autumn Archives | Page 45 of 75

I’ve had a total crush on celeriac (aka celery root) lately. It all started with this dish that I dreamed up as our main for Thanksgiving. I had an idea to marinate some beautiful portobello mushroom caps in a mixture of olive oil, shallots, garlic, sage, rosemary, and thyme before roasting them for a bit in the oven. Once they were done, they would be filled with a velvety smooth celeriac and potato puree punctuated through with fresh chives and black pepper. Since then, I’ve made the dish several more times and it evolved slightly into the version I’m sharing with you today.

I’m not sure what it is about celery root that I like so much. It actually came as a surprise to me because my feelings concerning celery aren’t necessarily that strong. It’s sort of a take it or leave it mentality. I don’t care whether I eat it or not. But celeriac! Oh celeriac. I think perhaps it has to do with the natural grounding qualities of this root. It provides such stability and nourishment that I tend to crave, particularly during this time of year. And, it has a lovely, unique flavor that is so much more than the celery notes present. It’s slightly sweet and grassy with hints of earthy parsley. And, when you mix it with buttery yukon gold potatoes? HEAVEN.

For the version of this recipe I’m sharing with you today, I went with shiitakes instead of portobellos simply because I’m on a bit of a roasted shiitake kick right now. If you have a bit of extra cash, I definitely recommend going with shiitakes because they have so much more umami flavor on their own. But, portobellos will work just as well. Though it’s packed with a lot of flavor, you’ll notice the ingredient list isn’t too long. This is intentional so that the natural goodness of the shiitakes and celeriac can shine through. And, it’s also because I’m not much for fussy, involved recipes most of the time. If you want to make more of a substantial meal, I highly recommend making the sweet potato and sage corn muffins and the winter sunshine salad to go along with the roasted shiitakes and celeriac potato puree 🙂

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Super Greens Smoothie Bowl (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Kale and avocado form the base of this smoothie bowl supplemented with matcha, spirulina, and chia seeds. Frozen mangoes, blueberries, and banana add natural sweetness and a lovely fruity flavor to this vegan and gluten free smoothie bowl.

It seems that green smoothies and juices are still all the rage as they tend to populate my instagram and pinterest feeds on the regular. Their vibrant hues make you feel healthier simply by looking at them. They’ve become so mainstream that I think a lot of us (myself included) tend to forget why we need greens in the first place. I think the tendency is to see the color and think “HEALTH!” or “DETOX!”. So, in an effort to offer a bit of insight into the health behind the color, here’s a little breakdown of what’s in the smoothie bowl I’m sharing with you today:

Kale

Loaded with vitamin K (promotes bone health/strength & protects against things like liver and prostate cancer); contains organosulfur compounds (these are found in members of the brassica family and appear to be able to lessen the occurrence of a wide variety of cancers); excellent source of vitamin A, vitamin C, vitamin B6, manganese, dietary fiber, and potassium; antioxidant rich; highly alkaline (helps balance the pH and acidity in the body)

Avocado

Packed with carotenoids (helps protect against eye diseases); full of both soluble & insoluble fiber (helps keep the digestive system in good order & slows the breakdown of carbs to help you feel fuller longer); good source of monounsaturated fat (slows digestion & helps keep blood sugar from spiking); good source of folate (keeps the heart healthy and is associated with lowering risks of heart disease)

Matcha

Packed with antioxidants (prevent aging & chronic disease); rich in fiber & chlorophyll (natural detoxifier that works to eliminate chemicals & heavy metals from the body); rich in L-theanine (and amino acid that promotes concentration & clarity of mind)

Spirulina

Good source of vegan protein (contains roughly 60-70% by weight); rich in chlorophyll (stimulates new cell growth, builds blood, neutralizes toxins, fights infection); contains all of the amino acids; strengthens the immune system; raises pH of the body to a more alkaline state; promotes bowel health

So basically, these greens are superfoods! They do so much to repair and replenish our bodies, especially if our diet hasn’t been the greatest. And, they are amazing natural preventatives for disease when consumed regularly. Now it’s easy to understand why the world has become obsessed with green juices and smoothies 🙂

Super Greens Smoothie Bowl

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Author: Courtney West
Total Time: 5 minutes
Yield: 1 serving 1x
Diet: Vegan

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Description

Ingredients

Units Scale

2–3 large leaves of kale or chard
flesh of 1/2 an avocado
juice of 1 blood orange
1 cup frozen mango chunks
1 small frozen banana
1/2 cup frozen blueberries
1/2 tsp ground or fresh ginger
1 tsp matcha powder
1 tsp spirulina
1 tbsp chia seeds
1 cup (or more) of nut milk
suggested toppings: coconut flakes, buckwheat groats, chia seeds, granola, muesli

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Instructions

Place all of the ingredients in a blender and blend away! Add more (or less) nut milk to achieve your desired consistency. Top with whatever your heart desires. This time I went with coconut flakes, buckwheat groats, and chia seeds.

Makes 1 large or 2 smaller servings.

Prep Time: 5 minutes
Category: smoothie