Green Lemonade and Green Smoothie Goodness

These are three recipes I make on a regular basis and really love! I have the vegetable juice every morning however the smoothies are a great alternative. I hope you enjoy these as much as I do!

Green Lemonade

-1/2 head of celery
-1/2 cucumber
-1 handful to 3 cups of spinach (any greens will work)
-1 lemon, rind removed
-1 green apple (optional)

Although there are many different types of juicers, this order will work well for all of them to get the most juice out of your vegetables.

First juice the spinach, followed by a few stalks of celery. Then add in the lemon, and cucumber, using celery in between to help things continue to move through the juicer. Finally add in the apple and drink up!

Green Smoothie (Fruity)

-1 to 3 cups greens (spinach is the most mild and makes the smoothie silky)
-1 banana
-1 fresh mango - diced
-1/2 cup water - more or less for desired thickness

Place the greens in the blender first along with the water and then add the banana and mango on top. Blend until smooth and enjoy!

Green Superfood Smoothie

This recipe is adapted from Raw Model and is so addictively delicious!

-2 cups milk of choice (raw dairy, almond, hemp, coconut etc) I prefer almond or hemp here
-2-3 cups of greens - spinach, kale, watercress, mizuna
-1-3 tbsp bee pollen - local if you can find it!
-1 - 2 tbsp raw honey - to taste depending on how bitter the greens are

Blend greens, milk and honey until smooth then add in Bee pollen and blend lightly.  Enjoy!

Sausage-Stuffed Portobello Mushroom Caps

Adapted from The Food Network.

Sausage-Stuffed Portobello Mushroom Caps
Ingredients
3 Portobello mushroom caps (1 package)
1 teaspoon plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
12 ounces hot and/or sweet Italian sausage
¼ cup finely chopped onion
¼ cup finely chopped green bell pepper
⅛ cup finely chopped celery
1 teaspoon minced garlic
¼ cup plain bread crumbs
¼ cup freshly grated Parmesan
⅛ cup plus 1 tablespoon minced fresh parsley leaves
1 teaspoons spice mix (see recipe below)
1 egg, lightly beaten
Balsamic vinegar, for drizzling

Directions
1. Preheat the oven to 400 degrees.
2. Using your hands, lightly rub mushroom caps with 1 tablespoon olive oil.
3. Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, and celery and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
4. Transfer sausage-vegetable mixture into a food processor. Add half of the bread crumbs and grated Parmesan, ⅛ cup parsley, spice mix, and the remaining teaspoon of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
5. Divide the filling among the mushroom caps, about ½ cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining bread crumbs Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.

Spice Mix (The Food Network’s Creole Seasoning): 2½ tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper. 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, and 1 tablespoon dried thyme.

Mulligatawny

This recipe comes from Diet for a Small Planet by Frances Moore Lappé, originally published in 1971. Lappé writes that this dish is “delicious and easy to make—the longer it cooks, the better it tastes.”

Mulligatawny
Makes 2 quarts

Ingredients
3 to 4 tablespoons margarine
2 onions, coarsely chopped
2 to 3 cloves garlic, minced
1 carrot, chopped 2 stalks celery, chopped
1 green pepper, chopped
1 small- to medium-sized turnip or parsnip, grated
2 apples, cored and chopped
1 teaspoon curry powder
3 ounces tomato paste
2 tablespoons parsley
5 cups water
2 cups cooked garbanzo beans
salt or vegetable seasoning powder to taste

Directions
Heat margarine in a large pot and sauté onions and garlic until the onions are translucent. Add carrot, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour. Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices. Heat through and serve or continue to simmer, the longer the better.