Monday, July 1, 2013

A Perfect Meatless Monday Summer Day

The Meatless Monday Menu
    • Green tea and cheese crackers - Mid morning snack 
    • 1/4 - 1/2 cup hummus with celery sticks- Afternoon snack
    • 1/4 - 1/2 cup mixed nuts & dried cranberries - Late night snack 
  Need some energy to start the day, this baby is a power pack.

 The Summer Morning Smoothie
 4 Servings

Note: If at all possible, use organic fruit and veggies for your smoothies and drinks.

Ingredients
2 cups Organic apple juice
2 cups Organic mesclun or spring mix greens
1 cup frozen Organic blueberries
1 cup frozen Organic strawberries
*1/2 medium frozen banana
*1 cup frozen pineapples

*If I can't find the organic version of fruits that have a thick skin, I will use conventionally grown fruit.  Just make sure you clean the skin thoroughly before peeling. i.e bananas, kiwi, avocado, pineapples, mangoes, etc.

Method
If using fresh fruit, freeze it the night before other wise buy all frozen fruit.
Rinse, peel and freeze bananas.  I usually freeze my bananas once they become too ripe for me to eat, that way I always have frozen bananas on hand for smoothies.

Summer Kale Salad
4 Servings
Ingredients
1 bunch kale, chiffonade
1 apple, sliced thin
1 large carrot, shredded
2 tablespoons balsamic vinegar
1 orange juiced
2 tablespoon extra virgin olive oil
1 tablespoon grade B Maple syrup
1/2 teaspoon sea salt
1 teaspoon granulated garlic
1/2 teaspoon crush red chili peppers

Method
Toss kale, apple and carrots in a large bowl.
In a separate bowl, whisk together the dressing ingredients.  Pour over salad and let marinate at least 2 hours in the refrigerator before serving.

 Portabella Mushrooms with Greens
4 Servings
Ingredients
1 orange, juiced
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon jerk or Caribbean seasoning
1 teaspoon granulated garlic
1 teaspoon granulated onion
4 large portabella mushrooms
1/2 pound mesclun salad 

Method
In a medium bowl, whisk together all ingredients except the mushrooms and salad greens.
Wash mushrooms and carefully remove the gills with a spoon and pat it dry.
Place mushrooms bottom side up in a baking dish and pour the marinade over the mushrooms.  Let them marinade 30 minutes then flip them over and spoon marinade over the top making sure all the marinade is covering thoroughly.  
Marinate another 30 minutes.
Remove mushrooms from marinade and pour off excess marinade and set it aside for dressing.
Cook mushrooms on a grill or in a fry pan cooking 3 - 4 minutes on each side or until mushroom is browned.
Serve over a bed of mesclun greens topped with the the remaining marinade.








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