Nothing say Saint Patrick’s Day like a fun vibrant green recipe. This Cilantro Parsley Soup fits the bill perfectly and it will let you go threw those bunches of herbs just sitting in your fridge.
Let me tell you how this Cilantro Parsley Soup recipe came about. Here is a story we are all too familiar with. A situation we are all guilty off. You buy a big bunch of coriander or parsley for a recipe…because you need like 1/2 cup of it only. You put practically the whole bunch back in the fridge and promise yourself to use it before it wilts. Next thing you know that whole bunch of herbs is being tossed into the garbage because it went bad. Sounds familiar?
So are you a Matcha convert or have you yet to discover this wonderful tea? If you have not tried it yet then run out and get some. I have a great one to show you today that you may want to try out. I am not new to green tea powder by far. I have several recipes on the blog with Matcha, from sweet to savory. Sure I like the health benefits but, you know me, I love trying the unusual and less common ingredients.
But for today I will start you off with something more basic if you are new to Matcha Powder. It has been way to hot to turn on the oven lately and smoothies are still king in my kitchen. Using up some fruit in the fridge I made a Peachy Matcha Smoothie with the new green tea.
I really need to get on a smoothie wagon! I know they are healthy and the rave right now but for some silly reason I forget. No more procrastination, now that I have two amazing books devoted entirely to smoothies which were written by two fabulous fellow food bloggers. They are just delicious whether they are fruit based, surprisingly great veggie based, tea or coffee based, and some that are just a decadent yet healthy dessert.
I will tell you all about these two books shortly and I will share with you the recipe I first sampled. If falls under the coffee category but I would have this for dessert to: the Maple Walnut Coffee. And read all the way to the instructions on how to win the 2 giveaways!
It seems like there is an influx of invitations to restaurant openings and product launches right now. It happens a lot with the arrival of spring. Most events I cannot be bothered with that much but there are exceptions. If something really grabs my attention and peaks my curiosity I will be there. And that is how I was introduced to a new product from Rise Kombucha by receiving an invitation for the launch of their two new flavors: Mint Chlorophyll and Rose Schizandra.
The curiosity word here is Kombucha. What the heck is it? The company calls it sparkling living tea. A more complete explanation would be that Kombucha is a sweetened tea that is fermented with a yeast, called Mother culture, thus creating effervescence.
This is hardly a new product, there are claims that the history of this beverage goes back 2000 years in China or Japan. So it covers my ethnic food attraction plus it is a local, raw, organic, vegan and a fair trade product. The Rise Kombucha company is located in my city of Montreal. Actually they are located 3 blocks away from where I work. So before the official launch party I asked for a visit of their brewery. I could not take too many pics to reasons of corporate secrecy but you will still get a unique glance here.
A few weeks ago I did not even know what the word whey meant. Do you know what it is? Milk consists of protein, fat and water. When you make cheese, the process of adding an acid makes the protein and fat curdle and forms a solid. The water that gets left behind in the whey. If you are a regular reader you know I have been a cheese making machine lately, check out my goat cheese and feta. So I have been left with a lot of whey. It seemed a shame to throw it out so I did a little research in hopes of finding a recipe.
It turns out whey is extremely healthy as it contains lactose, vitamins, protein, amino acids and minerals. Whey protein is believed to have anti-inflammatory, anti-cancer properties and appears to stimulate insulin release, in type 2 diabetics. Bodybuilders are fans of whey protein, sold in powder form, as a nutritional supplement.
You can use whey instead of milk in baking recipes and it is also popular in smoothies. There are actually quite a few uses for whey. But I wanted to make a recipe that made the whey shine. What I found was a delicious lemonade.
Here is a healthy beverage recipe for lemonade made out of whey leftover from cheesemaking
I am proud to say this post will be part of this week’s Wednesday Fresh Foods Link Up #18 over at Gastronomical Sovereignty, a link-up to encourage fresh food production, consumption, activism, and awareness.
Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time.
This is my return to SRC you could say. I had to back out the last 2 previous months because I broke my left wrist. Being in a cast is not ideal when cooking lol. I still have quite a bit of physio to go but I am back in the kitchen. This month I was assigned Noelle’s Blog, Opera Singer in the Kitchen. We have commented on each others blogs in the past so it was nice to finally have a familiar blog in hand. Noelle’s recipes are mostly vegan so there was plenty of challenging options for me, the meat eater. Plenty of recipes were tempting, such as :
But in the end I chose something simple yet so good and healthy. I have seen plenty of bloggers jump on the smoothie wagon but I had not experimented yet. The one I chose was Noelle’s Mango Monster Smoothie but I substituted the mangoes with peaches (because I could not find a ripe mango) and rice milk instead of almond milk (personal preference). I know it’s GREEN but no panic, it is sweet and delicious. Also this smoothie contains 3 fruits and 2 vegetables. That is 5 out of the 4 to 10 fruits and veggies your should st every day.
Place items in a blender and blend very well, like a bit longer then you think necessary. Adding a touch of sugar is optional but should not be necessary.
Rice milk is the most hypoallergenic of all milk products. Rice milk has the least amount of fat and is also cholesterol free. But if you are diabetic keep in mind rice milk is high in starch so your sugar levels could shoot up.
Spinach is extremely rich in antioxidants and it is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, calcium, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.
Smoothies are so in right now. Who wants a regular glass of juice when you can have an unctuous and velvety glass of fresh pureed fruits and veggies. I know I love em’. So when I was contacted to try out a Canadian smoothie product I was more then happy to do so.
Arthur’s Smoothies is a Canadian company that is dedicated to providing natural products that are good for your body and good for the earth. They use Canadian grown ingredients as best they can to the max. Now funny enough a lot of people think smoothies are less healthy then juices but that is usually not the case. Most juices are high in sugar and low in fiber. Arthur’s Smoothies are less processed therefore the nutrients remain and the pulp brings a higher fiber content. There are no additives at all, nothing concentrated.
Quite a few flavors are available and some with exotic fruits too like Goji Berry and Açai. I got two bottles: the Green Energy and the Carrot Energizer. I really enjoyed both juices a lot. Green Energy is made up of fruits (apple, banana, passion, plum, lemon), Spirulina, flax seed oil, as well as wheat andbarley grasses. It sounds and may look granola but don’t let the scare you, it is really delicious. The Carrot Energizer is a mix of carrot and fruit juices so it is nothing like drinking a vegetable juice, this is a sweet smoothie. It contains carrot, apple, banana, passion, mango and lemon.
Now I wanted to come up with a recipe that included the smoothies as an ingredient. Not an easy job I tell you. I decided to use the carrot juice which was an even more difficult but after much searching I settled on an ice cream. Carrot? Ice Cream? Oh yes, a really nice Carrot Cake Ice Cream. You’ll find all the basic flavors of a slice of carrot cake in here, it is almost eerie. And how does it taste? Well let me put it this way my friend’s 18month old daughter had a bite and right away she let out a very audible…”Ummmmm”. Best compliment I could ask for, out of the mouth of babes!
Carrot Cake Ice Cream served on sponge cake & a kaffir lime leaf
Carrot Cake Ice Cream
1 cup Arthur’s Smoothies Carrot Energizer (or a carrot smoothie of your choice)
1 cup 10% cream
1/3 cup sugar (more if your smoothie is not sweet to start with)
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1/3 cup can pineapple, drained and cut into small pieces
1/2 cup carrot, shredded
1/3 cup raisins
1/3 cup sweetened shredded coconut
1/2 teaspoon allspice
Ice Cream Machine
– Put carrot smoothie and cream in ice cream machine and start the machine
– Add the rest of the ingredients
– Follow ice cream machine instructions.
– Mix all the ingredients
– Pour into a shallow container and freeze until solid around the outside and mushy in the middle
– Stir with a fork and freeze until firm
Look for Arthur’s Smoothies in your Chilled Produce section in grocery stores across Canada.