Green Tea Smoothie
1/2 cup boiling water
2 green tea bags
2 small bananas, frozen or fresh
1 cup frozen strawberries
1 cup soy milk, yogurt, or milk
2 tsp. agave nectar
1. Remove boiling water from stove, then add tea bags and steep for 3 minutes. Remove tea bags, squeezing to extract all liquid. Discard bags; let tea cool for 2-3 minutes.
2. Combine bananas, strawberries, and yogurt or milk in a blender. Pour in slightly cooled tea and puree until smooth. Add agave nectar and any other nutritional add-ins of choice : almond butter, green foods powder, matcha green tea powder, whey protein, or ground flaxseed. Puree again to blend and serve immediately.
I have been loving going to the Farmer's Market on Saturday mornings and this week I picked up a bunch of Garlic scapes! What are those you might ask?
White Bean and Garlic Scapes Dip
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
I still have been craving alot of salads and this one is great by itself or as a side dish. It's kind of like a coleslaw but without all the mayo and fat. It's healthy and fast to put together. I had a huge head of cabbage from a CSA pickup and didn't want it to go to waste. Using a food processor with the shredder attachment is so easy and quick. It made me realize I need to use it more!
*adapted from SFMARKETS.com
1/2 head cabbage
1 Granny Smith apple, cut into thin wedges
1 1/2 tsp. lime juice
1 1/2 tsp. lemon juice
1 Tbsp. Lemon Pepper seasoning
Fresh cilantro, for garnish
1. Finely chop or, using food processor, shred cabbage with carrots and apple. Transfer to a serving bowl and mix gently. Sprinkle with citrus juices, lemon pepper, and salt; toss. Garnish with cilantro.
My first trip to France and Europe was in 2001, the summer right after I graduated from High School. My brother was on exchange there so my mom and I went on an adventure to meet up with him and travel around the country. Having never been to NYC at that time, arriving in a big city like Paris was a somewhat stressful, but exhilarating experience. Let's just say having been to Europe about seven times since my first trip, they have all been a much easier traveling experience. One of the things I remember most about my first European adventure was being able to drink even though I wasn't yet 21. Having delicious wine and then being introduced by my brother to a Kir aperitif was something I have never forgotten.
On this last trip to France, I had many Kir's to drink (very cheap at bars like 2 Euro!), as they are refreshing and tasty! Kir is a popular French cocktail made with creme de cassis (blackcurrant liqueur) and topped with white wine . It is typically drunk as an aperitif before a meal but I feel like in the summer it makes a great cocktail with a light fresh meal. There are a few variations you can try with Kir. A Kir Royale is with champagne, or a Kir Breton (which I tried in the Bretagne region of France) which is made with cider instead of wine. So here is a Sunday ode to my time spent in France, cocktail/aperitif recipe for you you to enjoy!
Cocktail: French Kir
3/4 white wine (Chardonnay, Chablis etc. )
4 teaspoons creme de cassis liqueur
1. Pour wine into a wine glass. Add creme de cassis and gently stir.