Mint Chocolate Green Smoothie + Green Ice Cubes

I have a little secret to share! I'm sure you have all heard about the green smoothie craze that's everywhere. Maybe you've thought they're gross, or maybe you've wanted to try them, but are overwhelmed by all the fresh greens you'd need to keep on hand.

If you think they're gross, I promise you they're not! Start small, with just a handful of spinach, and I guarantee that you won't even notice it's in there. Even if you never add any more than that, at least you're still getting in some greens & all the nutrients that they hold!

If you're in the second group & overwhelmed by the vast quantity of greens you'd need to keep on hand, this tip is for you!

Whether you're a gardener or shop at farmer's markets, there's no question that greens are fresher, tastier, & cheaper when they are in season. I grow kale, Swiss chard, spinach & mixed lettuces each year. They're easy to maintain & they produce quite a lot! Toward the end of the season, I always have an abundance of kale & Swiss chard that I hate to see go to waste when the first frost comes. I take an hour one day in the fall to pick as much as possible, clean it, and make green ice cubes for our winter smoothies. It's easy & I'm always so grateful to have them when greens aren't so abundant.

Taking the time out to make the green ice cubes encourages me to make more green smoothies in the winter. I never have to worry about whether I bought fresh greens or how expensive they might be. I just reach in the freezer, pull out a handful of green cubes, & my smoothie is suddenly full of extra nutrients! I love knowing that these greens were freshly picked & frozen right away, straight from my garden.

 I know that now isn't the best time to be making green ice cubes, but I hope that you'll remember this & try it in the fall. If you start now, you could even try growing some kale yourself! Plant the seeds, water them occasionally, & watch them grow. You can dine well this summer/fall + have green ice cubes during the winter. In the meantime, if you want to try this smoothie, just use a couple handfuls of whatever greens you have on hand.

I thought this smoothie tasted like mint chocolate chip ice cream, so I just had to share. I think that if the Bup wasn't eagerly awaiting his half, I might have drank the whole thing! :-)

 
Mint Chocolate Green Smoothie
Serves 2

2 frozen bananas
6 green ice cubes (or 3-4 handfuls of spinach/other greens)
1 tsp. chia seeds
1/4 tsp. mint extract
1 scoop chocolate protein powder (I used vegan, non-GMO Pure Matters Chocolate Pea Protein)
2-3 c unsweetened almond milk

Combine all ingredients in a high speed blender & process until smooth. Pour into 2 glasses and serve immediately. Smoothie can also be stored in an airtight container in the refrigerator for 2 days. Shake/stir before serving.

Green Ice Cubes

3 bunches of kale, washed
3 bunches of Swiss chard or collard greens, washed
water

Remove the tough bottom part of the stems (about 1/3 up the stalk - the rest should blend just fine). Working in batches, tear leaves into pieces and blend in a high speed blender* with just enough water to allow the greens to move around. Once the first batch is blended, pour 2/3 of the greens into ice cube trays. Add more torn leaves into the 1/3 remaining mixture and blend again. By leaving some of the mixture in the blender, it allows the greens to blend more easily so that you don't need to add as much water. Continue this process until all greens are blended. Place filled ice cube trays in freezer. Once frozen (to be safe, allow at least 10 hours), remove cubes and store in zip lock freezer bags in the freezer. Remove cubes as needed, making sure to reseal the bag. Frozen green cubes should last about 6 months.

*If you don't have a high speed blender, I think you could use a food processor or a regular blender. You may need to completely remove the stems & add more water to get the greens properly blended.

Spinach Dip Filled Ravioli

A lot of my dinner inspiration comes from an increasingly large Excel spreadsheet full of recipes I think look good. Anytime I'm on the web & find something that looks like we'd enjoy it, I add it to the list. I'm picky about recipes, but the list still keeps growing. It's almost embarrassing...but it's handy for dinner ideas!

From there, I decide what I'm hungry for, what ingredients we have on hand, & how much time/energy I have. I'm fortunate, because the Bup isn't picky. He's fully supportive of my quest to conquer my recipe list. So far, 258 tried, 338 to go! And now I wish I hadn't looked that up. Yikes!

This recipe is a combination of two ideas, plus a few variations. It's very rare that I make a recipe exactly like it is. I always feel like I have to make a change: healthify this, add extra that, substitute this because we don't have that, etc.

My Italian grandma always makes homemade raviolis for Easter, from scratch for the dough & the filling. Mom & I made them one year & it was a lot of fun...and a lot of work. I'm sure Grandma would be in shock over this, but I used Joy's idea to make ravioli using wonton wraps. I figured that since I'm using a non-traditional filling, maybe that makes it ok not to make my own dough?

So cute!

The wonton wraps were surprisingly simple to work with. They sealed easily with just a tiny bit of water & I didn't have any problems with them sticking together or tearing. It was a little time-consuming, but not anything near what making my own dough & cutting it would have been.

The end result was delicious. My first bite reminded me of America, Italy & China all at once. The wonton wraps made for a thin, lighter texture than traditional raviolis. Paired with a tossed salad & a glass of wine, it made a perfect Valentine's dinner.

Spinach Dip Filled Ravioli
Adapted from Whole Foods
Inspired by Joy the Baker
Yield: about 4 dozen

1 (12 oz.) package prepared wonton wrappers

2 jalapeño peppers, chopped & seeds removed

1 small yellow onion, chopped
3 cloves garlic, chopped
3/4 c unsweetened almond milk
1/4 c lemon juice
1/3 c nutritional yeast
3 c (2 15 oz. cans) Great Northern beans (or other white beans)
1 avocado
1/2 tsp salt
1/2 tsp black pepper
1 (16 oz.) package frozen chopped spinach, squeezed to remove excess liquid

To make the filling:

In a large dry skillet, cook the peppers, onion, & garlic over medium heat until browned & softened, about 8 to 10 minutes. Add almond milk, scrape up any browned bits, & simmer for 2 minutes.  Measure lemon juice, nutritional yeast, beans, avocado, salt & black pepper into a food processor or high-speed blender. Add the pepper & onion mixture & purée until smooth. If mixture is too thick to process, add 2 T more milk at a time. Stir in the spinach. Taste & season with more salt & pepper as desired.
NOTE: There will be leftover filling, which you can use as a dip for chips & veggies or as a spread. If you prefer to not have leftovers, the recipe can easily be halved.

To assemble the ravioli:

Gather the wonton wrappers, a bowl of filling, a spoon, a small bowl of water, a towel & a platter or piece of wax paper to lay the raviolis on.

Place a wonton wrapper in front of you so that it looks like a diamond.  Place a generous teaspoon of filling on the bottom half of the diamond. (After the first few, you'll get a feel for the exact amount that will fill the wrap but not ooze out the sides.) Dip your finger in water & run your wet finger along the bottom edges of the diamond.  Fold the top half of the diamond over the filling dollop.   Press the triangle edges together, making sure there are no air pockets.  Grab the two farthest points & bring them together in the center.  Use a drop of water to seal the two points together. Lay ravioli in a single layer on platter or wax paper.  Repeat until wonton wrappers are all filled.

In the meantime, heat a large pot of water to boiling. Add raviolis. Stir gently one time & allow to boil for 2-3 minutes. Drain & serve tossed in your favorite tomato sauce or pesto.

Make ahead:

Ravioli can be frozen by placing it in the freezer, in a single layer, until frozen.  Once frozen, seal in a plastic bag & freeze until ready to use.  Frozen raviolis can be cooked straight from the freezer, just increase the cooking time to 7-9 minutes. 

Quick & Easy Stuffed Potatoes

Is it too much to ask for my nail polish to stay on more than 12 hours?

The process of cooking dinner means that I have my hands in water almost every night. Between washing & chopping veggies, cleaning lettuce, & washing dishes, there's always water involved.

That means that anytime I put on nail polish, it's a waste of my time. I try to time it so that I only paint my nails if I know I'm not cooking the following night or we're having something super simple.

For example:

On Wednesday, I painted my nails. Thursdays we always have dinner at my parents' house & Friday I had plans with some friends. I was really hoping it would last till church on Sunday. But no, I woke up on Thursday, did yoga, showered, & noticed that 4 of my nails had already chipped.

It must be a sign. I'm not destined to be a nail polish girl. I love that shine, though! There are much worse things that I could be bothered about, for sure.

Annnnnyway. About these potatoes. They're quick enough that you'll have time to paint your nails, but you better wait until after you make them.

It only took me about 40 minutes to cook, eat & clean up from these. Not too shabby for a healthy meal made from whole foods! We paired them with a big tossed salad, our usual dinner accompaniment.

They were full of flavor & suprisingly filling. I especially liked the slight crunch from the cauliflower & the hint of cheesiness from the nutritional yeast. You could sub in cheese if you'd prefer, but I'm obsessed with this stuff & it's super healthy. This is a great meal for those nights when you're rushed but still want something healthy & satisfying.

Quick & Easy Stuffed Potatoes
Serves 2

2 large potatoes
1 c chopped cauliflower florets
1 1/2 c chopped Swiss chard
1 1/2 T nutritional yeast (substitute parmesan or cheddar cheese, if you'd prefer)
1 tsp. liquid smoke
1/2 tsp. garlic powder
1 tsp. dried minced onion
1/2-3/4 c unsweetened almond milk
1/2 tsp. salt
1/4 tsp. black pepper
paprika, for garnish

Poke potato skins with a fork. Cook potatoes in the microwave (wrapped in a damp paper towel) using the microwave's preset button (about 5-7 minutes).  While they are cooking, lightly steam the cauliflower. Slice potoatoes in half and scoop out the insides. Reserve the potato skin shells for later. In a large bowl, mix potato insides, cauliflower, Swiss chard, nutritional yeast, liquid smoke, garlic powder, dried minced onion, 1/2 c unsweetened almond milk, salt & pepper. Heat mixture in microwave for 2 minutes. Mash until only slightly chunky. Microwave for another 2 minutes. If mixture is dry, add additional almond milk until you reach desired consistency. Spoon mixture into reserved potato skin shells, filling generously. Sprinkle with paprika & serve hot!

*Alternately, you can bake the potatoes in the oven, but that will take much longer.

Garden in the Fall

We're still gardening!

My beets (above), turnips & radishes are almost ready to harvest. We tried a few radishes over the weekend & they were ready. I just want to savor looking out the window at the greenery for a little longer.

Speaking of beets, we bought our first fresh juice at the Palmyra Real Food Emporium. It was made with raw beets, apples & carrots. We loved it! It was a pretty purple, lightly sweet & had just the right combination of flavors. I think I'm going to try to recreate it at home once I harvest our beets.

The purple peppers are doing well. The Bup had to prop up one of the plants with a stick because the peppers are so heavy!

We would like to save the seeds from one or two of the peppers because they're really nice. They're super crunchy & thick walled, which is great for eating & storing in the fridge.

Mom said that to save the seeds, we should let one of them turn red before we pick it so that they are fully mature. Once we pick the pepper, we'll lay out the seeds on paper & let them dry. Then we can put them in an envelope & try planting them next year. I'm excited to try this!

Can you guess what this is?

Mini eggplants!

I thought the plants were going to die because they got severly eaten by bugs during July & August. They must like the cooler weather, though, because now they're thriving. I can't wait to taste one once they ripen.

The kale just won't stop growing. It's a mini forest in our garden! I love the homegrown variety versus the store bought because it's a lot heartier and sturdy, making it perfect for kale chips. We started using Old Bay on the kale instead of sea salt - try it! It adds a little kick.

My lettuce is loving the fall weather, too. I planted 1.5 rows each of mixed greens & spinach. Both are thriving, and the Bup is going to put out our lettuce greenhouse soon so that it survives the first frost.

A sneaky tomato plant somehow made it's way into the lettuce patch. They're poking up everywhere! Meanwhile, all the mature tomato plants are dying.

And then there's the swiss chard. This stuff is out of control! I haven't picked any lately because it looks so pretty popping up among all the strawberry plants.

The first frost will be coming soon, so I better get picking!

Tower of Chard

This is what happens when you let your structurally inclined hubby chop the veggies for a make your own pizza party.

You wind up with a tower of chard.

It was my fault we had so much swiss chard to begin with. I went a little crazy in the garden because the crop is out of hand. Aside from the chard, we had white & red onions, tomatoes (some of the first from the garden!), a baby pattypan squash, and the choice of basil almond pesto, bbq sauce, or tomato sauce.

The other three ended up making strombolis and I had a pizza. This is why make your own pizza parties are so perfect. We all got a unique dinner and had fun making it together.

I got two questions in one comment in my last post to answer!

First off, a flax egg is indeed not an egg at all. It's one of the many substitutes for an egg that is used primarily by vegan bakers. I use it occasionally for a few reasons:

• I want my food to be vegan
• I want to be able to eat the cookie dough w/o consuming raw egg
• I'm out of eggs and can't get any farm fresh ones right away
• Flax has a lot of health benefits, including omega-3 essential fatty acids, which are important to consume. Americans in general consume far too many omega-6's and not nearly enough omega-3's, which throws off the proper ratio between the two. Omega-3's are commonly found in fish, but flax, chia seeds, and walnuts are all excellent sources in a vegetarian diet.

Second question: How do I store my homemade bread? ?

Usually in a plastic bag.

If the recipe I'm using makes 2 loaves, I"ll double bag one and freeze it. The remaining loaf is stored in one bag, with a little room to breath. I bought a nice bread loaf sized storage container that made every loaf grow mold quickly because it was so air tight. It's now pushed far into the back corner of my cabinet. I like to loosely twist the bag closed (or zip it most of the way, depending which type of bag I'm using) and tuck the end under the loaf. This method works for us due to the temperature in our kitchen (65-77 degrees, depending on the season) and the speed at which we eat the homemade bread.

I hope this was a good enough answer! 

Please continue to comment and I'll try to answer everyone's questions!

I'm heading to Pittsburgh for the weekend for my cousin's wedding. More posts when I return!

Yesterday was a catch-all day around the house. All those odds and ends that kept nagging at me are finally done!

One of my big projects was to pick all but the very smallest leaves from the swiss chard plant and freeze the harvest so that we'll have greens during the winter. My loving husband provided a noisy soundtrack during this process: he was using the belt sander on the front window frames.

Step 1: Try to control the chard after picking it.

Step 2: Wash the swiss chard.

Step 3: Pull off the stems and tough parts and rip the leaves into pieces.

Step 4: Fill the bowl with leaves, cover and microwave to wilt the leaves.

Step 5: Drain the excess liquid and let the chard cool. Then package up to freeze.

All that for 3 16 oz. containers of frozen chard. Crazy.