Tag Archives: raw spinach

Sloppy Smoothie Seconds

In my pantry today:

  • 2 c packed raw spinach
  • 1 c reserved asparagus stems
  • 1 medium carrot
  • 1.5 c strawberries
  • 1/2 c blueberries
  • 1.75 c water
  • 2 tbsp agave syrup

Okay, so yeah yeah. Put it all in a food processor and puree until a palatable consistency. I apologize for its apparently beastly color — honestly, I’m as surprised as you. The last one was so pretty that I was damn near repulsed when this concoction was poured. I mean, there were bubbles on the top. That’s a Froth Territory into which I am uncomfortable venturing. The previous smoothie’s surprising deliciousness emboldened me to jump mouth-first into this one… I mean, that was a lot of fresh (er, ‘Bout to Go) produce in that there glass! Verdict: Surprisingly Delicious. Even more delicious was mixing it 1:2 parts with unsweetened almond milk.

3 spoons

Taters and Lentils and Spinach, Oh My!

In my pantry today:

  • 1 c dry lentils
  • 4 medium red potatoes in .25″ cubes
  • 1/2 large red onion
  • 2 c fresh spinach
  • 1 carrot
  • 1.5 tbsp vegetable ghee
  • 6 cloves garlic
  • 2 14.5 oz cans vegetable broth
  • 1 tsp asafoetida
  • 2 tsp yellow curry powder
  • 1 tsp turmeric
  • 1 tbsp cayenne pepper

Chop your onion into medium-smallish chunks and finely dice your garlic; add it to a large-n-deep saucepan that’s heating to M with a welcoming layer of melting ghee. Let that cook, stirring occasionally, for about 10m then add potato and toss to coat. After 5-8 more minutes, add your chunky slices of carrot and continue tossing for 2 or 3 more minutes. Add lentils (which you have soaked and drained) and vegetable broth, stir. Add spices, stir. Bring it all to a boil and let it continue to do so, covered, on M for 10M. Uncover and fold in spinach, then once everything can properly rejoice in moisture cover and reduce heat to L. Walk away for at least an hour, then after that it’s all up to you how thick and/or mushy your comfort level is.


My First Spinach Smoothie

In my pantry today:

  • 1 c raw spinach leaves
  • 1 medium carrot, chopped into equally medium chunks
  • 1 c fresh strawberries
  • 1 c fresh blueberries
  • 1 tbsp agave syrup
  • 1 c water

 Somehow being a responsible adult about my diet has found my refrigerator almost too full of produce (thank you, food stamps!*). I cannot and will not let any of it go to rot — I want those nutrients in my body, not in my trash can. Seeing as how I have no juicer or blender, I figured the food processor I got for making Christmas nut butters would work just fine. I did do a little preliminary research on what kinds of things went into these kinds of things, and ended upon a delicious success. Throw everything up there on that list in a food processor or like device and pulse until its individual parts are indistinguishable. Packed full of health and tasting of nothing but berries, I give this a thumbs up for taste and nutrient value (I had a glass today before my morning coffee!); it also deserves another shot on improving the texture. More pulsing, perhaps? I blame the strawberry seeds.

*I would like to note that I did, after many months of Bureaucratic hiccups, finally get my South Carolina EBT card. Now, it ain’t like winning the lottery but it will probably make my recipes here slightly more healthy — I hope you’ll be seeing more vegetables and fewer processed foods in the ingredient lists. In fact, the morning after receiving my card in the mail I went to City Roots and bought a medium share in the spring harvest. In April I will start getting weekly bushels of locally-grown produce. Again, I must ask myself, “Who are you and what did you do with my nucleus accumbens?”

Three Animals and a Vegetarian Walk Into a Bar…

In my pantry today:

  • 1.5 c leftover cabbage
  • 1 can vegetable broth
  • 1 can chicken broth
  • 1 packet brown gravy mix
  • 1 tbsp. corn starch
  • 1 c. sliced raw spinach
  • 1 small carrot, poorly but thinly sliced
  • 2 c cooked Basmati rice

So there’s probably some cabbage leftover from last night’s jaunt down Stovetop Highway. Put it back on the stove, then pause and take a thoughtful moment for yourself. You deserve it.

While the pot is still cold (but warming to H) throw in your second six above ingredients. Stir until it is a murky brown mess, and bring it to a boil while not failing to stir regularly. Once the bubbles begin to appear, reduce heat to ML and let simmer until the carrots are at your preferred crunchsistency. Serve over rice while pondering how a pig, chicken and cow can get along so well with a can of vegetable broth. You might feel a twinge of animal gluttony shame, but this will taste enough like beef stew on a cold evening to negate any moral or ethical concerns.