Tag Archives: vegetarian

Nutribullet recipes for green smoothies and green soup

I’ve been on the hunt for a new blender, especially now that the “off” button on our old (over 25 years old!) blender quit working (don’t ask how we turn it off– it’s a process).  One day, an infommercial for the Nutribullet caught my eye.  I did a little research, and promptly ordered one online.

It really is as easy to use as they claim– and it does a better job of grinding up fruit and veg than the old blender, hands down!  I toss frozen fruits and water into one of the containers (usually a frozen banana, some strawberries/peaches/pineapple/canteloupe… whatever’s over-ripe and thus was tossed into the freezer) and whiz it for 15 – 30 seconds and I have a wonderful smoothie!

But my true love is savory “smoothies” , and the Nutribullet handles greens with ease, creating waaaaay nicer smoothies than my blender.  My newest fave lunch is green soup:

In the larger Nutribullet container, fill over halfway with frozen spinach leaves.  Add a large handful of frozen peas and carrots.  Add one peeled clove of garlic and a good sized chunk of sweet onion.  A large squirt (or two) of Mrs. Bragg’s Amino (unsalty soy sauce) and a squirt of Sriracha (Thai hot sauce that I add to everything.  I have bottles squirreled away all over the house and office) a few shakes of Trader Joe’s 21 Seasoning Salute (an herb seasoning mix– use your fave) and then water or veg broth to the fill line.  WHIZZZZZZZ.   Heat it up for soup, or drink cold for a cooling lunch.


For more green smoothie recipes, see my blog here and here.

PS– I’m not affiliated with Nutribullet, but I am a very very happy customer!



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I recently found a new-to-me food blog called Oh She Glows.  Not only is the writing delightful, the recipes are delicious.

I’ve made 3 of Angela’s recipes in the past 2 weeks, and while the Lentil/Walnut burgers probably won’t thrill my boys (I made them for some girlfriends, and we gobbled them up, so I’m hoping to slide them past the kids next week), the Guacamole Pasta and the Garbanzo Bean Soup are definitely in the Wild Onion mealtime rotation!

Here’s the Garbanzo Bean Soup recipe (adjusted up to 5 servings), with my twists (marked with a *):

  • 2 chopped onions
  • 4 – 5 cloves garlic, finely chopped
  • 2 Tbl smoked paprika* (original recipe calls for cumin, which I don’t like)
  • 2 large bay leaves
  • 1 box  (48 oz) of chicken stock* (original recipe called for vegetable stock and water, but I had chicken broth on hand)
  • 5 cans (15 oz) garbanzo beans, drained and rinsed
  • 2 Tbl tahini
  • 2 lemons, juiced

Saute the onion in olive oil until translucent, add garlic, paprika, bay leaves.  Saute 2 minutes to warm the garlic.

Add stock, tahini, beans.  Stir well, bring to a boil, then turn the heat down to simmer and cook 5 minutes.

Remove from heat and let cool for 5 minutes (note:  the soup was more flavorful when served hot/warm, not piping hot!)  Remove the bay leaves.  Use a stick blender to blend the soup until smooth OR pour soup into blender in batches, blend until smooth.  Stir the lemon juice into the cooled soup.  Adjust seasoning with salt and pepper as needed.

I served the soup with a yummy brown nut bread.  The dinner was a major success with all the Onions.

My goal has been to add more vegetarian recipes into our week, which I have done rather seamlessly.  With Angela’s help, this should be even easier.  Yay for Meatless Mondays and Vegetarian Vednesdays!

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Another green confession

My family and friends know that I have a tendency to eat a little differently. I became a vegetarian in high school, back when being a vegetarian meant growing sprouts on your windowsill and searching high and low for a health food store. I fell off the wagon with a bang during a very tempting lunch featuring cheeseburgers….

I got back on the wagon a few years later, became vegan for a while (quit that when I was grazing the craft table at a photo shoot and realized that the only thing I could eat was a boiled potato sandwich– yuck!!**).

**since this is a fiber art blog, I think I’d better clarify! A “craft” table, which sounds so fiber-licious, is the term for the food table at a photo/film shoot. And vegan meant that I ate no meat, fish, chicken, or animal by-products, like dairy or eggs. It was eye-opening and a bit shocking to see the enormous table of food, and realize that there was only bread and boiled potato for me to choose. I’m very sure that these days, the table would offer more choices for alternative-eaters!

Anyway, all these years later, I am still eating semi-veg. And I sit here at the computer eating– or rather, drinking– my new breakfast of choice– a green smoothie!!

Now, I’m going to warn those of you who won’t eat your greens– click onto another blog! This is very green veggie oriented, and even my DH shook his head and closed his lips tight.

A green smoothie tastes like watery whatever-fruit-you-added. It does NOT taste bitter or spinach-y. It is a beautiful green color, and extremely powerful, vitamin-wise! All you need is a blender (I have a cheapo one that predates my marriage), some fruit, a few ice cubes, and a bunch of greens (spinach, kale, swiss chard, romaine lettuce). Oh, and an adventurous spirit (DH adds, a very open mind….)

For the fruit, choose one or two of the following: a handful of berries, a banana, 2 peeled pears or apples, 2 mangos, peeled peaches, peeled kiwi, pineapple.

For the greens, choose: 1/2 bunch of spinach, 4-5 leaves of kale (remove stems), 3 leaves of Swiss chard (remove the stems), 1/2 bunch romaine lettuce leaves.

In the blender: first toss in the fruit, then the ice cubes/water, then pack with greens. Blend until as smooth as possible– I left it kind of chunky yesterday, and I didn’t like the texture.

Here are some “recipes”:

  • 1 c strawbs, 2 kiwi, bunch spinach
  • 1 pear, 1 mango, 1 c berries, bunch spinach
  • peaches, spinach
  • 2 pears, 3 kale leaves, 1/2 bunch mint
  • 2 apples, juice and zest of 1/2 lemon, 3 kale leaves, 2 chard leaves
  • 1/2 banana, 1 lime–juice and zest, 1 apple, chard and kale

These are just some suggestions. I find that the greens are kind of interchangeable, and add little taste to the smoothie. I also found an all green recipe: 1 avocado, 1 lg cucumber, 2 c spinach, 2 leaves chard, 2 leaves kale, 3 lemons (juice) 1 1/2 c water. I haven’t tried it yet– maybe tomorrow.

I make about 5 cups, and drink 2 glasses worth one day, and 2 the next. There’s a lot of green smoothie information on the ‘net, so if you’re interested in more information, a search will turn up several pages of blogs and websites.


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