Veggies in a glass. Works for me.

Veggies in a glass. Works for me.

Well, now. Once I tweak it a bit, this stuff may work.

I may have alluded to this new eating plan I’m on — I hesitate to call it a diet, because it really isn’t — which requires me to get two servings of fruit and three servings (a full cup each!) of veggies in every day. Given that I’m not a huge veggie eater outside of when I can get them fresh out of the garden, I was looking for ways to make that a bit easier.

I was chatting with a friend about the issue, and she mentioned she drank V8 juice to cover some of her veggie servings. Now, I like the taste of V8. I don’t like the price, and I don’t like all the additives they put in it.  I said to myself, “Self? Don’t you reckon we could make that stuff?” And Self said, “Well, I don’t see why not.”

So we set out. I Googled recipes, and got an idea of what wanted to go in it. Went to the grocery today, and got beets, spinach, parsley, and celery. Came home, got out a quart of home-canned tomatoes, dumped them in the blender. Steamed the beet and three chunked-up carrots until they were tender; added them, a big handful of spinach, about a quarter of that grocery store sized bunch of parsley, three chunked-up ribs of celery, a teaspoon of salt, and a tablespoon of worcestershire. Blended the heck out of it.

Read the rest of this entry »

Advertisements
Yum. Pure veggie goodness.

Yum. Pure veggie goodness.

Everything on this plate came from the Farmers’ Market.

I love spring.

I took a notion I wanted to roast the carrots and beets I’d picked up almost two weeks ago at the market, and when I grabbed them from the fridge to prep, there were the radishes.

H’mmm. I never cooked a radish before. Why not?

All pretty and ready for the oven.

All pretty and ready for the oven.

So I promptly prepared this pan of veggies for the oven. The beets and carrots got tossed in olive oil first; the radishes, in truffle oil. The beets got a sprinkle of coriander and cardamon because, well, I just thought coriander and cardamon would go well on them. The carrots got a sprinkle of cumin, because I KNOW carrots go well with cumin. The radishes went nekkid into the oven but for the truffle oil, on the basis I thought the peppery taste of the truffle oil would go nicely with the peppery taste of the radishes.

Read the rest of this entry »

Splurging on spring

May 5, 2013

Too much? Surely not! It's spring!

Too much? Surely not! It’s spring!

Errr. Ummm.

It may be — just MAY be, mind you — that I overdid it just a tad at the Farmer’s Market yesterday.

My refrigerator is groaning with the burden of holding all the goodies, along with yesterday’s co-op goodies, along with all the stuff I normally have in there.

I live alone. I need to keep reminding myself of that. Or invite lots of friends over for dinner.

Read the rest of this entry »