Summer Pasta

Unfortunately I'm going to continue my streak of posting the most unhealthy recipes (relatively speaking) available on this healthy eating blog. But looking on the bright side this recipe does contain whole foods, veggies, can be prepared in 30mins and was devoured by the two little people in the family who rarely want to deviate from eating hot dogs (I buy the kosher one's so that makes it ok right?) so I figure it deserves a mention.
So without further ado, here's the tasty dinner from Martha's kitchen to yours!

Long Fusilli with Potatoes and Haricots Verts in Lemon Sauce
Active Time 20 MIN.
Total Time 45 MIN. SERVES 8

*1 pound mixed baby fingerling potatoes, such as red, gold and purple, cut into 3/4-inch pieces
*10 ounces haricots verts, trimmed
*2 tablespoons extra-virgin olive oil
*3 garlic cloves, thinly slices
*1 pound long fusilli, cooked until al dente (1 1/2 cups cooking water reserved)
*2 cups finely grated Pecorino Romano Cheese (4 ounces)
*1 lemon, zested into strips and sliced into matchsticks (2 tablespoons), and juiced
*1 cup torn fresh basil
*1/4 teaspoon crushed red-pepper flakes

1. Prepare an ice-water bath. Cook potatoes in a large pot of boiling water until tender, about 15 minutes. Transfer potatoes to a bowl using a slotted spoon; pat dry. Add haricots verts to boiling water. Cook until tender, about 5 minutes. Drain, and transfer to ice-water bath. Drain. (be sure to save some pasta water for the sauce)

2. Heat oil in a large skillet over medium heat. Cook garlic until golden, about 3 minutes. Add potatoes and haricots verts; toss to coat. Add reserved cooking water, the cheese and the lemon zest and juice. Simmer until cheese melts. Toss in pasta, basil, and red-pepper flakes.

Amazingly Quick, Healthy and Yummy (& vegan) Vegetable Coconut Curry

I'm not necessarily trying to be vegan. I don't have any strong moral sentiments regarding using animal products in general. But I do like when I come across good vegan recipes, or, more often, make something and then realize it's actually vegan. So was this case with this little number. I'm happy when I realize something is vegan just because I like realizing we don't need to rely SO MUCH on animal products - just because they're usually the most processed and most removed from their natural form (necessarily), and they're the most expensive part of the meal, and they often contain unhealthy fats. That said, you can maybe pry cheese from my hands once I'm dead, but not before then. And of course, you don't have to make this vegan - it would be yummy with shrimp or chicken. There are lots of possible add-ins - cashews or tofu would also be great.

Anyway, back to the yumminess that is this curry. I have to admit two things: a) it was inspired by something I picked up for dinner at Noodles & Company, and b) I didn't have any curry paste or powder, just a Thai seasoning that came with my Vitamix that's mostly salt and curry seasonings. It was still delicious, but maybe not all that authentic. Go with whatever level of convenience or authenticity works for you. A final note about the noodles I use: I am in LOVE with buckwheat/soba noodles (pictured). It's what's used in a good deal of japanese cooking, and they're super healthy. They're lighter than whole wheat noodles, but have just as much nutritional value. Any Asian market should have them.

Ingredients:

1 T olive oil
1 red bell pepper, cut into small strips
half a red onion, cut into small strips
1.5 cups of broccoli florets
1.5 cups of shredded cabbage

1 can light coconut milk
2 tsp thai seasoning, curry powder, etc. (or however much you want, I do it to taste)
1 tsp minced ginger
1 tsp crushed red pepper (optional)
1 handful chopped mint

buckwheat soba noodles (or rice noodles, if you prefer)

First get the noodles cooking. Heat the oil in a pan and throw in the onions, bell pepper, and broccoli. Make sure the broccoli florets are small enough or they won't cook. Once the onions are beginning to get translucent, throw in the cabbage, coconut milk, seasoning, red pepper, and ginger, and let everything simmer for about 5-10 minutes. Taste it to see if there's enough curry flavor, it may also want a little salt. Drain the noodles, and mix everything together. Add the mint, stir it up, and serve. Serves 3-4.

Hot Pink Breakfast Smoothie

It's not hot, it's hot pink. That's right, ladies, feel the girly-ness as you chug this surprisingly delicious drink. It's best if made in a high-power blender, like a Vitamix or a Blendtec, but it could be good with others (I've never tried).

Hot-Pink Breakfast Smoothie

1 ½ cups coconut juice (or water)

1 large carrot, cleaned and cut in 3 pieces (or 5-6 baby carrots)
½ medium beet, peeled
¼ cup cashews
¼ cup chopped dates

2 tsp. vanilla
12 frozen strawberries

Puree all ingredients except strawberries at a high speed for 90 seconds. Add strawberries and puree on high until smooth.

More smoothie recipes to come....

PS. The vitamix is worth every penny. I can expound on this too.