Apple Pie Smoothie Recipe
1 cup unsweetened almond milk
1 cup unsweetened applesauce or stewed apples
1/2 cup raw, unsalted cashews, soaked in water for 1 hour
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 chopped, pitted dates, soaked in water for 1/2 hour OR 2 Tbsp maple syrup*
1 cup ice cubes
*Use dates if using a high speed blender such as a Vitamix, otherwise use maple syrup.
Place all ingredients in a blender and purée until smooth, 30 to 60 seconds.
Turnips in Mustard Sauce
A hearty recipe featuring hakurei turnips.
1 tablespoon olive oil
about 3 pounds white turnips, peeled and quartered
salt and black pepper to taste
1 cup chicken, beef, or vegetable stock
2 teaspoons cornstarch
3 tablespoons Dijon mustard
1/4 cup chopped fresh parsley leaves for garnish
Place the oil in a large, deep skillet that can later be covered and turn the heat to medium. A minute later, add the turnips, salt, and pepper and cook, stirring occasionally, until the turnips begin to brown, about 10 minutes.
Add the stock, cover, and simmer until the turnips are tender, 10 to 15 minutes.
Remove the turnips to a serving bowl with a slotted spoon; keep warm.
Mix the cornstarch into the mustard and stir the mixture into the pan juices.
Cook over low heat until lightly thickened, a minute or two longer.
Pour the sauce over the turnips, garnish, and serve.
Maple Glazed Turnips & Carrots
Delicious fall receipe featuring turnips and carrots.
12 ounces young turnips, 2 inches or less in diameter
1 large carrot, peeled
1/4 cup chicken stock or water
2 tablespoons butter
1 tablespoon grade A or B maple syrup
salt and freshly ground black pepper
Scrub and peel the turnips and cut into quarters or sixths, depending on their size.
Slice the carrot at an angle into ½ inch-thick pieces.
Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 7 minutes.
Reduce the heat to medium-high and add the butter and maple syrup. Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes.
Season with salt and pepper and serve.
1 head cabbage, cut into squares
1 onion, chopped
1/4 cup parsley, chopped
2 peppers, cut into thin strips
3 - 4 tomatoes, diced
2 cloves garlic, chopped
1/4 cup butter
salt and pepper to taste
1. Melt butter in a large saucepan over medium heat. Add onion, pepper, and garlic and sauté for 3 to 5 minutes.
2. Add cabbage, parsley, & tomatoes. Reduce heat to low, and simmer about 30 minutes, stirring occasionally.
3. Serve over rice.