I think about food and cooking a lot. But with so many incredible foodie bloggers out there, I lack the gumption to pipe-in, even though I’m a pretty good cook. Still, I love eating (of course), reading and talking about food and can’t resist sharing my new favorite kitchen thing with you.
The Nutribullet. This wonderful gadget now commands prime kitchen counter real estate next to my kettle. Every morning I spend less than 5 minutes throwing a mix of veggies, fruit, nuts and liquid into one of these jars, blend for about 40 seconds and presto, I’ve got an incredible, nutrient rich drink to either down right away or bring to work for a lovely boost later. This morning’s concoction was relatively tame consisting of lettuce, kale, strawberries, banana and some chia seeds (yes, “chia pet” chia seeds) with almond milk.
You can throw virtually anything in without chopping it to bits – just remove big pips and apple seeds. The super-duper version will chew it all right up and comes with a variety of jars for blending that also can be used to store or drink your potion. Also included is somewhat of a cheesy book: Nutribullet – Life Changing Recipes. Interspersed between recipes are testimonials from rheumatoid arthritis sufferers, cancer patients and of course a few about weight loss. At least some of these, along with the smiling geezer pictures, could have been sacrificed for an index – there is none. Wondering if there’s a smoothy for your rutabaga? The only option is to flip through all the recipes and smiling geezers again. For inspiring smoothie recipes that are certainly compatible with the ‘Bullet’, I picked up a copy of Superfood Smoothies by Julie Morris who also has a great website.
Forget the blender and juicer — this is the gadget. No pulp clean up!
These days, I need ways to use the bounty of vegetables in the CSA (Community Supported Agriculture) I share with my friend Chris. Collard greens anyone? I’m a white girl from the Bronx who grew up on canned vegetables, so collards are new to me and a bit overwhelming. We eat bacon sparingly (although it is one of the most delicious things on the planet) and most collard recipes seem to call for cooking them in that yummy pork fat. Instead, I’ve been steaming the gigantic leaves, letting them cool and then substituting them for a wrap or tortilla. Lovely for a packed lunch. For me. No one else in the house will go for that. I haven’t Nutribullet-ed them yet — I’ll let you know. Might be just the ticket. And then there’s all the cabbage sitting in the crisper drawer … any ideas? (I already have some fermenting.)
CSAs are a great way to support local farms and get fresh, organic produce. Our’s – Stone Gardens Farm, drops off a box at Chris’s office (this week 2 boxes because there was so much) and we divvy up the goods that evening, preferably while drinking a glass of wine. Lots and lots of greens these past weeks, radishes and more radishes, summer squash, cucumbers – great in a smoothie – with avocado and apple and tumeric – refreshing! From May through October – sometimes even into November, the CSA supplies all my veggie needs allowing me to walk right through the produce section, pausing only to buy avocados.
Now your suggestions for collards and cabbage, please!
PS: I am delighted to report that collards make delicious smoothies. I made mine with banana, strawberries, a slice of lime, a few Lemon Balm leaves from the garden, a couple of ice cubes and used rice milk as my liquid. The collard is not at all overwhelming and I’ve already chewed up a few of my big fronds this way.