What I Made: Iron Building Juice and Blueberry Granola

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As much as I love the grain beet salad featured below, I needed to shake up my beet share this week.

Not only does this juice look beautiful, it tastes delicious and feels healthy all at the same time.

Iron Building Juice

Ingredients:

  • 3 – 4 beets, sliced and divided
  • 3 – 4 carrots, sliced and divided
  • 1 bunch of beet greens (or chard, kale, dandelion greens, etc., if you don’t have beet greens), washed and divided
  • 1 apple, cored, sliced and divided

Preparation:

  1. Add 1/4 of the beets to the juicer, followed by a carrot, 1/4 of the greens, and 1/4 of the apple.
  2. Repeat 3 more times.
  3. Drink.

We got a ton of blueberries this week; I was very, very tempted to make a pie or something I would definitely regret. Instead, I made this delicious granola!!

Blueberry Vanilla Granola

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Ingredients:

  • 1 quart blueberries
  • 2 cups of sunflower seeds, soaked 8 – 12 hours and drained
  • 3 cups of pecans, soaked 8 – 12 hours and drained
  • 6 cups almonds, soaked 8 – 12 hours and drained
  • 1 1/2 cups maple syrup or agave
  • 1/2 cup of date paste (I made mine by blending 10 dates with 1 cup water)
  • 2 pears, peeled, cored, chopped
  • 1 1/2 tbls. vanilla extract
  • 1 1/2 tsp. sea salt
  • 2 tbls. lime juice and zest

Preparation:

  • Place blueberries and sunflower seeds in a large bowl and set aside.
  • Process pecans and almonds in a food processor until chunky — DO NOT OVER PROCESS!! Add to bowl with strawberries and sunflower seeds.
  • Process all remaining ingredients in food processor until chunky; again, do not over process. Add to bowl, and mix everything thoroughly.
  • Crumble evenly in dehydrator screens and dehydrate at 105 – 110 degrees for 48 hours.

This tastes best with almond milk. And it is SO YUMMY.

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Making the Most with the Least

Stem to Tip Vegetable Salad

There are so many times that I can remember when I have wasted perfectly good vegetables in the past.  No, I’m not talking about spoilage.  We’ve all made that honest mistake.  But how often have you discarded stems and leaves because you just wanted the main vegetable?  How often have you considered what your wasting by not checking into what can be made with the discarded bits?

{Recipe after the jump.}

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Carrots (and Other CSA Vegetables) Make You Better-Looking

On my way to a yoga workshop early Sunday morning, a stranger called out, “I love you!” as I passed. (This was after he asked for some change, but he already knew I didn’t have any. I don’t take any compliments for granted, OK?) Then another guy said, “Hello, beautiful!” as I walked by. What was going on? Is everyone in the East Village this friendly at 7:45 am? Then I remembered a study I’d recently written about. Researchers found that eating fruits and vegetables makes you better-looking.

That’s right. Our Red Hook CSA shares are probably making us all even more attractive. That’s even more reason to make my favorite roasted carrots recipe from The Barefoot Contessa Cookbook (Clarkson Potter, 1999). Plus, this preparation uses dill, which you may still have from a previous CSA share, or parsley. —Josie Rubio

{Recipe after the jump}

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Market Salad of Beets, Carrots, Pickled Shallots, and Curly Endive

The summer heat and humidity is slowly encroaching.  And with it, the market shares are slowly shifting away from the days of leafy, leafy greens, and more toward the bounty of the summer harvest.  Now, we are not there yet.  But that’s nothing to be remorseful of either, because it is during these early summer days when a cool summer salad helps beat the heat on a balmy night such tonight as I sit here writing this post.

{More after the jump.}

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