Monthly Archives: April 2015

Coconut Carrot Smoothie

ccsmLong time no see! It’s been pretty chaotic around my house for the past few months and getting a post or two up each week keeps getting pushed lower on the priority list. I’m thankful for those of you who continue to stop by.

With chaos, it’s easy to forget your health. The Vitamix on the counter is a good reminder to me that a healthy breakfast is a few minutes away.

For some reason, I had a some no salt canned carrots in my pantry. I decided to throw them in the blender with a few other things to make a nice healthy smoothie.

Coconut Carrot Smoothie
8 oz. almond milk (you can use yogurt or another kind of milk)
1/2 cup carrots of your choice – if fresh, I recommend grating them
1/4 cup unsweetened, shredded coconut
1/2 cup pineapple tidbits – I used one of the little lunch fruit cups
handful of ice

1. Put the ingredients in the blender in the order listed.
2. Blend, starting on low and gradually increasing the speed.

This smoothie is very orange and not very sweet at all. It was a nice change of pace from my usual green smoothie. Probably not a beginner’s smoothie, especially for people who are used to all fruit smoothies. Feel free to add some banana or some other extra fruit.

The chaos in our lives is winding down a bit. I’m looking forward to a little more time to walk and garden and enjoy my family. My smoothies give me the little boost I need to do all of that.


Crunchy Cumin Lentils

cclOnce again, I saw a recipe on FB that was very intriguing. This time it was for something called Moong Dal Fry that I had never heard of let alone considered making. It was on a page belonging to Nivedhanam Food Blog. I was fascinated by it and couldn’t believe that something so tasty was right within my reach! You know how we’ve been obsessed with roasting chick peas? Well we can roast lentils, too! And because they’re so small, they cook much faster.

Do I need to remind you how chock full of nutrition lentils are? Protein! Fiber! Iron! And very inexpensive. A little goes a long way.

Crunchy Cumin Lentils
1 can of lentils – or one cup of lentils that have been soaked overnight
1/2 tsp sea salt
1/2 tsp cumin

1. Drain the lentils and rinse.
2. Spread in one layer on a baking sheet sprayed with cooking spray.
3. Bake at 250 in 20 minute spurts, checking each time to see if they’re done. I believe mine were done after 80 minutes.

My Faithful Assistant helped make these so he was pretty excited to try them. The person I really made them for is currently sharing some time with his cello. He seems to think the only legitimate source of protein is bacon. I aim to prove him that beans and legumes are an excellent source of protein and much less expensive too!