Tag: nutrition

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YUM! A Blue Super Food Smoothie Bowl

Screenshot_2019-12-20 YOGA REBEL® ( yogarebellondon) • Instagram photos and videos(1)

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YUM! A Blue Super Food Smoothie Bowl

INGREDIENTS

2 Frozen Bananas
2 Kiwi
1/2 c. White Grapes
1/2 c. Coconut Milk
1/2 tsp. Blue Majik Powder
Seasonal fruits for topping, Granola and Chia Seeds

Directions

Step 1
Slice fruit toppings, set aside

Step 2
In blender, add frozen Banana, frozen Grapes, Kiwi, Coconut Milk, and Blue Majik. Blend until smooth.

Step 3
Pour into bowl and top with sliced fruit toppings, granola, and chia seeds.

Credit: https://sisterchives.com

Posted on

YUM! A Blue Super Food Smoothie Bowl

Screenshot_2019-12-20 YOGA REBEL® ( yogarebellondon) • Instagram photos and videos(1)

yogarebellondon's profile picture

yogarebellondon

YUM! A Blue Super Food Smoothie Bowl

INGREDIENTS

2 Frozen Bananas
2 Kiwi
1/2 c. White Grapes
1/2 c. Coconut Milk
1/2 tsp. Blue Majik Powder
Seasonal fruits for topping, Granola and Chia Seeds

Directions

Step 1
Slice fruit toppings, set aside

Step 2
In blender, add frozen Banana, frozen Grapes, Kiwi, Coconut Milk, and Blue Majik. Blend until smooth.

Step 3
Pour into bowl and top with sliced fruit toppings, granola, and chia seeds.

Credit: https://sisterchives.com

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Recipe: Charred Broccoli Tabbouleh Salad

Charred-Broccoli-Tabbouleh-scaled

Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.

Ingredients

¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred

Directions

  1. Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
  2. Heat the oven to 425°F.
  3. Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
  4. In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
  5. In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.

Nutritional information

Calories 251

Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

 

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Is salad on the menu for lunch? Make it your best one ever with these five tips:@Yoga_Journal

5 Steps to Seriously Superior Salads
Apply these tried-and-true cooking tricks to salad-making, and you’ll be making the best veggie-packed dishes ever.
July 31, 2021 Ivy Manning






Your go-to bowl of greens may be a good salad, but is it the best salad? Some of the best cooking tricks can be applied to salad-making. Here are five game changers that will help take your salads to a new level.
1. Season it
We season everything else, so why skip your salad? A pinch of coarse sea salt and a few grinds of pepper enhance the flavors in salads, too. But don’t stop there! Spices can amp up the natural sweetness of vegetables both raw and cooked. Try this homemade toasted spice blend on salads to turn a ho-hum salads into the best salad with grilled shrimp, sprinkle nutritional yeast on slaws for a savory boost, or herby-tart za’atar blend on a cucumber tomato salad with feta.
2. Underdress
Err on the side of underdressing your salads. You need less dressing than you think, and you can always add more, but you can’t remove dressing from a soggy salad. As a general rule, add ½ tablespoon of dressing, gently toss, taste, and add more until the ingredients are very lightly coated. Another option for chronic over-dressers, pour out small amounts  of dressing (about 1 tablespoon per person) into a small ramekin and dip your fork into it before each bite of undressed salad.
3. Hands on
Toss your salads with your hands in a large bowl, this helps coat all the ingredients with seasonings and dressing and it’s gentler on tender greens. If you’d rather not get your hands dirty, use kitchen tongs to even toss things together.
4. Balance textures
Try to choose a balance of elements – fluffy leaves, creamy elements like avocado or cheese, crunchy items like nuts or seeds, something substantial like roasted squash, meat, seafood and juicy/crisp elements like apple, tomato, or celery.  And remember, we eat with our eyes, so arrange elements artfully for a more satisfying meal. Click here for a handy chart on how to build a well composed, best salad recipes ever.
5. Herbs are salad leaves, too.
Herbs are a mainstay of salad dressing, but they are also delicious by themselves tucked into leafy salads. Fresh, tender herbs like basil, cilantro, dill, basil, parsley, and mint blend right in with lettuce plus they add little pops of fresh flavor that are unexpected and make salads more interesting. Make sure to remove any tough or stringy stems…concentrating on the juicy leaves instead.