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Beet Apple Smoothie

dunthor beet apple smoothie

What can you do with beets?

I admit that my favorite beet recipe is borscht. It is salty-sour and such a gorgeous color and I am half-Polish after all. Really, My Mom’s birth name was Stephania¬†Karatkiewicz. But I didn’t feel like making that today because I already have a casserole in the fridge and don’t need any more food made up. I decided to make a smoothie. Does that not seem like the next logical choice to you? ūüôā

According to Nutrition Data, beets are very low in Saturated Fat and Cholesterol. They are a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese. Their only caveat is that they are high in sugars but for a smoothie, that is perfect!

I thought beets and apple would be a good combination but I don’t think anyone needs THAT much fiber so I juiced the beets in my juicer¬†and then combined¬†beet juice, 2 apples (cored & quartered), and 3 dates (pitted). As you can see it made a big jar-full and is such a beautiful color. I think next time I’ll try beet-strawberry. One caution, do not spill this on yourself, it will stain. Ask me how I know!

Notes: Juicer-wise, I have the Breville Juice Fountain  and love it!

Try it and tell me what you think!

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Healthy Cream of Mushroom Soup!

This is a winner!

I just came up with this last night and it is amazing, fresh-tasting, rich, vegan, gluten-free, and low-fat to boot. The house smells incredible while it is cooking and your guests will never believe that there is no cream or flour in the broth. The original inspiration for pairing mushrooms and a serious amount of paprika is from The Moosewood Cookbook (this link is to the NEW book but the cover pic is the same.)

Now, make it and let me know how you like it!

Ingredients:

  • Mushrooms, I used baby bellas, about 12 oz.
  • Celery, 4 stalks
  • onion, about 2 slices, you can use more but I don’t really like onion
  • Miso (any color), 3 tablespoons, (you can sub your favorite¬†bullion)
  • Almonds or walnuts, 2 tablespoons
  • Paprika, 1 tablespoon
  • Dill weed, 2 teaspoons
  • Black pepper, 1 teaspoon
  • Tamari, 1 teaspoon, or to taste
  • 3 cups water or broth

Separate the stems from the mushroom caps, slice each mushroom cap into three or four slices. Place stems in blender, (I used my Vita-Mix), and mushroom caps into a slow cooker or crock pot, (you could use a soup pot on the stove).

Chop onion and celery and microwave on a plate until soft, add to mushrooms. Add remaining ingredients to blender or Vita-Mix and blend until smooth, about 1 minute. Pour over mushrooms and cook in crock-pot on high, or on stove at medium, until mushrooms reach desired softness. Mine took an hour in the crock pot, it would take less time on the stove.

Options:

  • Saute your onions and celery in butter or oil instead of microwaving them
  • Sub milk for 1 cup of water
  • Sub wine or sherry for 1 cup water
  • Add sour cream to each bowl right before serving