Strawberry-Mango Smoothie

Another round of smoothies for the next couple days. Actually, it made enough for three days, which is great! Familiar ingredients, but a different flavor.

Strawberry-Mango Smoothie
(about 3 servings)

1 banana, broken into pieces
1 small mango, peeled and chopped
2 c strawberry halves
1/2 c plain greek yogurt
1 tbsp raw honey
3 tsp spirulina
1 c soy milk
1 c carrot juice
1/2 c water

Place all ingredients in a blend and blend until smooth.

Midnight Smoothie

I made my smoothie for tomorrow (and the next day since it made two servings) and the deep purple reminded me of a midnight sky, thus the name. Familiar ingredients, but slightly different taste. I added spirulina, but it's not necessary.

Midnight Smoothie
(makes 2)

1 small mango, peeled and chopped
1 banana, peeled and broken into pieces
1 c frozen blackberries
1/2 c frozen blueberries
1 c carrot juice
1 c unsweetened soy milk
1 tbsp raw honey
2 tsp spirulina

Place all ingredients in a blender. Cover and blend until smooth.

Mango-Blueberry Smoothie

Apologies for a couple days of silence; I have been living on leftover Shepherd's Pie and Lemon Caper Pasta for a few days now. Not that I am complaining, these are some delicious leftovers. Sadly, due to some laziness and late nights, my breakfast the past couple days has been uninspired. I believe I had yogurt with a banana and walnuts one day and this morning I put together some leftover "Potatoes on the Grill," spinach and cheese which I microwaved once I got to work. Determined to make tomorrow morning more interesting, I whipped up the smoothie below tonight so that I can take it for my breakfast. It is not the most beautiful color, sort of a muted purple-green color. But, I did taste it and I am excited for breakfast! The blueberry and mango worked well together. I added a lot of kale for extra vitamin goodness. I love that you can add this vegetable to just about any smoothie and the flavor is not altered. Also, the carrot juice melts into the background; I think because mango and carrot share some similar flavors. The blueberry definitely jumps out at you on this smoothie, unlike the others I have posted before. All in all, quite a tasty smoothie for something I threw together with what I had in the house. Don't you love when that happens?

Mango-Blueberry Smoothie
(makes about 3 servings)

1 ripe mango, peeled and chopped
1/2 c frozen blueberries
4 oz extra soft tofu
3 c chopped kale, washed
1 c carrot juice
1/2-1 c unsweetened soy milk

Place all ingredients in a blender (start with 1/2 c of the soy milk) and blend until smooth. Add more soy milk if it is too thick.

Creamy Mango-Carrot Smoothie

Another smoothie for you to try. This one is similar in color to the Berry Smoothie due to the blueberries and beets, but the soy milk, banana, and walnuts give it a creamier texture. I made it tonight for my breakfast tomorrow morning, so I am hoping that it stores well. The Berry Smoothie is best enjoyed once it is made, as by the next day the flavor had changed. I think it was because of the kale, but I am not sure.

Creamy Mango-Carrot Smoothie

1 c soy milk
1/2 c carrot juice (get pure carrot juice)
1 banana, broken into pieces
1 beet, washed and cubed
1/2 c frozen blueberries
1 c frozen mango
1 tbsp raw honey
1/2 oz raw walnuts
2 tbsp grated ginger

Place all ingredients in a blender and blend until smooth. If it seems a little too thick for your taste, add a little water and blend to mix. Pour into glasses and serve.

Berry Smoothie

Lately I have been drinking smoothies for most of my lunches. I like being able to get extra fruits and vegetables while also feeling full. Plus, it is easy to drink at my desk. I workout during most of my lunch breaks, so a quick lunch that is desk-suitable is perfect. I recently saw this smoothie recipe on the New York Times and it inspired the smoothie below. It is bright pink and not too sweet, which is perfect in my opinion. The recipe makes about four cups, so you can cut it in half to make just enough for one serving.

Berry Smoothie

1/2 c frozen blackberries
1/2 c frozen mango
1/2 c frozen blueberries
2 tbsp chopped ginger
1 3-4 inch beet, washed and cubed
3 leaves kale, washed and torn into pieces
1/2 c yogurt
3 oz silken tofu
1 c water (or a little more, if needed)
1 tbsp honey

Place all ingredients in a blender and blend on high until smooth. Pour into glasses and serve.

Mango-Goat Cheese Salad

I'll admit it, I cheated and bought tomatoes from the grocery store. But, they were Maine-grown tomatoes. Unlike the mango I bought, which is most certainly not grown in Maine. I'm pretty sure tropical fruit-producing plants like that wither up and die when they cross the boarder into Maine (sort of like a wicked witch). Luckily, we can still get the fruit. It may not be entirely eco-friendly, but I enjoy the variety that global food distribution provides. But this takes us into territory that makes me uncomfortable, debates over responsible eating habits. Where exactly does one draw the line? I've joined an organic CSA, but I have to drive 25 minutes one way to pick it up; good or bad? I eat very few pre-packaged foods, but purchase things like bananas from South America, oranges from Florida, and apples from Washington; good or bad? I figure as long as I'm making mostly good choices, that's enough. I mean, the conversation could go so far, into the larger, worldwide ramifications of food monoculture and the attack on cultural food diversity. So, back to what I ate for dinner last night and again for lunch today!

Mango-Goat Cheese Salad (recipe for two meals, with lunch packing directions)

1/2 c quinoa
1 c water
1/2 tsp adobo
1/4 tsp sazon
large pinch oregano leaves
pinch cumin seeds
5 cups washed lettuce/salad greens, torn into bite sized pieces
2 green onions, sliced
1 large tomato, chopped
1 mango, peeled and chopped
2 oz goat cheese

In a pan (with lid), mix quinoa, water, adobo, sazon, oregano, and cumin seeds.
Put over high heat and bring to a boil; then reduce heat to low and cover.
Cook for 20 to 25 minutes.
While the quinoa is cooking, prepare the vegetables and fruit.
Put half the tomato, green onion, mango, and goat cheese in a sealable container for the next meal and half in a bowl.
When quinoa is done, put half in a sealable container for the next meal and the other half in the bowl with the vegetables/fruit; mix.
Place 1/2 the lettuce in a sealable container for the next meal and half in a circle on a dinner plate.
Put the quinoa mixture in the center of the plate and serve.
(All prepared containers should go into the refrigerator until you're ready to eat. To prepare the leftovers, heat the quinoa for about a minute in the microwave, then mix with the vegetable/fruit, then combine with remaining lettuce to serve).

Mango and Jicama Salsa

Having a party to attend last night, I made this salsa to bring. At first it is a bit crunchy, but as the night went on the jicama became softer and the flavors melded a bit better. I would suggest making this in the morning or the day before.

Mango and Jicama Salsa

2 ripe mangoes, peeled, flesh cut from the pit and diced fine
1 jicama, peeled and diced fine
2 jalapeno peppers, seeded, stemmed and minced
1/4 c red onion, diced fine
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon sugar
1 teaspoon tabasco sauce
juice from 2 limes
2 tablespoons minced cilantro

Mix all ingredients in a bowl and allow to sit a few hours before serving. If you're unsure about the salt and sugar amounts, add the smaller amount and add more later should the salsa require it.