Lean Green Juice

IMG_2733 (2)The Day 2 Breakfast recipe I made from The 22-Day Revolution is Lean Green Juice. The ingredients listed in the book are:

  • 4 stalks of kale
  • 1 handful of spinach
  • 2 Granny Smith apples (cored)
  • 1 lemon
  • 2 pitted dates
  • 1 frozen banana

I used fresh lemon from the little Meyer Lemon Tree my aunt gave me. It’s a “miniature” plant that I have growing in a container on my patio, but the fruit is regular size. The first time I made this juice I prepared it exactly as described. It was very tasty. The second time I whipped it up, I substituted Star Fruit for the apple just because I have a ton of Carambola in my yard. Also very tasty. Thumb up on this recipe, which can be a healthy meal-replacer if you’re trying to lose weight.

Tacos!?

IMG_2753 (2)I love Mexican food. I have eaten countless tacos, burritos, enchiladas, pinto beans, salsas, etc.  Wherever I have lived, I’ve always managed to find at least one good place that serves yummy Mexican food. I’ve made it myself. And, of course, I have eaten delicious Mexican food… in Mexico.  So when I saw that the Day 1 Dinner recipe in The 22-Day Revolution was a recipe for tacos, I got excited. And then I read through the ingredients and discovered that the “shells” are lettuce leaves. What?! I figured the tacos wouldn’t have any meat and I didn’t have a problem with that… but lettuce shells?! The thing is that when I hear the word “taco”, my mouth begins to salivate for something warm, wrapped in a corn shell. Lettuce is a let-down for something called a taco. Something wrapped in lettuce is a “lettuce wrap.” I like “lettuce wraps”—just don’t call them tacos, please.

Here are the ingredients for the Raw Walnut Tacos in the book, which I prefer to call Raw Walnut LETTUCE WRAPS:

Filling Ingredients

  • 2 cups walnuts
  • 2 heads romaine lettuce
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp coconut aminos
  • Dash paprika, garlic powder, ground black pepper

Garnish Ingredients

  • 2 Haas avocados
  • ½ pint cherry tomatoes
  • ½ tbsp dried parsley flakes
  • 1 lime
  • Pinch salt & ground black pepper

I used fresh garlic and fresh parsley from my garden. I didn’t use the “coconut aminos” because I didn’t know what that was and didn’t have any. The recipe was enough for 6 lettuce wraps. They were flavor-full and refreshing. I did like them. But I won’t call them T_ _ _ _!

 

© 2015 Beatriz Portela and gardeningB.com. Excerpts and links may be used and are encouraged, provided that full and clear credit is given to Beatriz Portela and gardeningB.com with appropriate and specific direction to the original content. Any other use and/or duplication of this written material & picture(s) is prohibited without written permission from Beatriz Portela.

Avocados

13 (2)Got to love it when my friend Tom leaves avocados from his trees on my front porch. He also writes the names of the varieties on them. Thanks Tom, much appreciated!

© 2015 Beatriz Portela and gardeningB.com. Excerpts and links may be used and are encouraged, provided that full and clear credit is given to Beatriz Portela and gardeningB.com with appropriate and specific direction to the original content. Any other use and/or duplication of this written material & picture(s) is prohibited without written permission from Beatriz Portela.

Peanut Butter/Banana/Fig Shake

peanut figC (2)I love peanut butter—spooned straight out of the jar, on bread, in a pie, in sauce, and in a shake! The ingredients are non-hydrogenated peanut butter, very ripe bananas, fresh figs and soy milk. You can use a nut milk or dairy if you prefer.

© 2015 Beatriz Portela and gardeningB.com. Excerpts and links may be used and are encouraged, provided that full and clear credit is given to Beatriz Portela and gardeningB.com with appropriate and specific direction to the original content. Any other use and/or duplication of this written material & picture(s) is prohibited without written permission from Beatriz Portela.

Brown Turkey Figs

FullSizeRender (2)What the ______? Did a turkey lay these figs? If I plant one will I GROW a turkey? Am I a turkey if I buy them? I don’t understand. Can someone explain this to me?

 
 
© 2015 Beatriz Portela and gardeningB.com. Excerpts and links may be used and are encouraged, provided that full and clear credit is given to Beatriz Portela and gardeningB.com with appropriate and specific direction to the original content. Any other use and/or duplication of this written material & picture(s) is prohibited without written permission from Beatriz Portela.

The Star Fruit

IMG_4495 (2)Pick me. I’m a luminous Star. Though some people may call me Carambola. Slice me crosswise and toss me into the heavens to shine. Bite into me. I’m crunchy and juicy and sublime.

 
 
© 2015 Beatriz Portela and gardeningB.com. Excerpts and links may be used and are encouraged, provided that full and clear credit is given to Beatriz Portela and gardeningB.com with appropriate and specific direction to the original content. Any other use and/or duplication of this written material & picture(s) is prohibited without written permission from Beatriz Portela.

Hanging . . .

FullSizeRender (2). . . out on our hammocks, waiting for someone to take us home.

© 2015 Beatriz Portela and gardeningB.com. Excerpts and links may be used and are encouraged, provided that full and clear credit is given to Beatriz Portela and gardeningB.com with appropriate and specific direction to the original content. Any other use and/or duplication of this written material & picture(s) is prohibited without written permission from Beatriz Portela.

Squash Pasta w/Broccoli Garlic

29 (2)This recipe has a KICK to it if you use the suggested red pepper (the hot kind). If you prefer a more mellow version just omit the hot pepper or substitute it with sweet pepper. To make the pasta, use a Peeler or Food Processor to julienne the squash, or use a Spiralizer. Makes 4 servings.

INGREDIENTS:

    • 2 medium or large Yellow Squash
    • Bunch of Broccoli (see picture)
    • 2 tomatoes
    • 4 to 6 cloves Garlic (depending on how assertive or shy you are about garlic)
    • Red Pepper (fresh or crushed flakes)
    • Oil
    • Black Pepper (optional) & Salt (optional)

RECIPE:

  • Prep: Cut Broccoli into bite-size pieces, dice 4 to 6 Garlic cloves, Julienne or Spiralizer Yellow Squash, cut Tomatoes into thin slices then cut those into halves, mince Red Pepper if using fresh.
  • Sauté Broccoli & Garlic in a little oil until Broccoli is al dente (still crunchy).
  • Mix Squash “noodles” into Broccoli/Garlic and continue sautéing for approx. 10 minutes, or to desired consistency. If using minced Red Pepper add it along with the Squash.
  • Mix in Tomatoes & take off heat.
  • Add Salt and/or Black Pepper, if desired. If using crushed DRIED Red Pepper, add it now.
  • Serve

26 (2)

© 2015 Beatriz Portela and gardeningB.com. Excerpts and links may be used and are encouraged, provided that full and clear credit is given to Beatriz Portela and gardeningB.com with appropriate and specific direction to the original content. Any other use and/or duplication of this written material & picture(s) is prohibited without written permission from Beatriz Portela.