A few days ago, I wrote about a mistake I made with an ingredient in a new recipe I was trying. The recipe was Beet and Beef Burgers from Clean Eating. Now, really I’ve been eating a fairly large variety of vegetables for a long time: pretty much since I outgrew the typical kid fare that many kids raised in the U.S. consume. I am even proud to say that my older son, who is a picky eater even at 19, can identify many vegetables that the average school child cannot. I remember watching an episode with Jaime Oliver with my son. Jaime was in a kindergarten classroom, holding up a tomato and the kids were looking stumped when he asked them what it was!
I tell anyone who asks, “a recipe is just a guideline.” There is no reason to follow a recipe exactly. Frequently, I will leave an ingredient out or trade something but I almost always try the recipe as it is written before I start playing with it.
I had been looking at a recipe for “Beet and Beef Burgers” in Clean Eating magazine
1/2 cup rice milk, water or other non-dairy milk
1/2 avocado (tip – leave the pit in the other half to keep it from turning brown longer
1 big handful of spinach, kale or other greens
1/2 teaspoon non-alcohol vanilla
1 drop peppermint essential oil (I recommend using doTerra essential oils)
1 tablespoon cocoa nibs
Put all of the above ingredients in a blender and blend until smooth. Pour into a bowl and top with more cocoa nibs and/or some hemp seeds.
* Modified from the Mint Chip Smoothie Bowl in Clean Eating Magazine April 2016.
1 -2 stalks of celery
3-4 handfuls of a green leafy vegetables such as kale, spinach, dandelion greens or arugula
1 green apple, cored
Put everything through the juicer. Add a dash of cayenne pepper, powdered ginger or cinnamon.
It can be done. Try this super-delicious, gluten-free, dairy-free, grain-free dish.
Crockpot Mexican Chicken
Put 4 chicken breasts in your crockpot
Cover with 1 jar of salsa – I used Amy’s Organic Medium Salsa
Cover it and turn it on!
When I was in college, Wednesdays were my roommate, Dawne’s, turn to cook and she usually took whatever leftover vegetables we had, a can of beans and a pound of ground beef and threw it together. Voila! Hamburger surprise!
This recipe might be a tad more grown-up but no less fun. It comes from my friend, Tracy Harrison, at www.eatonpurpose.com. It’s an awesome recipe and a great way to clean out the refrigerator produce drawer and make use of veggie odd’n’ends. If you don’t have the vegetables recommended, substitute a chopped cup of whatever you do have on hand. Be creative!
Gazpacho, or chilled vegetable soup as a friend of mine calls it, is a true blessing when we are overwhelmed with the goodness from our gardens or Farmers’ Markets but are too hot to eat. I am constantly playing with this recipe and tonight I am sharing with you my favorite for this season – so far. So pull out a few tomatoes, a sharp knife and, in minutes, a tasty soup will be ready.
Banana Date Spiced Smoothie – A Green Smoothie
Don’t let the color of this smoothie fool you. Despite having a full serving of a green leafy vegetable, this smoothie as a wonderful banana taste with a nice spicy finish.
Carrot Cashew Miso Spread
2 large carrots
3⁄4 cup raw cashews
1 cup vegetable stock
2 tablespoons light miso
Toasted ivory and/or black sesame seeds
I am very excited to be hosting Angi Thompson, Independent Director with the Pampered Chef, on my television show, New Beginnings to Health. Angi will be sharing with us an incredibly tasty recipe that is a win-win-win situation. It is friendly on the financial budget since it costs under $3 per serving to make, friendly to the time budget since it takes less than 30 minutes to make, and is much healthier than going through a drive-in. In addition, if you have food allergies or intolerances, it is very easy to adjust for various situations which we discuss.
You can see the show here:
The recipe is also very easy to adjust for dietary needs: