Smoothies are a refreshing way to blend many healthy ingredients into one, on the go, drink. This first one happens to be favored by my family and the second is fresh, palate cleansing Giada de Laurentiis favorite. Variations for the first include swapping the coconut water for Almond or Soy milk and/or adding a small bit of almond butter or ¼ avocado. Adjustments for the second include adding bananas.
INGREDIENTS
½ pint fresh blueberries
2 bananas
1 cup spinach leaves
1 cup coconut water (or almond milk, soy milk or low fat milk)
1 squeeze of fresh lemon juice
2 tablespoons flax seed meal (optional)
2-3 fresh basil leaves
DIRECTIONS
Place all ingredients in blender. Blend until smooth. Add ice at the end to adjust consistency. Garnish with basil leaf
Sweet Basil Smoothie
INGREDIENTS
1 1/4 cups plain yogurt
1 cup packed fresh basil leaves
1 ¼ to 1 1/2 cups Lemon Simple Syrup (1 cup water, 1 cup sugar, 1 ½ tsp. lemon zest, boiled and simmered for 5 minutes)
1 cup ice
DIRECTIONS
In a blender, combine the yogurt, basil, cooled Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-23 17:52:242013-07-23 17:52:24Blueberry, Banana and Basil Smoothie and Sweet Basil Smoothie
Sea salt (about ½ teaspoon) pepper and ground cayenne to taste
DIRECTIONS
Shuck the corn, and grill, turning several times,
until the kernels are tender. Grill the poblano until it is nicely blackened on
all sides. Place grilled pepper in a sealed bag to steam for 10 minutes. Peel
off the blackened skin under cold running water, remove stem and seeds, and
mince. Cut the cooked corn kernels from the cob. Toss poblano and corn with all
of the remaining ingredients. Cover and set aside at room temperature while the
flavors mingle. Check salt and acid levels and adjust as
Roasted Poblano Salsa
INGREDIENTS
6 poblano chiles
1 pound tomatoes, coarsely chopped (2 cups)
1/2 cup finely chopped sweet onion
1/4 cup chopped pitted green olives
3 tablespoons coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Salt and freshly ground pepper
DIRECTIONS
Roast chiles under preheated broiler until charred. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Skin, stem and seed the chiles. Cut them into 1/3-inch dice. Combine all ingredients and season with salt and pepper, toss to mix and serve.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-23 17:49:542013-07-23 17:49:54Fresh Grilled Corn, Poblano and Tomato Salsa and Roasted Poblano Salsa
Arrange oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10-20 mins. Carefully transfer the peppers to a bowl, cover and set aside to cool. Meanwhile, mash avocado in a small bowl with the lime and salt to taste. Swirl the butter and oil together in a small bowl with a pastry brush. Brush oil mixture over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Divide the cheese between the other 2 slices of bread. When peppers are cool enough to handle, peel the charred skin off. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves. Lay the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted or, 3 -5 minutes per side.
Blueberry, Banana and Basil Smoothie and Sweet Basil Smoothie
Blueberry, Banana and Basil Smoothie
Smoothies are a refreshing way to blend many healthy ingredients into one, on the go, drink. This first one happens to be favored by my family and the second is fresh, palate cleansing Giada de Laurentiis favorite. Variations for the first include swapping the coconut water for Almond or Soy milk and/or adding a small bit of almond butter or ¼ avocado. Adjustments for the second include adding bananas.
INGREDIENTS
DIRECTIONS
Place all ingredients in blender. Blend until smooth. Add ice at the end to adjust consistency. Garnish with basil leaf
Sweet Basil Smoothie
INGREDIENTS
DIRECTIONS
In a blender, combine the yogurt, basil, cooled Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.
[print-me target=”.post-content”]
Fresh Grilled Corn, Poblano and Tomato Salsa and Roasted Poblano Salsa
Fresh Grilled Corn, Poblano and Tomato Salsa
INGREDIENTS
DIRECTIONS
Shuck the corn, and grill, turning several times,
until the kernels are tender. Grill the poblano until it is nicely blackened on
all sides. Place grilled pepper in a sealed bag to steam for 10 minutes. Peel
off the blackened skin under cold running water, remove stem and seeds, and
mince. Cut the cooked corn kernels from the cob. Toss poblano and corn with all
of the remaining ingredients. Cover and set aside at room temperature while the
flavors mingle. Check salt and acid levels and adjust as
Roasted Poblano Salsa
INGREDIENTS
DIRECTIONS
Roast chiles under preheated broiler until charred. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Skin, stem and seed the chiles. Cut them into 1/3-inch dice. Combine all ingredients and season with salt and pepper, toss to mix and serve.
[print-me target=”.post-content”]
Roasted Poblano Grilled Cheese Sandwiches
Roasted Poblano Grilled Cheese Sandwiches
INGREDIENTS
DIRECTIONS
Arrange oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10-20 mins. Carefully transfer the peppers to a bowl, cover and set aside to cool. Meanwhile, mash avocado in a small bowl with the lime and salt to taste. Swirl the butter and oil together in a small bowl with a pastry brush. Brush oil mixture over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Divide the cheese between the other 2 slices of bread. When peppers are cool enough to handle, peel the charred skin off. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves. Lay the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted or, 3 -5 minutes per side.
[print-me target=”.post-content”]