• indoor bbq tacos

    July 23, 2013


    Baby, it has been HOT outside.

    There’s no better time to kick up the raw with smoothies and salads.  But summer spells barbecue.  So here’s one cool move when you want to do a little grilling without a lot of sweating:

    • the simplest tortillas you can get (I buy Trader Joe’s–made with just white corn, water, and lime)
    • zucchini/courgette, scrubbed and sliced on the diagonal
    • fresh, crunchy sprouts
    • pan-toasted sunflower seeds

    The critical ingredient is my favorite kitchen toy: the Lodge Cast-Iron Grill. This thing is fantastic.  I use it for paninis and tofu (with the matching press), and you can flip it to make pancakes on the griddle side.

    In this case, I turn on both burners under the grill, then put the zucchini slices on top–flipping after a few minutes.  When nearly done, throw the tortillas onto the back part of the grill for a few seconds, flipping those once as well.  Load the veg onto the tortillas, sprinkle with the seeds, and plop a big handful of sprouts atop.  Serve with One-Minute Guacamole.  (Oh, and if you don’t have a grill/griddle, you can also use a grill pan.)

    You probably didn’t even need those directions.  Or me to tell you how fast these go.

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  • frozen peanut-butter cup

    June 25, 2013


    Last week I got a Facebook message from a friend and longtime Green Appetite follower — turns out she had a “weird reaction” after trying the lucuma shake in my Milkshake Hacking post.  Oh, no!

    I’d never heard of this happening before.  Then again, lucuma isn’t exactly headline news.

    My friend sweetly offered to send me her unused lucuma (thank you!), and I promptly told her about another shake combo I have nearly every day. Then I realized I’d have to fess up to you, too.  So here it is:

    • almond milk to fill 3/4 of a glass
    • frozen banana (I keep a bunch in the freezer — always remove the peel first)
    • 1 heaping tablespoon peanut butter (the kind they grind out fresh at the health-food store)
    • 1 heaping tablespoon cacao powder
    • splash vanilla extract

    Alternatively, you could use 2 tablespoons cacao nibs (instead of the cacao powder) and throw in a date or two (I buy the Israeli ones) — making sure, of course, to remove the pit first.  But I find that cacao nibs are a little tough on my stomach.  And we don’t want any more negative reactions.

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  • eat better naked

    June 3, 2013


    There are generally no rules, but here’s a good one:  when the weather calls for stripping down, do the same with your food.  In this case:  in the buff is the way to go.  See here these beautiful spears of asparagus at a BBQ I went to this weekend.  Standing over a foot tall, they were grown by one of the guests at her home in Howell, New Jersey.  They were as juicy as a peach and required no dipping at all.

    That’s the trick with local and seasonal — it really needs no dressing up. So get thee to a farmer’s market if you don’t have a bountiful backyard, and eat these in their birthday suits.

    And if you’re feeling especially frisky, there’s always this.

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  • sprinkles, reinvented

    May 28, 2013


    When I was living in London, I became obsessed with Munchy Seeds.  I’d always have tubs and tubs of these roasted seed mixes on hand (in the freezer, to prevent the fat in the seeds from going rancid) to toss in salads, tuck in sandwiches, and sprinkle over steamed veggies.  They’re also awesome in tacos.  So, what’s a girl to do Stateside?  Answer:

    Scatter a handful of sunflower seeds in a pan
    Add several spritzes of Bragg Liquid Aminos or a few teaspoons of tamari

    Shake or stir over medium heat for a few minutes until the liquid is absorbed but before the seeds get too brown.  Transfer to a plate to cool and store in an airtight container.

    Of course you could also follow Munchy Seeds’ lead and vary the seeds, which I plan to do.  But this is the very lazy, happy version that still delivers the necessary munch.

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  • milkshake hacking

    May 20, 2013


    It’s 4pm.  You want something sweet and creamy.  Slurped through a straw.  Without the guilt trip.

    Enter the milkshake hack.  Here’s all it is:

    • almond milk to fill 3/4 of a glass
    • frozen banana (I keep a bunch in the freezer — always remove the peel first)
    • fixings

    Ah, the fixings.  In this case, I’ve used two tablespoons of lucuma powder, several shakes of cinnamon powder, and a splash of vanilla extract.  Blend everything until smooth, and smirk at yourself for being so smart.


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  • it’s getting warmer…

    May 13, 2013


    Which means one of many delicious things:

    It’s time for the ultra-flexible, always refreshing, lovely-to-look-at watermelon cooler!

    Originally inspired by this post I saw on In the Raw, this is easy-peasy:

    • 1/4 watermelon
    • Handful frozen raspberries
    • Juice of half a lime

    Blend in VitaMix until smooth, and that’s it.  You can use this as a base and vary the berries, or add a peeled kiwi for kick.

    By the way, I buy a whole watermelon, cut it into quarters, wrap in plastic, and keep in the fridge.  That’s after I let it hang out on my counter for a few days — to me, the watermelon is one of the most stunning things nature has made.  It also happens to be packed with pure water, slimming fiber, and succulent sweetness.  I like to make this for guests — pour into glasses and pop into the freezer a few minutes before they arrive, then put one in their hand and watch for the smile.


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