Thursday, December 5, 2013

Kale-Spinach-Grapes Smoothie

So while shopping at Costco, I walked past the vitamix counter and the lady was demonstrating how to make a particular smoothie and an ice cream using spinach. Of course, the greens stopped me in my tracks and I waited around to try out her samples. After trying both of them, I loved the idea of incorporating sweet fruits and greens together. I came home and was ready to make my own smoothie. That's when I came up with this one. If you've ever tried sugar cane juice in India or in a tropical place like Hawaii, this one will take you back to that experience.. guaranteed! It's umm-umm-umm-so-good. :D

You can change the amount of ginger per your liking. I tried using three tbsp once and it turned out little spicy so here I have cut it down significantly. 


1 cup kale
1 cup spinach
1 cup red grapes
1 cup orange juice
1 tbsp ginger


Wash all the veggies and fruits thoroughly.

Put everything in the blender bowl and blend until it turns into smoothie. I used vitamix and blended everything on high for about 1.5 minutes.

Drink up the green goodness. Ah.. bliss!

This one makes about four cups of smoothie.

Ice cream: Alternatively, you can turn this into an ice cream by adding two cups of ice to the mix. If you decide to do that, please make sure your blender can cut through the ice cubes. Otherwise, they can kill it. Vitamix works fine with ice cubes. If you do add the ice cubes, the quantity will increase from 4 cups to 6 cups.

Tuesday, December 3, 2013

Sauteed Brussels Sprouts with Pine Nuts

Over the thanksgiving holiday, I got to try out home-made Brussels sprouts made by one of the American relatives. It was the first time I tried that particular recipe, which had cream base and tasted pretty darn good. I knew of the main ingredients from when I first tried it so after having loved that one, I googled for the online recipes to find something similar. I found not one, but two recipes that were almost similar and I think the dish I tried had similar recipe. After reviewing both the recipes I found and collecting all the ingredients at hand, I made some changes to the recipe and am thrilled that my version turned out pretty darn good also. Here's what I used:


1 lb. brussels sprouts, diced into halves
1 small red onion, diced
1 big clove of garlic, diced
1/4 cup pine nuts
1/4 cup almond milk
3 tbsp butter
1/4 tsp marjoram
1/4 tsp thyme
salt to taste


Heat a heavy bottomed pan, add 1 tbsp butter and pine nuts to toast them on medium heat for 3 minutes stirring constantly. Once done, set aside.

Keep the pan on the same heat level, add 1 tbsp butter and diced onions. Saute the onions for 3 minutes until translucent/golden brown. Add garlic and saute for another half a minute. Add remaining 1 tbsp butter and brussels sprouts, stir for 1 minute, then add almond milk, marjoram, thyme, and salt. Cook for 8-10 minutes uncovered until all the almond milk evaporates and brussels sprouts start turning light brown.

Add pine nuts to the pan as you remove it from the stove. Serve warm.