Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

    Nia: Tues and Thurs at 9 am, Fri at 10:15 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘Kale’

What To Do With Left Over Artichoke Dip

Posted by terrepruitt on May 14, 2018

This is one of those not-really-a-recipe things, but it is kinda an idea for dinner, an idea on how to use left overs. Last year we had a party. It was a very small party, but I cooked as if it were a big party. I was looking to make things that could be made ahead of time. I didn’t adjust the recipe for a smaller number of guest. I knew we would have a lot of left overs. We were ok with that, we like left overs. One thing that I made was artichoke dip. You know that one, yes?  I posted about it Artichoke Dip – Easy Party Dip.

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As usual – just my normal M.O. – I didn’t take a picture of the finished product. I was too hungry I think. At least I got pictures of the before cooking. Although they don’t look very good. It looked better when the artichoke dip was hot and gooey and the kale was a bit wilted. And it tasted awesome.

This was just another way to eat the left over artichoke dip. Have you ever had left over artichoke dip? What did you do with it? Did you try to incorporate it into a meal?

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Pan Fried Gnocchi

Posted by terrepruitt on October 12, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWhen I get home at noon on Wednesday it seems like the day goes by really quick.  I am working on my Nia routine for class the next day.  I am working on the stretch routine for class the next day.  I might have to put together something for yoga for the class the next day.  Plus I have a blog post I would like to write.  So I just don’t have a lot of time to think about dinner.  Well, tonight was one of those nights.  I hadn’t even really thought about a blog post during the day.  And I was making up dinner as I was cooking it.  I really didn’t know what I was doing.  Cooking the steak we have is always an adventure.  I hadn’t really thought about a blog post as I was flying by the seat of my pants as I cooked dinner.  At the last minute I thought well this might work and I snapped a couple of pictures.  I didn’t really know how I was going to cook the meat or gnocchi.  I had taken out two packages of meat.  I thought each one was a steak, but it turned out each one was two cuts of meat.  Yay.  Now, we have dinner for tomorrow, well at least the meat part.  I always try to have some gnocchi in the freezer, I thought it would go well with the steak.  But I wanted it different – normally I just boil it.  I thought after I boiled it I could pan fry it, to give it that crispy brown.  My friend taught me that.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitI have a friend who used to make . . . now I don’t even remember what type of gnocchi was . . . I think it was butternut squash gnocchi.  Perhaps it was sweet potato.  I didn’t even like gnocchi until she gave it to me.  She apologize when she gave it to me because “it didn’t turn out right” and she recommended pan frying it.  I thought, “Ok, whatever.”  It wasn’t potato gnocchi so I thought it must be better cooked differently.  Turns out ALL gnocchi is better cooked that way.  But her gnocchi was THE BEST.  It was sooooooo yummy.

Most gnocchi has to be boiled first and then it can be pan fried.  Well, that is the way I like it best.  With a little bit of browning on it.  I had never done such a large batch before and some of it broke up and got a little mushy, but then the mush browned so I was ok with that.  I threw in some kale and it rounded off our steak great.

Do you like potato gnocchi?  Do you like it boiled? Have you ever tried browning it?

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What To Do With CousCous

Posted by terrepruitt on August 26, 2016

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitWhat do you do with couscous?  I like couscous.  One time when I made it, both my husband and I decided that we really like it.  I usually buy Near East brand.  I usually by flavored kind.  Our favorite is a Garlic and Olive Oil.  We also eat a Parmesan flavor.  But the boxes are very small and they really, when I think about it, are kind of expensive. I usually pay over three dollars for a box.  It really only works for one meal.  So to me that is expensive.  So I went to where I always go to when I am shopping for less expensive stuff – Amazon.  I ended up buying a lot of couscous.  I got FOUR bags, that can serve as FOUR meal sides EACH, for $16!  But now what do I do with all that couscous?

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One thing I LOVE about it, is that cooks so fast.  It is so easy.  So really adding too much to it, just takes away from that.  But when you have as much as I do ya look for different things to do with it.

One thing I did that was awesome and easy was just chop us some kale and throw it in.  I chopped up the kale and two minutes into the last five minutes of the couscous cooking I put it in the pot and stirred it.  Then let the couscous continue to cook.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitBut that to me is still more of a side dish.  I wanted something to eat as a main dish.  So what do I do when I am trying to add some “weight” to a meal?  AND I happen to have made hamburgers a couple of days before?  Well, I throw in beef, of course.  It was very good!  So I thought I would share what I did.

 

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Beef, Kale, and Couscous

1/4 teaspoon coconut oil

1 tablespoon red onion

a little less than 1/4 pound ground beef

2 kale leaves

1 1/4 cup water

2 teaspoons butter

1/2 teaspoon salt

3/4 teaspoon garlic salt

3/4 teaspoon powdered garlic

1/2 teaspoon turmeric

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitHeat the oil in a pan.  Once it is heated add the onions.  Cook the onions a bit.  Then add the meat.  As the meat is cooking, begin to boil the water.  Add the salt and butter to the water.

Fine chop the kale.  After the water has boiled, add the couscous to the water.  Set a timer for 2 minutes.  When the timer goes off sprinkle the garlic and turmeric on the couscous and add the kale, then sprinkle the garlic salt on top of the kale.  Stir everything together.  Then set the timer for 2 minutes and let it all finish cooking.

Once the couscous is done add the meat.  Then stir it all together, mixing it well.  Then serve.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitAs you can see from my pictures I used too small of a sauce pan to mix it all in it.  So I did the final mixing in the pan I used to cook the meat.

The beef adds a richness and not a lot is needed.  The beef also helps it be satisfying as an entrée.I added more garlic salt while it was on my plate.  I added pepper to my husband’s plate.  My hubby and I really enjoyed this so I will probably be doing it again.

So, as I said – what do you do with couscous?

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PS  While I was looking for my kale and couscous pictures a search reveal this post Couscous, Fennel, and Garbanzo Beans.  I forgot about this.

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Cauliflower Flavorless But Good

Posted by terrepruitt on March 23, 2016

Cauliflower is a cruciferous vegetable, meaning it is “of, relating to, or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae)” according to Google.  It is of the same species as kale, broccoli, cabbage, collard greens, and brussels sprouts and in the same family as daikon, arugula, rutabaga, and bok choy, to name a few.  It is also consider an anti-inflammatory which is good because many of the (overly) processed foods we eat are consider inflammatory.  And scientist are linking chronic inflammation with a whole list of diseases and ailments.  So, I am all for foods that will help with inflammation.  Although, I am not really a fan of cauliflower.  I don’t grab it off of a veggie tray at potlucks.  I don’t put it on my plate when it is offered as a cooked side.  I am not a fan.  Because I am not a fan I do want to try the myriad of recipes that include it and make it the star.  Like the cauliflower pizza crust or the version of macaroni and cheese made with cauliflower or the many recipes that used riced cauliflower.  I will get to some of those one of these days.  But first a little about cauliflower.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, PiYo, Nia Technique, SJ City Fit, SJCityFitTo me it is pretty tasteless.  It has no flavor really.  Not that I can remember . . . but then again I can’t remember the last time I ate just cauliflower.  I have cooked it and used it in this yummy stuffed portobello recipe.  It is one of those vegetables that can add substance but not really flavor.  That is probably why it goes so well as the base for some many things . . . you can make it taste like anything because it tastes like nothing.

But in addition to it being an anti-inflammatory it has a very low Glycemic Index.  The GI as you may know affects our blood sugar so  food low on the index help with keeping the blood sugar level even.  Also, it is high in vitamin C, giving you 75% of the DV% in a cup.  It also contains vitamin K, folate, pantothenic acid, vitamins B6, B2, B1, and B3.  Also fiber, potassium, and protein.

It also comes in different colors.  There is white, orange, and purple.  There is green cauliflower with the normal  shape and the Romanesco Broccoli or Italian cauliflower kind.  I’ve had that before.  I roasted it (surprise!) and it was kind of sweet.  The texture was odd.

Recently my friend posted something about cauliflower on Facebook.  She had recently made a recipe that she had to explain to her child.  It got me curious and I ended up making it . . . hence the post on cauliflower.  I am in love with this recipe and it has cauliflower in it.  It is a really yummy way to eat cauliflower.  But I will save the recipe for another post.

For now you can tell me:  Do you like cauliflower?  How do you eat it?  Do you eat it raw?  Do you cook it?  How?  Have you tried any of those recipes like the cauliflower pizza crust?

 

Posted in Food, Vegetables | Tagged: , , , , , , , | 8 Comments »

Leftover Rainbow Chard To The Rescue

Posted by terrepruitt on October 25, 2014

You might know from reading my posts that 1) I teach Nia in the morning and yoga in the evening on Thursdays  2)  On Thursdays I like to have dinner at the point of readiness at which it will only take a 20 minutes tops for me to have dinner on the table  3)  I cook a lot of ground turkey and use the same flavors/spices.  So, I was so excited that on Sunday I thought ahead to what I would cook on Thursday.  I found a recipe in my “Recipes I really want to try” folder.  Artichoke hearts are not something I think of using because I didn’t always like them.  The recipe I decided to try had them in it.  I was very focused on the artichoke hearts.  My plan kind of consisted of the fact that by the time I went shopping on Thursday we would need A LOT of things.  The weekend before we had been out of town so I let the fridge get rather empty.  So this trip I was going to be grabbing some staples.  I had added a few things to my list as I thought of them.  I was focused on the artichoke hearts, that DIFFERENT flavor.  The recipe I chose was a chicken recipe and when I glanced at it when scribbling out my list I thought the chicken was shredded.  My idea was to check the recipe again before I shopped on Thursday to see if it was or not.  If it was I could have used chicken I had, if not, I needed to buy some.  I got busy and didn’t check the recipe again and I just decided I could buy the chicken and use it if I needed it or save it if I didn’t.  Something came up Thursday morning after my Nia class so I arrived home after shopping later than I planned.  After putting away the groceries and having some food, I looked at the recipe – the SPINACH and Artichoke Chicken recipe.  I hadn’t bought spinach.  I hadn’t even put it on the list.  (EYE ROLL!)

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCASo click here for the recipe I was going to make.  The recipe I ended up making is below.  Just some slight adjustments. (Be sure to visit Dinner of Herbs for more yummy recipes!)

When I was putting away the groceries I noticed I had a container of “fresh” baby spinach that needed to be used.  There was about a handful of nice looking leaves.  I had also noticed we had our leftover Rainbow Chard.  I had cooked the Rainbow Chard as I usually do with onions and garlic and salt in some olive oil.  I had even added a bit of Worcestershire sauce to help over power the “green” taste.  So the chard was tasty.  I was just concerned that it would get too cooked after baking for 25 minutes.  But . . . I didn’t have the time nor the desire to go out to get spinach.  I needed to use up the chard anyway so . . . why not?

Also, the store I was at did not have the usual brand of chicken breast so I bought some that I have never seen.  They were quite large.

So below is what I ended up making.  I thought to take a few pictures while I was making it, but after I got home from class and was in get-it-on-the-table mode I forgot to take pictures of it cooked.  It was good.  I will be making it again . . . . next time with spinach and then who knows.  It seems any green you would cook would work.

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Chicken With Spinach, Rainbow Chard, and Artichoke Hearts

4 boneless, skinless chicken breasts, butterflied
garlic salt
handful of baby spinach, chopped
1.5 cups of cooked Rainbow Chard
2 6.5 oz jars of artichoke hearts, drained (save a little for the pan)*, and chopped
1/8 C sliced almonds**
2 oz Neufchâtel cheese
2-3 tbsp Parmesan cheese
Garlic powder
Onion powder

Preheat oven to 375° F.  Sprinkle garlic salt on both sides of each chicken breast.  In a large bowl mix the spinach, chard, artichoke hearts, almonds, Parmesan cheese, and powders.  Use two utensils to cut the Neufchatel cheese into the mixture.  Put the chicken in a 9X13 glass casserole dish.  Spoon the filling onto one side of each of the butterflied chicken breasts, then fold over.  Spoon any remaining filling onto each folded chicken breast, if you have enough put it all around.  Bake for at least 20 minutes . . . until chicken is cooked to your liking.

*I poured a little bit of the artichoke marinade on the chicken.
**Next time I am going to add more AND sprinkle some on top!

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAThe chicken breast I used were so huge, I actually had to cook them for 40 minutes.  PLUS, I left them in the oven with it turned off for an additional 10 minutes while I prepared our plates with the rice I served.  I don’t think that the chicken I normally buy would require 40 minutes.

Neufchâtel is like cream cheese in that it has the same consistency, so it just didn’t stir into the other ingredients.  I had to “cut it in” with two utensils.  Basically you want to make sure there are no clumps of cheese.

The store I was at had only ONE brand of Neufchâtel cheese and I don’t know how authentic it is because it tastes just like cream cheese to me.  Perhaps on my next go at this recipe I will find a brand that I feel is more authentic.  I will do some research.

Sounds yummy, huh?  Don’t you think any green that you would cook would work?  If you make it with another green (kale, collard greens, etc) let me know.  Go wild!

 

 

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Stretch The Meat

Posted by terrepruitt on June 15, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaI know that this would not work for every family.  This is another recipe using one piece of meat with beans as the source of protein.  I know that people have their own ideas about what makes up a dinner.  Some people have to have meat.  And not just a little meat, but a full serving or more otherwise to them, it is just not dinner.  I understand that people are different.  If that is you or someone in your family then this will not work for you.  But as long as I don’t do it three nights in a row, my husband is ok with it.  What I often do is cook three pieces of meat.  The first night we each have a piece of meat.  Then the next night I stretch the remaining piece into a meal for two.  Sometimes . . . . depends on what I am cooking in turns into a meal for four.  I have mentioned this before in some of my other post so I like to share “recipe” ideas.  Even though it is really easy to throw something together, sometimes it is nice to have someone else do the thinking for you.  With everything else that has to be done, if you can just look at something and have it all figured out — YAY!

So this recipe is pretty much like the one in Dinner Desperation.  See?  It works when you are “desperate”.

Mushrooms, Kale, Beans, Chicken, and Rice

—2 tablespoon olive oil
—1/2 of an onion, chopped
—1 lb mushrooms, chopped or sliced
—2 cups cooked rice (out of the fridge, so leftover)
—2 tablespoons of butter
—one LARGE chicken breast, cooked and chopped
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—2 teaspoons granulated garlic
—1 bunch of kale, chopped
—salt
—Garlic Salt, to taste
—Freshly ground black pepper, to taste

Heat the olive oil and the chopped onion.  Add the mushrooms.  Cook until almost done.  (Done to YOUR tastes)  Add a little salt.  (Just a little because you need to “save” your salt “layer” for the kale.)  Add the rice breaking it up and letting it get soft.  Stirring it and allowing it to cook.  Use the butter to help the rice get moist (might need to use a bit of liquid too).  When the rice is soft, add the chopped chicken.  Let it cook for a little bit.  Then add the can of garbanzo beans.  Sprinkle half of the garlic over mixture.  Then add the kale.  Sprinkle the rest of the garlic over the kale.  And salt.  Then stir and cook.  Then add more salt and garlic if you want, and pepper.

With this mixture the mushrooms need to cook.  Some people don’t like their mushrooms really cooked, I do.  So I let them cook pretty much all the way as if I were going to just eat them.  When in the other recipe I don’t cook the asparagus THAT much because I like it less cooked.  So I add the rice sooner.  But in THIS recipe I wait until the mushrooms are done.   Also remember, if you are using freshly cooked rice then it won’t take as long to cook/heat up.  Also the chicken I used had been seasoned when cooked so that is something to keep in mind when you are flavoring your dish.

Kale is really a great green, however, I think it is really bitter.  So I use the salt to tame the bitter.  That is why I “save” the salting of the dish for after the kale is added.  Typically I would salt the mushrooms, but with kale, I wait for the kale.  So the salt goes directly on the kale.

Of course, this is just how I do it.  This is an explanation of the order I like it in.  You might come up with your own.  Oh, maybe you like your kale to be REALLY cooked, so you might want to add it with or after the mushrooms?  I like mine just wilted so it goes last.

So what do you think?  Mushrooms and kale, anyone?

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More Smoothie Lessons

Posted by terrepruitt on January 3, 2013

I have been getting a lot of use out of my blender.  I use it almost every day.  There are additional lessons I have learned in the time I have been using it.  The blender shows how many times I have used it, according to the blender I have used it 168 times. I have tested it and the cleaning of the jar that I do after I use it does not get added to the count.  There might be a few extra counts because I’ve blended somethings twice, so the second blend might be added to that, but I haven’t done that often.  Some of the lessons I have learned are really additions to some of the things I have already shared.

In my first post about what I had learned I stated that kale in a smoothie is really bitter.  I thought about this every time I made a smoothie with kale.  It was so bitter.  I didn’t add more than two fruits because I didn’t want that much fruit in a smoothie, but I did put at least two, plus avocado and cucumber, but it still didn’t cut down on the bitter.  I kept thinking about how bitter it was.  I couldn’t understand why it was SO much less bitter when cooked, because when I cook it I don’t cook it THAT much.  I usually just kind of wilt it.  Well, after thinking and thinking all I could come up with was salt.  When I cook kale I cook it with salt and I believe that salt helps with any bitter flavor.  So I tried it in a kale smoothie and voila!  That did it.  By salt, I mean not even a whole shake, just like a little tip of the salt shaker.  I bet that I could count the grains that go into the smoothie.  I am not trying to add flavor but just take a little bitter out.  It works great.  I was so excited to figure this out because I like the idea of being able to “eat” a lot of kale.  I really couldn’t EAT as much kale as I can drink and kale is a great green to add to my diet.

Since I mentioned frozen banana and ice in my first post about lessons I do have some follow up information.  While a cold smoothie is better than a room temperature one sometimes adding FROZEN banana AND ice makes it way too cold.  Drinking freezing cold smoothies in the winter is not that great.  Using a banana that has not been frozen and ice is fine, but using both is sometimes too cold.

Beet greens make a smoothie red.  I used the leafy green part AND the entire stem and the smoothie came out red.  It was rather pretty.  I think it was actually perfect for the Christmas season.  That is when I learned this fact.

While I have not tried freezing a smoothie and then letting it defrost a bit and drinking it, I have let one sit a bit before drinking it, and I have let one sit in the fridge overnight and they do not taste as fresh.  I am sure that is a no brainer, but since I am sharing I thought I would mention it.  The smoothies that have sat out for a bit or in the fridge overnight were still good and totally drinkable, it was just not as fresh tasting!

So there you have it.  A few more things I have learned.  You?  Have you anything to add?

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The Greens Go Round And Round

Posted by terrepruitt on October 23, 2012

I love the grocery store that is near the facility in San Jose where I teach Nia on Tuesdays.  Right after Nia class I can easily stop by because it is literally on the way home.  It seems so new because it is fresh and clean!  They have a very large produce department.  Today I purchased some dandelions greens.  Yeah, I bought a weed.  You might know that I have mentioned that different plants fall into different botanical families and how we might think of it as a vegetable but it is really a fruit according to the world of botany.  I have shared how I cannot keep track of that.  Well, I am going to have to start at least when it comes to greens.  Apparently when you eat a lot of greens over an extended period of time you risk eat high level of toxin.  It is important to rotate the family of greens.

The science behind it is that plants, what we call greens have a survival mechanism where they contain small levels of toxins.  These toxins are contained in the plant in order to keep the entire crop from being depleted.  The toxins build up in the body and cause reactions.  So that keeps them from being eating in large quantities.  The toxins are specific to a family of greens.  Here are some families and the vegetables/greens that belong to them:

Plant Family:  Brassicaceae/Cruciferae (cruciferous vegetables) – kale, collards, arugula, cabbage, bok choy, radish greens, mustard greens, broccoli, Brussels sprouts, Chinese cabbage, cauliflower, turnip root greens, rutabaga, daikon

Plant Family:  Amaranthaceae/ Chenopodiacea Family (beet family) – beet greens, beet root, spinach, chard, beets

Plant Family:  Asteraceae – Romaine lettuce, dandelion greens, leaf lettuce, escarole

Plant Family:  Apiaceae (carrot family) – carrots, parsley, cilantro, anise, celery, chervil, cumin, dill, fennel, parsnip,

Plant Family:  Poaceae – wheatgrass

I’ve been mixing a bitter green, such as kale, with a mild green, such as baby bok choy or spinach.  Now according to the families it’s ok to mix the kale with the baby bok choy, but if I want to rotate my greens by doing it between the different families then I shouldn’t mix kale and spinach.  For me I think rotating between different families and keeping them separate will be easier than try to track two families then switch to another, but we will see.  I love spinach and baby bok choy so I think it would be better for me to keep them separate so that I can have one or the other more often.

I have yet to try lettuce in a smoothie.  As I mentioned, I just bought my dandelion greens and I have not used them because I have a large amount of spinach I want to try to make a dent in first.  I did read they are bitter so, maybe this will be an opportunity for me to try lettuce in a smoothie.  I feel that mixing a bitter green with a mild green cuts the bitter so that is what I have been doing.  The information I have seen said that spinach is mild and that is what people start with so I was using that as my “mixer”.  But now I will try to use something from the same family in order to keep with my plan of rotating between families.

I don’t know that I am really so concerned about these toxins building up to unsafe levels because I think I do a good job of switching, but this type of information gives me an extra push to really work to get the variety of greens in my smoothies.  I mean aside from wanting to have more greens I do think of my smoothies as a way to get nutrients from greens that I would not normally eat.  As an example, I eat spinach all the time so it is good to for me to “have” to branch out with some of these other greens.  A good variety of fruits and vegetables is how we get the most nutrients out of our food.

Also, having this information is good because if you do start feeling ill/off you could look to this information to see if you are consuming too much of one thing and it may be the cause.

Do you rotate your greens?  How do you do it?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

Super Lessons Of A Super Blender

Posted by terrepruitt on October 11, 2012

A few things I have learned having a super blender and making smoothies. I really wish I would have had the presence of mind during some of these lessons to have taken pictures because I know that being able to see for yourself would have really helped bring the lesson home for you.

I learned kale is really bitter.

I’ve had kale cooked as part of my meal.  I have had kale in a salad, but for some reason kale in a smoothie is really bitter.  It could be that I used A LOT.

I learned a banana should be peeled before freezing.

One night I decided I wanted to try the frozen banana that everyone was talking about was so wonderful in a smoothie.  So I put a banana in the freezer.  The next day it was frozen solid.  It can’t be peeled.  I left it to defrost on my counter and it couldn’t be peeled after that either.  It kind of just poured from the peel into a container.  I refroze it and used it the next day.

I learned not to use more water and/or soap than the instructions instruct you to use when cleaning the blender.

I decided that I wanted the blender to get the lid clean too, so I put a lot of water in it and a lot of soup.  I am not sure that the lid was even secured because it blew off the blender and the water went straight up in the air then landed all over my counter.  And it was magic water because it seemed as if it doubled in volume.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaI learned cucumbers do really mellow out the bitter flavors.

I have not used as much kale as that one time, but I have used it and every time I do I think the smoothie is going to be too bitter, but when there is a cucumber involved it is not.  I really like cucumbers in my smoothies.

I learned protein powder also helps mellow out the flavors.

Protein powder DOES make the smoothie chalky and I have not had the desire to drink a completely chalky smoothie so I have not added a whole scoop.  But even a half makes it chalky.  I always taste the smoothie before I add the powder and yup, it makes it chalky, but I think maybe chalky is a flavor because the bitterness of some vegetables are mellowed with the powder.

I have confirmed (because I heard it before I started making them) that smoothies taste better cold.

I was drinking them without ice, then I remembered I had read that they are better cold and so I added ice.  Yes they are.  Although the other day it was chilly here and the thought of ice in the smoothie made me dread wanting to drink one.  So I didn’t have a smoothie in the morning after my Nia class.  But then as the day wore on it warmed up a bit so I had one later.

So, do you have anything you have learned making smoothies that you can share with me so I don’t have to learn the hard way?  Do you have any things to share about a super blender?

Posted in Misc, Smoothies | Tagged: , , , , , , , | 6 Comments »

Fruits and Greens and Rainbow Things Smooth As Can Be

Posted by terrepruitt on October 6, 2012

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaOk, I really am not going to turn this blog into a Green Smoothie blog, but . . . I have been making them almost every day and I really would like to share so we will see where it goes.  And, as I have told you in the past, food posts are VERY popular.  So my third ever green smoothie was Pear, Cucumber, Baby Bok Choy, and Rainbow Chard.  It was pretty good.  I don’t usually eat pears.  There is a salad that I make in which I include pears, but beyond that, I don’t eat them.  Cucumber I have almost every night in my salad.  If you have read my blog for a bit you know I am in LOVE with baby bok choy.  And this is my introduction to chard.  I think that cucumber is a great equalizer.  It really helps mellow out flavors.  The pear worked well to sweeten the smoothie.  I am thinking that chard is not that bitter because this was not a bitter smoothie.  It was nice.  It was smooth.  This one goes on my list of likes.  Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaBut right now I am just experimenting and putting whatever I have in the smoothies.  I am not doing it to lose weight, or detox, or cleanse, or any other reason but to get more fruits and vegetables in my diet.  So for now anything goes.  And let me say, that everything does not really go!

Third Green Smoothie
1 C water
1 pear
2 inches of large cucumber
1 SMALL bunch of baby bok choy
2 leaves rainbow chard

 

 

 

 

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

 

 

 

With my fourth smoothie I was using watermelon and I thought I had read that if you use a really watery fruit such as watermelon you can skip the water.  Since I was using such a large amount of watermelon I didn’t use any water.  Worked out fine.  It was not a pretty green so I used a dark blue glass, which made it even less pretty.  But it was tasty.  I really like watermelon in the smoothie.

 

 

 

 

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

 

 

 

 

 

Fourth Green Smoothie
1 1/2 C Watermelon
1/2 apple
1 small bunch baby bok choy
2 leaves rainbow chard

 

 

 

 

 

 

 

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

 

 

 

 

 

 

 

 

My fifth smoothie I wanted to make very green so I used a HUGE amount of kale.  Four kale leaves equates to a lot of kale.  This was the most bitter of the smoothies that I had at this point.  That was a lot of kale.  You may notice in the recipe I ended up with a lot of fruit.  That is because I ended up adding the banana after I tasted it because it was really bitter.  Since my point of doing this is to get more fruits and veggies and not anything else (as I’ve stated above), I don’t feel I have to suffer through my smoothies.  This is not a torture, it is

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

supposed to be an enjoyable way to get some veggies and provide my body with additional nutrition, not make me suffer.  So I added the banana.  I will just use less kale next time.  Because I really do want to be drinking more of a veggie smoothie than a fruit smoothie.

 

 

Fifth Green Smoothie
1.5 C Watermelon
1 apple
3 pieces baby bok choy
4 kale leaves
1 banana

It is really funny because cooking kale in foods and putting it in salad does not taste as bitter to me.  But for some reason, whirred up in a smoothie . . . whew.  Could be I don’t usually have THAT much kale.  That was a lot of kale.

I actually have made more smoothies than I am putting in this post.  So . . . I have learned a lot of things so far.  That will probably be my next post.  “Things I have learned on my smoothie journey so far . . . ”  🙂

Maybe there is a recipe here you might enjoy.  Let me know if you try one.  Or share what you are putting in your blender.

Posted in "Recipes", Food, Smoothies | Tagged: , , , , , , , | 5 Comments »