Monthly Archives: January 2018

Effortless: Hummus & Greek Salad Pita

Hummus & Greek Salad Pita

I love the challenge of creating recipes that can be complicated or require exotic ingredients. In fact, I have a pot of Chana Masala on the stove as I write this post. My grandmother taught me how to cook and her style was effortless. All of her recipes were in her head and she could whip up a delicious meal with whatever she had on hand. And that’s exactly what I did for lunch today. There will be no recipe today, just a list of possibilities for this Hummus & Greek Salad Pita. It started with the last bit of hummus I had in the fridge, a pita retrieved from the depths of my freezer and some fresh salad ingredients. You can make it easy on yourself by using your favorite brand of store-bought hummus. Or, you can make it healthier by preparing your favorite hummus recipe and using the cooking liquid from the chick peas instead of olive oil. This makes a hearty meal for one or can be served as an appetizer or as Playoff and Super Bowl Sunday party food. No matter how you make it, it’s worth the effort. Thanks for being Vegi-curious.

Here’s how it comes together:

  1. Warm pita in oven
  2. Chop & toss together with red wine vinegar & oregano:
    1. Handful of greens
    2. Cherry (or any kind) of tomato
    3. Cucumber
    4. Bell pepper
    5. Onion
    6. Kalamata olives
  3. Spread hummus on warm pita, then pile on the salad.
  4. Cut into wedges & enjoy!

19 Jan 2018

Dropping Acid: Orange Fennel Smoothie

Orange Fennel Smoothie

Orange Fennel Smoothie

Orange Fennel Smoothie

It’s 15 degrees where I live. The last thing on my mind should be making a smoothie on a day like today. (A hot rum toddy is probably more appropriate.) Any way, this post was prompted by two events. The first was the latest kitchen accessory that I got for Christmas, the Blendtec Go attachment for my blender. It’s pretty cool in that you can make a smoothie and take it to go right in it’s own container. What’s even cooler is that you can insert a 16 oz. plastic Solo cup into the jar and have a smaller smoothie to go.The other inspiration was my wanting to include more-alkaline and less-acid promoting foods into my diet. This desire was triggered by the disheartening results of a recent bone density test I recently received. There’s quite a bit of research about how high levels of acid in the body can be linked to cancer and kidney problems, but also osteoporosis. Don’t trust me, do the research yourself and do what feels right for you.

So, in the middle of baking some brownies and pumpkin scones today I was cutting up a fennel bulb to have with lunch. I was just about ready to toss the fennel fronds when I got this idea. Why not include them in a smoothie? Not really a green smoothie, so I’ll call it a “Clean Smoothie.” The thought the sweetness of oranges, pineapple juice and honey would blend nicely with the zesty licorice flavor of the fennel. The result was a light green smoothie with a bright taste. Now, that’s a healthy (and legal) way to drop some acid. Thanks for being Vegi-curious.

Orange Fennel Smoothie

1 cup crushed ice
2 large oranges
½ cup chopped fennel fronds
1 cup pineapple juice
1 to 2 tablespoons honey or agave

Zest the oranges, then peel and separate into segments. Discard the peel. Place all ingredients, including the zest, into a high-powered blender in the order according to the manufacturer’s instructions. Process until smooth.

10 Jan 2018

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