Carrot-fruit Smoothie

A whole bunch of carrots.

And some banana slices.

And some ice.

Blend. The vitamin is so awesome. I loveeee it.

Last minute mind change. I added some frozen fruit (mixture of strawberries, pineapple, mangoes, and papaya). I also added a squirt of agave nectar.

And voila! Two smoothies... for K-man and myself.

Vitamix Addict.

So, my dad purchased a Vitamix a few years back. And every so often, he uses it. But, it generally sits in the cabinet untouched and collecting dust. Recently, I decided that with as many smoothies as I make, I might as well be using the Vitamix rather than a conventional blender. I have been experimenting with all sorts of vitamiX recipes. So, bare with me in the posts to come-- they will be vitamix heavy.

Contents: Vanilla Hemp milk, Banana, Frozen Blueberries, Spinach, and Carrots.

The verdict = Delicious! And let me just say how awesome this blender is. It took a whole thirty seconds to blend this smoothie. And there were no problems with the large pieces (the carrots, frozen blueberries). The Vitamix rules.

Stuffed Bell Peppers

Inspired by a few different recipes and some personal favorites, I created this recipe! So tasty.

Bell peppers, tomatoes, jícama, onion, mushrooms, tomatillos, carrot, spinach, cilantro, (not in photo: corn, olives, quinoa)

I prepared everything; finely chopped carrot.

Chopped onion.
mushrooms.
Spinach.
¡Jícama! ¡Me encanta!

Chopped.
I used canned (ALWAYS ORGANIC, the majority of us corn is genetically modified, eek) corn and olives.

Cilantro.
Take the tomatillos, with husk, and roast them for about 5 minutes (maybe 7) at 450 degrees.

In the mean time, start cookin'! In a medium sauce pan, heat the oil and add the onions, carrots, and mushrooms. For about 5 minutes. Stir periodically.

Between stirrings, mash cilantro.

After five or so minutes pass, add spinach, garlic, and some turmeric.

In the mean time, prepare tomatillos. Remove husks and wash.

thin, quartered slices.

After the spinach is good and ready, add the jícama, corn (I only used half of what I planned on using), and olives (keep some set aside for garnish). Also, add quinoa and water.

Bring to a boil, add tomatillo and cilantro, cover, and reduce heat to simmer. Cook until water is mostly gone.

Dice tomato & thinly slice tomato.

Once water is gone, remove from heat, add diced tomatoes, keep covered for 5 or so minutes and then fluff/stir.

During those 5 minutes, cut peppers in half. Put on pan & pour some water on bottom of pan.

Stuff those peppers!

Cook at about 350 degrees for 25-30 minutes covered with foil. After time has passed, add tomato slices, olives, and your cheese, if you so desire. I hadn't ever tried Daiya vegan cheese, but I read it was plant based and the best, so first time for everything! Bake for another 5-10 minutes (until cheese is melted).

Put some avocado on it and it's done and delicious! And for the record, the Daiya cheese was pretty fabulous.

Salad

I love eating raw foods typically in the day time. At night, when I cook, the food is easier to digest and my body likes me better. However, raw is the way to go because the food has the most nutrients.

Here is the salad I had today. One word: Bomb!

Spring Salad mix, mushrooms, almonds, flax, wheat germ, nutritional yeast, and this amazing dressing:

Also, on the side I had apple slices and carrots with all natural peanut butter.

Split Pea Soup

Celery, parsley, carrots, leeks

two or so celery stalks, chopped. Chop leaves too.

1/2 cup minced fresh parsley leaves

2 cups dried green split peas

about 1 teaspoon dried tarragon & 1 bay leaf

Combine in large pot. Add 9 cups of water. Bring to a boil.

3 or so leeks, white and green part.

Slice thinly (or semi-thinly)

Once to a boil, reduce to a "brisk" simmer. Cook for about 30 minutes, or when the peas get soft.

Carrots, about four.

peel & chop.

In large skillet, heat over medium 1/4 cup extra-virgin olive oil. Add carrots, leeks. I also added to chopped pearl onions (last minute decision).

Slightly brown the mixture, but don't over cook. Then, add to simmering pot (around the 30 minute mark). Also add salt and pepper (remember, you can always add more, so don't over do it).... Cook for another 30 minutes, until soup has thickened. Don't forget to take the bay leaf out!

Enjoy!