Monthly Archives: September 2014

Green Smoothie

Smoothie Set up1

While it’s not technically summer any more it still feels like summer. The temperatures are expected to creep back towards 100 degrees by the end of the week….uuugggghhhh, but hello warm nights. Today however you can feel that quality in the air that says fall is just around the corner. Well LA’s version of fall. It’s not like in Seattle where you have that beautiful fall weather, leaves are changing, school starts, and there is a certain energy about the city which I really miss, that says this is really the beginning of a new year. Then of course October 15th hits, and it’s rain and clouds from then on out.

The produce section of the grocery stores are also an indication of the seasonal change in a city where there really isn’t a huge variance. I started making green smoothies last winter, and in my humble opinion they are amaze. I tend to just grab whatever I happen to have lying around, and will fluff it up with kale, as much as will fit into a ninja, and sometimes a second round of blending to cram more in for that green goodness.

Smoothie cup


You can vary this quite a bit, I always do, and kept forgetting what works until I finally started taking notes on the combinations. I LOVE Pacific’s dairy free milk options. I’ve been bouncing between hazelnut milk, hemp milk, and their 7 grain milk for quite awhile now. I originally started with rice milk, but I just don’t think that it has enough flavor, I find that these three really have a full flavor to them.

  • 1 bunch kale, washed and torn into smaller pieces
  • 1 banana
  • 1 grapefruit
  • 1 orange
  • 1 pear
  • small hand full of mint leaves
  • 1 cup of hazelnut milk.
  • 1 cup of ice cubes

Start with the ice first, I find that if it’s on the bottom it blends much better than adding the greens, or fruit first. Peel the grapefruit, orange, and banana and throw that in as well. I then top it off with the kale and really cram it in there. Pour the glass of whatever milk you feel like using. I always want more kale than will fit in the first time, so I do a pre-blend, then add the rest of the kale in after that.

*Note that I use the Ninja which is a bad ass blender, can’t say that my technique will work on any blender, I’m just sayin’.


Popovers 1

As weekends go, this has been one of my go to recipes for years. My obsession with these light and fluffy pieces of goodness began when my mom gave me my first copy of the Joy of Cooking cookbook as a gift for my birthday several years ago. She still has one of the original editions which has a recipe for squirrel, but that’s another story entirely.

Popovers are a light hollow muffin, which is made of an egg batter. Some people say it’s best to use popover tins, but I think a regular muffin tin works just fine. Making these is a little bit of a labor of love, but if you give it the time, you really won’t be disappointed.


Recipe adapted from Martha Stewart

  • 3 eggs
  • 1 1/2 c. whole milk
  • 1 1/2 c. flour
  • 1 tsp. salt
  • Zest of 1 orange
  • Vegetable oil or non stick spray

Pre heat oven to 450 degrees. Combine milk, eggs, and orange zest in a large bowl, whip with a whisk until light in color, about 2 minutes. Add flour and salt to egg mixture and mix until just combined. You don’t want to over mix, that will make the batter dense when you bake the popovers. Don’t worry if there are any lumps. Use oil, or non stick spray on the muffin tin, and fill until they are about three quarters full with the popover batter. Bake for 20 minutes, then reduce the heat to 350 degrees and bake for an additional 20 minutes. Remove from the oven and eat while they are still piping hot. I like to combine together room temperature butter and jam.