Berry Dice to Beet You Shake

15.5.28 TheWholeRuth Berry Dice to Beet You

I didn’t realize how violent this recipe title could sound until after I became attached to the name. Oops! To me it sounds like an adorable Hobbit man in heavy tweed pants that are held up by brown-striped suspenders meeting his neighbor for the first time, in the morning, sharing a breakfast shake over the fence. He also has a bulby red nose and little cold, so even though he has a warm twinkle in his eye, his consonants are stifled.

“Berry Dice to Beet You…”

It tastes like a sunny Hobbit morning too. Hope you like it.

Recipe:

In a blender, combine the ingredients and blend on high. Makes almost 1½ glasses.

Because our blender is not as strong, I usually start blending by pulsating on low for a second and then letting it settle, again for a second, and let it settle, and I continue this until I can see that the blender has pulled in all of the whole food. It’s usually about five times. Once that has happened, I turn the blender to the highest low setting and let it run for about 30 seconds. Then I switch it to the highest high setting and blend for 30 seconds to a minute or until the texture looks drinkable. If you have a strong blender, please feel free to move through your life at your own pace.

  • Small organic banana
  • ¼ cup raw cashews
  • ½ cooked organic beet
  • 10 organic raspberries (rinsed)
  • 28 non-organic blueberries (soaked in a fruit/vegetable cleaner for a minute, swished for 30 seconds, rinsed until no more soap, & hopefully no more toxins 🙂
  • ½ organic Royal Gala apple (rinsed)
  • 1 big handful of dinosaur kale
  • small squeeze of fresh lime
  • 1 cup filtered water
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Ass Hat Sandwich

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Ass Hat Sandwich: Dairy Free Soy Free Gluten Free Egg Sandwich with a giant pepper that looks like a butt holding in the ingredients and wearing a bread slice that looks like a hat. Good Morning Everyone. #sauteed #organic #yellowonion in a #pan then #ripped #organic #dinosaurkale into a #whisked #egg and #cooked on #mediumhigh until #goldenbrown then in the same #pan #toasted #ricebread in #oliveoil and #plated the #sandwich in the #order of #bread #omelet #onion #salsa #avocado #bellpepper #bread so that the #piece of #pepper #holds in the #avocado and I also #scored the #top so the #glutenfreebread could #grip the #orangebellpepper too #nofilter #yummy #breakfast #asshat #sandwich

Curry Quinoa & Avocado Kale Omelette

 

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Savory and filling, yet refreshing and clean. Red Russian kale from the garden and eggs, over thick pieces of Bacon avocados on a bed of spiced quinoa.

It was Shane’s birthday and we woke up to an empty fridge and growling bellies. We had both been out of town for two weeks and gotten home the night before. We needed to go grocery shopping, but were too hungry to go. In the fridge there was a box and a jar filled with seeds I’m collecting. A Diet Coke we keep on hand in case our friend Simon comes over. Cookies shaped like the lead character of the show Shane works on that I plan to make into Christmas ornaments. A Brita filter in water that I’m hoarding in case the water in our pipes magically becomes not rusty and we start to use our Brita pitcher again. Our compost tupperware, a really old cabbage, and some new eggs:

15.4.11 The Whole Ruth Empty Fridge

So we had eggs. Outside of the fridge, we also had two avocados from my aunt and uncle’s tree, the end of a bag of dry quinoa, and a lemon.

That is pretty close to becoming something! We thought we would cook the quinoa and then sauté it in oil, stir in the egg to make something like fried rice and then add spices and avocado. Which would have pretty good I’m sure.

But then we remembered we have a GARDEN!!! It only has one thing in it right now: KALE :)!

So Shane picked fresh kale and made kale omelettes. I played with the spices and quinoa. And he plated it snuggling avocados between the two. Here is the recipe:


 

Curry Quinoa Avocado Kale Omelet title

Ingredients: 2 cups of water, 1 cup of red quinoa, 3 hearty shakes of: curry powder, turmeric, *berebere powder, garlic powder, chili powder, 1/2 a lemon’s juice, 1/2 large Bacon avocado, 2 eggs, 6 Red Russian kale leaves, olive oil.

We try to use organic everything. This amount makes two omelettes and leaves a lot of extra quinoa for later.

*The Berebere powder was a gift from our magical friend, Jenna Johnson. She brought it from a town near to our heart, Pittsburgh. It is commonly used in Ethiopia and Eritrea in Africa. It’s a blend of chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. If you don’t have this ingredient, it’s okay. If you want to buy berebere from the store that Jenna did, it’s called Penzey’s and they’re on Penn Ave in Pittsburgh. They also have locations in 24 states and an online store.

Instructions: Bring two cups of water to a boil, add quinoa, stir, lower to a simmer, add spices and cook until little holes of air appear scattered throughout the quinoa.

Rip up 2-3 leaves of kale and mix in a bowl with an egg. Heat the olive oil on high.

Shane heats it long enough so that when he puts his hand over the oil, he feels the heat, then he adds the kale and egg mixture.

After a few minutes of the egg cooking on the first side, when he sees the egg bubbling a bit, he checks to see if he can get the spatula under the egg. If not, he waits until he can, if so, he  flips the egg.

On the second side, he lets it cook for a bit again then presses it with the spatula. If uncooked egg comes out, he flips it again. Usually that’s all the flipping that is needed, but he’ll repeat this until the egg is cooked all the way through.

Place about an inch of quinoa the size of the omelette on a plate. Top that with thick pieces of avocado. Place the omelette on top. Enjoy! And have a Happy Birthday!

Blueberry Banana Chia Cinnamon Nut Oatmeal

15.3.9 TheWholeRuth Blueberry Banana Chia Walnut Cinnamon Oatmeal

 

 

Blueberry Banana Chia Cinnamon Nut Oatmeal. Just sugar from fruit! Organic steel-cut oats cooked the night before and left ready on the stove for the morning, blueberries, bananas, chia seeds, walnuts, and lots of cinnamon. 

I usually hate oatmeal because the tasty, quick kind spikes my blood sugar and I’m instantly sluggish after eating it and the healthy, steel-cut kind is so thick and bland that I eat two bites and feel like I walked through the Sahara desert and still feel tired. But today, I tried this little combination and I enjoyed it and I have energy afterwards.

The food in this bowl has a bunch of health benefits, but here are just a few:

The chia & walnuts give it omega 3 fatty acids that are good for our skin and brain. The sugar in the banana makes it sweet without adding syrup, sweetener, processed sugar or honey. The cinnamon helps us lower our blood sugar levels so there is less of a blood sugar spike, and less of a crash afterwards. The blueberries have antioxidants. Steel-cut oatmeal is the lowest kind of oatmeal on the glycemic index because it’s a whole grain, that hasn’t been steamed or toasted like rolled oatmeal, and it takes longer for the digestive enzymes to get through all the fiber to convert the starch into sugar. So this helps with blood sugar spike too.

In the morning, I’m too sleepy to remember all of that and just want something that tastes good and makes me feel good.

It helps that Shane loves oatmeal and heats it the night before. He brings it to a boil and then instead of simmering it until it’s done, he turns off the heat and leaves it on the stove overnight. The residual heat slow-cooks it overnight leaving  him a pot of steel-cut oats ready in the morning! Then he reheats them. I was lazy and ate it cold today, it felt refreshing instead of comforting and matched well with the cool fruit.

For folks who don’t have time to cook steel-cut oats in the morning, Shane’s trick might help you make the switch from sugary, processed, microwave oatmeal to real, nutritious steel-cut oats.

#ThisMakesMeLikeOatmeal #ThanksForCookingTheOatmealBaby

Mexican Brussels Sprout Egg Scramble

15.3.8 TheWholeRuth Mexican Brussels Sprout Egg Scramble

 

Mexican Brussels Sprout Egg Scramble. Epic mid-day breakfast. Organic sautéed Brussels sprouts, corn tortillas, red onion, mushrooms, egg, fresh garlic, turmeric, cumin, paprika, cinnamon, freshly ground black pepper, red bell pepper, dinosaur kale and minced cilantro.

#brusselS #sprouts #whoknew