Raw Juice: Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana

Raw juice made with strawberry and vegetables is tastes great and gives you a great energy boost in the morning. I'm reposting this Raw Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana Juice recipe this week  because I'm in New York and it's about 30 degrees warmer than I'm used to in San Francisco and I need some relief!

I'm thinking of juicing every day, in addition to the great food my parents are making for us, and will start with this recipe as soon as I get everything together.

Here's what you'll need. Make this juice, or any other combination of fruits and veggies you may have around. It'll cool you off from the summer heat.

Raw Spinach, Carrot, Beet, Avocado, Peach, Strawberry and Banana Juice

Ingredients

• 1/2 avocado, skin removed, cut into chunks
• 15 to 20 spinach leaves (a small handful)
• 1 beet, skin removed, sliced
• 2 carrots, skin removed, cut into rounds
• 1 small peach, pit removed, sliced
• 1 banana, sliced
• 2 strawberries, hulled, sliced
• lime juice (about 1/4 of a lime)
• 1 cup coconut water
• Ice cubes

Method:

1. Put all the ingredients in a blender or drink mixer with a good blade.
2. Pulse on high until everything is chopped up.
3. If you want the juice to be thinner, add more coconut or regular water to the mix.

Enjoy!

Indian Spiced Okra

I've liked okra for a long time, but have never made it before.

When I was in second or third grade, we had to bring in a regional American dish. I asked my mom to make okra, which I believe was cooked in a tomato sauce. I loved it.

The other day, my co-worked showed up with an Indian spiced okra. I hoped she would share the recipe with me, which she was kind enough to do.

Here is the first of what I hope will be the first of many entries that feature some delightful Indian flavors. Thanks, Reshma!

recipe courtesy of Reshma Iyer

Indian Spiced Okra

as featured on The Fruit Guys website.

INGREDIENTS

• 1 bunch Okra cut into small rounds
•  ¼ teaspoon Turmeric powder
• ¼ teaspoon Chili powder/paprika
• ¼ teaspoon Cumin powder
• ¼ teaspoon Coriander powder
• ¼ teaspoon Cumin seeds
• 1 teaspoon Olive Oil
• Salt to taste

PREPARATION

1. On a slightly warmed up pan, add oil.
2. Once the oil gets nice and hot, add the cumin, cooking until the cumin gets darkish brown and you can smell the aroma.
3. Add the turmeric, chili, cumin seeds and coriander powder in quick succession. Note: You have to literally cook these spices for 2-3 seconds, you will notice it getting smokey.
4. Add the Okra and stir around, reduce the flame to low-medium.
5. Add about 5 tbs of water or to your discretion - basically there should be just enough to cook the Okra and not more than needed or it does turn sticky and pasty.
6. Add the salt and cover and cook for about 5-7 mins. Keep checking. If the water does not seem to reduce, remove the lid.
7. Once you are able to break a piece with the spoon or your finger, its done.

Cook’s Notes: 1 bunch of okra should fit into your hand when held up vertically. Wash okra before cutting or they will get pasty.

The Best Pesto: The Italian Pantry

I've posted this pesto recipe before. It's Gran Fran's famous pesto and it cannot be beat.

Click on over to her site, The Italian Pantry to read her memoir relating to this lovely pesto.

Classic Pesto

original recipe courtesy of Fran Claro of The Italian Pantry

Ingredients

• 3 cups basil leaves
• 2 cloves garlic, minced
• 1/2 cup Parmigiano Reggiano cheese, roughly grated (I omit the cheese when I make this and it's fine)
• 1 to 1 1/4 cups extra virgin olive oil
• 3 tablespoons toasted pine nuts
• 1/2 teaspoon salt
• 1/2   teaspoon freshly ground pepper
• Dried red pepper flakes to taste

Preparation

1. In blender or food processor, pulse all ingredients, until sauce is thick and creamy.
2. Add more oil if necessary.
3. If you are storing this for later use, put a few tablespoons of olive oil in the jar after you’ve filled it with the pesto to keep it fresh and green.

Yields approximately 2 cups Prep time, 15minutes; cook time 0

Cook’s Notes: Serve on top of pasta, as a pizza sauce or as a spread on your favorite sandwich. Great with mozzarella and tomato in a salad.

Really Tasty BBQ Vegan Skewers

As you may or may not already know, I'm a really big meat eater so BBQ vegan skewers are not normally I'd partake in, let alone create.

Given the bounty of the season, and my effort to eat a bit lighter, I thought we'd give some vegan skewers a try. I've been getting amazing vegetables these past few months and want to showcase their flavor. What better way to do this than by grilling veggie and tofu skewers, coated with a light olive oil mustard and thyme marinade?

Tofu has only appeared once on this site, as part of my beloved version of Cook's Illustrated's Hot and Sour Soup. I usually eat around the tofu in the soup, only eating little bits of it for the texture. Imagine how delighted I was by the flavor and consistency that the tofu had in these skewers. Not crisp, but firm, and just the right amount of marinade seeped into the tofu cubes to give you that extra flavor in every bite.

I do have to admit, I think I'd like these more with shrimp in them, but the tofu was a surprisingly good part of the whole.

BBQ Vegan Skewers

INGREDIENTS

• 6 skewers, soaked in water if they are wood
• ½ block super firm tofu, water pressed out, cut into cubes
• 1 onion, peeled and cut into chunks
• 1 cup summer squash cut into chunks
• 12  mushrooms, cleaned, ends trimmed but left whole
• 1/3 cup olive oil
• 2 teaspoons mustard
• 2 sprigs thyme leaves, minced
• Salt and Black Pepper to taste

PREPARATION

1. Preheat grill to high.
2. Mix all the dressing ingredients together in a medium bowl.
3. Alternating squash, onion, tofu and mushroom, make six skewers.
4. Brush with the dressing on all sides.
5. Place on the grill and cook for five minutes with the lid closed.
6. Open the lid, brush with dressing on all sides, cook for five minutes more on second side, turn and repeat above steps.