April 11, 2010
Creamy Sweet Basil Smoothie
You can definitely tailor the amounts and ingredients of this to your taste. Smoothies are flexible and the flavor of basil is strong enough to come through the fruit. You can even add a little spinach for more green power!
1/2 cup non-fat greek yogurt or skyr [I used Siggi's Orange Ginger skyr]
1/2 cup light coconut milk
1 large bunch fresh basil (about 15-20 leaves)
1/2 a frozen banana
4 chunks of frozen honeydew or mango [this time I used honeydew]
1/4 of an avocado [I actually have avocado chunks, which I've frozen, so I used those, but I realize that not everyone does this...]
3 ice cubes
juice of half an orange or lemon (optional)
extra basil to garnish (optional)
Toss all ingredients into your blender and blend on high until the mixture is uniform. If you're blender isn't top-notch (and mine definitely isn't) you'll probably have to stop and take the top off a few times to mix around the ingredients yourself and scrape the sides. If it still doesn't blend up nicely try adding extra liquid (either more coconut milk or water, your choice) a tablespoon at a time.
April 6, 2010
My salad niçoise wasn't exactly traditional (what exactly is traditional is arguable anyway) but I can assure you that it didn't fall short. I love love love haricot verts but don't buy them that often since they're more expensive than regular green beans. I splurged for this occasion though and I advise you to do the same. The dressing is also wonderful and very classic. I made some slight alterations in order to use less oil and it still tasted great (I am a vinegar lover though...)
No exact measurements here because I didn't use them and you don't really need them. Since I had such a bad experience with the tuna burger, I added avocado instead on the two days I had the salad as leftovers- I thought it made a great addition.
haricot verts (french green beans), steamed, cooled and halved
niçoise olives, sliced
artichoke hearts, chopped
hard-boiled egg, peeled and sliced
some sort of tuna
Arrange all ingredients neatly over a bed of lettuce.
1 tablespoon dijon mustard [I used Grey Poupon 'Country Dijon']
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon finely minced shallot
a sprinkle of salt, pepper, dried oregano, basil, and thyme to taste
Pour all ingredients into a small clean jar and shake vigorously until the mixture is uniform.