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Smoothie of the Day: Raspberry Pecan Whatever

February 28, 2011
mesquite powderrrrrrr

The kind of mesquite I have, from Navitas Naturals.

Smoothies are my favorite thing to eat for breakfast. When I’m done with morning stretches, I want what I eat to be easy on my sleepy digestive track. Smoothies deliver the goods. I’ve also been consuming a lot of cooked stuff in this chilly wet season, which makes me a little sluggish. My body needs fresh stuff to keep it feeling good but a salad sounds like the least appetizing thing in the world right now, so… hellooo, blender. This one started out as a “we’re out of food stamps, what’s in the fridge” drink. Now I need it ALL THE TIME. It tastes like a summer raspberry lime pie. I think mesquite is the secret ingredient but if you haven’t got it, don’t worry.

Raspberry Pecan Whatever Smoothie

makes about 4 c, feeds 2.
  • 1/2 c frozen or fresh raspberries
  • 1/2 c orange juice
  • 1 c water
  • 2 c (not terribly packed, but y’know, full) baby spinach
  • 1 tsp mesquite powder
  • 1/4 c pecans
  • pinch salt
  • 1/4 c cilantro
  • 1/4 c vanilla coconut bliss OR yogurty-stuff
  • additional powders of choice, totally optional: I used a spoon of green powder, a scoop of fiber, some hemp protein powder and a little stevia to balance it out (the hemp makes everything taste like dirt).

Blend & drink. Yum.

GF, CF, egg-free, vegan-or-meat stuffed squash

February 21, 2011

At my local co-op there is the mystery prize box known as the 4000 bin. All the produce that is usually edible yet bruised, cracked, sporting mysterious gouges or broken in half goes there. Anything in it is 50 cents per pound. Not all of it is good; half-rotted tomatoes and leaking oranges shouldn’t go in anybody’s mouth. The rest, though — daaaang, the rest is great. I get all of my soup veggies there and it ends up costing me around $3 to make like 12 cups of broth. Nice!

The other week, I got a couple small acorn squash. One of them got squishy fast while the other waited patiently. Epic doesn’t usually like squash because he finds it too “fleshy.” I think this is hi-larious because, um, he routinely eats meat. I liked the long bake times of this recipe because I could get ready for work while the oven did its thing. There wasn’t any machinery involved either (blender, food processor, etc) so I didn’t wake anyone up.

acorn squash

I made mine without the buffalo and didn’t take no pictures of his.

Sweet/Savory Stuffed Acorn Squash

with buffalo if you roll that way. Serves 2 for a small breakfast.
  • 1 small acorn squash
  • 2 Tbsp oil (I used a ghee/coconut oil mix)
  • 1 clove garlic, diced fine
  • 1/4 c diced onions
  • 1 tsp diced rosemary (jeez, is there another word I can use for “diced”?) OR 3/4 tsp clove powder. Each will make the dish taste way different.
  • 1/4 c raisins
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 t light vinegar (like apple cider or coconut)
  • 1 buffalo meat patty (optional)

Turn your oven on to 350 degrees. Cut the squash in half and scoop out the seeds, then coat with 1 Tbsp oil. Bake it about 30 minutes.

Meanwhile, cut up your onions, garlic, rosemary and buffalo patty. Throw everything except the buffalo and raisins into a bowl. Once the squash has baked remove from oven and spoon its guts into the bowl, keeping the shell/skin intact. The meat of it should still be a little hard. Mash everything up, then mix in raisins and choose: you can scoop the mix into both skins for a totally veggie experience, or you can mix in the buffalo patty and make ’em meat-tastic. I made one meatless (for me) and then mixed the patty into the second one (for him).  Place them both back into the oven at 400 degrees for another 30 minutes. Bam! Breakfast!