I am obsessed with smoothies and you should be too. You can make them however you like and using specific powders, you can replace a meal with them. They’re light yet filling and a great edition to the summer heat. Get out your blender and start mixing!

My smoothie was made with frozen strawberries and blueberries, one ripe banana, organic 2% milk and Total Soy Meal Replacement chocolate powder. Mmmmm!

lacuisine:

Summer Lasagna

Follow the link for recipe.

Thanks to Framed

OHH BOY! I can’t wait to make this.

My mom and I found this recipe from whole foods and tried it out last night. It was fantastic!! So healthy and so filling. AND SO TASTY! Give it a try.

 (Photo from whole foods.)

Find the recipe here!

So sorry I haven’t posted in so long, my dear 11 followers! I need to get back on track and get back to making food this summer. I promise to post some new recipes and photos next week, but for now enjoy this site.

Tortellini With Eggplant and Peppers | Real Simple Recipes

Real Simple is one of my favorite magazines and they always have great recipes that they also put online! This is gonna be my dinner tonight. I’ll let everyone know how it turns out :)

EDIT: IT IS DELICIOUS! DEFINITELY TRY THIS ONE OUT :) I ALSO ADDED ASPARAGUS!

Mark Bittman’s wonderful cookbook “How to Cook Everything Vegetarian” is a must for vegetarians and is now an app!! Check it out. (I wish I had an iPhone!)

lacuisine:

Yum to the power of 100!

Garlic Knots

Follow the link for recipe.

Thanks to Food Meyhem

Can’t wait to try these! They look yummmm yum.

teacupper:

tartscrafts:

Parsley Tea and It’s Benefits

Making Parsley Tea

Place approximately 1/4 cup of fresh parsley in an infusion basket. Put the basket into a cup or tea pot and pour 1 cup of filtered boiling waterover it. Allow to steep for 5 to 7 minutes. Remove the basket to remove the parsley. You may want to sweeten with honey and a fresh bit of lemon juice to enhance the flavor. Enjoy!

Someone in the gardening course I’m in chose parsley as their plant presentation for the week, covering the growing and the benefits of parsley, including parsley tea. Parsley as a food garnish I was all over, but tea hadn’t occurred to me.

So I tried to it and my verdict is;

a] refreshing!

b] really benefits from a dash of lemon, honey, ginger..whatever you have.

I used fresh [green] herbs, and it was a bit…plant tasting.

Which all tea is Y/Y? So you could do worse, but if I wanted to recruit people to drinking a tea that they can make, minus all the packaging of commercial tea, I’d put some ginger honey in it!

itsallinmyhead:

next project.

Design*Sponge » Blog Archive » we like it wild: bottle gardens

Pizza has always been a favorite food for many people, but how many of us take the time to make it? I’ve always heard dough/crust is extremely time consuming so I’ve always avoided it, until now! I got a great recipe for a simple and quick dough from College Vegetarian Cooking (see link before). It isn’t the greatest dough ever, but it’s easy and still tastes yummy. 

This recipe is totally up to your personal taste, but it is easy and really fun to make. This recipe makes for 2 (18x14 in) pizzas. NOTE: Do not make this by yourself! This is definitely a joint effort recipe.

Here are two ones I made:

The dough:

• 5 cups all-purpose organic flour
• 2 tbsp sugar
• 2 (1/4 ounce) packages active dry yeast
• 1 tsp salt
• 2 cups warm water (around 105 to 115 degrees)
• 1/4 cup canola oil

First pizza - Vegetable lovers (done right)

Ingredients:

• Onion
• Organic Eggplant
• Tomato
• Broccoli
• 1 (15 counce) can organic pizza sauce
• Mozzarella cheese
• 3 cloves garlic (to taste - I always put a lot!)
• Fresh basil

Directions:

1. Cut up veggies and set aside
2. Assign one person to make eggplant and one (or two) to make dough.

For eggplant:

•  Cut eggplant slices not too thick but not too thin
• Preheat oven to 375 (for dough)
• While oven is heating, place eggplants on baking sheet on parchment paper, covered in olive oil
• Leave in oven, checking on frequently. When they are beginning to get soft, take them out.
• Sauté eggplants on medium to low heat with extra olive oil. Flip them after a few minutes, allowing around 3-5 minutes per side or until soft and brownish. You want them to be decently soft and smothered in oil.
• Take off heat and place onto a plate layered in paper towels (to drain some of the oil on)

For dough:

• Stir together the flour, sugar, yeast and salt in large bowl
• Make a well in the center of the flour mixture and add the water and oil
• Stir until completely combined
• Coat hands in flour to prevent sticking and spread half the of dough into an 8 by 14-inch rectangle in the center of one of the large ungreased baking sheet
• Tip: Adding a little bit of corn meal before placing the dough on the baking sheet helps it not to stick so much
• Also, don’t make the crust too thick or else it will take much longer to cook

     3. Pass garlic through press and put on the dough with the pizza sauce

     4. Add cheese and veggies on pizza

     5. Bake for 20 to 25 minutes, or until the crust is golden brown

Second pizza - Ramps and Ricotta pizza

Ingredients:

• Ramps *
• Ricotta cheese
• Mozzarella cheese
• Garlic
• Salt and pepper

Directions:

1. Bring a medium sauce pan of salted water to boil
2. Place the ramps in the water for about one minute, until the ramps are bright green and slightly tender
3. Promptly remove ramps from water, drain and pat dry
4. Cut the ramps in 2 strips and dice up the bulbs
5. Scatter them, the garlic, mozzarella cheese and the ricotta cheese on the 2nd dough
6. Cook, also for 20-25 minutes, or until crust is golden brown

*Ramps are not a well known plant and may scare someone at first. I had never had them before and I am not in love with them! They are a native North American plant and are a member of the wild leek/onion plant. They are seasonal- only available during the late winter/early first summer crop. The whole plant is edible, offering a wonderful mild flavor, almost similar to garlic. I highly suggest getting to your local Farmer’s Market and trying these bad boys out while you can!

Vegetable Lover’s:

Ramps and Ricotta: