Beauty, Carbohydrates, carotene, Carrots, edamame, Fats, fiber, Health, hummus, magnesium, potassium, sixpence recipes, soups, Uncategorized, Vitamin A, Vitamin B, vitamin C, Vitamin K, Well being

What is in Brussels sprouts?

Along with brocolli, kale, cabage, and collard greens, Brussels sprouts are a member of the Brassicaceae family. Usually steamed, boiled, or even fried for consumption, brussels sprouts are commonly associated with that very specific, powerful smell that can take over your kitchen and give your children an extra argument to run and hide at the prospect of dinner.

Fortunately, there is much more to the smelly offenders than just the notorious aroma. Brussels sprouts contain huge amounts of vitamins K, C, and A, calcium, magnesium, potassium, and phosphorus, B vitamins, fiber, and a decent amount of carbohydrates. They are now well known for their anti-carcinogenic properties, although some of those are lost during exposure to high temperatures.

Today, I am mixing brussels sprouts with broccoli, red potatoes, and carrots, for a vitamin, fiber, and carb-dense and very delicious smelly cream soup.

I used:

1 lbs of brussels sprouts;

3 large red potatoes;

1 large stem of broccoli;

4 carrots;

salt and pepper;

2 tbsp extra virgin olive oil;

a tiny bit of rosemary;

1/3 cup of almond milk.

Simply boil the veggies until soft, place them in a blender with the rest of the ingredients, and blend until you reach a creamy, thick consistency. Very very easy, very delicious, very wholesome. It’s good to be vegan. Enjoy! I did–with some edamame hummus  and crackers on the side –a great source of protein :). After swimming and lifting some weights, this is amazing recovery food.

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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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Beauty, Carbohydrates, carotene, Carrots, fiber, Love, potassium, Raw, Smoothies, triptophan, Uncategorized, Vitamin A, vitamin C, Well being

A wonderful day

Hello, everyone! I hope you woke up to a lovely Sunday morning. Here in Pilly, it’s a day to enjoy the cooling breeze, the final stage of The Tour de France and the magical award ceremony at dawn, to look forward to a run and some weight work outs later.

The best part is the kick start to this gorgeous day–a green, light, iron and vitamins-rich smoothie cherished on a sunny rooftop next to a very friendly and quite handsome saint bernard.

Just mix 1/2 cup of almonds, 1 banana, 2 plums, 4 strawberries, tons of spinach, 1 large carrot, 1 cup of almond milk, and 1/2 lemon and blend!

Perfect.

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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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