Detox Smoothie: #229 of 1000 Sustainable Food Experiments

I drink this detox smoothie most mornings now. It’s a wonderful collection of superfoods that can clean out toxins from the body and leave the mind full of positive energy. As another boost to your day, here is an easy 2-breath exercise from Plum Village that brings me back to a calmer place of rest and healing:

Breathing in, I know I am breathing in
Then breathing out, I smile
Breathing in, I know I have a body
Then breathing out, I relax my whole body

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours, because if we don’t have a planet to live on, nothing else matters.

Ingredients ($2 per smoothie)

1 banana – $0.19
1/2 cup frozen blueberries – $0.50
1 orange – $0.49
1 tsp powdered wheat grass/spirulina (e.g. Amazing Greens powder) – $0.25
2 tbsp non-dairy yogurt – $0.31
1/4 cup soy milk – $0.09

Directions

1. First, gather all your ingredients together and put them lovingly into your blender. Then, enjoy all the colors and textures you have assembled.

2. Next, blend your ingredients several times until the mixture is smooth. Pause to stir or add a bit more soy milk if the blender gets stuck. When it’s to your liking, pour into your favorite glass or mug. Finally, enjoy your detox smoothie!

Sustainability Score (explained here)

  • Time to make: 3 = >1 hour
  • Servings: 1 = < 3 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Processing…
Success! You're on the list.

Detox Smoothie

maitridojo
A wonderful collection of superfoods that can clean out toxins from the body and leave the mind full of positive energy.
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 1

Equipment

  • Blender

Ingredients
  

  • 1 banana
  • 1/2 cup frozen blueberries
  • 1 orange
  • 1 tsp powdered wheat grass/spirulina e.g. Amazing Greens powder
  • 2 tbsp non-dairy yogurt
  • 1/4 cup soy milk

Instructions
 

  • First, gather all your ingredients together and put them lovingly into your blender. Then, enjoy all the colors and textures you have assembled.
  • Next, blend your ingredients several times until the mixture is smooth. Pause to stir or add a bit more soy milk if the blender gets stuck. When it’s to your liking, pour into your favorite glass or mug. Finally, enjoy your detox smoothie!

Notes

Sustainability Score (explained here)

  • Time to make: 3 = >1 hour
  • Servings: 1 = < 3 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18
If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!
Keyword dairy-free, fruit, greens, plant-based, smoothie, superfood

Baked Turtle Beans: #173 of 1000 Sustainable Food Experiments

We got some black turtle beans in our farm box, and I love baked beans but I’ve never tried making them before. So we got our experimenting hats on and gave it a go. You could also use any black or pinto beans. The turtle beans definitely left their perfume in our bathrooms for a few days, but the taste was worth it. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($14 total)

3 cups dry black or turtle beans – $4.99
Water – free
1 red onion, roughly chopped – $0.50
4 cloves garlic, roughly chopped – $0.15
1 carrot, roughly chopped – $0.46
1 tsp paprika – $0.28
1 tsp rosemary – $0.28
1 large can plum tomatoes – $1.59
1 tbsp olive oil – $0.10
1 tbsp apple cider vinegar – $0.27
1 tbsp brown sugar – $0.37
1 tbsp molasses – $0.23
1 tbsp Worcestershire sauce – $0.10
1 bunch kale, finely chopped – $1.79
Salt and pepper to taste
Nutritional yeast to sprinkle on top – $0.20
Yummy homemade bread on the side – $3.00

Directions

1. Prepare the beans: soak the dry beans in cold water for a few hours or overnight, then drain and rinse them in a colander. Put the beans in a large pot, cover with water, and bring to a boil over medium high heat. Turn the heat down to a simmer for about 3 hours until the beans are tender. Drain and rinse well in a colander and return to the pot.

2. When the beans are done, make the sauce: put the onion, garlic, carrot, paprika, rosemary, tomatoes, olive oil, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, and salt and pepper to taste, all into a blender. Process until smooth, then add to the beans. Bring to a gentle boil then simmer for about 30 minutes, the longer the better. Stir occasionally to make sure it’s not sticking to the bottom of the pot.

3. Add the chopped up kale and simmer for an extra 5 minutes to wilt the kale. Serve hot with nutritional yeast sprinkled on top and a slice of fresh bread. Enjoy!

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Spinach Pancakes: #172 of 1000 Sustainable Food Experiments

Savory, bright green pancakes with tomato salad and homemade hummus: I love dishes that confuse the mind and tastebuds. This was a fun, easy dinner experiment inspired by Jamie Oliver, but we made a non-dairy version.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50 total for 6-8 large pancakes)

3 1/2 cups spinach, chopped – $3.49
1 lemon, squeezed – $0.20
1 egg – $0.28
1 cup flour – $0.16
1 1/2 tsp baking powder – $0.02
1/2 tsp salt – $0.03
1 cup coconut milk – $1.25
Olive oil for cooking

Tomato salad, hummus, avocado, scrambled eggs, or other savory garnishes you have on hand

Directions

1. Put the spinach, lemon juice, egg, flour, baking powder, salt, and coconut milk into a blender and process until smooth. Add pepper to taste if you like too.

2. Heat a large pan over medium heat and pour a little bit of olive oil around the pan. Scoop a ladle of pancake batter into the pan and roll it around to form a thin layer. Let it bubble and cook for a couple of minutes, then flip it over with a spatula to cook on the other side. Repeat until the batter is all used up. You can keep the growing stack of pancakes in the oven on warm if you like.

3. Serve up the pancakes hot with fresh tomato salad, hummus, avocado, eggs, or any other savory accompaniments you like. Enjoy the taste and color sensations!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Lentils & Greens with Goddess Dressing: #168 of 1000 Sustainable Food Experiments

There are a million ways to assemble a rice bowl, and this one is especially delicious. You cook lentils, rice, and celery together, top it with sauteed farm fresh onions and greens, then drizzle with a divine vegan dressing. It will help you feel amazing! Thanks to Angela for the inspiration. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($12 total for lots of servings)

3 cups dry brown lentils, rinsed – $1.69
2 cups dry short-grain rice – $0.71
3 stalks celery with leaves, chopped – $0.45
10 cups water – free
1 tbsp olive oil – $0.10
1 onion, diced – $0.50
4 cloves garlic, minced – $0.15
1 bunch beet greens, chopped – $1.99
1 bunch bok choy, chopped – $1.99
1 bunch collards, chopped – $1.79
Salt and pepper to taste

Goddess dressing:
1/4 cup tahini – $1.15
1 clove garlic – $0.04
2 lemons, squeezed – $0.40
1/4 cup nutritional yeast – $0.40
2 tbsp olive oil – $0.20
Salt and pepper to taste

Optional: a few cranberries sprinkled on top for garnish

Directions

1. In a large pot, mix the lentils, rice, celery, and water, with salt and pepper if desired. Heat on high until it comes to a boil, then lower to a simmer until the lentils are tender, about 20 minutes.

In a blender, mix all the dressing ingredients and process until smooth.

2. In a large pan, heat the olive oil over medium high heat. Add the onion and garlic and cook for 5 minutes until it starts to brown, stirring often. Add the greens and cook for about 5 more minutes until the greens wilt but are still a bright green color. Taste and adjust for seasoning, adding salt and pepper if desired.

3. Assemble your bowls: lentils and rice on the bottom, then a scoop of greens, then a generous drizzle of dressing. Feel free to throw on a few cranberries for color if you like. Enjoy it hot!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Crispy Garlicky Kale Chips: #157 of 1000 Sustainable Food Experiments

Homemade kale chips are an easy way to get everyone to eat their greens. We polished off 2 bunches of kale in one sitting the other day. The kale chip method we used is inspired by Angela. These ones are dressed in garlic, olive oil, salt and pepper. Crispy and addictive!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5 total)

2 bunches kale, destemmed and leaves ripped into large chunks – $4.38
2 tbsp olive oil – $0.20
1 tsp salt – $0.05
1 tsp garlic powder – $0.28

Directions

1. Wash and thoroughly dry the kale leaves, then place them on 2 parchment-lined baking sheets in as close to a single layer as possible.

2. Pour / sprinkle the olive oil, salt, and garlic powder over both pans of kale, then mix it all in well with your hands so each leaf gets some coating. Bake each pan separately at 300F for 10 minutes, then stir the kale around and rotate the pan in the oven. Bake for 10 more minutes until the leaves are nice and crisp but not burned.

3. Serve hot and fresh from the oven. They won’t stick around very long!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Collard Greens with Ginger Peanut Sauce: #137 of 1000 Sustainable Food Experiments

Greens with ginger peanut sauce is a go-to side dish whenever we have extra veggies lying around. It tastes like a party in your mouth and is full of superfood nutrients. Get ready for some plant-based enjoyment!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 total)

2 bunches of collard greens – $4.98
1/2 cup peanut butter – $1.16
1/4 cup soy sauce – $0.40
1 tbsp maple syrup – $0.24
1 tbsp apple cider vinegar – $0.27
1 tbsp ginger – $0.70
2/3 cup water – free

Directions

1. Prepare the sauce: in a medium pot, mix the peanut butter, soy sauce, maple syrup, vinegar, ginger, and water. Heat over medium heat and whisk until it starts to bubble, then turn it off. It will be nice and thick but will get more runny when you add the greens.

2. Wash, de-stem and chop the collards into bite-sized pieces.

3. Add the collards to the sauce and stir over medium heat. The collards will wilt and coat nicely in the sauce. Cook just until collards are soft but still bright green. 

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18 – maximum score!

Experiment Outcome: This recipe gets added to our Family Favorites! 🙂

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Spaghetti with Beans and Greens: #88 of 1000 Sustainable Food Experiments

When I don’t know what to make for dinner, I usually throw together some kind of pasta dish. Here we have a lovely garlicky tomato sauce with pinto beans and chopped up greens (baby kale, chard, and spinach), topped with pecorino romano cheese. Most folks went back for seconds!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($9.50 total)

2 tbsp olive oil – $0.50
4 cloves garlic, minced – $0.15
2 (15 oz) cans of tomato puree – $1.33
3-4 cups cooked beans (I soaked and boiled dry beans but you could also use two cans) – $0.30
1 bag baby spinach, kale, and chard – $1.99
1 pound of spaghetti – $2.99
1/2 cup grated pecorino romano cheese (or nutritional yeast for a non-dairy version) – $2.00
Oregano, salt and pepper to taste

Directions

1. In a medium pan, heat the olive oil over medium high heat, then add the garlic, oregano, salt and pepper. Cook for 2-3 minutes until the garlic starts to brown, then add in the tomato puree.

2. If you’re using dry beans, bring 2 cups of dry beans in plenty of water to a boil, then simmer for 2-3 hours until the beans are tender, then drain and rinse the beans. Add the beans and chopped up greens to the tomato sauce and mix well.

3. Cook pasta according to package directions, and serve topped with sauce and grated cheese or nutritional yeast. Comforting and delicious!

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Lentils with Sausages: #77 of 1000 Sustainable Food Experiments

This is a tasty and nutritious Italian peasant dish, which you can serve for lunch or dinner with pasta or fresh bread. I used chicken sausages, fresh chopped spinach, and the secret ingredient to any lentil soup – celery! 

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7 total)

4 cloves garlic, chopped – $0.15
2 1/2 cups green lentils, rinsed – $1.69
2 tbsp olive oil – $0.20
1 carrot, chopped – $0.23
1 celery stick, chopped – $0.10
1 package chicken sausages, garlic and herb, sliced – $3.99
1 (15 oz) can tomato sauce – $0.67
1 package baby spinach, chopped – 1.99
Salt, pepper, basil, and oregano to taste

Directions

1. Put one clove of garlic in a large pot with the lentils. Cover with water, bring to a boil over medium heat, then turn the heat down and simmer for about 25 minutes until lentils are mostly tender. No need to drain.

2. Meanwhile, in a large pan over medium high heat, put the olive oil, 3 cloves garlic, carrot, celery, and any spices to taste. Stir and cook for about 5 minutes until the vegetables are soft. Add the sausages, then the tomato sauce. Simmer for about 15 minutes.

3. Add the lentils and chopped spinach to the pan, taste for seasonings and adjust as needed. Simmer for another 15 minutes, then serve hot with pasta or fresh bread.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Beets and Greens Salad: #61 of 1000 Sustainable Food Experiments

Whenever beets are in season, I make this salad. It uses the whole beet – roots and green leaves – so nothing is wasted. With a few cashews or pumpkin seeds thrown in and a tangy sweet dressing, it’s a lovely accompaniment to lunch or dinner.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($2 total)

4 bunches of beets – we got these for free at our local farm
2 tbsp olive oil – $0.20
2 tbsp balsamic vinegar – $0.54
1 tbsp honey – $0.14
1/2 tsp dijon mustard – $0.10
1 tsp basil – $0.28
1/4 cup roasted cashews or pumpkin seeds – $0.50
Salt and pepper to taste

Directions

1. In a medium pot, boil the beets in water for about 20 minutes until you can stick a fork through them easily, then pull them out of the hot water. Run them under cold water to remove the skin, which should rub off easily. Using the same pot of hot water, chop up the greens into bite-sized pieces and boil for about 5 minutes until they’re bright green, then drain in a colander and run cold water over them to stop the cooking. Squeeze the cooled greens with your hands to get rid of the excess water.

2. Chop up the beets and add to the greens in a bowl. Mix all the dressing ingredients together, add the cashews/pumpkin seeds, and toss it all together with the beets and greens. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!) 

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Spanakopita Roll: #44 of 1000 Sustainable Food Experiments

I made this for a family picnic on the weekend. It was tricky to get the puff pastry to cook all the way through in a roll format, so I’d probably use phyllo dough if I make this again. But hey, that’s why we experiment! Tasty filling though. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($9.50 total)

1 package puff pastry – $3.99
2 tbsp olive oil – $0.20
1/2 onion, chopped – $0.25
4 garlic cloves, minced – $0.15
Salt and pepper to taste
1 bunch chard, chopped – $2.99
1 tsp oregano, 1 tsp nutmeg, 1 tsp dill – $0.84
1 egg, beaten – $0.29
1/2 cup feta cheese, crumbled into bits – $0.75

Directions

1. In a large pan, heat the olive oil over medium-high heat. When it’s hot, add the chopped onion and cook for 5-7 minutes until it’s soft and translucent. Stir frequently. Add the garlic, chard, spices, salt and pepper, and cook for a few more minutes until the greens have wilted. Continue to stir frequently. When it has all come together nicely into a cooked bunch of veggies, transfer it to a bowl, cool for 5 minutes, then mix in the feta and egg. If it’s too hot it will scramble the egg.

2.  Spread out the puff pastry into a long rectangle on a parchment-lined baking sheet, then spread the filling in a long line down the middle of the pastry. Leave a nice border around the side. Fold the sides in towards the middle, then roll the whole thing towards you and pinch along the top to seal the edge. Mine got pretty messy when I was doing it, so maybe use less filling if you want a neater seal.

3. Bake at 375F for 35 minutes or until golden brown. Let it sit for 10 minutes before cutting into it, then enjoy warm. It will be nice and crusty on the outside with a soft cheesy filling. 

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  3 = >6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 1 = inedible (dough was still raw inside)
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!