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Green Ginger Smoothie

In my eyes, this smoothie hits all the high points of the perfect Spring and Summer Smoothie. It’s healthy, refreshing, hydrating, light on the sugar content, bikini conscious, easy-to-make and not too rough on the wallet.

Enjoy!

 

Green Ginger Smoothie

Green Ginger Smoothie

Yield: 2 servings

An amazingly refreshing cleansing drink.

Great on warm days or when you need extra hydration.

Ingredients

  • 1 ½-2 cups cold Filtered Water (adjust as needed for desired thickness)
  • 1-Inch fresh Ginger, peeled sliced
  • 1 bag fresh Spinach
  • 1 green pear, quartered, seeds removed
  • 2 Celery ribs rough cut
  • 1 cup peeled Persian or Japanese or other “burpless” Cucumber
  • 2 cups Honeydew melon, peeled and seeded
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Toss it all in the Vitamix or another powerful blender, and blend well.
  2. Add ice cubes if desired but take note: Too much ice waters down the flavor.

Notes

NOTE: Look for melons at the peak of sweetness. Resist the urge to buy non-local for this one. That long travel time shows up the flavor. Trust me, it makes all the difference!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 94mgCarbohydrates: 34gFiber: 5gSugar: 25gProtein: 2g

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© Carol Takakura
Cuisine: Healthy / Category: Beverages

 

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Black Bean Avocado Salsa with Corn II

Black Bean Avocado Salsa with Corn II

Black Bean Avocado Salsa with Corn II

Ingredients

  • 1 cup canned corn, rinsed and drained
  • 3 tablespoons extra-virgin olive oil, separated into 1 for skillet and remaining 2 for mixture
  • 1/2 medium red onion, finely diced
  • 1 cup quartered cherry tomatoes
  • 2 ripe but firm avocados, pitted and diced
  • One 15.5-ounce can black beans, drained
  • 1/4-1/2 teaspoon agave syrup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon minced garlic
  • Juice 2 limes
  • 1 serrano chile, seeded and finely diced (optional)
  • Pinch cayenne pepper
  • Sea salt and freshly ground black pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 scallions, finely chopped (greens only)

Instructions

  1. In a medium size skillet, heat 1 teaspoon Olive oil to medium heat
  2. Using a wooden spoon, gently place corn and chopped red onion into the skillet
  3. Increase heat to medium-high, cook until onion and barely opaque and corn is nicely browned, about 5 minutes.
  4. Allow corn/onion mixture to cool slightly, then transfer to a large bowl.
  5. Add the cherry tomatoes, avocados and black beans to the onions and corn kernels.
  6. In a small bowl, mix together the remaining olive oil, agave, cumin, garlic, lime juice, serrano pepper, cayenne, then salt and black pepper to taste.
  7. Whisk together, as you would to make vinaigrette, and pour over the corn mixture.
  8. With a spoon, gently mix together so everything is coated well, and then fold in the cilantro and scallions.

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© Carol Takakura
Cuisine: Mexican / Category: Sides

Adapted from a Recipe by Guy Fieri

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Roasted Beets and Carrots

 

Roasted Beets and Carrots

Roasted Beets and Carrots

Ingredients

  • 2 1/2 cups rinsed and drained lentils or Basmati Rice**
  • 10-12 small to medium red or golden beets
  • 1 dozen large carrots, with their tops on
  • 2 tbsp. olive oil
  • 1/2 cup chopped fresh herbs a combination of any of the following: parsley, thyme, chives or basil
  • 1/2 cup chopped carrot tops
  • Grated zest of one organic lemon
  • 1/2 cup crumbled feta cheese

Instructions

  1. Remove the leafy tops from the carrots and beets. Reserve the carrot tops.
Wash and scrub the carrots and beets, removing any soil, leaving their skins on.
Place the whole carrots and beets in a large casserole dish with lid that is oven-safe or enameled iron pot. Add olive oil, fully coating the vegetables in oil.
  2. In a 375 F oven, roast the vegetables for about 30 to 45 minutes, until tender when pierced with a fork.
  3. Place rinsed lentils in a medium saucepan. Cover them with water and bring to a boil.
Simmer on medium heat, uncovered, for about 30 to 40 minutes, until tender but not mushy. (Add water if necessary through the cooking)
  4. NOTE: If using Basmati rice, follow cooking directions on package. Rice will cook faster than the lentils so if you are in a hurry or just plain don’t care for lentils, Basmati is a great alternative
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  5. Drain the lentils and place them in a large shallow serving bowl.
  6. If you're leaving out the lentils, just place the rice in a large shallow serving bowl.
  7. In a blender or food processor, puree the garlic, lemon juice, salt and olive oil and puree until thick and opaque and no chunks of garlic remain.
Pour this mixture over the lentils or Basmati.
Add the chopped carrot tops, chopped herbs, and grated lemon zest and toss it all together.
Season with a bit of salt and pepper if you wish.
  8. Place the roasted carrots and beets on top, then crumble the feta all around.
  9. Serve warm or cold.

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© Carol Takakura
Cuisine: Middle Eastern / Category: Vegetarian

 

HERE ARE TWO SIMPLE WAYS TO BBQ YOUR BEETS:

 

BBQ GRILLED, EATEN WITHOUT SKINS

(Technique from Martha Stewart
)

2 pounds beets, trimmed
1/2 cup ice

DIRECTIONS:


STEP 1:Heat grill to high. In heavy-duty foil, wrap beets, in one layer, with ice. Cover grill; cook until beets are tender when pierced with the tip of a paring knife, 40 to 45 minutes, turning once.
STEP 2:Rub off skins with paper towel.
STEP 3: Cut beets into wedges.
STEP 4: Toss in bowl with oil and 1 tablespoon vinegar; season with salt and pepper.

BBQ GRILLED, EATEN WITH SKINS

(Technique from Cousin Ed)

Heat the grill to medium-hot .You should be able to hold your hand about an inch over the cooking grate for about 2 seconds.

DIRECTIONS:

STEP 1: Do not peel, just slice the beets.
STEP 2: Brush the beets with olive oil and sprinkle lightly with sea salt.
STEP 3: Place the beets on the grill. If using a gas grill, close the cover. Cook 8 to 10 minutes, turn, and continue cooking until the beets are tender and grill-marked, another 8 to 10 minutes.
STEP 4: Serve the beets hot, warm, or at room temperature, drizzled with olive oil.

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Zucchini Corn Salsa

Healthy, hearty and in season, what more could you ask for? This recipe is so quick and easy its almost embarrassing. Nevertheless, the next time you are tasked with bringing a dish to a BBQ or summer party, you will now have a quickie in your back pocket. Also, no more ridiculous amounts of garden zucchini to figure out what to do with.

Enjoy and Share!

 

Zucchini Corn Salsa

Zucchini Corn Salsa

Ingredients

  • 1 teaspoon olive oil
  • 3 1/2 cups cubed zucchini or yellow squash (about 1 pound)
  • 1 ½ cups of fresh corn
  • 1 clove garlic
  • 2 tablespoon chopped fresh cilantro
  • 2 teaspoon fresh lime juice
  • 1/4 teaspoon Herbes de Provence
  • 1 jalapeno, seeded (optional)
  • Chives (optional)

Instructions

  1. Heat nonstick skillet over medium-high heat for one minute.
  2. Add olive oil for one minute before adding zucchini, garlic and corn; cook, stirring occasionally, 4 to 6 minutes or until zucchini is crisp-tender.
  3. Remove from skillet to a serving bowl, add remaining ingredients, stirring gently.
  4. Chill covered for minimum of 15 mins
  5. Serve cold or at room temperature

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© Carol Takakura
Cuisine: American, Healthy / Category: Sides

 

 

 

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Stovetop Sweet Potato Salad

A little Food for Thought

Sweet Potatoes

Sweet potatoes are chart toppers in beta carotene, which protects against damaging free radicals. Further, beta carotene converts to vitamin A which is one of the key components of healthy skin. Keep in mind that your skin is part of your immune system; it is your first line of defense.

Anthocyanin and other color-related pigments in the sweet potato are equally valuable for their anti-inflammatory health benefits. Scientists have found that these tubers play a key role in the reduction in inflammation-related health problems, including respiratory infections.

Last but by no means least, these little sweeties help your body develop resistance to infection when regularly consumed.

Here is a delicious take on potato salad featuring, you guessed it, sweet potatoes.

Stovetop Sweet-Potato Salad

Stovetop Sweet-Potato Salad

Ingredients

  • 1/4 cup chopped scallions (greens and whites)
  • 1/4 cup mango chutney (such as Major Grey)
  • 1 1/2 tablespoons grapeseed or avocado oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon My Sage Gourmet Tuscan Herb Salt
  • 1 roasted jalapeno pepper, minced (Hot or not hot? Up to you. Test that little baby before putting it in)
  • 1/8 teaspoon freshly ground black pepper
  • 3 1/2 cups (3/4-inch) cubed, peeled sweet potato (about 1 1/2 pounds total)
  • 1/4 pound green beans, trimmed and halved (about 1 cup)
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. In a large saucepan, put potatoes then cover with filtered water, then bring to a boil. then reduce heat and simmer 11-13 minutes or until Just Barely tender, drain.
  2. While Potatoes are cooking, make your dressing by whisking together the first 7 ingredients. Then refrigerate tightly covered
  3. Cook the beans in boiling salted water 4 minutes until Just crisp-tender. Drain and rinse under cold water.
  4. Combine potatoes, beans, and cilantro in a medium bowl.
  5. Gently fold in the dressing to coat.
  6. Chill and serve or serve warm if you wish

Notes

If you check your beans and they are already a bit past firm, drain and place them in an ice water bath to stop the cooking process quickly.

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© Carol Takakura
Cuisine: American, Healthy

 

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