Sunday, April 13, 2014

Getting my G-BOMBS

so Dr Joel Furhman has this basic nutrition guidline he calls G-BOMBS.  It stands for Greens, Beans, Onions, Mushrooms, Berries & Seeds.
I do try to conciously meet these goals daily  - check out this on the go meal I made using the baby beet greens from the box, that I sauteed with onions, and served with chickpeas, mushrooms, seitan bacon and then i sprinkled with hemp seeds.



I used the sweet potatos for sweet potato fries. Yum



I made the same Mac & Kale salad as last box from Blissful Bites

The celery i ate in salads with the salad mixand fed to my guinea pig.

Friday, April 4, 2014

Strawberries!!!! - Local Box 4/3/14

happy happy joy joy it's Strawberry season! nothing makes me happier than this

ok box contents:

Strawberries!!!!
Avocado
Italian Salad Mix
Kale
Baby Beet Greens
Sweet Potato
Grapefruit
Fennel
Green Onions
Celery

Ok check out this smoothie using Strawberries - also a pear, spinach, almond milk and after this pic i added frozen banana, protein powder, chia seeds and cinnamon. OMG



I am also currently into a smoothie using Grapefruit, almond milk, spinach, chia and protein powder.

Avocado - can't get enough - here it is on a taco with black beans, boca crumbles & Follow Your Heart Monterey Jack


Kale - will make a kale salad but not sure which one!

Baby Beet Greens - am going to saute these babies up with the Green Onions and fresh Garlic from the last box and eat with quinioa, baked Tempeh and baked Sweet Potato

Fennel - I'm not a giant fennel fan - but i've had success with this Potato and Fennel dish

Monday, March 24, 2014

Local Box 3/20/14 - Vegan Greenling Meal Plans

Here's the goods:

Salad Mix
Baby Collards/Kohlrabi Greens
Kale
Kohlrabi
Sweet Potato
Oranges
Meyer Lemen
Fresh Garlic
Multiplying Onions
Carrots w/Tops

I already ate the salad with carrots and the onions - they look just like regular green onions FYI - and my fave salad dressing from Bilssful Bites cookbook called Goddess Mint Dressing, using Mint from the last box (that I didn't post about!) and the Lemons from this box.
So good i actually ate the entire bag of greens

Kale I already used in my fave kale salad, ALSO in Blissful Bites by Christy Morgan, it's called Mac n Kale salad and has nutritional yeast and sun dried tomaotoes and avocado, pretty much my dream flavors


Oranges I've used in my daily green smoothies, this morning with strawberries and chocolate protein powder and a bit of the kale i had left over.

A friend of mine told me that they shred Kohlrabi and sprinkle raw over salads so I think I will try that this week.

Sweet Potatoes, I always just bake these up in bulk and eat them with a meal or even as a snack I love them so

The Greens - i will just sautee up on a night that I have pasta or something simple for dinner, always good with vinegar and a bit of nutritional yeast.


Tuesday, February 18, 2014

Local Box 2/6/14 Vegan Greenling Meals -


these two weeks flew by and another box is coming thursday so I neeeed to get this out there :)

this is what i got:

Lettuce
Microgreens
Spinach
Kohlrabi
Valencia Oranges
Persian Limes
Rainbow Carrots
Turnips with Tops
Butternut Squash

I was super bad at taking photos this week but here is a fab salad i made with the lettuce, carrots, microgeens, and I made a dressing with cashews and lime juice

I used the spinach sauted with garlic and onion in pasta

the Oranges went in some fab green smoothies for breakfast

I chopped up the butternut squash and roasted them with a bit of olive oil with the carrots too, intending to make a soup but i ended up just eating them because - delicious

i still have the turnips and want to make this Chickpea & Turnip Ethiopian Stew

Also still have Kohlrabi! and i like the look of this Sauteed Kale with Kholrabi - it uses limes too

Monday, February 3, 2014

A bit of this a bit of that


this was the winner of the week - Roasted Cauliflower and Nacho Cheeze dipping sauce!  I made the Cauliflower from This Recipe from Fat Free Vegan but I used a different cheeze sauce recipe - it's one I learned in Marshall from chef Miyoko who is the Vegan Cheese Whisperer. so so so so good


Here is the dip from Wild About Greens - it used Dill, Avocado, Lemon AND Arugula - perfect


Here's a salad with the Mesclun Mix, avocado and a salad dressing I made and used Lemon Juice in



This was a Lentil Soup I made from a mix of recipes and at the last minute I added a bunch of the Spinach all chopped up so it just wilted in the warmth. Perfect on the freezing night we were having!


Morning oatmeal using the tangerines - I cooked the oatmeal in some of the tangering juice, grated some zest on top and had a few segments on the side.


Another use of the Spinach - i just sauteeed some up with onions to make a taco with refried beans. Easy peasy!

Friday, January 24, 2014

Local Box 1/23/14 - Vegan Greenling Meals

first of Kudos to Greenling and the deliver drivers from being out in the terrible freezing wet weather bringing us all our delicious boxes of goodness! Super Sweet!

Ok here's the goods:

Mesclun Salad Mix
Avocado
Arugula
Spinach
Tangerines
Meyer Lemons
Cauliflower
Dill
Watermelon Radish
Rainbow Carrots


So last week, you know i was in Marshall for the New Year New You festival, and one quote from one of my heroes,  Dr Michael Gregor, stuck out and stuck with me. It was that for breast cancer survivors, eating at least one cruciferous vegetable a day can greatly reduce the risk of recurrance.  I know i'm a healthy eater, but i don't conciously do this...so of course it's on my mind now and I was so happy to see FOUR cruciferous veggies in this box - Spinach, Arugula, Cauliflower & Radish! Awesome.

Salad Mix - salads! with the Avocado, and may mix Arugula in there as well.  I can make a dressing using the Lemons.

Spinach - probably just saute or steam or add to a soup

Arugula, Dill, Avocado, Lemon - i found the perfect recipe in Nava Atlas' cookbook Wild About Greens - Very Green Avocado Tahini Dip!

Cauliflower - i'm torn - the box came with an amazing sounding recipe for Roasted Cauliflower with Lemon and Dill - it just uses more oil than i usually use.  I also found a Curry Cauliflower soup in Colleen Patrick-Goudreu's  Color Me Vegan cookbook.

Carrots - I may roast or just steam and eat. A few will now doubt get in a salad

Watermelon Radish - Salads most likely, or this Sweet Pickled Onion Watermelon Radish Salad but while im in a roasting mood i found this Roasted Watermelon Radish recipe





Thursday, January 23, 2014

Rad-icchio


So I was cleaning out my fridge this morning in anticipation of my new delivery box this eve, and I discovered I had totally forgotten the radicchio from last weeks box!  It looked like it was still good, but I knew I had to use it today, or lose it.  
The stove was still hot from making some sweet potatoes, so I decided I would just try roasting it with a little bit of olive oil and salt.  So I washed the leaves and spread them out on some parchment paper on a baking tray, drizzled the olive oil, and then put of the corner of my eye I spotted the salt cellar  and gourmet salt that I got for Christmas from my ex husband and his wife.  This particular salt is Ghost Pepper salt.  You know how I love things spicy!  So I used that, stuck it in the oven, waited maybe 15 minutes and then checked on my experiment

Not bad.  A little odd. But tasty, like delicate crispy flaky spicy things that dissolve in your mouth.