Monthly Archives: October 2010

Well, Aren’t You A Tall Drink of Green Lemonade?

Oh godly elixir, you awaken the energy in me I didn’t know I had!

This is my new favorite drink, and it is perfect for people like me who don’t own a juicer, or just don’t want to deal with the mess of a juicer. :)

8-12 oz Water or Coconut Water

1 cup chopped Apple

1 chunk (about 1/2″) Ginger

Juice of 1/2 Lemon

1/2 – 3/4 cup Spinach

You can add cucumber, celery, substitute kale, chard, collard greens or romaine lettuce. Hell, throw in some unsweetened coconut, half a banana and make it a smoothie. I’m getting ahead of myself…

I use my beloved immersion blender, but you can use a regular blender, and throw ’em all in and blend, baby, blend! I particularly love the spinach because it blends so easily, there’s no need for a fancy schmancy juicer. And it’s SOOOOO tasty and refreshing. I feel full of energy after I drink it.

Green lemonade is used as part of a cleansing and detox regimen, to eliminate waste, and rebuild the immune system. But even on a daily basis, it is an easy and delicious way to keep your body clean and full of energy. And it’s packed with tons of healing vitamins and nutrients.

Besides its delicious taste, it’s known to aid in weight loss, treat and prevent cancer, diabetes, skin problems, oh the list goes on.

Get ready to be hooked.

Rainy Day Kale Potato Soup

It’s a rare rainy day in Los Angeles. I happen to have a bunch of kale and a few potatoes in my kitchen, but any dark leafy greens will do. And I made this comforting soup in about 30 minutes. After posting a pic of it on facebook, the requests for a recipe started to pop up. So here it is. I am sorry now that I didn’t photograph the step by step process.

Ingredients:

1 Onion (I didn’t have any, so I chopped up a bunch of scallions), chopped

2-4 Cloves Garlic, roughly chopped

About 4-5 medium Potatoes, quartered

1 Bunch Kale, Rinsed and finely chopped, stems removed

8 Cups of Water with Vegetable or Chicken Stock (I used the concentrated kind, but you can use 8 cups of pre-bought stock if you prefer)

Instructions:
Heat oil over medium heat in a large Soup Pot. Add chopped onions and saute until tender, 5 to 10 minutes. Add vegetable or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

When the potatoes are tender, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return the mashed potatoes and garlic to the pot, and bring to a simmer. Stir in kale, add sea salt and a pinch of cayenne. Simmer for 5 minutes, or until the kale is tender. I used an immersion blender here, with a tablespoon of yogurt, to make it semi pureed with a touch of creaminess and tanginess from the yogurt. While the soup was cooking, I also hard boiled an egg, and added half an egg and a teaspoon of sour cream, garnished with scallion to the bowl.

This soup was a super comforting and hearty treat for a rainy day!