You are currently browsing the tag archive for the 'fruit' tag.
When it’s warm outside, I love making myself a juicy smoothie for breakfast. I just figured out that you can add raw greens into the mix for an added boost of nutrients — but without affecting the taste. Genius!
My current favorite combination:
1 1/2 c almond milk (you can also use soy, hemp, rice, etc milk)
4 tbsp hemp protein powder
1/2 banana
1/4 – 1/2 c frozen berries
handful of raw spinach OR 2 lacinto kale leaves
Put in blender and mix for 30 seconds.
About three months ago, I determined I was sensitive to gluten. One day I realized that it’s probably not normal to always feel a little tired and a little congested–our bodies aren’t built like that. I suspected it was either wheat or gluten, so I removed both from my diet for two weeks. I felt great: more energy, more mental clarity, less congestion. Since then, I’ve been leading a (mostly; I’ve had some slip ups) gluten-free lifestyle.
This recipe is adapted from Ania Catalano’s book, Baking With Agave Nectar. It’s adapted because I bought chickpea flour and then, after making them, realized it actually called for quinoa flour. I had never actually cooked with chickpea flour, but figured the gritty texture would work well with the cornmeal–corn muffins aren’t meant to have a fine, fluffy texture, so it was a safe bet.
The texture came out really well. They burned a bit on the top, so I’d reduce the cooking time next time. I’ll also try it again and add a bit more agave nectar (recipe adjusted accordingly below).
Blueberry Corn Muffins
1 c cornmeal
1 c quinoa flour [I used chickpea flour]
3 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
1 large egg, beaten
1/3 – 1/2 c agave nectar, depending on how sweet you’d like them
1/4 c light agave nectar
1/4 c olive oil
1 tsp vanilla extract
7 oz 2% greek yogurt + 1 oz water
Freshly grated zest of one lemon
1 1/2 c fresh blueberries
Preheat oven to 350. Line 12 muffin cups with paper liners.
In a bowl, mix together the dry ingredients. In a separate bowl, mix together the egg, agave, olive oil, vanilla, yogurt, water, and lemon zest. Pour the egg mixture into the dry ingredients and stir into incorporated. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
A lot of my clients (and friend, family, colleagues; everyone, really) ask me the best ways to keep produce fresh for as long as possible. We’ve all experienced the feeling of dismay when you open your refrigerator, anticipating crisp, leafy greens… and instead find wilted, brown, unuseable stalks.
The Catch-22 of organic produce is that it doesn’t stay fresh as long–the chemicals sprayed on conventional vegetables and fruits help preserve them once in your house. This doesn’t mean you shouldn’t eat organic; rather, it just means you may have to shop for produce twice a week versus just once. Also remember that the minute produce is taken from the ground/tree/stalk, its life energy begins to fade along with its nutrients. To maximize the nutritional benefit of fruits and vegetables, buy local produce (which takes less time to transport to the store and should, therefore, be more fresh) and eat it quickly.
For more specific tips on how to care for your vegetables once you’ve purchased them, check out this blog post.
The New York Times had a great story about a local CSA (community supported agriculture) farm in Illinois. A CSA is a small (often family-run) farm from which you buy a portion of its crops. So, for example, you may pay $300 for four months worth of produce. Every week you pick up your share of whatever is in season (e.g., 1 lb kale, 4 potatoes, 2 cartons of strawberries). Often, you are asked to volunteer several hours of work in return for the discount–everything from helping on the farm to manning the produce shelves at the pick-up location to helping to design or write the farm’s newsletter.
The benefit of joining a CSA is that you’re supporting local farmers and you get a great discount on produce–there’s not middlemen. CSAs around Manhattan even offer eggs, meat, and flowers for an extra cost. Many CSA farms feature organic produce, as well.
To find a CSA near you, click here.
