Cold Season Breakfast Cocktail (Smoothie)

Cold Season Breakfast Cocktail (Smoothie)

Beverage Recipe

This has been my go-to breakfast from late fall through the winter. It’s full of vitamins and antioxidants and contains ingredients that help digestion. The ginger and cinnamon invigorate circulation and promote warming. I adjust the amount of ginger depending on my body’s needs and consume it at room temperature. I’m not claiming this will keep the sniffles away, but the big nutritional boost doesn’t hurt. For me, it’s helped break up congestion I’ve experienced, particularly during this damp time of the year.

This makes about 16 oz.

  • ­­­­1 apple
  • 1 celery stalk
  • 1 carrot
  • Handful of spinach
  • Juice of ½-1 lemon plus piece of fresh rind
  • 1-inch (or more) slice fresh ginger
  • 1-inch piece dried orange peel
  • 1 Tbs almond butter
  • ½ scoop protein power
  • Scoop Greens powder
  • Lots of cinnamon
  • Splash orange juice

Blend and enjoy!

Roasted Winter Vegetables with Crispy Sage

Roasted Winter Vegetables with Crispy Sage

Mains & Sides Recipe

This recipe is easy and the taste (and aroma) of the buttery sage with the vegetables is a delicious pairing. And to be honest, the dish is comprised of what remained in the fridge and pantry combined with a craving for sage. It could be made with a variety of winter vegetables.

  • 2 sweet potatoes
  • 1 red potato
  • 4 turnips
  • 3 large carrots
  • 1 onion
  • 5 cloves garlic, minced
  • 15-20 cremini mushrooms
  • 1 ½ Tbs fresh thyme leaves, chopped, plus some sprigs for roasting
  • Olive oil
  • Salt and pepper
  • 10 to 12 sage leaves, cut into a chiffonade
  • 3 Tbs unsalted butter

Preheat oven at 400°F.

Clean mushrooms and trim ends. Place mushrooms into bowl and toss with a little olive oil. Set aside.

Peel and cut potatoes, turnips and carrots into approximate 1-inch cubes. Cut ends of onion and remove outer skin. Cut onion in half and cut each half into quarters (or sixths if using a large onion.) Put potatoes, turnips, carrots and onions onto a large baking sheet and drizzle with a little olive oil. Add salt, pepper, minced garlic and chopped thyme and mix with your hand. Place thyme sprigs on top of vegetables. Roast for 25 minutes.

In the meantime, in small sauté pan heat melt butter with 1 Tbs olive oil on medium. When butter starts to slightly brown add sage leaves and fry until sage is just crisp. Remove sage with a slotted spoon or spatula and spread out on a plate covered with paper towels.

Once vegetable mixture has roasted for 25 minutes, spread mushrooms onto baking sheet and roast vegetables for an additional 25 minutes. For final 5 to 7 minutes, increase oven temperature to 425°F and roast until vegetables are slightly golden or brown. Remove from oven, mix vegetables and add the sage, salt and pepper (or a favorite seasoning) to taste.

Roasted Butternut Squash with Poblano Pepper

Roasted Butternut Squash with Poblano Pepper

Mains & Sides Recipe

This dish is vibrant and warming. I’ve paired with a protein for meals but it could be used as a main dish accompanied with other veggies or grains since the squash is hearty. I use a chimichurri spice blend that has 3 different dried Mexican chiles. Chili powder would make a great substitute as noted below.

The recipe will fill two large baking sheets. If you only have one baking sheet, wrap up one half of the butternut squash and put it in the refrigerator for another day. You can also half spice, chili and sauce amount.

  • 1 butternut squash (2 lbs)
  • 1 poblano pepper, deseeded and ribs removed, chopped
  • 2 tsp chimichurri spice (or 2 tsp chili powder plus ½ tsp dried oregano)
  • 1 tsp paprika (omit if using chili powder)
  • 4 Tbs olive oil
  • Salt
  • Lime wedges (optional)

Sauce

  • ½ cup Greek yogurt
  • ½ cup buttermilk
  • 1 Tbs olive oil
  • 3 small garlic cloves, finely chopped
  • pinch of salt
  • Preheat oven at 400°F. Line baking sheets with parchment paper.

    Peel the squash and cut in half lengthwise. Scoop out and discard the seeds. Slice each half, from top to bottom, into 1/3-inch thick slices. Lay the slices on baking sheets. Combine the oil and spices in a small bowl and brush the oil mixture onto the squash slices. Sprinkle the poblano then a little salt over the slices and roast in oven for 15 to 20 minutes, until squash is tender. Set aside to cool.

    In meantime, whisk together the sauce ingredient. Once the butternut squash slices have cooled, plate them and drizzle with the sauce. Add fresh lime juice to desired taste.

    Stuffed Eggplant

    Stuffed Eggplant

    Mains & Sides Recipe

    There are many variations of this dish of Turkish origin. This stuffed eggplant, or Imam Bayildi, is a variation of a recipe from Aglaia Kremezi. What I love about it is the hearty flavor of adding walnuts and pecorino to the stuffing. And, making your own favorite tomato sauce (I make mine with olive oil, onions, garlic and desired spices) will make this even better. Typically the eggplant stems are left on, but the eggplants I had on were too big and round to fit in my baking dish.

    • ­­­­2 eggplants
    • Salt
    • 1/8 cup olive oil, plus extra for drizzling
    • 2 small onions, thinly sliced
    • 2 red bell peppers, halved, seeded and cut into ¼-inch strips
    • 2 cloves garlic, coarsely chopped
    • ½ tsp ground cumin
    • 1 tsp Aleppo pepper
    • ½ cup raw walnuts, chopped or coarsely ground
    • ½ cup freshly grated pecorino
    • 1 large tomato, ripe heirloom if available or beefsteak, cut into 6 to 8 slices
    • ¾ cup homemade tomato sauce
    • parsley for garnish

    Slice eggplants in half lengthwise, preferably keeping part of the stem. Diagonally score flesh in both directions with a knife. Salt eggplants generously and let drain in a colander for 1 hour. Rinse eggplants under cold running water and pat dry with paper towels.

    Preheat oven to 400 degrees F. Line baking sheet with parchment paper and place eggplants on the sheet with cut side up. Brush eggplants with olive oil on both sides. Bake eggplants for 20 to 25 minutes or until they are golden. Put eggplants aside to cool, but keep the oven warm.

    In a deep skillet, heat olive oil on medium heat. Add onions and 1 tsp salt and sauté until soft, about 8 to 10 minutes. Add the bell peppers and sauté until soft. Next, add garlic until fragrant, about 30 seconds to 1 minute, then remove skillet from heat. Add the cumin, Aleppo pepper, walnuts and cheese. Mix the filling and adjust seasoning as needed.

    Line a deep baking dish with parchment paper and brush the paper with olive oil. Line the paper with the sliced tomato and place the eggplants on the tomatoes. The eggplants should fit snugly in the dish. Using a spoon, press into the softened eggplant flesh to create indentations for the stuffing. Fill each eggplant with the stuffing and top each with 3 Tbs of tomato sauce. Pour the remaining sauce around the eggplants. Drizzle the eggplants with 1 to 2 Tbs olive oil. Bake eggplants for 40 to 45 minutes, until bubbling and slightly browned on top. Let cool for about 20 minutes. Garnish with parsley and serve.

    This is a hearty meal and if using larger eggplants, one eggplant half may be more than enough. It works great for leftovers and tastes even better the next day.

     

    Get Regular Smoothie

    Get Regular Smoothie

    Beverage Recipe

    Lemon serves as a tonic for the liver and can aid in daily digestion. That, combined with the fiber in this smoothie can help things get back on track. This also has a good dose of vitamin C, a powerful antioxidant that boosts the immune system.

    • ­­­­2 plums
    • 2 dates
    • Juice of 1 lemon plus zest from ½ of lemon
    • Handful of hazelnuts
    • 1-2 kale leaves
    • 2-3 inch cucumber slice
    • 1 celery stalk
    • Protein power
    • Splash nut milk
    • Water to desired consistency
    • Greens powder (optional)

    Blend and enjoy!

    Vibrant Quinoa Salad

    Vibrant Quinoa Salad

    Appetizers & Salads Mains & Sides Recipe

    I posted this recipe over a year ago, but it wasn’t under a typical recipe heading. So, I’m reposting it. I created this as a tasty Summer/Spring salad, but it’s great for during any warm weather spell.

    Combine the following chopped herbs in food processor with 1/3 cup or more olive oil. Add lemon or vinegar if desired,

    • 1 bunch cilantro
, packed
    • 1/2 cup parsley
, loose
    • 1/4 cup each dill, mint & tarragon

    Mix with the following:

    • 2 cups (more/less as desired) cooked quinoa
    • small sautéed onion, thinly sliced
    • 1/2 cup toasted pine nuts
    • 1/2 to 1 serrano pepper, deseeded and chopped
    • 3-4 green onions, sliced
    • generous handful of arugula, chopped
    • salt & pepper to taste; I also added cumin
    • feta, optional

    If you don’t like the taste of tarragon, you could skip it or experiment with another herb…basil, sorrel, lemon thyme.

    Enjoy!

     

    Anti-inflammatory Smoothie

    Anti-inflammatory Smoothie

    Beverage Recipe

    This anti-inflammatory smoothie (pear, ginger, turmeric, greens, vitamin C) has a slight kick for digestion with the ginger. The cucumber and pear balance the digestive fire and add cooling properties that can be great for warmer weather or after a post-workout sweat.

    • ­­­­½ or more inch slice ginger
    • ¼ – ½ inch slice turmeric (or ½ tsp ground)
    • 1 carrot
    • 1 pear
    • 3-inch cucumber slice
    • Juice of ½ to 1 lemon
    • Small handful of almonds
    • Handful of spinach
    • 7-10 mint leaves
    • Protein power
    • Splash water or orange juice

    I like to occasionally add a generous pinch of cardamom or cinnamon. You can add a greens powder to this if you like. If you have issue with the pea-green color, skip the spinach.

    Enjoy!

    Brussel Sprouts with Pecorino and Walnuts

    Brussel Sprouts with Pecorino and Walnuts

    Appetizers & Salads Recipe

    As the Fall season arrives, I am ready for sautéed or roasted brussel sprouts. However, early Fall in San Francisco feels like summer and I’m still wanting to make salads. This salad is well rounded with taste: brussel spouts – bitter; walnuts – astringent; pecorino romano – salty and sour. The same can be said for the dressing. If you want more brightness, you could add more lemon or reduce the mustard in the dressing. You could also add a fresh herb. This dish is also great the next day, and the brussel sprouts stay crisp.

    • ¾ cup walnuts, whole
    • 1 lb brussel sprouts
    • ¼ cup pecorino romano cheese, plus 2-3 Tbs reserved
    • salt and freshly ground pepper to taste
    • 3 Tbs apple cider vinegar
    • 1 ½ Tbs Dijon mustard
    • 1/3 cup olive oil

    Lightly toast walnuts on low to medium heat stovetop, tossing often. Set aside to cool.

    Trim the bottom of the brussel sprouts and thinly slice them. I used a knife

    but a mandolin may slice them more evenly. Place thesprouts into a large bowl. For the dressing, whisk the last 3 ingredients with a pinch of salt and pepper in a bowl. Pour half of the dressing over the brussel sprouts and mix well. Cover and put brussel sprout mixture in refrigerator for 1 to 2 hours. Taste the sprouts and add more dressing if desired.

    Coarsely chop the walnuts and grate the cheese.

    Add ¾ of the walnuts and ¼ cup of the cheese to mixture and toss.

    Extra dressing can be added or stored for another use.

    Enjoy!

    Balanced Breakfast Smoothie

    Balanced Breakfast Smoothie

    Beverage Recipe

    This smoothie is good morning post-practice/workout fuel, and it carries me until the end of lunchtime teaching. It’s tridoshic and has a touch of everything: anti-oxidants, anti-inflammatories, detoxicants, protein, minerals, fiber and water regulators.

    • ­­­­Handful of spinach
    • 1-2 leaves kale or chard
    • 2 sprigs parsley
    • 5-7 mint leaves
    • 1-inch cucumber slice
    • 1/3 cup blueberries
    • 3 figs
    • Scant cup watermelon
    • 2 Tbs rolled oats
    • Protein power
    • Splash almond milk or water
    • Greens powder (optional)
    • Cinnamon (optional)

    Blend and enjoy!

    Cucumber, Radish and Snap Pea Salad

    Cucumber, Radish and Snap Pea Salad

    Appetizers & Salads Mains & Sides Recipe

    This is a vibrant vegetable salad that’s full of texture and a great pairing with many proteins or cold noodle dishes. (Try with the Mint, Cilantro and Green Onion Soba Noodles.) It tastes great fresh or the next day. Keep in mind that the next-day vegetables will taste pickled with the dressing combined. I like this salad with a bigger sour and astringent taste of vinegar. If you’re sensitive to vinegar, try adding half of the quantity first and adjust to taste.

    • ­­­­1 medium cucumber
    • 1 bunch radishes
    • 1 1/3 lb snap peas
    • 1/8 cup sesame seeds
    • 2 Tbs rice wine vinegar*
    • ½ tsp salt
    • 3 tsp sugar
    • 2 tsp apple cider vinegar
    • salt and freshly ground pepper to taste

    Lightly toast sesame seeds on low to medium heat stovetop, tossing often, until golden. Set aside to cool.

    Trim peas as needed. In a medium saucepan, cook peas in boiling salted water for 30 to 60 seconds. Drain and rinse under cold water to stop peas from cooking.

    Peel and deseed cucumber. Halve cucumber and radishes and cut unto ¼-inch thick slices. Cut the larger peas in half.

    Combine vinegars, salt and sugar in small bowl. Stir until salt and sugar dissolve.

    Toss vegetables, vinegar mixture and sesame seeds in a bowl. Salt and pepper to taste.

    *If using seasoned vinegar, the additional salt and sugar may not be needed.

    xo,

    Julie