Beet and Top Green Smoothie with Apple, Orange and Ginger

Fresh smoothies are a terrific way of getting some nutrients on those mornings when you don't really feel like a solid breakfast — the chunkier the better for "tricking" your body into thinking it's eating instead of just getting a drink. Mind you, it's not just a drink when all this goodness is packed into one glass. But I confess that up until now I've never really been a fan of the popular practice of adding vegetables into healthy smoothies … it's inevitably been an unsuccessful exercise in trying to mask tastes that I otherwise really enjoy in salads, cooked dishes or just raw on their own. I've been sticking to fruit for the smoothies, thank you, and giving the vegetables pride of place on the dinner table.

But I've changed my mind now with this astonishingly tasty beet smoothie that I came up with in response to my beautiful friend Jacqueline's challenge to come up with a smoothie incorporating at least one vegetable for this month's No Croutons Required roundup. It turns out that I was just using the wrong vegetables. Fresh raw beets have a slightly sweet taste that's surprisingly cool and refreshing in a smoothie, and adds a lovely pink color too. A great "blood building" vegetable too? Never mind! Combined with a crisp green apple, fresh squeezed orange juice, tangy yogurt and a little fresh ginger for a bit of zest with a frothy mellow almond milk backdrop, this smoothie is so delicious that you won't even be thinking how good it is for you. But do throw in the mild-flavored and vitamin A rich beet tops for even more goodness while you're at it.

One more bit of goodness in this smoothie — as if it needed more — is the addition of oats soaked in good whole fat yogurt overnight at room temperature. A variation of the muesli technique that I often use, the process makes the proteins in the oats digestible and easily absorbable, and really brings out the natural tangy flavor of yogurt besides.

Beet and Top Green Smoothie with Apple, Orange and Ginger

Recipe by Lisa Turner Published on June 18, 2013 A delicious, refreshing and wonderfully nourishing smoothie with the goodness of beets, beet tops, apples, oranges and ginger in a tangy almond milk and yogurt base Print this recipe Ingredients: 1/4 cup rolled or steel-cut oats 2/3 cup plain whole fat yogurt 1 fresh small beet with tops 1 Granny Smith apple, cored and chopped juice from 1 orange (1/4 cup) 1-inch piece fresh ginger, peeled (1 tablespoon) 1 cup almond milk 1 tablespoon raw honey (optional) 4 ice cubes Instructions: Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl. In the morning, trim the beet greens and peel and chop or grate the beet. Combine all the ingredients in a blender and process until smooth and frothy (use a little less almond milk if you want a really thick smoothie). Serve cold with breakfast or as a snack. Makes 2 servings (3 cups)

More smoothie recipes you will enjoy from Lisa's Kitchen:
Raspberry-Banana Oat and Chia Seed Smoothie
Blueberry and Maple Syrup Oat Smoothie
Pomegranate and Blueberry Oat Smoothie

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Toor Dal and Spinach (Toor Palak Dal)

I used to make this simple but colorful and exotic dal curry every few weeks years ago when my repertoire of vegetarian recipes was far more limited than now. But I never minded. The creamy combination of warm, sweet and nutty toor dal cooked with tangy tomatoes, tart lemon juice and earthy spinach greens is as delicious as it is simple. Served over a bed of fresh hot cooked rice, or with some flatbreads, it is an easy and wonderful meal for any season.

I discovered a new craving for this tried and true dish recently, and decided to revisit it again. I found that it is just as delicious as ever. I guarantee that it will warm your spirits and earn the esteem of anyone you serve it to.

Toor dal — also known as toovar dal or split pigeon peas — has a mild sweet, earthy and nutty taste that goes very well with tart or tangy spicings, which is why it is a staple in south Indian kitchens. It also has a fuller texture when cooked than many other dals, making it perfect for sambars and dry-textured curries like this one. It is always easily found in any Indian or Asian grocer, and I always have a good supply on hand. You may substitute yellow split peas with lovely results as well.

Toor Dal and Spinach (Toor Palak Dal)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on June 17, 2013 Zesty and tangy, this colorful dry-textured toor dal curry with chopped spinach is nourishing, delicious and simple to make Print this recipe Ingredients: 1 cup toor dal or yellow split peas 2 tablespoons ghee or oil 1 1/2 teaspoons cumin seeds 1/4 teaspoon asafetida 1 large tomato, cut into 8 or 12 thin wedges 2 to 3 green chilies, seeded and chopped 1 1/2 teaspoons ground coriander 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1 bunch fresh spinach, trimmed and chopped juice of 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste 1/2 teaspoon garam masala small handful of fresh parsley or cilantro, chopped Instructions: Rinse the toor dal or split peas and soak in several inches of warm water for 3 to 5 hours. Drain and rinse, then transfer to a large saucepan or wok and cover with 1 1/2 cups of fresh water. Add 1 tablespoon of the ghee or oil and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes or until the dal or split peas are tender but not falling apart. Drain and set aside. Wipe the saucepan or wok clean and add the remaining ghee or oil. Heat over medium heat. When hot, toss in the cumin seeds and fry for 1 to 2 minutes or until the cumin seeds turn brown. Toss in the asafetida, stir once, then immediately add the tomato, chilies, ground coriander, turmeric and cayenne. Cover and cook for 3 minutes. Stir in the spinach, cover, and cook for another 5 minutes. Pour in the dal or split peas, lower the heat to medium-low, and add the lemon juice, salt and garam masala. Cook for a few minutes longer until the mixture is fairly dry. Serve immediately, garnished with the chopped parsley or cilantro. Makes 4 to 6 servings

Also recommended from Lisa's Kitchen:
Tarka Dal
Toor Dal Soup
Toor Dal Pumpkin Soup
Toor Dal and Green Bean Poriyal

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Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Recipe by Lisa Turner Cuisine: Asian Published on June 14, 2013 A simple, delicious and healthy breakfast, lunch or light dinner of fresh bok choy sautéed with ginger, garlic, green beans, mushrooms and peppers, tossed with toasted sesame seeds and seasoned with tamari sauce Print this recipe Ingredients: 1 lb (450 g) bok choy or baby bok choy 2 tablespoons sesame seeds 2 tablespoons sesame oil 2 green onions, white and green parts, sliced 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 cup green beans, chopped 8 oz (225 g) button mushrooms, sliced 1/2 teaspoon five-spice 1 red bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 teaspoon toasted sesame oil (optional) 2 tablespoons tamari (soy) sauce juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste (optional) Instructions: Cut the base of the bok choy stems and discard. Thoroughly rinse the bok choy under cold running water to remove any dirt or grit. Cut the leaves from the stems and set aside. Chop the stems into 1/2 inch pieces. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the chopped bok choy stems, the white parts of the green onions, ginger, garlic, green beans and five-spice. Stir for 2 minutes then pour in the tamari and continue to stir for another 3 minutes or until the tamari has reduced. Now add the mushrooms, bok choy leaves, bell pepper and jalapeños, turn up the heat to medium-high, and continue to stir for another 5 minutes or until the mushrooms have softened and the vegetables are tender. Now add the lime juice and toasted sesame oil if using, and stir for a few minutes over the heat to let the vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt and black pepper to taste. Serve right away with a scattering of the green parts of the green onions and some rice on the side or with runny fried eggs. Makes 4 servings

Other stir-fry ideas you will enjoy:
Quinoa Breakfast Hash
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Black and Green Bean Corn Hash

New Features on Lisa's Kitchen

Many of you may have noticed the "Print this recipe" feature appearing on many of the recipes here at Lisa's Kitchen over the past several months. This will have come to the relief of those of you who had been asking me over the years for a quick and easy way to print recipes, and I will continue to add this function to older recipes as the opportunity arises.

  Print this recipe

And now I'm excited to let you know that there's another new feature that gives you the ability to save your favorite recipes from Lisa's Kitchen to a personal online recipe box with just one click, make meal plans, and then add the ingredients to a personal shopping list too with just another click. Hosted in partnership with ZipList, this service allows you to save recipes not only from this site but also from power food sites including Epicurious, Serious Eats, Martha Stewart as well as dozens of other popular food blogs. You can access any or all of the ingredients from your saved recipes from your computer or at the store on your mobile phone using a free app too … very convenient!

Just click on the "Save Recipe" button whenever you see a recipe on Lisa's Kitchen that you like to add it to your own recipe box. Like the print function, I'll be adding this feature to older recipes over the next little while. Check the recipes from this and other sites that you've added at any time by clicking on the "Recipe Box" link in the navigation menu at the top of Lisa's Kitchen.

 

If you've used ZipList before, you already know how easy and convenient it makes meal planning and shopping. If you've never used ZipList before you'll be prompted to create a free account the first time you use it, but once logged in you'll have your recipes, meal plans, shopping lists and even local grocery coupons all in one place. And whether you're an old hand or a new user, I'd be interested in hearing your opinions on it — both what you like and what you think could be improved.

I'm also pleased to announce that Lisa's Kitchen is a publisher on Food2Fork, an attractive Pinterest-style aggregator of recipes from some of the most popular food sites in the world, including Bon Appetit, 101 Cookbooks, All Recipes, BBC Good Food, Epicurious, Serious Eats, Smitten Kitchen and many more, with new recipes added every day. I'm thrilled to have my recipes published on this site, and I'm sure you'll find all kinds of great food ideas there. Please go take a look, I think you'll like what you see.

PULI KULAMBU | LUNCH RECIPES

Hello friends , sorry for disappearing these days from blogging. My sis & mom were with me So i was a bit busy..We had a good time together. Time went on by chatting ,roaming n shopping  ..We enjoyed our mom’s recipes after a long time.I learnt all my mom’s special recipes and clicked them.So next few recipes will be from my mom’s hand.Coming to this post,

This is my mom’s tiruneliveli style puli kulambu recipe which she learnt from her mom ( my aachi).This kulambu is made with freshly ground masala.So it smells great.U can use vegetables like brinjal , drumstick & small onions. I used garlic here..We love to have it with kootu and papad as accompaniment..Its a very nice combo. For curd rice, we mix dal/paruppu & this kulambu and have it as a side dish. It tastes yummy.We also make sunda curry with this left over kuzhambu by mixing it with keerai kadayal.It’s one of the best side dishes for curd rice. This kulambu stays good for a week when refrigerated. This version is very different from our usual kara kuzhambu and vathakulambu. Try this, u’ll love for its fresh masala flavour ..

INGREDIENTS

Tamarind – A big gooseberry size Salt & water  - as needed To roast & grind Cooking oil – 1/4 tsp Dhania – 1/4 tsp Urad dal – 1/4 tsp Channa dal – 1/2 tsp Red chilli – 6 nos ( add 4 if u want mild spice) Pepper corns – 1/2 tsp Jeera – 1/4 tsp Small onions – 3 nos Curry leaves – few (8 nos) To temper & saute Mustard seeds – 1/2 tsp Methi seeds – 1/2 tsp Urad dal – 1 tsp Garlic – 20 cloves Curry leaves – few

METHOD

Soak tamarind in warm water and take the extract using 2 cups of water.set aside. Peel the garlic cloves and crush it slightly using the bottom of tumbler or rolling pin ( crushing the garlic slightly helps in getting a nice flavour of garlic while u saute)..Keep it aside.  Roast all the above said ingredients using a drop of oil .. Grind to make a smooth paste. Then add small onions and curry leaves and grind them again to make a very nice paste. Make sure the paste is very smooth , add water accordingly.. In a kadai , heat a tbsp of oil and temper mustard , urad dal , methi seeds. Let it splutter. Now add the crushed garlic and saute till u get a nice smell. Finally add the tamarind extract , turmeric powder , salt and the ground masala paste. Let it boil very well for 10mins. It thickens slightly. Switch off the flame & transfer to a vessel.Enjoy mixing with plain rice topped with gingely oil (optional) !

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Potato and Chickpea Curry with Tomatoes and Tamarind

Nourishment doesn't get much better than this. Chickpeas, potatoes and spices with some sweetness from a hint of sugar and tamarind and a bit of sourness from lemon and amchoor — it's a pleasing dish to the eyes and tummy and one that I think works well for an early summer dinner. It's easy to prepare and done in roughly 40 minutes once you have your potatoes and chickpeas cooked and ready to go. The rest of the ingredients are staples that most cooks who enjoy Indian food are likely to have on hand. This rich and rather complex curry will impress your guests, leaving them with the impression that you spent a good while in the kitchen working your culinary magic.

Serve with Indian flatbreads for a complete and satisfying meal to be enjoyed all year round when the craving for chickpeas and potatoes with a spicy kick hits.

Potato and Chickpea Curry with Tomatoes and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on June 11, 2013 Simple but rich and delicious potato and chickpea curry simmered in a fragrant and spicy tomato and tamarind sauce Print this recipe Ingredients: 3 large potatoes, scrubbed and roasted or boiled until tender and cut into roughly 1 1/2 inch pieces (peeling the potatoes is optional) 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can) 2 tablespoons tamarind pulp 1/2 cup hot water   2 tablespoons olive oil or ghee 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds (optional)   2 dried whole red chilies, broken into pieces 1-inch piece fresh ginger, minced or grated 2 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 1/2 teaspoons Kashmiri or other chili powder 1 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon asafetida   4 plum tomatoes, finely chopped 1 tablespoon jaggery, brown sugar or coconut sugar handful of dried curry leaves generous handful of fresh cilantro, chopped 1 1/2 cups hot water or more as needed   1 teaspoon garam masala 1 teaspoon sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Scrub the potatoes and roast or boil as desired until tender (peeling the potatoes is optional). Cut into 1 1/2 inch pieces and set aside. Meanwhile, soak the tamarind pulp in 1/2 cup of hot water for 20 minutes. Strain, squeezing as much liquid from the pulp as you can, and reserve the liquid. Discard the pulp. Heat the oil or ghee in a large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds. mustard seeds and fenugreek seeds if using, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Toss in the dried chilies, ginger, fresh green chilies, ground coriander, chili powder, turmeric, amchoor powder if using, and asafetida. Continue to stir for 1 minute. Add the tomatoes to the pan, along with the jaggery or sugar, curry leaves, half of the cilantro and the hot water and reserved tamarind liquid. Reduce the heat slightly, cover, and simmer for 10 minutes until thickened. Gently stir in the potato, chickpeas, garam masala and salt. Simmer for another 5 minutes or until your desired consistency is achieved, adding more water as necessary. Mash up some of the potatoes and chickpeas to thicken up the mix. Stir in the lemon juice, simmer for another few minutes, and taste for seasoning. Let stand for a few minutes to allow the flavors to mingle. Serve hot, garnished with the remaining cilantro. Makes 6 servings

More chickpea curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Chickpeas in a Tangy Tomato Glaze
Chickpea Vindaloo
Chana Saag (Chickpea and Spinach Curry
Chickpeas and Paneer in a Spicy Creamy Gravy

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Barley and Lentil Herbed Salad

Although I adore barley, I don't tend to cook with this ancient grain very often, and that is a shame because not only it is rich in fiber and protein and relatively cheap at that, it also has a lovely chewy texture and nutty flavor that makes it a popular choice for soups and salads. Here it is transformed into a substantial and nourishing salad that might just become a summer favorite of mine, though it is delicious anytime of year.

There is lots going on in this dish and it all comes together in a seamless way. The addition of earthy lentils balances out the proteins, and then fresh herbs are added along with fresh tomato. Then this beautiful combination of goodness is enhanced by the highly complementary nutty taste of tahini, fresh tart lemon juice, a wee bit of spice and sweetness, and some saltiness from olives and tamari. I will note that this is a great way to take advantage of fresh herbs from your garden and if you are lucky enough to be growing tomatoes, they will add an extra fresh layer of flavor to the plate.

Take care when adding sea salt to the dish as the olives and tamari are fairly salty and you don't want to overpower your dish with an excess of sodium. Serve with fresh salad greens and some flatbreads to really dress up the experience.

Barley and Lentil Herbed Salad

Recipe by Lisa Turner Adapted from Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner - A Satisfying Diet for Unsatisfying Times Published on June 9, 2013 Beautiful summer salad with earthy lentils, nutty pearl barley, fresh herbs, tomatoes and olives tossed in a creamy and lightly spiced tahini and lemon dressing Print this recipe Salad: 2 cups vegetable stock or water 1 cup pearl barley, rinsed 1/2 cup green or brown lentils, rinsed 2 generous handfuls of parsley or cilantro or both, roughly chopped 1 bunch or large handful of fresh mint, roughly chopped 3 scallions, trimmed and sliced 1 firm tomato, chopped 1/4 to 1/3 cup black olives, pitted 2 to 3 tablespoons tahini sea salt and fresh ground black pepper to taste Dressing: 3 tablespoons olive oil juice from 1 lemon (3 tablespoons) a few splashes of tamari (soy) sauce 1 teaspoon ground cumin 1/2 teaspoon chili powder a few sprinkles of dried red chili flakes 1 teaspoon honey Instructions: In a small saucepan, bring the vegetable stock or water to a boil. Stir in the barley, cover, and reduce the heat to medium-low. Cook until the liquid is absorbed — about 30 minutes. Let stand for 5 minutes, then fluff with a fork and set aside. In another small saucepan, bring the lentils to a boil with enough water to cover, then reduce the heat to medium-low and simmer until the lentils are tender — about 30 to 40 minutes. Drain and set aside. In a small bowl, whisk together the olive oil, lemon juice, tamari, ground cumin, chili powder, chili flakes and honey. Combine the cooked barley and lentils, herbs, scallions and tomato and toss with the dressing. Stir in the olives and refrigerate for 1 to 2 hours. Stir in the tahini and season with salt and pepper. Serve cool or at room temperature. Makes 4 to 6 servings

More barley recipes you are sure to enjoy from Lisa's Kitchen:
Anooshavoor (Turkish Barley and Apricot Porridge)
Barley Porridge with Honeyed Almonds and Roasted Apples
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Mango Barley Porridge with Blackberries

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