Posts tagged with Breakfast
I've written a lot of smoothies over the years to this space. A LOT. And the majority of them have had some green element to them. They might not have actually been green, like the smoothie I wrote about last week, but they are green on the inside, even if another ingredient like blueberries or cocoa powder is covering up the evidence.
If this sounds disgusting to you, I'm sorry. If it doesn't, there's a chance you've already joined the green smoothie movement, which has been going on for years (I think I've been making them for at least five years). And if you haven't ever made one? I have news for you: now is the perfect time to start.
Here's the deal: Even if you don't have access to your CSA yet, or haven't joined one, you have an abundance of local greens available to you right now. The farmers markets and many of Lawrence's grocery stores are overflowing with local greens. From spinach, to kale to arugula to chard — you have a ton of greens to choose from. They're inexpensive, they're local and they're plentiful because they're in season.
So, if you haven't joined the green smoothie train, or did awhile back and eased off, I urge you to give it a go. It's a fabulous way to get your greens without being a total salad freak (like me) and if you are part of a CSA, it'll help you get through the giant bag of spinach you may acquire.
Now, you don't need a specific recipe to create a tasty green smoothie. Mine are probably different every morning, which is a good thing. To get as many nutrients as possible, it's great to alter your smoothies slightly, based on what you have on hand. This week, I had pea greens and spinach, and I used both in smoothies. I'm guessing there aren't that many smoothie recipes with pea greens out there, and that's exactly where you adapt.
The basic recipe I use is very simple. Take what you will from it, add in the extras if you like, and give it a try. Believe me, if I can get my kid to drink these (and he started at about 15 months), you can get anyone to drink them.
Basic Green Smoothie
2 large handfuls greens — spinach (great for beginners), tatsoi, de-stemmed kale, etc.
2 bananas or 1 mango
1 cup berries — strawberries, blueberries, raspberries, blackberries, etc. (optional)
1-2 scoops protein powder (I use vanilla or chocolate by Sun Warrior)
1.5 to 2 cups water
Additions: 1-3 tablespoons of hemp, chia or flaxseed; local bee pollen; maca; 1-2 tablespoons cocoa powder; pinch tumeric; pinch apple pie or pumpkin pie spice; splash of vanilla or almond extracts; one frozen packet acai juice
All you do is blend it up. That amount usually makes two servings (one large one for me, one smaller one for the kiddo), and is a great start to the day.
Now, what'd we get this week in our CSA? Whole-wheat flour, pea greens, spinach, salad greens, chives and green onions.
If you're like me, you've got to restock to your fridge and pantry after the food explosion that is the holidays. My fridge has run the gamut over the past few days, going from empty-ish to stuffed to its frozen little gills to deflated and devoid of anything but leftovers.
If this sounds familiar, or if you're just planning your trip to the grocery store for the week, I highly recommend adding a pomegranate to your cart. This time of year, I can't get enough of these unusual superfruits. They're a great treat, and fantastic in nearly any application.
Back in November, I posted a Thanksgiving recipe for squash that featured pomegranate seeds. The seeds add a nice juiciness and crunch to that recipe, and they can do that to pretty much any other recipe you can dream up. Just this week, we had the seeds three different ways other than just eating them out of hand. Above is a breakfast bowl of 1 cup pomegranate seeds, 2 tablespoons pecans, 1 tablespoon hemp seeds and 1 teaspoon cacao nibs. While I was enjoying that, the hubby had pumpkin pancakes topped with the seeds.
But my favorite way this week is pairing the pomegranate seeds with squash yet again. This time, it's with kabocha squash we roasted in a spicy sauce and then used to top a simple salad. The result is as pretty as it is tasty.
But before we get to that recipe, a few details on the pomegranate, one of the world's oldest recorded fruits. One 4-inch pomegranate has 234 calories, 3 grams of fat, 11 grams of fiber (45 percent of your daily value), 5 grams of protein, 48 percent of your daily vitamin C and 5 percent of your daily iron.
Now to the really important information: How to open and seed the dang thing. The best way to seed a pomegranate is to plunge it underwater. Fill a mixing bowl with enough water that you can submerge your hands and the whole pomegranate. Next, cut the top off the fruit and score the outside into a few sections. Plunge the fruit into the water and then pull it apart along your score lines. Free the seeds with your thumbs and rub off the white pith. The pith will float and your seeds will sink. When all your seeds are free, rinse them in a colander to remove extra pith. Throw out any pale/strange-looking seeds along with the skin and the pith.
Pomegranate and Roasted Kabocha Squash Salad
1 large pomegranate or 2 small pomegranates, seeded
1 small kabocha squash, seeded and cut into 1/4-inch thick "C" shapes (no need to peel)
1/3 cup brown sugar
2 tablespoons tamari
1 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cayenne
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Place the squash pieces in a large bowl and set aside. In a small bowl, combine brown sugar, tamari, cumin, sea salt, cinnamon, nutmeg and cayenne. Pour the sauce mixture over the squash and stir to coat.
Put the coated slices on the baking sheet. Bake for 15 minutes, then turn them over and bake for 15 more minutes.
When the squash is finished, put together salad bowls that include baby spinach, 2 to 3 tablespoons pomegranate seeds, 2 to 3 tablespoons hummus and 1 tablespoon pecans. Top with warm squash. Serves 4.
Hey, remember the other day when I shared this video and mentioned that Kilian Jornet was my second-favorite Spanish athlete? Well, I think I also said that Rafael Nadal was very favorite Spanish athlete (and probably favorite current athlete in general).
Well, Rafa's ears must have been burning because yesterday I got this in the mail:
It's a brochure for the Sony Ericsson Open in Key Biscayne, Fla. I went twice when I was working on the sports desk at The Palm Beach Post. It's a fabulous event with really great food (Crepes! Sushi! Focaccia sandwiches!), but besides the good eats, it's a bunch of fun. The world's best players all attend (the reason it's referred to as the "fifth major") and if you sit in the cheap seats of the main stadium, you can look out on the crisp blue waters of Biscayne Bay while watching world-class tennis and eating said crepes (with Nutella, natch).
I know this isn't a sports blog, more of a space dedicated to food and the arts, but I hope you'll agree there's a lot of artistry and food related to sports. There is most definitely a creative streak in nearly any top athlete and what they do is art, no matter the sport. And the food — who doesn't love to eat while watching a good game, match or tournament? Some of the most impressive spreads of the year come during the Super Bowl or March Madness. Plus, athletes and food often make an appearance in many an artwork (Have you seen some of our great photos on KUSports.com? It's ART, I tell you.). You see — really, it's all interconnected.
The Sony Ericsson Open doesn't start until March 19, but my Rafa-bedecked brochure is a good reminder that The Australian Open is right around the corner, beginning Monday, Jan. 16. Despite the funky timezone conversion, it's easy to check it out — just watch a match or two with your breakfast (Spanish omelet, perhaps?). You'll be happy you did.
P.S.: What's my deal with Spanish athletes? Well, I studied abroad in Spain in college and have a soft spot for pretty much any Spaniard. So, yeah.
Sometimes, I just have to ask myself, "WHY must you love foods that STAIN so?"
Blueberry season is one of those times. My kiddo likes the little berries about as much as I do, and between the two of us, we're constantly spotted black-and-blue all summer long.
Same goes, in truth, for pomegranate season. Though, I have learned the best way for seeding a pomegranate to avoid a kitchen that looks like a murder scene (seeding it underwater is the trick — the seeds won't detonate on your backsplash and the pith floats to the top while the seeds sink), I still seem to stain my clothes, counter or kid with pomegranate juice.
That said, it's TOTALLY worth it. Both these fruits are super high in antioxidants because of their dark color, and are foods you should devour whenever you get the chance. Their antioxidants fight damage-causing free radicals and may even protect you from the possibility of cancer. Reason enough to sacrifice a few stained pieces of clothing, right?
Right. And thanks to the miracle of frozen fruit, I've been enjoying these two powerhouses together this winter. Fresh pomegranate seeds (or arils) mixed with frozen blueberries and other goodies have been the basis of more than a few smoothies recently. I seeded about seven pomegranates this weekend (I like to do several at once), and I've been alternating eating them out of hand as well as blended.
If you like pomegranate juice, but hate the price (it IS very expensive, no?), I totally recommend trying your hand at a pomegranate-tinged smoothie. Because they're in season right now, whole pomegranates cost about $1.50 a pop, and you'll get maybe a cup's worth of seeds with each one. That's a lot of cancer-fighting power, right there.
So, here's a truly tasty, healthy, power-packed recipe for your new year. The pic above shows about two-thirds of the recipe — my son drinks the rest in his own cup (and then begs for more). Bonus: He's less likely to make a mess with a smoothie than eating fresh berries and arils out of hand.
Blueberry Pomegranate Smoothie
1 cup blueberries (frozen or thawed)
1 handful (or more!) pomegranate seeds
1 scoop protein powder (optional)
2 tablespoons cocoa powder
1 tablespoon hemp seed (optional, but good for Omega-3s)
2 teaspoons chia seed (optional, to sprinkle on top, good for Omega-3s)
1.5 to 2 cups water
Blend everything but chia seeds in a blender until smooth. To serve, sprinkle chia seed on top. Serves 1-2.