Green Smoothies!

My sweet husband gave me a Vitamix blender for Christmas even though he was a little bit scared about being served green shakes for breakfast (& possibly even lunch too!). These smoothies are “green” but contain tons of fruit so they are sweet enough to transition even the skeptics out there. A great way to start a healthy 2015!! 🙂

My preference is for room temperature concoctions- the flavors really shine. The Orange Smoothie (above) is my favorite. It is unbelievably creamy with just a hint of cinnamon. The recipe is from celebrity trainer Tracy Anderson, via popsugar.com. Green and yummy!!

Orange Smoothie

Yield: 1 large or 2 small smoothies

• 1 1/2 cups baby spinach
• 3 oranges, peeled
• 1 medjool date, pitted
• 1/2 teaspoon cinnamon
• 1/2 cup coconut milk

1. Add all the ingredients into a blender and blend until desired consistency. (I used the Smoothies setting on the Vitamix.) Enjoy immediately.

This super creamy, fluffy, and silky smooth smoothie is my husband’s absolute favorite. It is delicious and filling. This recipe was adapted from Food 52, contributed by Gena Hamshaw.

Avocado Smoothie

Yield: 1 large or 2 small smoothies (4 smoothies of the size pictured above)

• 1 banana, peeled, room temperature or frozen
• 1/2 cup mango, fresh or frozen
• 1/2 small or medium avocado
• 1 cup spinach
• 1 1/4 cups milk (almond, soy, oat, rice, or cow milk)
• 1/2 teaspoon vanilla extract

1. Place all smoothie ingredients in your blender and blend till very smooth and creamy. Add a little more milk as needed, or a few ice cubes if you want it to be frostier. (I used the Smoothies setting on the Vitamix.) Enjoy immediately.

In the cold weather, this pear smoothie was perfect made with a room temperature banana; I may prefer it with a frozen banana in warmer weather though. Perfect this time of year when delicious apples and pears are so readily available. So tasty! This recipe was adapted from LoveandLentils.com.

Pear-Spinach Smoothie

Yield: 1 large (giant!) or 2 small/medium smoothies

• 1 cup milk (almond, soy, oat, rice, or cow milk)
• 1 cup baby spinach
• 1 forelle pear (or any small pear will do) (I used half of a large d’Anjou pear)
• 1 banana, fresh or frozen but preferably frozen
• 1/2 a small apple (I used a pink lady)
• 1 medjool date, pitted

1. Add all of the ingredients into your blender and blend at high speed until smooth. (I used the Smoothies setting on the Vitamix.) Enjoy immediately.

This smoothie is tangy and loaded with raspberries. My son even approved! It is less creamy than the others but very fresh and frosty. This recipe is from Vitamix.

Ruby Emerald Smoothie

Yield: 1 large or 2 small smoothies

• 1/2 cup (120 ml) water
• 1 cup (150 g) red grapes
• 1 medium apple (5 1/2 oz/156 g), quartered, seeded
• 1 cup (65 g) coarsely chopped fresh kale, spine and stem removed
• 1 cup (140 g) frozen unsweetened raspberries

1. Place all ingredients into the blender (or Vitamix) in the order listed. Process on high speed or on the Smoothies setting. Enjoy immediately.

One Year Ago:

• Polenta Al Forno with Spinach, Ricotta, and Fontina

Two Years Ago:

• Classic Applesauce
• Roasted Acorn Squash
• Creamy Baked Acorn Squash

French Green Lentil & Beet Salad with Orange-Mustard Vinaigrette

My husband was on vacation last week and really wanted to grill a steak (for himself!) for dinner. When he made his special (out of the ordinary – for us) dinner, I made this special lentil salad for my dinner. 🙂 He ate it as a side dish too. I had orange beets from my CSA share to include in the salad, although red beets may have added more contrast in the finished dish. We ate the beet greens sautéed with CSA Swiss chard and leeks on the side. This recipe was adapted from Saveur. The dressing has a bright, wonderful flavor; I substituted Herbs de Provence for lavender.

• 3/4 to 1 pound beets, scrubbed clean
• 7 T olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 cups French green lentils
• 5 bay leaves
• 1 tsp mustard seeds
• 2 cups fresh orange juice (about 6 Valencia oranges)
• 1 tsp Herbs de Provence
• 2 T honey
• 1 small red onion, thinly sliced (1/8″ mandolin)

1. Heat oven to 400 degrees. Rub beets with 2 T olive oil, salt, and pepper in a 8″-square baking dish and cover with foil; cook until tender, about 1 hour on convection roast. Let cool, then peel beets and chop; set aside.
2. Bring lentils, bay leaves, and 4 cups of water to a boil in a 4-quart saucepan. Reduce heat to medium-low; cook, covered, until tender but not mushy, about 25 to 30 minutes. Drain, discarding liquid and bay leaves.
3. Toast mustard seeds in a 10″ or 12″ skillet over medium-high heat until they begin to pop, 1-2 minutes. Add juice; boil. Reduce heat to medium-low and add Herbs de Provence.; cook until juice is reduced to about 1/2 cup, 20-30  minutes. Whisk in honey and remaining 5 T oil.
4. Add beets, lentils, red onion, salt and pepper; toss to combine. Serve warm, room temperature, or cold.