October 2, 2011

Breakfast
Kale Juice Smoothie
serves 1 ~ $1.83 per serving

1 cup kale juice ($.90)
2 bananas ($.30)
1 tablespoons nutribiotic rice protein powder ($.63)
water for blending
6 ice cubes

Kale is an awesome green … not only is it vigorous and prolific from seed, but even here in Michigan we can – with a bit of effort – keep it alive in an unheated cold frame through our frigid winters.

I like kale smoothies well enough, but sometimes my less than VitaMix blender doesn’t blend it as smoothly as I’d like. So, for this, I started with juiced kale.

Add all ingredients to a blender and puree until smooth and creamy.

Also, I added some Nutribiotic Rice Protein Powder to the smoothie since I’ve been trying to get in a bit more protein lately. The company sent me a generous supply and I really like this powder, although it may not be raw (processed at low temperatures is what the company says). It’s not gritty and has practically no taste and blends with just about anything. For me, I like that the only ingredient is rice protein and a little bit of vanilla.

protein: 18 gr

5 oz asian greens (I used tat soi) ($2.25)

2 apples, cored and sliced ($1.00)

1 medium onion, sliced thinly ($.05)

3 tablespoons olive oil ($.30)

3 tablespoons agave ($.30)

3 tablespoons lemon juice ($.50)

1 teaspoon cinnamon

salt and pepper to taste

This is very simple and puts the in season apples to good use. It’s also a salad that can be made in the morning, or even the night before, and allowed to marinate in the fridge until it’s time to eat.

Chop the greens, and slice the apples and onion and put in a lidded container. In a small cup, whisk together the olive oil, agave, lemon juice, and cinnamon. Then pour about half over the greens, apples, and onions. Leave to marinate for up to several hours and store the remaining dressing in the refrigerator. To serve, pour some of the remaining dressing over the salad.

2 large beets ($1.50)

1 medium onion ($.05)

3 tablespoons olive oil ($.30)

3 tablespoons agave ($.30)

juice and zest of one lemon ($.50)

1 clove garlic, pressed

salt and pepper to taste

5 oz mixed lettuces ($2.20)

This is similar to, and certainly inspired by, the shaved beet salad by Jennifer Cornbleet. That was the dish that made me love beets!

Us a vegetable peeler to first peel the beets, and then to make beet shavings. This results in much thinner slices than if using a mandoline or other slicer. Slice the onion with a knife, and put the shaved beets and onion in a lidded container.

In a small cup, whisk together the remaining ingredients. Pour half of the mixture over the beets. Reserve the other half and store in the fridge. Let the beets and onions marinate for up to several hours. This can also be made the morning or night before and allowed to marinate in the refrigerator.

When you’re ready to eat, arrange the lettuces and top with the marinated beets and onions. Add a bit more of the reserved dressing, if desired. 

protein: 4 gr

4 bananas, sliced and frozen ($.80)

8 tablespoons hemp protein ($1.60)

1 cup hemp milk ($.50)

1/2 teaspoon vanilla

pinch salt

a few drops stevia

1 tablespoon chopped cashews

cacao nibs

sliced strawberries

This makes a big and hearty dessert and it was delectable enough that Alexandria couldn’t resist trying to sneak a taste, even while I was taking pics of it. It’s also a tasty way to up your protein intake if you find you’re getting a little low.

In a blender, puree all ingredients until very smooth. Add more hemp milk, if necessary for ease of blending. Then, process in an ice cream maker until firm. If an ice cream maker is unavailable, either drink as a shake (I love it this way), or pour into a container and freeze for about an hour, stirring occasionally. Top with the chopped cashews, cacao nibs, and sliced strawberries.

total carb: 200 gr
total protein: 53 g