This is one of my favorite smoothies. I am not a huge smoothie drinker but when I am in the mood a variation of this smoothie is usually what I make. This smoothie is more of a meal in a cup than a snack so it is perfect for breakfast.
After I made home made granola a few months ago I was in the mood to try it again, this time with quinoa. Why quinoa? Because like my fashion sense – I am 5 years behind on trends that is why. Plus I had some quinoa hanging around the pantry. Here I used dates, sunflower, and pumpkin seeds; but you can use whatever dried fruit, seeds, or nuts you like.
When I get bored I like to make weird condiments that will last in the fridge. I will make pickled garlic, pickled mango, rendered chicken fat, candied orange peels, harrisa, schug, etc. One of my favorite things to make is preserved lemons because it is super easy and lasts forever in the fridge. Unfortunately, I did not take pictures when I was making the lemons but you can find a lot of recipes online or just buy them pre-made from middle-eastern grocers, fancy supermarkets, the internet
Evidently most people know brisket as some sort of smoked BBQ thing. I didn’t know about this until I was googling for recipe variations and kept finding smoking instructions. Isn’t smoking what they do to whitefish and salmon? Perhaps the occasional gouda. Evidently smoking meats is like a thing in the south and I had the definition of BBQ totally confused but that is a discussion for another day. The way I have always eaten (and cooked) brisket was slow cooked in the oven with vegetables and plenty of liquids. You need to google “Jewish Brisket” for this variation.
On the bright side my version is much easier and involves a lot less equipment than the smoked version. Brisket is usually a holiday dish but the other day my husband came home with a huge hunk of meat and promised he would help me cook it. Turned out his help was keeping the children contained while I chopped, seared, cooked, and cleaned up. Better than nothing.
My husband jokes that biscuits are my nemesis. I must have tried to make them a dozen times with a bunch of different recipes and they always come out denser and flatter than I have hoped. I attribute this to my genes being totally devoid of any “Southerness.” However, I finally had success with this recipe despite it being more complicated than plain biscuits due to the addition of sweet potatoes. Perhaps I have lived in Florida long enough where the Southern has rubbed off on me. Does Miami count as the south?
So why sweet potato and saffron? Because my husband would be freaked out by sweet potatoes so I thought I would blame the yellow-y orange color on saffron but I don’t think he bought it. Either way, a pinch of saffron can’t hurt right.
Although I had a few complaints about the recipes and level of mushiness I did not hate these past two weeks. I discovered half a dozen or more recipes that I would keep in my repertoire, gained a new appreciation for smoothies, and really broke in my vitamix. I also ate way more vegetables than I usually would and significantly cut down on my consumption of processed junk. But unfortunately, I will have to take a hiatus from the book as my time off from work has come to an end and my schedule became very tight and I am not ready to work and do all this cooking/meal planning. So enjoy the last Anti-Inflammatory Diet in 21 post. Continue reading “The Anti-Inflammatory Diet in 21 Review: Week 2 Day 6 THE END”
Today is the 4th of July and I did a BBQ for dinner so the Homemade Avocado Sushi will have to be skipped until another time so today’s post will not be that new or interesting.