Beet and Top Green Smoothie with Apple, Orange and Ginger

Fresh smoothies are a superb manner of getting some vitamins on the ones mornings whilst you do not certainly sense like a solid breakfast ? The chunkier the better for "tricking" your frame into questioning it's ingesting rather than simply getting a drink. Mind you, it is now not only a drink while all this goodness is packed into one glass. But I confess that up till now I've in no way in reality been keen on the popular practice of including greens into healthy smoothies ? It's unavoidably been an unsuccessful exercising in looking to mask tastes that I otherwise actually revel in in salads, cooked dishes or simply raw on their very own. I've been sticking to fruit for the smoothies, thanks, and giving the veggies pride of location at the dinner desk.

But it seems that I was just the use of the incorrect greens. Fresh uncooked beets have a barely sweet taste it is distinctly cool and refreshing in a smoothie, and provides a lovable pink colour too. A superb "blood constructing" vegetable too? Never mind! Combined with a crisp green apple, fresh squeezed orange juice, tangy yogurt and a bit fresh ginger for a chunk of zest with a frothy mellow almond milk backdrop, this smoothie is so scrumptious that you may not even be questioning how true it's miles for you. But do throw within the moderate-flavored and diet A wealthy beet tops for even more goodness whilst you are at it.

One greater bit of goodness on this smoothie ? As if it wanted extra ? Is the addition of oats soaked in appropriate entire fat yogurt in a single day at room temperature. A version of the muesli approach that I often use, the manner makes the proteins inside the oats digestible and effortlessly absorbable, and actually brings out the herbal tangy flavor of yogurt besides.

More smoothie recipes you may experience from Lisa's Kitchen:

Raspberry-Banana Oat and Chia Seed Smoothie

Blueberry and Maple Syrup Oat Smoothie

Pomegranate and Blueberry Oat Smoothie

Asparagus With Shredded Paneer and Tomato

While asparagus shines in all its glory with simple tastes which include butter, olive oil and seasonings consisting of salt and pepper ? And perhaps some smooth-cooked egg or cheese ? There are methods to dress it up without overpowering the unique flavor of this vegetable that is never in season long sufficient for my taste.

Inspired by the success of my asparagus pesto lasagna with mushrooms, I began to explore other creative recipes with this wonderful vegetable. Leave it to Raghavan Iyer to come up with some of the most interesting fusion Indian-style recipes that I have come across in addition to the treasure trove of traditional Indian recipes that grace the pages of all of his books. This one comes from one of my favorites — 660 Curries . It has occupied a treasured place on my cookbook shelves for a good many years now and long been considered a desert island keeper.

Here, mellow paneer cheese takes on the taste of a tangy tomato and lemon curry sauce and complements the asparagus with its smooth texture. Paneer is likewise perfect as it doesn't soften while you cook dinner it, in addition permitting the sparkling corporation chew and flavor of the asparagus to occupy a valuable function inside the dish. I distinctly advocate the use of selfmade curry powder for the curry ? It makes all of the distinction and it's clean to make up a small batch with a view to preserve in a nicely-sealed jar for numerous months.

Other inspiring asparagus creations from Lisa's Vegetarian Kitchen you're certain to enjoy:

Asparagus Pesto Lasagna with Mushrooms

Asparagus Mimosa

Warm Baby Potato and Asparagus Salad

Quinoa Goat Cheese and Parmesan Cakes

An ideal manner to deplete any leftover quinoa, you may emerge as locating your self making up pots of quinoa simply to make more of these scrumptious little bites once you try them. They make for a notable appetizer or mild aspect along with some tomato chutney or marinara sauce, a legume curry and a lightly dressed leafy inexperienced salad to fill out the meal.

I do experience vegan meals, however I just can't imagine life with out my favourite cheeses. In this situation, dill and parsley and a mild spicing supplement the quinoa to perfection, but whilst you slice into these cakes that are crispy on the outdoor however melting with tacky goodness inside, the experience actually could not get tons higher.

My only regret isn't doubling this recipe, as I turned into sharing with friends, but I may not be making that mistake again. I do not have a massive urge for food at any given time, but I guess I may want to have wolfed up all of those in a single sitting. They actually are a special deal with to the palate and, as an brought bonus, masses appropriate for you too.

More little bites you're sure to revel in from Lisa's Vegetarian Kitchen:

Brown Rice and Quinoa Cakes with Parmesan

Curried Quinoa and Wild Rice Savory Cakes

Chickpea Patties Smothered in Vegetable Gravy

Spicy Baked Chickpea Koftas

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: Carl Craig

Spicy Hummus

Originally I became going to come up with a spicy hummus sandwich, but on the ultimate minute determined alternatively to serve it as a dip with raw greens and selfmade candy potato flatbreads. You can also wish to gently toast a few pita triangles to go with this thick, creamy and clean-tasting spicy hummus. I turned into maximum thrilled with the result, as have been my dining companions. It makes for a great past due spring / early summer season meal to experience at the patio and, no longer withstanding the cleanup of the wretched food processor that is absolutely a puzzle to put again together after cleaning it (as a minimum mine is), hummus is one of the simplest spreads to make and simply simple appropriate for you too.

Notes: This recipe calls for red chili and vinegar paste or "balchao masala". This is an easy Indian spice paste to make at home, and it will keep refrigerated for several months. It does come with a bit of a warning though — it's very hot, so start with just a teaspoon and taste the hummus before adding more. I adore this paste and it works well in any number of curries and even Indian crêpes. This fantastic paste has been a staple in my kitchen for a long time now and it should be in yours too if you enjoy Indian cooking. Do play around with the flavors here.

Other hummus recipes from Lisa's Kitchen you could wish to try:

Avocado Chickpea Hummus

Spicy Roasted Red Pepper Hummus

Marinated Sun-Dried Tomato Hummus with Olives

Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: Tim Hecker

Whole Wheat Sweet Potato Flatbreads

These simple sweet potato delights occupy a spot on the quickbread spectrum somewhere between a cracker and a rather dense flatbread, but with a wonderful flaky interior. Ideal for dipping into spreads or curries too, they were on the menu with some spicy hummus. Roasted sweet potato and a hint of Indian spices elevate these to one of my new favorite savory flatbreads. They are baked too, so no need to hover over a hot skillet cooking up each round individually. Especially if you roast the sweet potato beforehand, these are easy to make and take very little time to come together. A cross between a roti and a paratha? You decide. Toss in your favorite spices or seeds or keep it simple with minimal seasoning — either way enjoy as a side for any meal or just snack on them. They are that good.

Other flatbreads you are sure to revel in from Lisa's Kitchen:

Paratha Stuffed with Sweet Potato and Potato

Sweet Potato Roti

Fenugreek Chapatis

Off and On the Trail Bannock

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: the ceiling fan

Mushroom Marinara Sauce with Fresh Herbs

It's now not frequently that I use shop-sold sauces, preferring rather to make my own at home to ensure freshness and manage over the seasonings used. In this situation, I desired a sauce to go with quinoa goat cheese and Parmesan desserts and so I cooked up a succulent mushroom marinara sauce that included some sparkling herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The opportunities are limitless. An delivered bonus is that it is easy to make too. The sauce will hold inside the refrigerator in a nicely sealed jar for roughly 4 days or freeze it in hermetic bins for up to six months.

More impossible to resist sauces from Lisa's Kitchen:

Gingered Tomato Sauce

Devil's Nightmare Pasta Sauce

Tomato Sauce with Sun-Dried Tomatoes

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk

This is not the first time I have used dried apricots in a soup and surely it won't be the last. Here Indian spicing comes together with earthy dals, sweet dried apricots and sweet potato tempered by refreshing coconut milk. Yes, soup is more of a winter meal for most of us, but I adore soup anytime of year and although it is hot outside, this spicy dish will help you cool down. Try it yourself and see if you don't agree.

Notes: Toor dal and chana dal are easily obtained at Indian and Asian grocery stores, though you may use red lentils or yellow split peas instead. If using red lentils, just rinse them well and skip the soaking time. Carrots would be a nice substitute for the sweet potato if you want a little less sweetness — toss them in with the lentils with no prior preparation except for a good scrub in cool water.

Other delightful dishes featuring apricots:

Lentil Soup with Prunes and Apricots

Apricot Rum Fritters

Sweet Potato and Apricot Croquettes

Anooshavoor (Turkish Barley and Apricot Porridge)

On the top of the reading stack: Affliction by Russell Banks

Audio Accompaniment: doozers digging up the street a scant block away