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Kale Orange Juice

10 Jul


I’ve talked about wanting to venture into new superfood territory with my smoothies and drinks. Well after all this time, I worked up the courage to incorporate kale. I don’t find kale particularly palatable, so I had to mask it’s grassy flavor (it really tastes like the piece of sod I face-planted into countless times as a kid playing football with my brother and his friends. And yet, I never seemed to learn and played again). Pairing it with citrus hid the kale’s strong flavor which I appreciate. I get the nutrients from the kale yet still get to enjoy it like I’m drinking plain old OJ. Just remember to put on a blindfold when drinking this…the green color can be a little unappetizing ;)

One little tip: I like to keep my fruit chilled so I don’t have to add ice (which ultimately waters down the drink and makes it taste blah).


2 heaping handfuls of baby kale

2 ripe navel oranges

1 apple


Wash kale, set aside. Peel oranges, and slice apple, removing core. One at a time, place ingredients into a juicer. Stir juice thoroughly prior to serving.


Makes approximately 12 oz.

Blueberry muffins

20 Jun


Growing up, blueberries were not commonly found in our home. Maybe it was because my mom thought they were poisonous (wild berries grew around the area, and one of our neighbor’s cats ate them and died) or didn’t know of the numerous health benefits. Nevertheless, I didn’t get my first package of blueberries until a couple years ago when I was experimenting with new foods (add avocado to that list too…crazy, huh?!). I think blueberry anything is delicious–I add them to pancakes, cereal, and smoothies. I decided to try my hand at blueberry muffins, which were a rousing success. I tried to stop at one muffin, but just couldn’t.



  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cupmilk
  • 1 cup fresh blueberries


  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Yield: Makes 8 large muffins

Recipe has been modified.

Fresh Mango Lassi

19 Jun


Hello again after a long time. Life has gotten hectic lately, and my little baby called M & M has suffered. I left you off at my birthday recap, and in the weeks since then, I’ve been consumed by time-consuming things like job hunting, apartment hunting, and doctor hunting (after turning 26, and no longer having the privilege of being under my parents’ insurance, I’ve had to put on my big-girl pants and find all new medical providers.  By the way, if you know of good dentists, optometrists, and PCPs in the Mountain View/Sunnyvale/San Jose area, I’d love to hear about it!) With all the time being away from home, I have had to eat more on the go, contrary to what I said here. But when I do come home, I try to whip up something fresh and refreshing, especially since it’s starting to get hot here in California (on a side note, the other day, a native Californian mentioned it was a chilly day…it was 75 degrees! The Oregonian in me had a good chuckle at that one).

Since mangoes are in season and are irresistible (or, as my dad likes to say, they’re the king of all fruits), I got an entire crate of ripe mangoes. B and I enjoyed them for dessert numerous times and made one of our favorite summer drinks, the mango lassi. The coolness of the yogurt blended with the freshness of the mangoes makes for a perfect sunny-day treat. And it’s super easy to make, which is always a plus in my (recipe) book.

Fresh Mango Lassi


  • 1 cup plain yogurt
  • 1/2 cup milk
  • 1 cup chopped mango (peeled and pit removed)
  • 4 teaspoons sugar, or to taste


Put mango, yogurt, milk, sugar into a blender and blend until smooth, then pour into individual glasses, and serve.

The lassi can be kept refrigerated for up to 24 hours.

Yield: Makes about 2 cups.