Golden Beet, Basil & Mint Juice (and the Larchmont Farmer’s Market)

I have a confession to make. Before Sunday I had only been to one farmers market in LA the entire 2.5 years I’ve been here (embarrassing, I know). But that spell was finally broken last Sunday, when I went to the Larchmont Farmer’s Market.

It was amazing! And so cheap! I got fresh, organic Golden Beats for $2. Then I found a table with rows of different greens and herbs; each bundle was only $1! I picked up a gigantic thing of Basil, Mint, and two bundles of Kale. My new plan/goal is to try to buy the bulk of my produce from farmer’s markets.

One of the best things about the Larchmont Farmer’s Market is that it is exploding with free samples. Everywhere. Everything. I pretty much ate a meal off of free samples.

And they had some interesting things, like these mushrooms:

And there was a puppy adoption going on nearby. I’m not even a dog person, but these guys were way too cute:

If you ever visit Larchmont, definitely check out Lette as well. The $1.70 price per cookie is a little expensive, but oh-so-scrumptious. I got an Earl Grey macaroon and came back for seconds to try the Caramel. I have to say, the Pistachio is still my favorite, but the Earl Grey comes close. (The caramel was a little overpowering.

Nom nom nom.

Back home at my juicing station, I have more Kale, mint, and basil than I know what to do with, so I juiced it all together (well, not all of it — I still have enough for like, 10 juices). I have to say, this one of the best juice concoctions yet!

Give it a shot. The mint and basil make it super sweet and super delicious. I’m also a huge fan of the golden beets. You get so much juice out of them!

Golden Beet, Basil, & Mint Juice

Ingredients:

  • 1 Large Golden Beet
  • 1 Pink Lady Apple
  • Small Piece Ginger (like 1/2 inch)
  • 2 Handfuls of Mint
  • 1 Handful of Basil
  • 1 Large Handful of Kale (about 1/2 a bundle)
  • 2-3 Handfuls of Baby Carrots

 

 

Blend, enjoy, and feel healthy!

I think I may have a juicing problem. 🙂

Quinoa “Pudding”

I call this quinoa “pudding”, because it reminds me a lot of rice pudding. It’s super delicious; I could eat this all day long! And so fast and easy to make.

Ingredients:

Simply make quinoa the night before: boil 2 parts water, and add 1 part quinoa in. Reduce to simmer, and let it cook for 10-15 minutes or until all the water has been absorbed. (Note: most quinoa must be rinsed before cooking!).

Let it cool completely (I usually let it chill in the fridge over night), and then add it to the yogurt in a 3 parts yogurt: 2 parts quinoa. A good starting ratio is 1 C yogurt with 2/3 C cold quinoa.

 

Great Way to Start the Day (Juicing, Of Course!)

I am totally obsessed with juice. The problem is, when you’re buying tons of produce, it can add up quickly. But here is a simple recipe, and using the ingredients below, it comes out to about $1.50 per juice. Not too shabby when you compare it to $5 or $6 drinks.

Ingredients:

  • 1 Bag of Organic Carrots (I use the Organic Trader Joes Carrots which has about 10 medium carrots)
  • 1 Lemon (I usually cut off some of the peel)
  • Ginger (1 square inch)
  • 1 Clove Garlic

La Gloria Tortillas Rock My World: 2 Recipies for Amazing “Queso”Dillas

Due to being sick and crazy busy-ness in my life outside of food and crafting, I’ve been away for too long; but I promise I’m back with more delectable recipes and fun crafts.

A few years ago, I made an impulse buy at the Whole Foods in The Valley on a bag of La Gloria’s Low Carb Tortillas. It was straight up one of the best impulse grocery buys of my life (no joke). These tortillas rocked my world; the most doughey, delicious tortilla you could possibly sink your teeth in to.

I moved from The Valley and had a hard time finding them, but for the past few months, I’ve been having good luck at the Whole Foods on the West Side and I thought I’d share the deliciousness.

The first recipe is super fast to make, and when I have La Gloria tortillas in my house, I eat at least one of these a day.

The Fancy Breakfast “Queso”dilla.

The Simple “Queso”Dilla (Vegan):

  • 1 La Gloria Low Carb Flour Tortilla
  • 2 Pieces Vegan Mozzarella Rice Cheese
  • Hot Sauce (I use Tapatio)
  • 1/2 of a Small Avocado
  • Cooking Spray

Use a little bit of cooking spray on your skillet and heat the pan on medium-high heat.

Place down the tortilla on the pan. Place your 2 slices of vegan cheese side by side and dribble hot sauce over the cheese. (I usually put about 10 drops).

Fold the cheese-less half over to cover the cheese and heat about 1-2 minutes on each side, or until the tortilla starts to lightly crisp and slightly brown. Using a spatula, you can press down on the tortilla so that the cheese sticks to both sides.

Take it off the heat, pull it open, and add your avocado slices. Fold it back together, let it sit for a minute, and enjoy!

The Fancy Breakfast “Queso”dilla (Vegetarian):

  • 1 La Gloria Low Carb Flour Tortilla
  • 1 Full Egg and 1 Egg with Whites Only
  • 2 Slices Vegan Mozzarella Rice Cheese
  • 1/3 Cup Pre-Cooked Quinoa
  • Hot Sauce
  • 1/3 Small Avacado, cut in to slices
  • Salsa (optional)
  • Cooking Spray

Heat up cooking spray over medium-high heat. Place your egg sunny-side up in the pan. Fry on both sides until it’s done. Take it off the heat and keep it on the side.

Using more cooking spray if necessary, place the tortilla flat on the pan. Add the 2 slices of rice cheese and about 10 dribbles of hot sauce. Spread an even, thin layer of your pre-cooked quinoa over the tortilla and then place the egg on top.

I tend to use quinoa left overs from the night before, but you can always make it fresh: boil water and add quinoa (2 parts water to 1 part quinoa). Let it simmer for 10-15 minutes until you see the little white tails and all the water is absorbed. Let it sit covered for 1-2 minutes.

Let the tortilla cook for about 2-3 minutes, then take it off the heat. Add your sliced avocado and salsa if desired.

Fold in half and enjoy!

Spicy Tofu Stir Fry for One

I am a huge fan of the pre-cooked and marinated Tofu from Wildwood. I tend to eat half a pack when I’m on the run and looking for a snack, but their flavored tofu also goes great in a variety of dishes. I made this stir fry the other day, and then again for lunch today. It seriously tastes like heaven.

If you haven’t heard of Sriracha, it looks like this. My friend Carlie introduced me to this magical spicy sauce, and I use it on almost every stir fry I make. It is pretty strong, so go slow. You can always add more!

If you haven’t heard of nutritional yeast, it is a flaky yellow powder and adds a cheesy texture. It looks like this and you can find it in the bulk sections of most health food stores, or in big containers at Whole Foods. Nutritional yeast is a great gluten-free source of protein and b-vitamins.

Ingredients:

  • Small Broccoli Crown
  • 1/4 of a Yellow Pepper
  • 1/2 of a Portabella Mushroom
  • 3 oz Savory Marinated Tofu (I suggest Wildwood Organic Sprouted & Baked Tofu)
  • 1 TBSP Coconut Oil
  • 1 TBSP Nutitional Yeast
  • 1/2 TSP Sriracha
  • 1 TSP Soy Sauce
  • 1/4 C Water

STEP 1: Prepare Vegetables 

Rinse all the vegetables under cold water and pre-chop them.

STEP 2: Cook

Heat 1/2 TBSP of coconut oil on medium heat. Once it is melted, add the mushrooms and the yellow peppers. Saute for 2-3 minutes, stirring occasionally.

Add the broccoli and 1/4 cup water. Cover with a pot lid (it steams the broccoli!). Let it steam for about 5 minutes or until the majority of the water has steamed out.

Add the tofu and other 1/2 TBSP of coconut oil. Let it cook for a minute, stirring once or twice.

Add the sriracha, nutritional yeast, and soy sauce. Cook for an additional 1-2 minutes, constantly stirring.

Scoop it on to your plate, let it cool, and enjoy!

 

Oh and hey did you notice? I got a better camera… aka my new iPad!