by finding second and third uses for herbs within a few days of making the recipe I originally purchased them for. After making my Mango Parsley Smoothie I decided to use the left over parsley as spaghetti sauce. The end result was simple and delicious. The only improvements I foresee for this recipe would be reducing or subbing out the oil altogether.
Spaghetti with Parsley Sauce
1 lb whole wheat corkscrew pasta
1/2 C extra virgin olive oil
2 C tightly packed parsley
1 tbs minced garlic
Combine olive oil, parsley, olives, and minced garlic in blender. Toss with cooked cooked noodles. Add garlic powder, salt, and pepper to taste.
2 C green grapes
1 small cucumber
1 C packed cilantro
2 C frozen pineapple chunks
1/4 C lime juice
Place grapes and cucumber in blender first. Since there is plenty of liquid from the grapes and cucumber, there is no need to add water.
Blend until smooth.
1 small banana
1 C tightly packed parsley
1 C cubed mango
1/2 C almond milk
1/2 C water
Combine and blend until smooth.
The parsley balances the sweetness of the banana and mango, giving the smoothie a fresh green taste with delicate sweetness.
I freeze both the cut mango and bananas on cookie sheets in advance. This way the cubes don’t stick together in the freezer, the smoothies have a great frosty consistency, and waste is a non-issue.
It is 95 degrees upstairs right now. The heat index was 110 yesterday, when my a/c decided it couldn’t work under such strenuous conditions. I’ve gotten very whiny and been totally unproductive all weekend as a result. I don’t remember being this heat averse as a child, and south Georgia summers get pretty toasty. In my loafing I stumbled across a few positive thought lectures that helped me shift my focus and now I’m feeling pretty grateful that I will only be dealing with the a/c issue for as long as it takes for a repair person to come out Monday. There are several people living in the city with no a/c year around. I am grateful that only the upstairs is burning up. I have plenty of episodes of DragU to catch up on anyway. I don’t need access to my crafting room. In addition to all of that the cats love the heat. They are having an amazing weekend running around upstairs without humans to cramp their style as they knock everything that isn’t bolted down off dressers and countertops.
Before the high temps hit us, I made a fantastic salad with roasted carrots. I’d planned on including caramelized onions but facebooking while cooking lead to their untimely demise. It was absolutely delicious this way but I think the onions would add an interesting kind of savory sweetness.
|warm salad with cool watermelon accents
Toss carrots with olive oil, Vege Base, and cumin.
Roast carrots at 350F for 30 minutes or until soft.
Combine with remaining ingrediets.
Roasted Carrot Salad
3 chopped carrots
1 cup cooked or canned kidney beans
1 cup watermelon (cut however you like, I used a melon baller )
1 diced avocado
1/2 tsp cumin
1/2 tsp Vege Base
1/2 tsp olive oil