Texas Ruby Red Grapefruit Smoothie

This smoothie has frozen spinach in it for extra nutritional goodness and texture, but its color over-represents its taste. It’s fresh and tangy-sweet, just like the Ruby Red Grapefruit, the State Fruit of Texas! They’re in season in late winter and early spring; look for them at your local market in March, and give this smoothie a try!

flesh of 1 Texas Ruby Red Grapefruit, spooned out
1/4 cup frozen spinach
2-4 fresh strawberries
1 medium banana
1 Tbsp yogurt
plash orange juice

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Strawberry Raspberry Smoothie

I love this smoothie recipe! It’s deceptively sweet, but still so healthy.

1 banana
4-6 strawberries
6 raspberries
1 cup yogurt
splash cranberry juice
drop vanilla extract
2 pieces of ice

1. In a blender, liquefy all non-frozen ingredients.

2. Add ice and mix using “ice crush” setting until just smooth.

3. Enjoy for breakfast, brunch, or a snack.

Lively Smoothie

I got the idea for this one from Wheatsville Deli’s Lively Beets and Carrots, a dish consisting of raw, grated beets and carrots with a little vinegar and not much else. While this super simple slaw is no doubt healthy, I find it a bit much to down on its own. I often have it with their Cajun-flavored Lemon Baked Catfish, but rarely can I finish off a whole half pound of the stuff. So I started making it into smoothies.

One thing led to another, and now I drink this Lively Smoothie regularly! It’s a little tangy, but sweet, packing a bit of a punch–a great way to start the day! And still super healthy!

1/2 cup grated raw carrots and beets
1 banana
1/2 cup orange juice
splash almond milk
squirt agave nectar
1 heaping tsp almond butter
4 cubes frozen pineapples
4 frozen blueberries

Autumn Vegetable Fritters with Homemade Applesauce

These are a great alternative to the typical potato fritters, though, like latkes, they pair well with fresh apple sauce!

The combination of several different autumn vegetables makes these fritters a tad more time-consuming, but they’re so flavorful for fall! Unlike the traditional version, they’re baked, not fried, making them healthier, less greasy, and easier to cook.

And the apple sauce is so good it almost deserves its own post. If you’ve never tried making homemade apple sauce before, try it! You’ll never again think the stuff from a jar is worth eating.

For the fritters
2 sweet potatoes
1 large yellow squash
1 starburst squash
1 large carrot
1 large parsnip
1/2 white or Vidalia onion
1/2 cup all-purpose flour
~ 1/4 cup vegetable oil (or butter)
salt and pepper, to taste

For the applesauce
2 apples, peeled, cored, and shredded (I put chunks in my food processor)
1 tsp sugar
1 tsp cinnamon
plash lemon juice

1. Roughly chop vegetables. Boil or steam until they are well softened and almost cooked through.

2. Meanwhile, mix applesauce ingredients in a saucepan over medium heat for about five minutes until warmed through and well combined. Pour in about 1/2 cup water and cover.

3. Place all the vegetables in a mixing bowl. Sprinkle them with flour and season with salt and pepper to taste.

4. On a cutting board or clean counter top, shape the vegetables into patties of whatever size you desire (I like them relatively thin, so they turn out on the crunchier side).

5. Place patties on a greased cookie sheet and bake for about 40 minutes at 350°, turning over once midway through.

6. Meanwhile, stir applesauce frequently until water has cooked off and a saucy consistency is achieved (probably about ten to fifteen minutes). Set aside.

7. Remove patties from oven when golden and crispy, but not burned. (Alternatively, fry patties in a little oil until lightly browned on both sides).

6. Serve with a side of applesauce.

This will make your house smell really good, too!

Recipe adapted from Vegan Planet’s Autumn Vegetable Fritters.