March 9, 2013
(Interview concludes w/ green smoothie recipe)
I throw in blueberries & either pineapple or citrus.
I use 1200 watt Nutribullet like this one: https://www.amazon.com/dp/B07K8SCVHK/ref=cm_sw_r_awdo_HR5JYX69VGMF2NFBV142
All you need to make a tasty green smoothie is a blender, fruit and leafy greens. The right ratio of spinach to fruit makes it sweet, as well as helps you reap all the health benefits of a green smoothie. The key is to use recipes that actually taste good and follow my simple tips below.
If possible buy in bulk to save $$. Perhaps you can team up with family, neighbors, church & social groups, etc and split the cost. I buy much of the following bulk items at:
And I store them in food grade buckets & inside (optional) mylar liners:
Here is a list of foods that work well in long-term storage:
If you’re wondering how long it takes to cook beans in Instant Pot, refer to this easy cheat sheet for cook times. For each type of bean, they were soaked overnight, cooked at High Pressure, then the Instant Pot heat was naturally released.
Keep in mind that while you will set your cook time to the amount noted, actual cooking will take longer since the pressure cooker takes about 10 minutes to reach pressure.
Soaked Pressure Cook Time – (No Soak Time)
Chickpeas (Garbanzo) 15 minutes (40 minutes unsoaked)
Kidney Beans 25 minutes (45 unsoaked)
Black Beans 22 minutes (35 unsoaked)
Pinto Beans 15 minutes (30 unsoaked)
Lobia (Black Eyed Peas) 15 minutes (30 unsoaked)
Black Chickpeas (Kala Chana) 20 minutes (40 unsoaked)
Cooking Note: Beans take longer to cook when cooked with acidic ingredients, like tomatoes, vinegar, or lemon juice. For example, Chickpeas cooked in seasoned water are done in 15 minutes, but in a recipe like Chana masala, which contains tomato and other acidic ingredients, they take 45 minutes.
https://spicecravings.com/instant-pot-beans
For dried beans… add 4 cups water for every 1 cup of beans. Or cover rinsed beans with water by 3-4 inches.
For dried lentils… add 1 3/4 cups liquid (vegetable broth or water) for every 1 cup of lentils.
You can add seasonings before cooking.
Just need to substitute vegan ingredients for some items:
Savory and sweet veggie flavors with a hint of crunch (bought at Costco 5/9/2022)
• Organic
• Plant-Based
• Gluten-Free
• 12g of Plant Protein
• Non-GMO
• Nothing Artificial
• Air Fry, Skillet or Microwave
Ingredients: Organic Vegetables (Organic Onion, Organic Sweet Potatoes, Organic Celery, Organic Tomatoes in Organic Tomato Juice, Organic Broccoli), Organic Pea Protein, Organic Brown Rice Flour, Organic Sunflower Seeds, Organic Soybean Oil, 2% or Less of Each of: Organic Cornstarch, Sea Salt, Organic Onion Powder, Organic Garlic, Organic Spices.
https://www.donleefarms.com/product-page/organic-veggie-burgers
Use a 1:1.25 rice to water ratio
Wash the rice
22 minutes pressure cook (high pressure) in the instant pot
10 minutes natural pressure release
Ingredients
https://www.go2kitchens.com/healthier-no-knead-dutch-oven-bread/
Ingredients:
* 1 ½ cups red lentils (plus ½ tsp salt for cooking the lentils)
* 2 ½ cups water
* 1 large onion
* One 8 oz package of mushrooms, chopped
* 4 garlic cloves
* 4 cups packed spinach, chopped
* One 15 ounce can diced tomatoes with juices
* 1 teaspoon dried sage
* 1 teaspoon garlic powder
* ½ tsp salt
* ½ cup fresh cilantro
* 2 cups old-fashioned rolled oats
* 1 cup barbeque sauce (I use “True Made” BBQ sauce, “Kansas City” flavor sold at Sprouts) Sooo yummy!
Instructions:
1) Preheat oven to 350 degrees.
2) Bring water and lentils to a boil. I added a ½ tsp salt. Upon boiling, lower heat and cover to simmer 8 to 10 min.
3) In same pan mash lentils with potato masher.
4) In a non-stick pan sauté onions over medium heat. Add mushrooms and garlic. Add the spinach and cover for 5 min.
5) Add the lentils to the onion, mushroom, spinach mixture and stir to combine. Add diced tomatoes, 1 tsp dried sage, 1 tsp garlic powder, ½ teaspoon salt, cilantro and stir. Add oats and stir again.
6) Get a one 9×9 pan or two 9×5 loaf pans and spread ½ cup barbeque sauce all over the bottom. Add the lentil oat mixture to the pan(s), then flatten, and add the remaining ½ cup barbeque sauce on top.
7) Bake for 45 to 55 min until the barbeque glaze turns crispy on the edges. Let set for 15 min before cutting and serving.
Here is the link for vegan ranch dressing!
(both white & whole wheat recipes here)
Ingredients:
3 C all-purpose flour
1 t salt
1/4 t yeast
1 1/2 C hot tap water
(If you prefer whole wheat flour simply increase water by 1/4 cup & bake an extra 5-10 minutes)
Instructions: