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 🙂
I couldn’t stop eating these deliciously sweet fries! My husband and I both rated Sweet Potato Fries an 8. This was actually the first sweet potato fry recipe I have tried in which the fries have actually turned out a little bit crispy, so that was exciting. Here’s the recipe:
- 4 large sweet potatoes, cut like fries (this is time intensive, but worth it)
- 2 T maple syrup
- 1 tsp vegetable broth
- 1 tsp ground cinnamon
Toss cut vegetables, broth, & cinnamon in a bowl. Transfer to baking sheet. Bake in a 450 degree oven for about 50 minutes, or until the potatoes are tender. During the last 30 minutes of baking, toss occasionally. At the end of baking, toss with maple syrup.
This recipe is GUARANTEED to smell delicious while cooking and taste the same! It’s sweet enough to almost be a dessert without being overpoweringly so. I can’t wait to have this again (not looking forward to chopping the potatoes, though, haha!)
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. 🙂
Let me introduce you to what is probably my favorite RAVE dish yet! This tasty salad was not only wonderful on it’s own, but when my husband mixed the leftovers with baby spinach and his own special dressing the next day, it had a second life! I rated Black Bean & Corn Salad a whopping 9 and my husband rated it an 8!
Here’s the recipe:
- 3 cups dry black beans (you have to cook them first, of course)
- 2 cups frozen corn kernels, thawed
- 2 tomatoes, chopped
- 1 jalapeno pepper, minced
- 1 cup chopped green onions
- 1/2 cup chopped red onions
- 1/2 cup chopped cilantro
- 1-2 T juice from 1 lime
- 1 T vegetable broth
- 1 tsp minced garlic
Combine first seven ingredients in a large bowl. Make dressing with lime juice, cilantro, garlic, pepper, and vegetable broth. Combine well (I put all the ingredients in a small Tupperware container with a very tight seal and then shake the heck out of it!). Pour over salad ingredients and toss lightly to combine. Chill several hours before serving (I served it pretty much right away because I’m an impatient sort of eater, but it was really good the next day as well!)
I made this very tasty dish for dinner. Called “Pasta- Buckwheat Pasta” in the RAVE book, it was very simple and quick to make. I rated Buckwheat Pasta a 7 and my husband gave it an 8, so here’s the recipe!
- 12 oz whole wheat soba noodles (I found these in the Japanese section of my grocery store)
- 1 medium onion, chopped
- 3 cups sliced fresh mushrooms
- 1-1/2 cups cold water
- 4 T vegetable broth (I used Pacific Foods brand)
- 2 T whole wheat flour
- 2 tsp low-sodium Tamari (soy sauce) (I used Bragg’s Liquid Aminos because I was out of soy sauce)
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
Saute the onion and broth in a large skillet until onion is transparent, then add mushrooms. Cover and continue cooking until mushrooms are brown. Whisk flour and water together until smooth, then add to skillet along with the Tamari, garlic powder, and pepper. Cook, uncovered, over medium-low heat until thickened. Bring water to boil in a large kettle. Add the noodles and boil until al dente, about 8 minutes.
I used my ceramic frying pan with great success with this recipe. The dish has enough moisture throughout the cooking process to keep anything from sticking as long as you stir it every once in awhile. This was a great way to eat soba and was delicious even without any added oil or salt! I’m not sure why I only gave it a 7. Maybe because it’s not very colorful? Presentation is so important, in my opinion.
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!