Look, Mom - it's green!

Juicy Juice!

Hallelujah! My first “yummmmmm!” juice concoction! This recipe came courtesy of the Top 100 Juices book I picked up the other day.

Oranges, Kiwi, Spinach, and an invisible Apple

Oranges, Kiwi, Spinach, and an invisible Apple

It all started with a couple oranges, a couple kiwi, and a half-full tub of spinach. (There was also an invisible apple – see it?)

This juice was a little more labor intensive, as I had to peel the oranges and kiwi. I’ve never peeled an orange before. I hit up YouTube for instructions, and the first guy demonstrated how to peel it with a fork. Uh – yeah. No. I must not have bionic forks. Fail. The next video I found had a lady demonstrating how to peel an orange with a spoon. I was optimistic, since that’s how I peel kiwi – but no. Fail. Finally, I just dug in and peeled it with my hands. (Imagine that!)

The disastrous remnants

The disastrous remnants

It gets kind of chaotic in here!

Juice Party

Juice Party

But there’s no such thing as a good party without a little chaos. Such fun colors!

Have you ever wondered what the pulp looks like after juicing?

The leftover pulp

The leftover pulp

I hear it can be used in baking, but I haven’t gone that route yet. I’d love to see a cookbook with recipes for fruit and veggie pulp. It seems there’s an untapped niche somewhere in here….

The pulp from the Breville is very dry (which is good – because the juice should be in the jug, not in the pulp!). It feels wasteful throwing the pulp away, so I will soon make a diligent effort to find ways to use it. Unfortunately, I don’t have a way to compost my food scraps at the new place (city living, no land). I’m investigating options. If you have any ideas, please let me know!

At long last…

Look, Mom - it's green!

Look, Mom - it's green!

The most delicious juice I’ve made thus far. Cheers!

4 corners oatmeal

Four Corners Oatmeal

How do you jazz up a gloomy, blustery day – one that comes on the tail of the first 70 degree day of the year?

With a fantastic bowl of oatmeal!

4 corners oatmeal

4 corners oatmeal

Four corners oatmeal, even!

Kiwi, raspberries, blueberries, and strawberries, topped with Justin’s maple almond butter on a bed of whipped banana oatmeal. (I make my oatmeal based on Kath’s oatmeal). I swear there’s actually some oatmeal under there!

It’s supposed to warm back up into the 50’s tomorrow here in Chicago. What’s your go-to breakfast on a cold, blustery day?

Have a great one, everybody!

New Obsessions

It’s no secret that I’m a little bit obsessive-compulsive. Poor asparagus was the most recent victim of my OC ways. (I ate more asparagus soup in late 2010 than I care to recall. Hopefully I will recover by spring when those gorgeous little stalks poke out from the earth anew). This year, I’m off to a bang of a start, with two new food obsessions: kiwi and crumbled tempeh.

Let’s start with my new friend, the kiwi fruit. I’d never eaten kiwi before because – well, it’s furry. Furry food? Ew. But if I learned anything last year, it’s that you can’t judge a food by its cover. So I consulted the premier source for culinary training (YouTube), and investigated how to peel a kiwi. Enter: Pimp That Food.

Gordon taught me how to peel a perfect kiwi fruit. It’s actually very easy – and so pretty! I’ve had a kiwi a day ever since.

Here’s my new friend kiwi hanging out in a bowl of Fancy Oatmeal.

Fancy Oatmeal with Kiwi

And then, there’s tempeh. I like tempeh. I learned about tempeh when I first started cooking vegetarian and vegan dishes. It’s a soy based food, but a lot different from tofu. It has a substantial texture to it – almost meaty, like a veggie burger. It also has its own flavor, unlike tofu. It tastes a bit nutty. It’s high in protein, iron, and calcium. What I’ve had a shortage of is ideas on what to do with tempeh.

Enter: crispy crumbled tempeh. My new obsession. Suddenly, my salads become dinner salads! My wraps become meals! So simple, and so yummy. Make up a batch of crispy crumbled tempeh and toss it on top of everything!

My latest salad/wrap combo: mixed greens, diced roasted red pepper, julienne-cut sundried tomatoes, pickles, some homemade cucumber dill dressing, and the now-infamous crispy crumbled tempeh. Sometimes, I cannot resist adding a drizzle of ranch; it goes so well with the tempeh!

(Does anybody else put pickles in salad? It’s so freakin’ good! But I feel like a weirdo).

Salad with crispy crumbled tempeh

Don’t forget to have a big bowl of greens every day!

[recipe-show recipe=”crispy-crumbled-tempeh”]