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Squash and carrots cream soup with basil and croutons

Crazy fun and exhausting Sunday: I ran intervals during the peak of the heat today, and followed interval training with an unplanned and thoroughly enjoyable river swim. I am still recovering from yesterday’s weight lifting work out which went on for about 2 1/2 hours! I need to end all this with some yoga. But before I do–I wanted to share some of the yumminess that fueled this weekend’s endeavor: my delicious, very simple, and even more affordable squash and carrots cream soup. 

The squash was freshly picked from my neighbor’s wonderful little organic garden; 

you need:

1 extra large squash

4-5 large carrots

2 cups of almond milk

salt and black pepper

1 tbsp of olive oil

fresh basil to taste.

Boil the squash and carrots until soft, and put them  in a blender with the milk, spices, basil and olive oil. Blend until creamy. Enjoy with some croutons or even purple corn chips. It’s DELICIOUS! And easily a sixpence recipe 😀

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carotene, Carrots, fiber, Quinoa, sixpence recipes, Super foods, Uncategorized, Well being

Quinoa with carrots and toasted sunflower seeds

This recipe is entirely impromptu, and triggered by my appetite after a 3 mile run. Luckily, it turned out light and delicious, and can just as well be done with pine nuts–I just happen to have sunflower seeds. Finally, wit a cost of about $3, this is easily a sixpence recipe.

What you need:

2 cups of quinoa

1/4 cup of sunflower seeds, raw

2 large carrots

1 tea spoon of minced garlic

olive oil

parsley

sea salt.

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Boil the quinoa with the carrots-chopped,  in 4 cups of water, salt to taste, and add the parsley.

In a skillet, toast the sunflower seeds with some salt, a drop of olive oil, and a tiny bit of garlic. Be sure to keep an eye on them frequently–they can burn in a matter of seconds! I toasted the seeds on medium heat until golden.

Once the sunflower seeds are ready, place them on a plate to stop the cooking. In a bowl, mix the quinoa, carrots, and sunflower seeds. The sweetness of the carrots is nicely balanced by the salty seeds, which also add crunchiness to your quinoa meal!

Enjoy! Protein, fiber, fats, and some great carotene. YUMMY!

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carotene, Essential fatty acids, fiber, Raw, Uncategorized, Vitamin A, vitamin C

For the endurance athletes: mangoes

Whether you are a long distance endurance runner of a frequent, steady 5K jogger, you are well aware that the energy sustaining your efforts comes mainly from carbohydrates. And while fruit high in fructose and total carbohydrate are to be avoided for those with high level of blood sugar, endurance training requires healthy loads of yummy carbs. Mangoes, among the sweetest, richest fruit out there, are perfect candidates for inclusion in a pre-training meal: in addition to the 28g of carbohydrates, they are a fantastic source of vitamins A, C, and B6, alpha and beta-carotene, and omega 6 polyunsaturated fatty acids. So don’t forget to include half a mango in a smoothie, add some light leafy greens–spinach or kale, some ground nuts and seeds, and enjoy a peak in energy and stamina.

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Carbohydrates, carotene, Carrots, fiber, potassium, Raw, Smoothies, triptophan, Uncategorized, Vitamin A, vitamin C

Apple-banana-carrot smoothie

Just another light middle of the ay snack (in my case–breakfast).

Add 2 sliced red apples and a handful of baby carrots to one banana, 1/2 cup of flaxseed, and a cup of almond milk, and bled. Abundant in vitamin A, C, carotene, carbs, protein, and fiber. Image

 

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Carbohydrates, carotene, Carrots, fiber, sixpence recipes, soups, Uncategorized, Vitamin A

Carrot-potato cream soup

Once again a sixpence recipe, and all you need to make it are

3 large carrots

2 potatoes

olive oil

1 cup of almond milk

salt and pepper

Boil the veggies until they are soft. Drain them and wash in cold water, then drain again. place in the blender, add a cup of almond milk, salt, pepper, and a tea spoon of olive oil. Blend until you reach a thick, creamy, smooth consistency. The sweetness of the carrots is nicely balanced by the pepper.

Serve and enjoy!

Cost: $1. Appliances/ kitchenware used: knife, cutting board, pot, blender.

Benefits: Vitamins A, C, K, E, carotene, fiber, carbohydrates.

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