For me, asparagus is synonymous with spring, and more specifically, Easter. It’s one of those vegetables I really didn’t discover until I was in my twenties, and then wondered where I had been the last two decades. I love it, and even more so when it’s roasted.
My friend had a little heart to heart with me last week. He said I should share a little bit more of myself in my posts, a little bit more of my story.
So, here goes—just hope he doesn’t mind he kind of is the story . . .
I didn’t forget about Power Food Fridays, I just, well, haven’t posted one in awhile . . . I think it’s been over a year. Maybe two.
Okay, so I’m not the most consistent person you’ll ever meet. But I’m trying to turn that around.
Anyway, onto business . . .
Beets are a serious power food. I mean, look at their color! Usually, the more colorful a fruit or vegetable is, the higher in nutrients it is.
They boast beta-carotene, folate, Vitamin C, iron, and fiber. Don’t you just feel good about yourself when you eat them? I love them in just about anyway that you can serve them: roasted, juiced, canned, pickled, sliced, and in cake. Yeah, I pretty much love beets. They might even be my favorite vegetable. What do you think about beets? Are you a lover or a hater? What about your kids?
Here’s just a quick soup I came up with when I happened to have basil on my counter and I needed to get rid of some sweet potatoes. It has a great balance of sweet and savory, and I love that I didn’t need to add any kind of stock—the flavor was great without it. The sweet potato rounds out the acidity of the tomatoes, and can be the main star of the soup, or just play a supporting role.
It is now two weeks after New Years, and I think we can safely say the holidays are over. I tend to come up with an excuse every day in January that conveniently pushes back the end of the holidays and my resolution to eat healthy and get fit. But it is best to ease into things, right?
Back in mid October, I bought a huge box of these gorgeous Empire apples:
The folks at Allred Orchards assured me they would be best if I ate them quickly, or at least refrigerated them. Of course I didn’t, since that would have meant cleaning out my fridge, which I don’t ever do if I can possibly help it. Anyway, they ended up looking sad and wrinkly.
Well, maybe not sad. They’re still a pretty color. But they are definitely wrinkly.
So I turned them into applesauce.
Okay, so I’m not quite sure why this is called a tortilla soup, when clearly there are no tortillas anywhere to be seen, but I’m just gonna go with it. It’s what my Blentec cookbook is calling it.
I love it.
And this soup is my #1 reason why I do.
It’s simple. It’s raw. It’s vegan. And it tastes like heaven.
These might just be the best snacks since Ants on a Log (I hate the name “Ants on a Log,” though. Just thought I should tell you.)
I came up with this little concoction when I wanted chocolate but was trying to cut out sugar. Normally, on a day when I want candy but there isn’t any to be had, I scoop a little bit of peanut butter out of the jar with a teaspoon and roll it in chocolate chips. That doesn’t work so well when I’m avoiding sugar, though. I tried the same idea with natural peanut butter rolled in cacao nibs, which sort of worked, but tasted closer to dirt than a Reese’s Peanut Butter Cup substitute. When I added the banana, the problem was solved. It sweetens the entire snack, and makes it more filling, so I’m not still scouting around the kitchen for something else to eat.
Try these. I know you’ll love them.
Have you seen the latest November issue of Martha Stewart Living yet? I’m quoted in the Kashi ad for their Original 7 Grain Sea Salt Pita Crisps. Here is what I said about them, along with a little recipe for that mediterranean salsa:
Eating healthy always tends to present a challenge for me, especially as a food blogger. When I write a post on something naughty . . . let’s say, for example, those maple bacon pecan bars, I have a tendency to opt for the naughty food over regular meals. There’s a crazy part of my brain that thinks that since I made the maple bacon pecan bars, then I am somehow entitled to every . . . last . . . one. And furthermore, why would I make a salad or throw together a quinoa dish when something is already in the fridge—right there, ready to be eaten? It’s all very dangerous.
I had a little crush on the Blendtec guy at Costco on Monday. Blendtec recently sent me one of their blenders, so I didn’t need to listen to man’s sales pitch or even take a sample of the green juice he handed out, but I did anyway so I could stand there and watch him. A single girl’s gotta take the eye candy where she can get it, you know?
As you can probably tell from my green slime smoothie post, I am loving the Blendtec. Not only does it blend or juice just about everything, it cleans up like a dream, which, when you’re making something in it three or four times a day, is really invaluable.