Daylily Smoothie

For as long as I can remember, I’ve always loved daylilies. Growing up, my Mom grew them on the side of our house (and still does), and their blossoming became emblematic for the arrival of summer. As an adult, I am lucky enough to have them grow in abundance next to my own garage. Their vibrant, enticing color is hard to ignore and always brightens a room or garden. However, until last week, I had never been aware that they were edible!

I’ve been bringing them into the café that I work at and one of our regular customers recently told me that her friend makes salads and uses them as edible cups. With my curiosity piqued, I did some research, and, sure enough, they are! Not only are daylilies edible, they are also nutritious! The flowers, which which are used in this recipe, contain Vitamin C and Vitamin A, among other key nutrients.

The flavor and aroma of the flowers is complex, yet delicate and is akin to floral baby greens with a very mellow herbal retronasal that comes through on the finish (it’s no wonder that some Asian cultures classify it as an herbal ingredient!). You can also consume the buds and tubers. In order to consume the flowers, first remove and discard the stamens and stem before washing thoroughly. You can eat them with salads or smoothies when they are freshly opened, or in soups once they are wilted. I put them into this delicious smoothie after trying them plain, and will definitely be having it again before my daylilies are out of season!

This recipe serves 1-2.

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Ingredients:

6 daylily flowers, stamens and stems removed, thoroughly washed

Juice from 1/2 of a lime

3-5 large leafs of kale, center removed (any variety will do)

1/2 C frozen cherries

1/2 C frozen mango

1/2 C raspberry or plain kefir

3/4-1 C water

Directions :

Once you have thoroughly prepared and washed the daylilies and kale, place everything into a blender or food processor and blend until smooth. Enjoy fresh for best results.

If you try my recipe or any variation of it, let me know what you think!  Find me and share pictures on Instagram @thewisconsinskinny or Twitter @radiantlyjess

#eatgoodfeelgood #thewisconskinny

 

 

 

 

Gluten-free, Vegan Pasta Puttanesca

I created my own gluten-free, vegan puttanesca recipe tonight (based on Emeril Lagasse’s recipe found here: http://www.foodnetwork.com/recipes/emeril-lagasse/puttanesca-sauce-recipe.html), and it turned out absolutely delicious! I will definitely be making this again soon!  (I made Mike his with regular pasta 😉 and he loved it too!)

Ingredients:

*try to use organic when possible*

6 cloves garlic, chopped or minced

1 28oz. can diced tomatoes, cut in half or separated by hand so that the chunks aren’t too large

3 Tbsp. tomato paste (the store I stopped at didn’t have organic, so I got all-natural, which isn’t the same, but at least there are no added sugars)

2 Tbsp. drained capers

1 4.25 oz. jar of kalamata olives, drained and with olives cut in half

zest from 1/2 lemon

juice for 1/2 lemon

1/2 C olive oil

1/2 sweet onion, diced

1 small shallot, diced

1 tsp. red chili pepper paste

salt to taste

1 8oz package gluten free multigrain spaghetti with quinoa (or use regular wheat pasta if you like)

4 dried basil leaves, crushed

6-8 fresh basil leaves, chopped

Directions:

Cook pasta according to package directions.

In the meanwhile, prepare fresh ingredients.

In a large saucepan, heat olive oil over medium heat, adding about 1-2 Tbsp. of water.  Add onions and salt and cook for about 6 minutes.  Add chopped garlic.  Cook for about 4 minutes.  Add the tomatoes and the remaining ingredients. Add more salt to taste if necessary. Lower heat to low. Cook for about 30-40 minutes, or until tomatoes are reduced.  Serve over cooked, drained, rinsed pasta.  Enjoy!

Cherry Chard Smoothie

Ingredients:

2 bananas, cut into coins, frozen

1/2-3/4 C cherries, pitted, frozen

2-4 stalks (including stems) rainbow chard

2-4 stalks (including stems) Swiss chard

4-5 pitted dates

1/2 C unsweetened vanilla coconut milk

about 1/2 C water for blending

Directions:

For a layered smoothie:

Put the bananas, dates, and coconut milk (and water, if necessary) into a blender and blend until smooth.  Empty about 1/3 of the contents into a glass.  Add the cherries to the blender and blend again until smooth.  Empty about half of the mixture on top of the first layer.  Add the chard to the blender and blend until smooth.  Top off glass.  Enjoy!

Asian Slaw

Crisp and refreshing, this slaw-style side salad is perfect with lunch, dinner, or as a crunchy snack!

Asian Slaw_1

Ingredients:

about 4 cups finely chopped red savoy cabbage (1/4-half a small cabbage)

about 3 cups finely chopped green cabbage (1/4-half a small cabbage)

about 1 C finely shredded carrots (I used multicolored baby carrots)

1 small shallot, diced

1-2 cloves of garlic (or use rice vinegar with garlic in it for an even easier recipe)

1/3-1/2 C rice vinegar (plain or garlic)

1/4 C shoyu or soy sauce

2-3 Tbsp. sesame oil

1/3-1/2 C cashews, halved

Directions:

Preparing asian slaw

After you have cut, shredded, and measured out all of the ingredients, put them together in a dish with a lid (glass preferable) and mix thoroughly.  If the least amount of rice vinegar, shoyu, or sesame oil are not enough, add more to taste, but be careful to not overdo it!  Place in the refrigerator and store for up to 3 days (tip: it will actually taste better on the second day than it does on the first) before the cabbage gets too soggy.  Enjoy!

Optional topping: crunchy ramen noodles