The Grass is Always Greener Smoothie

When most people think of an appetizing smoothie, the color green doesn't come to mind. In fact, if it does come to mind people are usually imagining adjectives that stray very far from the meaning of the word appetizing.

I'm hoping that this smoothie will change those people's minds. Don't be scared by the multiple leafy-green ingredients; this smoothie is light, smooth, and has a naturally sweet taste. Not to mention that it's full of nutrients and natural protein. Give it a try and let me know if it changes your view on green drinks!

FYI: I use all organic ingredients to help prevent the ingestion of nasty chemicals and GMOs. This isn't necessary, but it is suggested.


Ingredients
3 full leaves chard (or 2 leaves kale), including stem
¾ cup spinach
¼ avocado
2’’ slice of cucumber
½’’ slice lemon, rind cut off
1’’ fresh ginger root
½ gala apple (or other sweet variety)
1 banana
¼ cup almond milk
1½ - 2  cups water (use enough for desired consistency)
4-6 ice cubes

Directions
1. Combine ingredients in blender
2. Blend
3. Enjoy!

Spring's raw soft tacos

This year, it seems that Louisville transitioned straight from fall into summer, skipping winter and spring entirely. Incredibly, we've had days over 80 degrees since the beginning of March. While this makes for an unusually sweaty and humid spring, it also brings with it the wonderful feelings of summer. The latter has been inspiring my meals for the past week or two, and this week it had me craving fresh cilantro. What better way to satisfy that craving than with fresh, raw tacos? (Disclaimer: the tortilla in this incarnation is not raw, just the filling. I'll try my hand at a raw wrap next time!)

Ingredients
corn tortillas (substitute raw wraps if you'd prefer)
2 red bell peppers, diced
1 yellow onion, diced
1 large tomato, diced
3 cloves garlic, diced
1cup black beans, soaked and rinsed
1 avocado, diced
1/2 cup cilantro, chopped
1 tbs chile powder
2 tsp ancho chile powder
1 tsp coriander

Directions
1. In a small bowl, mix spices
2. In a large bowl, mix remaining ingredients
3. Combine and mix well
4. Spoon mixture onto tortilla
5. Top with salsa verde or condiment of your choice
6. Serve!

Summer squash burritos

If I'm looking for a simple dish to make that can last for a few meals, I often turn to burritos. Now that summer is here and vegetables are fresh and crunchy, there's almost no need to even cook your ingredients before you put them together. With the varied selection this time of year brings, you can also mix up your choices to match your mood.

This is a squash-infused take on my favorite burritos, with most of the items diced while fresh and tossed in the tortillas. Since the squash (both yellow and zucchini) can be a bit chewier than the onions and peppers, I decided to cook them in a skillet for a short period of time to soften them up. Replacing the lettuce with sprouts adds a noticeable crunch, as well as changes the flavor to better match the other items.

Ingredients:
Package of tortillas (I used spinach tortillas)
2 cups of whole grain brown rice
1 large zucchini
1 large yellow squash
1 medium white onion
1 red bell pepper
1 greed bell pepper
1 medium tomato
1 can of beans (black or pinto)
1 handful of sprouts
2 tbsp lime juice
2 tbsp cilantro leaves
Salsa or topping of choice
Directions:
1) Combine rice and 3 cups of water in a large pot.
2) Bring to a boil, reduce heat and let simmer for 20 minutes
3) While rice is cooking, cut squash in quarters lengthwise, then cut into 1/2 inch pieces
4) Add squash and 1/4 cup water to large skillet on medium heat
5) Cook until water evaporates, remove from heat
6) While squash are cooking, dice peppers, onions, and tomato
7) Drain beans, set aside
8) When rice is finished cooking, drain then mix with lime juice and cilantro in a large bowl
9) Build your burritos!

Sun dried Tomato Hummus

Hummus is definitely near the top of the list of  tastiest things you can make in 5 minutes, especially when you throw in some extra flavors. My personal favorite is sun dried tomato hummus, and I make it all the time. It's quick, delicious, high in protein... what's not to love?

Ingredients:
32 oz. cooked chick peas
12 oz. sun dried tomato (I buy mine jarred in olive oil) 
1 1/2 tbsp olive oil
2 tbsp tahini
5 kalamata olives
1 tbsp lemon juice

1. In a blender or food processor, combine ingredients. Blend until smooth.

How easy is that? Too easy. You can't mess it up. And it tastes amazing! You can use it as a spread, a dip, the main ingredient in a sandwich, or whatever you can dream of. Enjoy!