Start Your Day Right: Tropical Green Power Smoothie

An apple a day may help with our overly friendly doctor situation, but a handful of spinach for breakfast is the perfect pick-me-up.

I admit, I used to be one of those wake-up-late-in-a-rush-run-to-school-skip-breakfast kind of person; but I also used to be asleep in my 8am Biology class. So Instead, for the student on the go, skip the poptart that will leave your on the edge of a sugar crash mid-day, and get fresh, sustain, energy to-go: The Green Power Smoothie.

Of course, this is just one of many variations here, but the way that the subtle tropical flavors and strong peanut-butter after taste come together is one of my favorites. the Peanut-Butter gives the the protein and brain-power to power through your morning, the ginger and orange to keep your system healthy (even on a rough schedule), and spinach and spirulina to pack it with vital nutrients.

Perfect for anyone on the go, just throw the items together, blend, and pour it a cup together. Trade it out for coffee and you won't regret it.

Tropical Green Power Smoothie

Ingredients

* Handful of spinach leaves

* Full, peeled orange

* 1 peeled banana, cut in half

* 1/2 cup frozen pineapple chunks

* 1 tablespoon minced ginger

* 2 tablespoon peanut butter

* 1 tablespoon spirulina

* 1 cup almond milk (or vegan milk of choice)

Recipe

1. Wash off spinach and place it into blender or immersion blender cup.

2. Place the rest of the items in the blender or cup (with fresh fruit in the bottom and frozen fruit on top)

3. Blend until everything is chopped and mix thoroughly to desired consistency.

Get Yo Greens: Southern Comfort Food Take 1

As mentioned earlier, I was inspired recently by the weekly sales at the grocery store: cheap corn grits, canned black eyed peas, 2 for 1 collard greens & half off brussel sprouts! After returning from a long vacation, and without too much in the way of a real job while abroad, being thrifty in the grocery department is a must (though certainly not a reason for skimping on health).

So my first adventure with Veganafying Southern cooking came that night. Okay, I made creamy corn "kasha" that morning (think polenta but creamier & with soy milk), but I doubt that counts.

Anyway, I was pleasantly surprised with the results, especially since it came without anything if the way of a recipe to follow. Toni was similarly pleased (clearly showing his surprise at, for once, liking sweet potatoes).

My favorite part about these mashed sweet potatoes was that they took on a texture and taste more similar to regular russet mashed potatoes: not too sweet, nice and rich. The collard greens were really made by the carmelized onions (its hard to go wrong with caramelized onions).

Caramelized Collard Greens

Ingredients

1 large onion, cut into thin rings
1/4 cup olive oil, 2 tablespoon olive oil
2 bundles (heads) collard greens, destemed and torn into large squares
2 large cloves garlic, thinly sliced
1-2 T, red pepper flakes (to taste)
1 t, minced garlic paste
1 t, white balsamic vinegar
1/2 t, garlic salt
1/2 t, salt
2 t, pepper

Directions

1. In a large, flat bottomed pan (I prefer cast iron), heat the 1/4 cup olive oil over medium. Add in onion rings and bring heat to low. Allow to caramelize, approximately 20-30 minutes (turn onions periodically to keep from over browning).
2. Bring a medium-sized pot of water to boil. Add in collard green squares and simmer until tender, approximately 10 minutes. Drain.
3. Once onions have almost caramelized completely, add in garlic slices. Once garlic is aromatic, about 1-2 minutes, add the rest of the spices and balsamic vinegar; stir.
4. Now add in collard greens and drizzle remaining olive oil on top. Mix well; serve hot. Enjoy!

Mashed Not-So-Sweet Potatoes

Ingredients
3 sweet potatoes, peeled and cube
1 T, vegan Earth Balance margarine
2 T, soya cream
1 1/2 t, veggie salt
1 1/2 t, garlic salt
1 t, pepper
1/2 t, salt

Directions

1. Peel sweet potatoes and cut into equal, small cubes.
2. Bring a pot of water to a boil. Add cubed sweet potatoes. Bring to a simmer, and simmer until very tender, about 10-15 minutes.
3. Once tender, drain potatoes. Run cool water over them, drain again.
4. Place potatoes in a mixing bowl and smash to liking (a fork will work, but a potato masher maybe easier).
5. Add in the rest of ingredients and mix together well. Enjoy!

Peace&Love.

Crispy Kale Chips: Have You Been Getting Your Fiber?

... or vitamin A, or vitamin C, or calcium, or beta-carotene, or antioxidants?

If not, no need to worry, you can fulfill all your needs with one delicious green veggie: all hail Kale the king.

Personally I love kale in all its forms, raw, sauteed, or my personal favorite, baked! If you're thinking of reaching for a bag of potato chips, think again and go for the kale. The best part of kale chips is that even if you don't like kale normally (I know some people think its somewhat bitter raw), you can decorate it up however you like it. For example, my easy peasy recipe below for kale chips brings out a lovely sweetness in the green veg with all that crunch you crave in a late night snack.

Crispy Kale Chips

Ingredients

* 1/2 a bundle fresh kale (go organic if possible)
* 1/4 cup good white balsamic vinegar
* 2 tablespoons olive oil
* 1 teaspoon raw pink himalayan salt (or sea salt if you prefer)

Directions

1. Heat oven to 400 F. Wash kale leaves. Use a sharp knife and cut the kale leaves from the stems. Cut up the remaining leaves into about 2 x 2 inch squares. This is just an estimate of course--no need to actually cut out equal squares--so they'll cook at the same rate. Feel free to choose any size you like though.
2. In a large bowl, kale leaves, vinegar, oil, and salt. Toss VERY well; this may take some more hands on to make sure all of the leaves are coated (make sure to cover all the crevices).
3. Place kale leaves on baking sheeting and spread them out in a single layer. Bake for approximately 10 minutes or until they are crispy but not yet browning. Once they begin to brown they start to taste more bitter so check them careful.
4. Enjoy your guilt free snack!

The secret, of course, to these crispy bites is the white balsamic vinegar: gives it a great flavor without the extreme sweetness of regular balsamic vinegar. I got this one from the London Wine & Cheese festival. The cheese was less than optimal but the organic, vegan wines, fresh bread, and olive oil selection was marvelous!

Peace&Love

Why I Love Kale

Packed with nutrients and and vitamins, the wonder vegetable Kale has experience a recent surge of enthusiasm among the health community. After noticing this leafy cousin of Cabbage and Brussels Sprouts at various vegan cafes, I decided to add it to the shopping list.

My first attempt with Kale was a simple saute with olive oil & balsamic vinegar until soft and wilted. Let me tell you, it was absolutely fantastic; my boyfriend (who tends to shy from vegetables in favor of anything sweet, particularly fruit) loved it! Thus, it was a sure item for our next shopping trip.

As a friend of mine pointed out however, the dish may have been more a love of balsamic vinegar than of the kale itself (I do love me some balsamic). So second attempt, braise it with a light no-chicken chicken broth & a little olive oil. Sure enough, this delicious green was just as amazing and offers all the benefits of leafy greens without the bitter taste in say, Brussels Sprouts. It reminds me a lot of cabbage (another favorite) but with a bit more flavor, close to that of spinach. If you've yet to try it, I highly recommend for your next grocery trip.