Monday, April 15, 2013

Risotto with Roasted Zucchini


  • 2 zucchini, halved and sliced
  • 2 large onions, halved and sliced
  • 3 cups vegetable or chicken broth
  • 1 cup dry risotto
  • Olive oil
  • 1 Tbl spn butter (optional)
  • black pepper

Heat oven to 450.

Bring the broth to a boil and add risotto (and butter if using).
Reduce heat and cook for 25 minutes, stirring occasionally.
Remove from heat and let stand 5 minutes.

While the risotto is cooking roast the veggies.

Arrange sliced onions and zucchini in a baking dish. (Don't pile the veggies too high. Use a larger tray for more surface area and better cooking.)
Drizzle with olive oil and season with black pepper to taste.
Roast for 20 minutes.

Add veggies to the risotto and stir together.

Saturday, April 6, 2013

Kiwi Greens Juice Blend

I enjoy this blend in the afternoon. If I'm on the go for lunch I'll drink this as my meal. If you like kiwi then you'll probably like this drink. The flavor of the kiwi almost entirely masks the flavor of the kale and celery. It's a very thick juice because kiwi is so soft and kale (or any other green) makes juice very frothy.

Serves 1

  • 2 kiwi, sliced
  • 2 large kale leaves, chopped
  • 2 celery stalks, chopped

Pineapple Grapefruit Juice

If you haven't gathered this from all my juice recipes, I really enjoy blends with ruby red grapefruit. Something about the tangy bitterness helps me wake up in the morning. Maybe I'm trying to substitute the bitterness of coffee. I don't know. But if you're a grapefruit fan then I highly recommend mixing it with some yummy pineapple.

Makes about 12 ounces

1/4 fresh pineapple, rind removed, chunked. No need to remove the core.
1 ruby red grapefruit, peeled