Healthy Strawberry, Date & Cocoa Smoothie
- 1 cup strawberries, cleaned and hulled
- 1/4 cup pitted dates
- 2-3 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 cup nonfat plain or vanilla frozen yogurt
- 1/2 cup - 3/4 cup milk, soymilk, rice milk or almond milk
Toss everything into a blender, starting with 1/2 cup of milk. Blend together, 30-60 seconds. Taste and adjust: thin it with more milk; make it sweeter with more dates, etc.
Make extra, because this tastes like a dark chocolate and strawberry truffle. Meaning, you’ll want to chug it.
Butter Lettuces and Radishes with Lemon-Poppy Yogurt Dressing & Green Onions
Kit and I were at the farmer’s market, waiting in a long line to pick up our Thanksgiving turkey. Normally, no one is more excited than me about root vegetables: come fall, I can’t get enough of parsnips, carrots, potatoes, and beets. I’ll eat them roasted, in soup, even steamed or boiled. As we waited, shivering slightly, in the turkey line, I craned my neck to see which farm stands had the best root vegetables. Amid the bins of dirt-smudged carrots, pale parsnips and turnips, dark-green kale and milky-green collards, one bin literally popped out. Its contents: airy, neon-green heads of butter lettuces and radishes as small and bright as rubies. It was like that first blade of grass peeking through the snow at the end of a long, cold winter. We came home from the market with a big, beautiful turkey and all the root vegetables we could carry, but my prize that day was a delicate head of butter lettuces and a bunch of those baby radishes.
This salad is really excellent: full of flavor, healthy, transportable, and very quick and easy to whip together. The yogurt-based dressing would also make a fantastic marinade or topping for chicken, fish, or roasted vegetables.
Trim the butt of the lettuces and separate the leaves, discarding any brown ones. Immerse the lettuces in cold water and drain; repeat twice more, each time with fresh cold water, or until the water drains clean. Gently pat dry with a towel. With your hands, tear the butter lettuces into bite-sized pieces and arrange loosely on two plates.
In a small bowl, whisk together the yogurt, lemon juice, green onion, poppyseeds, salt, and pepper. Whisk the olive oil in in a steady drizzle. Taste and adjust.
Quarter the radishes. Sprinkle them over the butter lettuces. Drizzle the lettuces & radishes with the dressing. Top with an extra pinch of poppy seeds, a little more sea salt, and an extra drizzle of olive oil.
Serves two.
Kit and I were at the farmer’s market, waiting in a long line to pick up our Thanksgiving turkey. Normally, no one is more excited than me about root vegetables: come fall, I can’t get enough of parsnips, carrots, potatoes, and beets. I’ll eat them roasted, in soup, even steamed or boiled. As we waited, shivering slightly, in the turkey line, I craned my neck to see which farm stands had the best root vegetables. Amid the bins of dirt-smudged carrots, pale parsnips and turnips, dark-green kale and milky-green collards, one bin literally popped out. Its contents: airy, neon-green heads of butter lettuces and radishes as small and bright as rubies. It was like that first blade of grass peeking through the snow at the end of a long, cold winter. We came home from the market with a big, beautiful turkey and all the root vegetables we could carry, but my prize that day was a delicate head of butter lettuces and a bunch of those baby radishes.
This salad is really excellent: full of flavor, healthy, transportable, and very quick and easy to whip together. The yogurt-based dressing would also make a fantastic marinade or topping for chicken, fish, or roasted vegetables.
- 1 head of butter lettuces
- 6-8 small radishes, trimmed and cleaned
- 1 green onion, finely sliced
- The juice of 1/2 a lemon
- 5 oz of Greek or strained-style yogurt (fat content is your preference)
- 1 ½ teaspoons poppyseeds
- 1 tablespoon good extra virgin olive oil
- sea salt & pepper to taste
Trim the butt of the lettuces and separate the leaves, discarding any brown ones. Immerse the lettuces in cold water and drain; repeat twice more, each time with fresh cold water, or until the water drains clean. Gently pat dry with a towel. With your hands, tear the butter lettuces into bite-sized pieces and arrange loosely on two plates.
In a small bowl, whisk together the yogurt, lemon juice, green onion, poppyseeds, salt, and pepper. Whisk the olive oil in in a steady drizzle. Taste and adjust.
Quarter the radishes. Sprinkle them over the butter lettuces. Drizzle the lettuces & radishes with the dressing. Top with an extra pinch of poppy seeds, a little more sea salt, and an extra drizzle of olive oil.
Serves two.
Want to do something different with your Jack’o’Lantern’s leftover pumpkin seeds? We are here to help with a simple and delicious recipe for chocolate-covered pumpkin seed brittle.
It’s sweet, it’s easy (once you shuck the seeds), and it’s a great homemade snack to take to Halloween parties. Or to just enjoy on your own while you watch some campy 80sand 90s horror films on Netflix.
