The holidays are over, and our stomachs can finally take a break from all the eating, and sitting, and eating. When I am feeling overstuffed from a few unhealthy days of Jewish food indulgence, I love to start a new day with this refreshing berry smoothie. The tang from the Greek yogurt plus sweetness of berries and orange juice really goes well together.
During the summer I like to freeze berries while they are in abundance, but you can also buy frozen berries in most grocery stories (Whole Foods and Trader Joes both have good options). I prefer using frozen berries over fresh so that you don’t need to also use ice to achieve the ideal smoothie consistency – frozen berries give all the frozen goodness without the extra water.
Prefer a tropical combo? Swap out 1 cup frozen berries for 1 cup frozen pineapple, 4 ounces of orange juice and 4 ounces light coconut milk. Same proportions for banana, flax seed and Greek yogurt as below.
1 cup frozen mixed berries
1/2 medium sized banana
1/2 Tbsp ground flax seed
1/2 cup nonfat Greek yogurt
6-8 ounces orange juice
Place berries, banana, flax seed and yogurt into a blender. Add 4 ounces orange juice and mix on high. Add additional orange juice until you reach desired consistency.
Garnish with fresh berries or orange slice and serve immediately.
Asian pear, English cucumber – this salad is like the U.N. of Autumn appetizers. I love creating new combos of yummy salad ingredients – mixing the crisp, fruity flavor of the Asian pear with the earthiness of roasted beets and sweet crunchiness from the candied nuts makes for a truly satisfying salad experience.
Want to take this salad up a notch? Sprinkle some goat cheese crumbles on top if you are serving with a dairy meal.
1/2 pound mixed greens (about 1 large bag)
2 small beets, scrubbed clean and trimmed
1 Asian pear
1/2 seedless English cucumber
1/4 red onion
1/4 cup chopped candied walnuts or pecans
1/4 cup balsamic vinegar
1 Tbsp honey
1 tsp dijon mustard
salt and pepper
1/2 cup extra virgin olive oil
Preheat oven to 400 degrees. Wrap each beet in small piece of foil, and roast for 45 minutes to 1 hour. Set aside and allow to cool completely.
Peel skin away from beets and slice into thin rounds or half moons.
Thinly slice Asian pear, cucumber and red onion.
In a large bowl toss greens, pear, cucumber, red onion and candied nuts together.
In a separate small bowl, whisk together balsamic vinegar, honey, dijon mustard and salt and pepper. Slowly whisk in extra virgin olive oil.
Toss salad with dressing until coated evenly and serve.
The only thing I love cooking with more than pumpkin is mascarpone, so when a reader asked last week to “keep the pumpkin recipes coming,” I was more than happy to oblige.
I’ve put together a list of pumpkin-rific Autumn recipes that will take you from breakfast to dinner and dessert too.
Paula’s Pumpkin Bread (pareve)
Pumpkin Challah (pareve)
Pumpkin Black Bean Soup (dairy)
Pumpkin Mac ‘n Cheese (dairy)
Pumpkin Lasagna (dairy)
Stuffed Pumpkins (meat)
Pumpkin Swirl Brownies (dairy)
Pumpkin Cupcakes (pareve)
Pumpkin and Sour Cream Puddings (dairy)