The Green Goddess

My Mum turned me onto making these green smoothies as a great way to get some extra veggies into your diet.  She was the one that coined the name "Green Goddess".  Yes, I was skeptical at first - just look at that colour! - but one taste had me hooked. These smoothies are sweet, refreshing, and oh-so-good-for-you.

Join Me For Lunch: Versatile Asian Salad

This salad has been a staple in my kitchen for at least two weeks now!  It's so delicious I don't think I will ever be tired of it.

Something I love about salads is their versatility.  If you don't like something about a salad you can skip or replace that component with virtually no risk.   That's why with this salad recipe I have included a list of other ingredients that might be interesting to add or substitute.  Be creative and play with your food!

Morning Glory Muffins

I made these vegan treats yesterday to have for breakfast and as snacks.  I can say that they are absolutely wonderful, and very healthy too!
Recipe from here.

Made about 10 regular sized muffins

Ingredients:

• 1 1/3 Cup Whole Wheat Flour
• 3/4 Cup Brown Sugar
• 1 1/2 tsp  Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Cinnamon
• Pinch of Salt
• 1 Whole Banana, mashed
• 1/3 Oil (I used sunflower, but any vegetable based oil will do)
• 1 Apple, cored and diced (I left the skins on mine)
• 1/2 Cup Rasins
• 3 Medium Carrots, grated
• 1/2 Cup Walnuts, chopped (I like mine chopped coarsely)

Method:

• Mix dry ingredients together.  Then mix in wet ingredients (in vegan baking, the fruits and vegetables count as wet ingredients).
• Put mixture into greased muffin cups
• Bake in a preheated oven at 350º F

Let me know if you decide to try these out, and if you do, how they worked out for you!