Beet and Lemon Shrub using canned beets

IMG_2079     Cheers and Happy New Year  to you!  This recipe was inspired by a mocktail I had at Vedge restaurant in Philadelphia.  On the menu, it was called Pickpocket Soda, and it was described as a Beet Sage Shrub with Lemon.  My recipe here is adapted from the Beet and Lemon Shrub Cocktail from Russ and Daughters delicatessen in New York City, and (after three tries) it tastes remarkably like the drink I liked so much at Vedge.  I found the Russ and Daughters recipe a bit too watery, so I’ve reduced the water by 20%.  I increased the vinegar to be closer to the normal shrub ratio, and I also switched to a white balsamic vinegar (rather than plain white vinegar) which gives a smoother flavor.  My big trick here is that I used canned beets, which might seem like blaspheme to some, but it came out delicious, and it makes this so quick and easy to throw together.  This is a cold-process sweet shrub, to give a bright and fresh flavor.  One reason for using canned or cooked fresh beets is that many people cannot eat raw beets or drink raw beet juice because it can cause an allergic reaction or a sore, swollen throat, which can be dangerous.  Of course, many people can enjoy raw beets, so you could try to eat a tiny sliver of raw beet and see if your throat reacts.  I tried eating a sliver of raw beet and had a sore throat all day.  Please see my post on growing beets for more of an explanation.  Back to the recipe–you can use this shrub in a variety of beverages, from sodas to cocktails.  I don’t drink alcohol, but Lars made a cocktail with about 4 oz. of shrub, a couple splashes of seltzer and a shot of fancy gin, and he says it’s really good.  The cookbook Shrubs by Michael Dietsch is a great little guide to this ancient and historic libation.  If you really want to go crazy, you can try this drink called The Hot Pink, but it only makes enough for one drink, unlike my base  which makes plenty!

BEET AND LEMON SHRUB

Makes somewhat less than two quarts, I think.

Special Equipment:  a juicer

INGREDIENTS
2 15 oz. cans whole or sliced beets, drained  (or equivalent amt. of fresh cooked beets)
1 Cup fresh lemon juice  (from about 5 large lemons,  or 6 medium lemons)
1/2 Cup white balsamic vinegar
1/2 Cup vegan cane sugar
4 Cups filtered water
chilled seltzer water to add some fizz to individual drinks, if desired

DIRECTIONS
Squeeze lemons and set the fresh lemon juice aside.  Drain the beets and discard any liquid from the cans.  Juice the beets (you will end up with approximately 1/2 Cup of pure beet juice).  In a large glass (non-reactive) container, whisk together all ingredients until sugar is fully dissolved.  Refrigerate 48 hours before using.  Some people prefer to leave shrubs at room temperature for a day or two before refrigerating, to let more fermentation occur.  Some online sources say a shrub should last several months to a year in the refrigerator.

Notes:   I tried using Lakewood bottled lemon juice and the flavor was significantly better with the fresh lemon juice.  I also tried using the beet liquid from the cans, but it muddied up the flavor–don’t do it.  Chlorine and Chloramines interfere with fermentation, and a shrub is a fermented beverage.  If you cannot get filtered water, leave tap water out for a couple of days–long enough for any chlorine to evaporate.  You can check with your water supplier to find out if your tap water has chloramines in it, which do not evaporate and cannot be boiled off.  Filtered water is best.  Other beet posts on this site include Growing BeetsCinnamon Stick Quick Pickled BeetsRoasted Beet Salad, and Salt-Roasted Golden Beets with Dill, Avocado, Capers and Red Onion.

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IMG_2177  One of my essential old kitchen tools that really came in handy for this recipe.  Lemon squeezer by IMUSA.  Tip: cut the ends off the lemons to get the best squeeze.

Anti-Aging Smoothie with Red Grapes and White Mulberries

IMG_1653     Right now, organic grapes are plentiful and so I bought a bunch on sale.  Froze half of them and this resveratrol-bomb smoothie was born.  It has the summery grape flavor I loved as a kid, when I would eat grape popsicles and grape slushies.  This is natural, bright grape flavor in a delicious treat that makes a healthy breakfast too.  Red grape skins contain resveratrol, and so do the white mulberries.  Maqui powder is made from berries that have the most antioxidants of any fruit ever tested to date.  The grapes are naturally sweet, but if you’ve got a sweet tooth, I threw in an optional Medjool date.

ANTI-AGING SMOOTHIE WITH RED GRAPES AND WHITE MULBERRIES

Makes 1 medium smoothie or two small smoothies

INGREDIENTS
1 Cup frozen red grapes
1/4 Cup dried white mulberries
1 teaspoon freeze-dried maqui powder
1 Medjool date, pit removed (optional)
1/2 Cup coconut water
2 two-inch pieces frozen banana
1 Cup ice

DIRECTIONS
Blend everything but the ice.  Add ice and blend again until smooth.

Notes:  This is also good with granola sprinkled on top. If you don’t have a high-speed blender, you can put the coconut water, mulberries and date in the blender and let it sit for 5 minutes, to soften the ingredients.  Don’t let it sit longer than 5 minutes, or the mulberries will thicken too much.  As with chia seeds, smoothies that contain mulberries should be consumed within an hour for the best texture.  Grapes are part of the Dirty Dozen and can have up to 50 pesticides, so organic is best.  Wash and dry your grapes and freeze them on a dinner plate before putting them in container(s).

Superfood Smoothies by Julie Morris

IMG_0281    If you can’t tell by my Instagram, I’m currently a bit obsessed with Superfood Smoothies  by  Julie Morris.  To date, I’ve made eleven of the smoothies from this book and am crazy about some of them.  My favorite so far is the Pistachio Cherry,  with the Lucuma Macadamia coming in at a close second.  Sometimes we want a lighter, fruity smoothie for breakfast, and then a creamy rich smoothie for an afternoon snack.  Some of these smoothies are on the level of luscious desserts but are actually good for you, body and soul.  Superfood Smoothies has opened my eyes to a whole new world of true superfood ingredients, such as Maca, Maqui, White Mulberries, Goji Berries, Hemp Protein Powder, etc.  I started out buying one superfood per week, and found them to be cost effective in that most of them had long expiration dates–some up to two years.  And a little goes a long way on most of them.  For example, even 1/4 teaspoon of camu berry powder is effective.  Each superfood is profiled in the front, with tips on what form to buy it in, how to store it and the exact benefits.  Each recipe has a row of simple graphic symbols above it, to indicate its bonus benefits (such as a little red heart for cardiovascular health).  There’s a Smoothies by Benefit Index in the back so you can tailor the smoothies to your needs, like Bone Strength, Low Calorie, Protein, etc., and all the smoothies have multiple benefits.   Julie Morris is a firm believer that smoothies must taste good, even when incorporating vegetables like beets or broccoli.   Although I juice a couple of times a week, this gorgeous book has me excited to try new smoothies.  To see more from Julie Morris, check out her other superfood cookbooks on amazon, or check out her Youtube channel.
IMG_0285  Grapefruit Pomegranate
IMG_0329  Cacao Mocha with Soyatoo Rice Whip on top
IMG_0275Orange Goji

Sip-N-Glo Juicery – Philadelphia

IMG_0080    Here’s another post for the vegan Philadelphia categorySip-N-Glo Juicery is located at 932 South Street in Philadelphia.  After an amazing dinner at Vedge the night before, I was jones-ing for juice on Sunday morning.  Real juice, where they make it in front of you, because seeing is believing.  And Sip-N-Glo Juicery did not disappoint.  From the easy parking at the Whole Foods across the tiny street, to everything else, including the clean kitchen, quick service, and delicious juice, I was happy.  When I asked if I could have a Green Beast but with added carrot and light on the ginger, the reply was, “Of course!”  Check out their stellar menu here.  They offer juice cleanses, shots, and a Kids Menu.  My only regret is that I didn’t buy a t-shirt.  I’d be at this place every week if I were lucky enough to live in vegan-friendly Philadelphia!
IMG_0084  No seating, but easy parking directly across the tiny street, at Whole Foods.
IMG_0085  See your juice made to order in a clean kitchen.
IMG_0087  Lots of add-ins, big menu, t-shirts!

Vegan Honeydew Matcha Bubble Tea

IMG_2593     This vegan Honeydew Matcha Bubble Tea or Boba is delicious, and much healthier than anything you can buy in a mall, where they generally use fruit powders and sugar syrup.  Matcha green tea is an acquired taste for some, so if you’re not sure about it, omit it from the recipe, and then just add a pinch or two to your own individual drink.

Makes approximately 2.5 Cups,  or 2 to 3 servings

VEGAN HONEYDEW MATCHA BUBBLE TEA

INGREDIENTS
2 Cups raw honeydew melon chunks (bite-size pieces)
3/4 Cup black tapioca pearls  (boba)
1 Cup almond milk
1/2 Cup So Delicious Creamer
1 teaspoon matcha green tea powder
2 teaspoons light agave syrup  (not dark)

for Simple Syrup to store tapioca pearls in:
1/2 Cup water
1/2 Cup sugar

DIRECTIONS
For the Simple Syrup:  In smallest saucepan, bring the 1/2 Cup water just to a boil.  Add the sugar and stir to dissolve any visible sugar.  Reduce heat to a simmer and let simmer a few minutes (less than 5 minutes).  Turn off heat and set aside.

In a large pot, bring 8 Cups of water to boil.  Stir the water and slowly swirl in the tapioca pearls and stir gently to keep pearls from sinking to bottom of pot.  Reduce heat and let simmer for 15 minutes.  Remove from heat, cover and let sit for 15 more minutes.  Rinse a pearl under cool water and chew to test for softness.  In a colander, drain and rinse pearls under cold water.  Put pearls into a glass jar.  Pour the Simple Syrup over the pearls and let cool uncovered and unrefrigerated.

In a blender, puree Matcha, almond milk, creamer, melon and agave syrup, making sure to put the matcha into the blender first, so it doesn’t poof powder all over the top of the blender.  If you do not have a blender, use a food processor to puree the melon and then mix it with everything else.  Chill in refrigerator.  When ready to serve, add 2 Tablespoons cooked tapioca pearls (drained of syrup) to each glass, and top with honeydew milk tea.  A straw is nice.  I like paper straws so I serve with a long, skinny ice-tea spoon to scoop up those chewy, chewy pearls.  In Mandarin, this perfect, toothsome chewiness is called QQ.

Notes:  The tapioca pearls can tend to harden a bit in the refrigerator.  To soften, drain the pearls, cover them with water and microwave for 1 to 2 minutes, testing after one minute.   You can stretch the batch of tea a bit by adding an extra 1/2 Cup of vegan creamer.  You can freeze any leftover melon chunks for future use, if you want.  For inspiration, I visited Kitchen Simplicity.  To make it cruelty-free, I specify almond milk and agave syrup.  Upon reading the ingredients of several large boba chains, I noticed they use non-dairy creamer as a base in their bubble teas, so I have done the same.  Never heating the matcha helps minimize its natural bitterness.  I found the boba (tapioca pearls) at an oriental grocery in Salisbury, MD, but there are good sources online, and boba pearls come in various colors.

Nutrition values for the entire batch, not including boba:  Calories 328.  Fat 3.  Saturated fat 0.  Trans fat 0.  Cholesterol 0.  Sodium 214.  Potassium 150.  Carbs 64.  Fiber 2.  Sugars 59.  Protein 3.  Vitamin A 14.  Vitamin C 106.  Calcium 4.  Iron 6.  Nutrition values for 2 Tablespoons of boba:  Calories 41.  Fat 0.  Cholesterol 0.  Sodium 23.  Potassium 3.  Carbs 10.
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IMG_2587  I was able to find this locally.

Cantaloupe Vanilla Smoothie

IMG_2542    This Cantaloupe Vanilla Smoothie is incredibly refreshing in the heat of summer.   Sweetened with dates, only a few ingredients but packing a wallop of nutrition, and it tastes like good vanilla ice cream.    It’s almost like magic.  Thanks to Gail, my lovely neighbor who delivered three monster cantaloupes from her garden yesterday.

CANTALOUPE VANILLA SMOOTHIE

Serves 2 to 3

INGREDIENTS
2 Cups frozen cantaloupe chunks
2 Medjool dates, pitted and chopped
1 Cup organic soy milk
1/2 teaspoon vanilla extract

DIRECTIONS
Scrape seeds out of cantaloupe, and cut into chunks .  Freeze chunks on dinner plates or a cookie sheet, for several hours.  Freezing the cantaloupe chunks is important so you get individual chunks of cantaloupe, not big lumps of frozen-together cantaloupe that won’t fit into the bottom of your blender.   Soak dates in hot water for 10 minutes, then discard pits and chop dates.  Put all ingredients into blender and blend just until smooth.  Enjoy one of the most refreshing shakes ever.  This makes 2 medium smoothies or three small shakes of about 3/4 Cup each.

Notes:  You can stretch this a bit by adding another half cup of cantaloupe.  You may need to add a little more liquid to finesse the blender.  If you want it less sweet, use only one date.  If using smaller dates, adjust accordingly (the Medjool dates are big).
IMG_2534  Frozen chunks of cantaloupe on cookie sheet.

Strawberry Vanilla Date Shake

IMG_2227    My wonderful neighbor Gail stopped by on Memorial Day weekend with pounds and pounds of freshly-picked strawberries out of their impressive garden.  We ate some, but there were so many I decided to create a shake smoothie worthy of them.  Sweetened with dates, and enhanced with natural vanilla, it’s the bomb.

STRAWBERRY VANILLA DATE SHAKE

Servings:  2 to 4

INGREDIENTS
2 Cups frozen strawberries
4 dried dates, with pits removed   (chop each date into about 4 pieces)
1.5 Cups plant milk
seeds from 1/2 vanilla bean,  or  1/2 teaspoon real vanilla extract

Add all to blender and blend.  If your blender gets stuck, a good trick is to slide a long teaspoon down the sides of the blender container or give a quick stir to allow contents to settle once again.  Add a little more liquid if you need to.

Notes:   Using store-bought frozen strawberries is just fine.  To freeze fresh strawberries, rinse them with cold water just before you need them, and lay them on an old dish towel to dry.  Use an old towel in case they stain your towelHull the strawberries using a paring knife, and discard the green tops.  Freeze strawberries on dinner plates until they are frozen.  Then place frozen strawberries into a freezer container.  This method will prevent the strawberries from freezing together in a solid mass.  If you can, organic strawberries (whether fresh or frozen) are worth buying, because strawberries are in the Dirty Dozen (among the most pesticide-laden produce).  If you do not have a high-powered blender, you might want to soak the dates in almost-hot water for 15 minutes before pitting and blending.  Here are good tips for splitting and seeding a vanilla bean.   Make sure to look in the bulk section of your local health food store for vanilla beans, for cheaper prices.  If you really want to gild the lily, add a few Tablespoons of granola to this shake after it’s out of the blender.  This is great with almond milk too.  My favorite soy milk is WestSoy Organic Unsweetened.

Approx Nutrition info for the whole batch:  Calories 489.  Fat 7 gr.  Saturated Fat 1 gr.  Polyunsaturated Fat 4 gr.  Monounsaturated Fat 2 gr.  Trans Fat 0.  Cholesterol 0.  Sodium 45.  Potassium 1538.  Carbs 106.  Fiber 20.  Sugars 78.  Protein 16.  Vitamin A 4%.  Vitamin C 180%.  Calcium 14%.  Iron 27%.

Carrot Pear Almond Smoothie

IMG_1435    When I don’t have time to juice, I turn to smoothies.  After the mornings of alkalizing green juices, smoothies feel like dessert, but this is serious nutrition too.  Because I juice and blend what I’ve got on hand, it always varies, but every now and then, some serendipitous combination hits the mark and I know it’s a keeper.  Here we have the sandy sweetness of a fully-ripe D’Anjour pear with frozen banana, creamy vegan yogurt, almond milk, a little almond butter and raw carrots.  A literal pinch of ground cinnamon is very faint, but it marries them all into a happy ending.  You can play around with this–omit the banana for a slightly thinner consistency, change the nut butter, plant milk or spice, etc., but this is the way I like it.   p.s. You will not be hungry after this vegan smoothie!

CARROT PEAR ALMOND SMOOTHIE WITH A HINT OF CINNAMON

Makes enough for 2 to 4, depending on serving sizes.

INGREDIENTS
1/2 frozen banana, cut into chunks
1 ripe Anjou pear
1 large carrot,  or 2 small-to-medium carrots
1/2 Cup vegan yogurt,  plain or vanilla flavor
1 Cup almond milk
1 Tablespoon almond butter
pinch cinnamon  (1/16th teaspoon)

DIRECTIONS
Blend all, and enjoy!

Notes:  Peel and cut the bananas before you freeze them.  You could add some ice during the blending process too.  The yogurt is providing probiotics.   After drinking a smoothie, it’s a good practice to rinse your mouth well with water, to help rinse the fruit sugars off your tooth enamel.

Vanilla Praline Smoothie by Ani Phyo

Because I subscribe to the amazing VegNews Magazine, I got an email with this recipe in it.  Ani Phyo is the Queen of Raw Food and this is her recipe.  My twist of using soy milk means this is technically no longer a totally raw recipe, but to me, it’s sort of raw.    Remember to slit open the date and remove the pit (see photo below).  There might also be a tiny piece of dried stem on one end, which you can simply cut off with the tip of a sharp knife.  So, the flavor of the smoothie was surprisingly delicious.  I kept trying to figure out exactly what it tasted like–maybe like a cross between a malted milk shake and a vanilla shake, if you get the idea.  I did find the taste just a teensy bit too strong and sweet, so I modified it just slightly.  But man, this could really take the edge off any craving for milk shakes, no kidding.  I’m guessing that some people wouldn’t be able to tell the difference between this and a less-healthy milk shake.   So, here’s my only-slightly-modified version below.  And here’s the original recipe by Ani Phyo.
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Vegan Vanilla Praline Smoothie

INGREDIENTS
1/2 Cup raw pecans
4 Medjool dates, WITH PITS REMOVED
2 teaspoons real vanilla
2 cups cold soy milk (or filtered water or rice milk, etc.)
1/2 Cup ice, or a little more

DIRECTIONS
REMOVE PITS from dates!
In a blender, combine all ingredients until smooth.

Note:  My favorite soy milk for this type of thing, where you want a rich flavor, is WestSoy Organic Unsweetened Soymilk, yum.