Batter Licker

February 29, 2012

peanut butter, banana, and almond milk shake

I didn’t have enough sad, brown (black??), dead, squishy bananas to make banana bread. ::sigh:: I only had one limp little fella laying around, filling my fridge with his sickly sweet scent. He had to go, pronto.

So I blended him to smithereens. (I get a little violent about soggy old bananas sometimes, especially when they taunt me with their so-totally-grossness while I’m making a concerted effort not to waste “food” – if bananas that far gone even still qualify as edible.)

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March 10, 2011

celery root and cabbage in drunken mustard sauce

Growing up, my mother always made corned beef, cabbage and potatoes for St. Patrick’s Day. I can’t recall eating cabbage any other day in the entire year, but I really looked forward to it each March. This year, I couldn’t quite wait for the holiday to arrive (and I didn’t have any corned beef left over quite yet to make corned beef hash and cheese bread), so I got my cabbage fix in a little early, swapping out traditional potatoes for the lighter, foodier celery root in the process.

If you have not tried celery root (also called celeriac) before, it’s a really strange-looking type of celery that’s grown as a root vegetable. Don’t be intimidated by its furrowed surface, as it actually has a very mild flavor that seems to be a cross between a potato and celery. But unlike its root vegetable brethren, celery root is very light in starch. Give it a try; you’ll probably be pleasantly surprised that this ugly root can taste so light and fresh!

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As for cabbage, I know it’s not the most popular leafy green vegetable in the produce section. And if you’ve ever had it cooked to death in a soup or stew, or boiled to death for St. Patrick’s Day, I don’t blame you for hating it. But if you give cabbage another chance, you might find that it can taste positively delightful when cooked properly to an “al dente” texture that retains the slightest bit of crunch. And it’s usually dirt cheap.


The combination of al dente strips of cabbage and tender cubes of celery root creates a surprisingly light and fresh-tasting dish, as contrasted with the heavier boiled cabbage and potato combination. (more…)

April 14, 2010

quick and healthy smoothie with berries, almond milk, and kale

Filed under: breakfast, brunch,fruit,vegan,veggies — Tags: , , , , , — Kristen @ 11:20 pm

If I had known breakfast could taste like a berry-vanilla milkshake, I would never have become a Pop-Tarts fanatic in elementary and middle school or a Cocoa Krispies junkie in high school or a leftover-pizza-for-breakfast snarfer in college.

And that’s not even taking into account how quick and easy this smoothie is, much less the fact that it is incredibly healthy and full of vitamins (thank you, leafy green kale). Check out the nutrition facts listed at the end of this post if you don’t believe me.

But to find out whether this good-for-you, quick-to-make-and-consume smoothie actually tastes like a berry-vanilla milkshake, you’re just going to have to make it yourself. And I’ll tell you a little secret: (more…)

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