Smoothies can be a dieter’s downfall. In other posts, we’ve discussed why it’s inadvisable to drink your calories. And we’ve pointed out the benefits of eating things in their natural form – you get satisfying and organ-protecting fiber, for one thing. Many smoothie recipes contain a lot of fruit and dairy, with the net result that they have as much sugar a milkshake.
A thermos of fruit soup, with a piece of cheese or roast chicken and a few vegetable sticks, makes a good packed lunch.
Is your garden waking up, like mine? Parsley is blooming and needs harvesting, basil is already starting to flower and wild garlic and wild onions are trying to take over the lawn (sigh). All of these early herbs make wonderful, no-cook green sauces. My absolute favorite – probably because of the cheese and nuts! – is pesto. Here’s generic recipe you can customize to suit whatever ingredients you have.
All marinades have the same three basic ingredients: acid, fat, and seasonings. The acid tenderizes the meat and inhibits the formation of carcinogenic properties when you use high temperature cooking methods like grilling. The fat adds moisture, and acts as the carrier for flavors of seasonings.
Pepitas de calabaza or pumpkin seeds are used widely throughout Mexico and Latina America. In this recipe, roasted and ground pepitas are combined with tomatoes, serrano pepper, garlic, lime juice, and cilantro to make a fresh delicious salsa.