PPP Recipe: Liquid Lunch — Cherry In A Hurry

Cherry In A Hurry Smoothie

You can't help but smile when you taste this satisfyingly creamy cherry blend! Enjoy this Cherry in a Hurry Smoothie recipe from The Little Black Book of Smoothies by Ruth Cullen.

Cherry in a Hurry Smoothie
Makes 1 serving

Ingredients:
1 cup chilled apple juice
1/2 cup non-fat black cherry yogurt
1/2 frozen banana
1-1/2 cups frozen pitted cherries

Directions:
Pour apple juice into blender and add yogurt, banana, and cherries. Blend at high speed until smooth. Yum!

Thirsty for more? Download the entire ebook to your reader for more delicious recipes:

Cover of The Little Black Book of Smoothies Kindle  • Nook  • iBookstore  • Sony Reader Store  • Kobo  • Google Play

 

 

 

 

Image © ampFotoStudio/Shutterstock.com

PPP Recipe: Liquid Lunch — Grape On The Go Smoothie

Grape On The Go Smoothie

Yum! A sweet, delicious, and beautifully hued purple Smoothie! Enjoy this Grape On the Go recipe from The Little Black Book of Smoothies by Ruth Cullen.

Grape On The Go Smoothie
Makes 1 serving

Ingredients:
1 cup chilled grape juice
1/2 cup frozen non-fat vanilla yogurt
1 cup frozen red seedless grapes
1/2 cup blueberries

Directions:
Pour grape juice into blender and add yogurt, grapes, and blueberries. Blend at high speed until smooth.

Thirsty for more? Download the entire ebook to your reader for more delicious recipes:

Cover of The Little Black Book of Smoothies Kindle  • Nook  • iBookstore  • Sony Reader Store  • Kobo  • Google Play

 

 

 

 

Image © Andreas Berheide /Shutterstock.com

Recipe Thursdays: Vegetarian Rice

"Organic food contains neither cosmetic nor unnecessary non-nutritive additives such as artificial flavor or color, or chemical preservatives. Thus, all items labeled 'organic' must be grown without the aid of pesticides or hormones and only organic fertilizer or compost may be used," says cookbook compiler Constance B. Bates. "To insure the retention of natural wholesomeness, grains and sugar should be refined as little as possible. It is to escape these additives and to gain the nutritive benefits of unrefined ingredients that most people venture into the realm of organic cooking." Here is a recipe for Vegetarian Rice from Ms. Bates's Simple Organic Cooking published by Peter Pauper Press in 1972.

Vegetarian Rice

Ingredients
8 ounces brown rice
1 tablespoon peanut oil
2 cups water or vegetable stock
1 tablespoon mixed herbs
2 medium onions
2 peppers
1 chopped cucumber
5-6 tomatoes
8 ounces grated cheese (or 3-6 ounces
   whole cashews may be substituted)

Directions
1.  Heat oil in saucepan and add finely chopped onions and rice. Stir.
2.  Add chopped tomatoes and other prepared vegetables. Cover. Bring to boil.
3. Reduce heat and simmer for 45 minutes.
4. Stir in herbs and season to taste.
Serve with cheese or nuts.

Interested in more delicious organic recipes? Download the ebook for your device:

• Kindle

 

 

 

 

Image © Maya Morenko / Shutterstock.com

Recipe Thursdays Vegan Edition: Simple Lentil Soup

Brrr! While Jack Frost is still nipping at our noses, it's nice to come home to something warm and hearty, like this Simple Lentil Soup. Featured in My Vegan Recipe Journal, this week's recipe is from vegan restaurant Café Blossom in New York City.

Simple Lentil Soup
Serves 4

Ingredients:
4 cups water
1 cup dried brown or red lentils
1 medium onion, chopped
1 medium potato, peeled and chopped
1 medium zucchini, chopped
2 carrots, peeled and chopped
3 tomatoes, seeded and diced
1-1/2 tablespoons tomato paste
2 teaspoons dried thyme
Black pepper to taste

Directions:
1. In a large pot combine all ingredients.
2. Slowly bring to a boil, reduce heat, and simmer for 1-1/2 hours over very low heat, stirring occasionally.
3. Add more water to soup to achieve desired thickness.

Image © CGissemann / Shutterstock.com

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