Spinach & Berry smoothie

This is great for kids who don't eat leafy greens! Mine in particular. I never thought about blending spinach into a smoothie, but it WORKS, and they love it!  I would of added a banana, but didn't have any.

I eye balled it, added everything you see in the picture, with about 1 1/2 cups of almond milk and 2 tbsp maple syrup.   

Buy organic greens whenever you can.

Dal, rice & swiss chard with garlic

Is what we had for dinner tonight, I like this meal a lot. It must have something to do with the weather because I have been loving the leafy greens. I have a recipe on my blog for dal already, but I didn't have the same ingredients this time, so I changed it :)

1 1/2 cups red lentils- rinsed until water runs clear (about 4 times)
6 cups water
2 tbsp canola oil
1 onion- small diced
2 stalks celery- small diced
3 cloves garlic-minced
1 thumb of ginger- peeled and minced
2 tsp cumin seed
1/4 tsp paprika
1 tbsp ground cumin
1 tbsp curry powder
1 tsp sugar
1 tsp apple cider vinegar
1 1/2 tsp sea salt
freshly ground pepper

Bring lentils to a boil and cook until soft. Keep simmering
In a saute pan- heat oil add onions and celery- saute until soft
add garlic and ginger, continue sauteing.
Add spices. coat onion mixture allow spices to absorb.
Saute for 4 minutes on medium heat
Add onion mixture to pot of lentils.
Simmer for 10-15 minutes. Season with cider, sugar, salt and pepper.

Serve with brown rice & sauteed greens

White bean & swiss chard quick cassoulet

We are on day 2 of Vegan MOFO and I noticed that some other vegan bloggers have a plan of action, which is probably a really good idea. I started to think up a bit of a menu plan for the rest of the week. I have been craving leafy greens lately...I thought I would act on it so another soupy stew it is!


Traditionally a cassoulet is loaded up with meat, cooked slowly in the oven and it originated in France, but I am not a traditional kinda girl so I changed it to be vegan and cooked quickly in a pot on the stove. I guess it would not be a cassoulet but I like how it sounds, so I am going with it :P

3 tbsp olive oil
1 large onion- small diced
2 stalks celery-small diced
1 carrot- peeled, small diced
3 cloves garlic- crushed
5 springs of thyme
1 bay leaf
5 cups vegetable stock
1 tomato- chopped
1 medium potato- peeled, small diced
2 cups white beans- I used kidney
4 cups shredded swiss chard
splash of balsamic vinegar
sea salt
freshly ground pepper

In a large pot on low medium heat add oil and saute onion until soft, add celery,carrot, garlic, thyme( left on the stick), bay leaf, season with salt and pepper, continue cooking on low heat until soft, about 10 minutes.
Add vegetable stock, tomato, potato, beans. Simmer on low heat until thickens, about 20 minutes.Add swiss chard. Season with salt and pepper and a splash of balsamic vinegar.
Serve with fresh bread.

The bowl in the picture my daughter painted when she was 4. She painted a set of dishes for me with little monsters and creatures, every one is different... I love them.