Friday, March 4, 2011

Beet, strawberry and purple yam smoothie

Beet, strawberry and purple yam smoothie


Get the health benefits of a whole raw beet and other complimentary fruits and vegetables in this highly coloured smoothie.


                                                                                   Yield: 1 large smoothie
Ingredients:

Clockwise: Beet, strawberries, purple yam,
carrot, tomato, and lime

1 beet, approximately 5 c. (2 in.) in diameter, peeled, chunked
3 - 4 fresh strawberries, topped, halved
½ cup purple yam, peeled, chunked
1 carrot, washed, chunked
1 Roma tomato, quartered
¼ fresh lime, peel removed
¼ cup water

Preparation:

1. Wash the vegetables. Peel the beet and the yam. Roughly chop into chunks. Place into a blender.

2. Add remaining ingredients when peeled or otherwise treated as indicated in the ingredients list.

Beet smoothie ingredients ready to be pureed.


3. Pulse on 'High' until pureed. Decant. Cut a thin slice of lime for garnish.

Wednesday, March 2, 2011

Beet greens, star fruit and cucumber smoothie

Bolster your heart and mind with the health benefits of beet greens and the other vegetables and fruits blended to produce this refreshing, nutritious smoothie.

Beet greens, star fruit and cucumber smoothie

                                                                     Yield: 1 smoothie
Ingredients:
6-8 beet leaves, stalks removed
½ cucumber, chunked
½ star fruit, cored, chunked
½ Granny Smith apples, cored, chunked
¼ - ½ fresh lime
¼ cup cold water

Garnish:½ fresh strawberry


Beet, cucumber, lime, star fruit, and Granny Smith apple


Preparation:

1. Thoroughly wash all fruits and vegetables to remove all contaminants before coring, chunking or otherwise cutting into them.

2. Pulse all ingredients together in a blender until thoroughly pureed.

3. Decant. Garnish. Enjoy!


Sunday, February 27, 2011

Beet, parsnip and sweet pepper soup

Perk up a cold mid-winter evening with the enervating colours and comforting aromas of this pureed soup.

Beet, parsnip and sweet pepper soup
Cooked beet, purple potato and
carrot


Ingredients (red soup):
½ teaspoon coconut oil
½ cup chopped red onion
½ clove garlic, crushed
1 small beet, steamed, peeled, chopped
½  carrot, steamed, peeled, chopped
2 purple potatoes, steamed, peeled, chopped
1 cup beet stock or chicken stock

                                      
Cooked and diced ingredients
for the yellow soup

Ingredients (yellow soup):            
½ teaspoon coconut oil
½ cup chopped white onion
½ clove garlic, crushed
1 parsnip, steamed, peeled, chopped
1 white potato, steamed, peeled, chopped
½ yellow sweet bell pepper, diced
¼ orange sweet bell pepper, diced
1 cup chicken stock


Garnish: 
1 sprig cilantro

Preparation :

1. Use two saucepans. You will cook in both pots at once, treating each mixture separately. Melt ½ teaspoon coconut oil in each pot. Place red onion and garlic in one (the red pot), and white onion and garlic in the second (the yellow pot).

2. To the red pot, add all items listed under Ingredients (red soup).   

Beet soup (red pot)


3. To the yellow pot, add all items listed under Ingredients (yellow soup).

Parsnip and sweet pepper soup (yellow pot)

4.  Simmer both mixtures for 10 minutes.

5. Decant the contents of the red pot into a blender. Pulse at high speed until the mixture is thoroughly pureed. Pour the red puree back into the red pot and reheat over low heat.

Beet puree
6. Thoroughly wash the blender, then decant the contents of the yellow pot into it. Pulse at high speed, as you did with the red mixture. Pour the yellow puree into the yellow pot and reheat. At this point, you may wish to add salt, pepper or other preferred seasonings to each puree.

Parsnip and sweet pepper puree
8. Ladle ¾ cup red puree into one measuring cup and ¾ cup yellow puree into another measuring cup.

9. Simultaneously, pour into a soup bowl from both measuring cups to create the effect shown in the illustration above. Garnish with a sprig of cilantro.