Chocolate Banana Muffin Smoothie

May 21, 2014 Kathleen Henry

Smoothies are great, huh? Have 'em breakfast, have 'em for lunch, or yes even for dinner (like me). They're quick, healthy, and super customizable, too. I love to try to replicate actual proper meals and make them into delicious smoothies. My French Toast Smoothie was particularly successful and got rave reviews! French toast...done, now I'm onto muffins! We all want that great taste of french toast or a decadent breakfast muffin, but perhaps we could do without the flour, oil, and sugar involved. That's where smoothies swoop in to save the day...or at least my sweet tooth!

This thick and creamy chocolate banana smoothie tastes just a like breakfast muffin!

Chocolate Banana Muffin Smoothie

Serves 2

1 1/4 cup water
1 frozen banana
1/4 cup walnuts
1 medjool date, pitted
3 Tbsp. rolled oats
1 Tbsp. maple syrup
1 Tbsp. whole flax seeds
1/2 Tbsp. nutritional yeast
1/2 Tbsp. cocoa nibs (optional)
1/2 Tbsp. unsweetened cocoa powder
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. xanthan gum (optional but highly recommended)
pinch of salt

Combine all ingredients in a blender. Blend on high for a few minutes, until well combined and smooth.

Serve cold.

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German Word of The Day: Breakfast --> Frühstück (pronounced: froo-schtug)

Good Deed of The Day: Help me to urge the Forest Service not to poison prairie dogs. The U.S. Forest Service is considering a plan to poison as many as 16,000 prairie dogs in Wyoming’s Thunder Basin National Grassland. Prairie dogs are a keystone species and vital to the survival of many other animals. Tell the Forest Service to reject this heartless plan.

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Lentil, Tempeh, and Sweet Potato Chili

May 20, 2014 Kathleen Henry

So, one of my lofty goals in life is to eat more lentils and beans. Yep. That's pretty much my life's work. Eat. More. Food. No really, lentils and beans are unbelievably good for us and most people I know (including myself) definitely aren't getting enough. My goal is to have at least one dinner that has a substantial amount of either lentils or beans per week. For some reason, soup always seems to end up being the most practical implementation of this goal.

Now, I've never been a huge chili-loving person. Maybe it was the ground meat, I dunno, just never really loved the stuff. I prefer my chili mild and non-traditional. You know, the kind that's all like, "I'm-posing-as-chili-but-I'm-really-a-stew..." Yea, give me that one. The humble and kind one, not the self-assertive, rude, and overbearing one. Yes, in my mind chili is brash. But not my delightful Lentil, Tempeh, and Sweet Potato Chili...I'm not a crazy person, I swear.

Produce On Parade - Lentil, Tempeh, and Sweet Potato Chili

If you're expecting this to be an in-your-face (like I said, brash), I'M CHILI, type of chili...this isn't that kind of dish. People get seriously all weird about their chili, so this is just a courtesy heads-up. I live in Alaska, not Texas okay?

However, if you want a completely lovely, and delicious non-traditional chili spiced with common chili spices that hint you could be eating some kind of cousin of chili...then, darling step right up and devour away.

A spiced chili-like stew filled with protein rich lentils and tempeh, and tender sweet potato.

Lentil, Tempeh, and Sweet Potato Chili

Serves 8-10

Aromatics:
1 Tbsp. olive oil
1 medium yellow onion, diced
5 garlic cloves, minced
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground paprika
1/2 tsp. ground turmeric
1/4 tsp. ground coriander
1/4 tsp. liquid smoke (optional)
dash of black pepper
Sustenance:
1 7 oz. package of tempeh, diced
1 medium red bell pepper, diced
1 medium sweet potato, diced
2 15 oz. cans of diced tomatoes (I like BPA-free cans and no salt added)
8 cups vegetable broth
2 cups dry lentils (I like red)
fresh chopped cilantro, for topping

In a very large soup pot, heat the olive oil over medium-low. Add the remaining aromatic ingredients and saute for about 5 minutes, until fragrant and the onions begin to soften.

Add the tempeh, red bell pepper, and sweet potato. Saute for a few minutes, then deglaze the pan with the canned diced tomatoes.

Add the broth and lentils. Stir well and bring to a boil over high heat, then cover partially and reduce to a simmer. Simmer for about 30 minutes. Next, remove the lid and continue to simmer for about 10 minutes while stirring occasionally.

Serve hot and topped with fresh cilantro.

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German Word of The Day: Lentil --> Linse (pronounced: lynnzah)

Good Deed of The Day: Save the bees!! Bees are super important, peeps. We kind of need them. Chemical giants Dow and Syngenta have asked the Environmental Protection Agency to authorize the expanded use of two highly toxic pesticides that could have deadly consequences for bees. Tell the EPA to reject the companies' reckless proposal and protect bees from the devastating impacts of these two dangerous chemicals.

[yumprint-recipe id='118']

Boozy Chocolate Ice Cream

May 19, 2014 Kathleen Henry

The best part of waking uuuup, is ice cream in my cuuuup!

It was a hot weekend. If you follow POP on Instagram, Facebook, and/or Twitter you'll see exactly how hot it really was and what I was up to! These hot summer spring days (it was 78 F in the shade!!f) combined with a larger freezer means that I have the profound privilege of making ice cream again! It really is the little things, isn't it?

To be completely honest, in anticipation of knowing we were going to have to move and the possibility of having a larger freezer...I've had a can of coconut milk in the fridge for like a month. This weekend, it was liberated and reincarnated into my Boozy Chocolate Ice Cream!

If you've never had homemade ice cream made with full-fat coconut milk...either get yo'self an ice cream maker, or become BFFs with someone who has one. This is the best darn tootin' ice cream I've ever had, and probably you too. Oh, I went there. Especially if you're still inhaling ice cream made with dairy *shudder*. Just say no, people.

A super creamy and luxurious, rich chocolate ice cream spiked with spiced rum. Dairy and egg free, and incredibly easy to make!

Boozy Chocolate Ice Cream

Serves 5

1 15 oz. can of full-fat canned coconut milk, chilled
1/4 cup + 2 Tbsp. vegan sugar
heaping 1/4 cup unsweetened cocoa powder
2 Tbsp. agave nectar
2 Tbsp. spiced rum (or other alcohol)
heaping 1/4 tsp. xanthan gum
1/4 tsp. salt
1/4 tsp. vanilla extract

Notes: I cannot vouch for the use of lite coconut milk. Just use the full-fat kind and eat less of it, trust me. Also, be sure to buy a quality brand that will separate when chilled, like Thai Kitchen. The alcohol compliments and boosts the chocolate and agave flavors, but if you wish, decrease by half or omit altogether and quadruple the vanilla extract. A little alcohol needs to be incorporated for the ice cream to maintain a creamy and somewhat softened texture. The xanthan gum can be omitted but I very, very highly recommend using it. It's one of the odd ingredients, but I use the stuff all the time. Finally, when the ice cream is done it will have a somewhat soft serve texture. The longer it freezes (like overnight) it will develop that perfect from the carton and not too hard texture.

The night before, place the can of coconut milk into the fridge. Place the ice cream mixture bowl, and whatever storage container (if you'll have leftovers or want a harder texture) into the freezer.

Combine all the ingredients into a blender and blend on high until well combined and very thick, a couple minutes.

Now, make the ice cream according to your ice cream maker. With mine, I pour the mixture into the frozen bowl while the machine is on and let it churn for about 20 minutes, until the ice cream is solid and no longer spins with the machine.

Serve immediately and store in the fridge in an airtight container.

Do not store in the ice cream maker bowl.

"Why didn't we make more?" Because I can't have 10 servings of this in the house. I would need an electric chair if you catch my drift. I have no self-control. Outta my way! *beep beep* I can see my future now...

Think coconut milk is a bit pricey? Consider this. Also, Thai Kitchen Coconut Milk is $3.99 a can up here in Alaska. Sneaky me, I get mine from Amazon for $1.18 a can and it ships for free. Here's a link! Confused about all the dairy alternatives? It's a fortunate problem to have, but here's some help. So stop drinking secretions from a cow's udder. That's icky, yo. Think outside the udder and drink some plants instead!

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German Word of The Day: Ice cream --> Eis (pronounced: eyes)

Good Deed of The Day: People like this don't deserve to have furry companions. Help this woman who rescued a dog from a horrible, snowy prison from being charged with theft!

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