We renamed RAVE Smoothie #5 “Mangorugula” Smoothie in honor of it’s two main ingredients: mango and arugula. This smoothie, unfortunately, was very bitter and earned only a 4 from me and a 3 from my husband. I made this one late at night and forgot to snap a picture, but it was very very bright green, much like the “I Can’t Believe It’s Not Kiwi” Smoothie. I would drink this smoothie again if I had to, but some of the other ones I’ve made were much tastier, even Baby Poop Smoothie 🙂
This recipe works for both kale and collard greens. I chose to make kale this time. Kale is supposed to be extremely good for a person- packed with vitamins and nutrients that can protect you against oxidative stress, chronic inflammation, and cancer.
My husband rated Braised Kale an 8 and I rated it a 7. Here’s how to make it for yourself:
- 1 bunch collard greens or kale (6-8 cups chopped)
- 2-3 garlic cloves, minced
- 1/4 cup water
- 2 tsp vegetable broth
- 2 tsp low-sodium Tamari (soy sauce)
- 1 tsp balsamic vinegar
Wash greens, remove stems, then chop leaves into 1/2-inch wide strips (this helps ensure even cooking). Combine broth, Tamari, vinegar, garlic, and water in a large pot or skillet. Cook over high heat about 30 sec. Reduce heat to medium-high, add chopped greens, and toss to mix. Cover and cook, stirring often, until greens are tender, about 5 minutes (steaming kale actually increases its ability to perform functions such as lowering cholesterol).
This recipe was tasty and very easy! We combined it with Sweet Potato Fries and the Aristotle Was Wrong Smoothie for a tasty and nutritious dinner. 🙂
Aristotle said that “The whole is more than the sum of it’s parts”. If that were true in this case, our smoothie should have rated a ten. With ingredients like grapefruit, lime, cucumber, cilantro, and pineapple, we expected it to excel but…. it didn’t. Both my husband and I rated the Aristotle Was Wrong Smoothie an 8. Here’s the recipe:
- 1 pink grapefruit
- 1 cucumber
- 1 lime
- 1 slice pinapple
- 1 tsp ground flaxseed
- 1/2 bunch cilantro
- pinch of cinnamon
Directions: Put all ingredients in the blender and turn it on. Please please please just juice the lime and don’t chuck the whole thing into the blender! 🙂
Don’t let the name of this delicious drink throw you off too much- it’s quite delicious! Not a ten in our opinion, but something we’d love to have again.
Wednesday before last, I made Smoothie #10 from the RAVE book. We really liked it and renamed it “I Can’t Believe It’s Not Kiwi” because it really did taste like it.
My husband rated this smoothie an 8 and I rated it a 7. Thanks to his rating, I’m going to include the recipe:
- 5 kale leaves
- 3 apples (I used Granny Smiths because we like it tart!)
- 1 tsp ground flaxseed
- juice from 1/2 lemon
- 2 cups water
The directions are simple here: just stuff it all into the blender and turn it on! As you can see in the picture, the kale in this smoothie gives it an astonishing green color. Those are vitamins, baby!
There’s a potluck at church tomorrow, so I made a soup to bring. I got the recipe off of ChooseVeg.com. I’ve gotten a couple of recipes from them lately and they’ve both been good, so I think I’ll be trying some more! This recipe is vegan, though not necessarily whole foods. My whole foods cookbook does use vegetable stock, though, so maybe that isn’t processed enough to count as a processed ingredient?? Vegetable don’t come out of the ground that way, though… Anyway, it’s a very healthy recipe, and you could even eliminate the oil if you sauteed the garlic in a little vegetable stock instead.
Vegan Butternut Squash Soup
makes 4 servings
prep time: 20 minutes
- 1 butternut squash, peeled and cubed
- 4 garlic cloves, peeled and slightly pressed
- 2 green apples, peeled and chopped
- salt & pepper to taste
- olive oil (or a couple Tablespoons vegetable stock)
- 4 cups vegetable stock
- lemon (optional)
In a large pan, heat olive oil and saute the garlic cloves until golden. Add apple and squash. Add salt and pepper and stir. Let cook for 3 minutes.
Add vegetable stock and simmer until squash is tender.
Blend in a blender in batches.
Serve with lemon if desired.
It’s that easy! A super simple recipe (once you get done with all the chopping). I did a little taste test and it’s quite delicious!
On Monday evening I made Cornbread from The RAVE Diet and Lifestyle. It was a pretty simple recipe. I guess there were a few differences, though, from the cornbread I’ve made in the past. It called for half cornmeal, half whole wheat pastry flour, for example. It also used a few tablespoons of vegetable broth and a teaspoon and a half of vinegar. I’m really not sure what the vinegar was for. Anyway, it looked beautiful in the oven…
It looked even better when it began to get that crispy cracked looked and it smelled heavenly! I could barely wait to try it. …When I took it out of the oven, however, I realized that the recipe hadn’t mentioned greasing the pan in any way (and I hadn’t) and the whole thing was hopelessly stuck to the bottom. My husband and I tried some and it was pretty much not done yet in the middle. The recipe said to bake it for 25 to 30 minutes and I had done 25. The thing is, it was so dry and cracked on the outside that I could see the bottom on the pan from the top and thought leaving it in longer wouldn’t make it much better. It tasted pretty good, but the structure was crap.
Ok, so truthfully the outcome might have been my fault because I made a couple of mistakes with this recipe. First of all, I put it in before the oven was quite at the correct temperature. This may be why it turned out so dry but still not done. I know better than to do this, but I was in a hurry. Also, I probably should have oiled the pan in some way. Not sure how you do that with an oil-less recipe, but I’m sure there is a way (applesauce??).
Anyway, my husband really liked the way this Cornbread tasted and has been scraping it out to eat for breakfast (with milk over it, ugh!). He gave it a score of 6 and I gave it a 5. Perhaps I should try it again with the above changes and see how it goes. I have so many other recipes to try, though! I will have to be more careful in the future to give each recipe a fair chance and not submit it to my own errors, yikes!
On Sunday I made Polenta-Stuffed Peppers. This was a pretty tasty recipe. I opted to make polenta instead of buying it. In hindsight, I should have made the polenta ahead of time since it was to be measured in weight. To do that, I would have needed to cook it, let it cool, and then weight it out, I guess. Instead, I attempted to hastily make it and use it. I hadn’t made polenta in awhile, and I did a sloppy job, so it ended up a lot thinner than it should have been, and lumpy. This wasn’t all bad, but it probably contributed to the kind of yucky look my finished product took on….
I really should focus on taking more appealing pictures of my recipes in the future. I actually took this exact pepper to work, where I cut it open and let all the lumpy polenta spill out and ate it! I got a few “What is that??” questions. Anyway, my husband gave this recipe a 7 and I gave it a 6. I might have rated it higher if I’d done a better job with the polenta. I might actually attempt this one again because I looooove roasted peppers!
For those of you who would like to make your own polenta, here’s a good basic recipe to start from:
- 3 cups water
- 1 cup cornmeal
- 1 teaspoon salt
- 1 cup water
Boil the 3 cups of water in a saucepan. Whisk together the cornmeal, 1 cup water, and salt in a bowl and pour into the boiling water. If you don’t mix the cornmeal with the water first, it will end up lumpy. Lower the temperature to a simmer and cover, stirring every few minutes. Cook for 15 minutes.
You can use the cornmeal as a breakfast cereal or side dish, or you can pour it into a cake or loaf pan and refrigerate it overnight. The resulting thickened cornmeal (called polenta) can be sliced and fried, cut into shapes, or chopped up and used in recipes (like the pepper recipe I made). Polenta is good as a savory dish or a sweet one. I like to cut it into large slices, fry it, and eat it for breakfast with maple syrup on top. 🙂 You can add just about anything to the polenta while cooking it (sun-dried tomatoes, garlic, herbs and spices, etc.) to give it different flavors.