Berry Green Smoothie Recipe with Baby Kale

By Jen, on February 21st, 2013%

Baby kale adds a fresh, green boost to mixed berry smoothies. Made with coconut milk, strawberries, blueberries, banana and fresh greens. (vegan, dairy-free recipe)

Berry Green Smoothie Recipe
3/4 cup cold water
1/4 cup unsweetened coconut milk
1 medium banana, sliced
1 cup frozen strawberries
1/2 cup frozen blueberries
handful of fresh baby kale (1/2 to 1 cup, lightly packed)

Add water, coconut milk, banana, strawberries, blueberries and kale to blender container. Cover and blend until smooth.

Makes 2 servings (about 2 1/4 cups total)

Recipe Links:
Good and Green Smoothies
Spinach and Avocado Green Smoothies

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Kale and Roasted Squash Quinoa Salad Recipe

By Jen, on January 5th, 2013%

Quinoa is a staple in my kitchen. It makes a filling breakfast, an easy side dish or a hearty lunch.

My favorite way to use quinoa is to make salads. Simply start with some cooked quinoa (white, red, black- whatever you have on hand) and stir in seasonal vegetables or fruits. Dress with a simple vinaigrette and add some herbs or spice for flavor. That’s all it takes to make a great meal.

My latest quinoa salad creation makes use of colder weather produce. It includes roasted butternut squash, baby kale, apples, and almonds in sherry-orange dressing.

Kale and Roasted Squash Quinoa Salad Recipe
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon fine sea salt
freshly ground black pepper
2 cups cooked, cooled quinoa
2 cups fresh baby kale, coarsely chopped
1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji)
1/3 cup coarsely chopped toasted almonds or pecans

Sherry-Orange Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon sherry vinegar
small pinch dried thyme leaves, if desired
salt and freshly ground pepper to taste

First, roast the squash. Heat oven to 375 degrees F. Peel and remove seeds from butternut squash; cut into 3/4-inch chunks. Toss chunks of squash with olive oil; sprinkle salt and pepper. Spread in a single layer on a large rimmed baking pan. Bake 15 minutes; stir. Bake 15 minutes more and then check squash for doneness. Squash should be tender and lightly browned when done. If needed, bake 5 to 10 minutes more. Let cool.

Next, combine the salad ingredients. In a large bowl combine cooked quinoa, roasted squash, baby kale, apple and almonds.

Make the Sherry-Orange Dressing. In a jar combine olive oil, orange juice, sherry vinegar, thyme, salt and pepper. Cover and shake well. Pour the dressing over the salad and mix well. Taste salad and add more salt and pepper, if needed.

Makes about 6 cups salad

Note: I used a modest amount of quinoa because I wanted the salad to be mostly produce. If you prefer a salad with more quinoa, add an additional 1 to 2 cups cooked quinoa.

Recipe Link:
Black Quinoa Salad with Radish and Avocado

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Hearty Fresh Vegetable Soup Recipe Plus Easy Vegetable Stock

By Jen, on October 18th, 2012%


I love making a big pot of vegetable soup. Especially when my fridge is overflowing with all sorts of produce like parsnips, peppers, carrots and greens.

The secret to making homemade soup is to adjust according to your tastes (and what you have on hand). Take this hearty veggie soup recipe…it’s a good, basic recipe that can be modified to make your own.
-No time to make vegetable stock? Use water instead. Taste and add more salt or seasoning, if needed.
-Like a thinner soup? Add more veggie stock or water.
-Not a fan of coriander or bittersweet paprika? Substitute your favorite spice or herb blend. Or, add another that complements the flavor. (I would have added ground cumin to the soup, but ran out.)
-Have fresh herbs on hand? Garnish with fresh cilantro, flat leaf parsley or a few thyme leaves.

Hearty Fresh Vegetable Soup Recipe
1 tablespoon olive oil or virgin coconut oil
1 medium onion, chopped
1 medium red bell pepper, coarsely chopped
2 medium carrots, peeled and thickly sliced
1 pound parsnips, peeled and thickly sliced
1/2 pound small new potatoes, quartered
4 cups Vegetable Stock (recipe follows)
1 1/2 teaspoons fine sea salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons bittersweet paprika
Dash cayenne pepper
1 large fresh tomato, chopped
3 cups fresh baby kale or spinach
1 tablespoon fresh lemon juice
1 to 2 tablespoons tamari or soy sauce

In large pot, heat oil over medium heat. Add onion and bell pepper; cook 10 minutes to soften, stirring frequently.

Add carrots, parsnips, potatoes, vegetable stock, salt, coriander, paprika and cayenne pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are just tender.

Add tomato. Return to boiling; reduce heat. Simmer, uncovered, 10 minutes more. Add kale; cook until wilted and tender.

Stir in lemon juice and tamari. Taste and adjust seasoning, if needed.

Makes about 8 cups soup


Easy Vegetable Stock Recipe
1 medium white or yellow onion, peeled and sliced
4 stalks celery, cut into chunks
2 carrots, peeled and cut into chunks
1 large tomato, cut into chunks
2 bay leaves
1/2 teaspoon whole black peppercorns
Fresh thyme sprig
6 cups fresh cold water

Add all ingredients to a large pot. Bring to boiling; reduce heat. Simmer gently, covered, for 60 minutes. Cool slightly. Strain mixture; discard solids. Makes about 5 cups vegetable stock.

Recipe Link:
Favorite Veggie Soup

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