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Fashion Week Yummy Treats – Lunch on Day 1 of Milan Fashion Week

February 23, 2011

I’ve been taking a bunch of pictures of goodies I’ve been making since Fashion Season (Autumn/Winter 2011-2012) began but I haven’t blogged any of it! So! Here’s what I made today, the first day of Milan Fashion Week:

Blueberry, Wheatgrass, Tangerine, Apple, Mango, Almond Milk Smoothie

Super easy here!

Handful freshly clipped Wheatgrass
1/2 pint blueberriees
2 red apples
2 mangoes
2 tangerines
2 cups almond milk

Combine almond milk, blueberries and wheatgrass in a blender. Blend about 30 seconds. Strain. Reserve juice, dispose of pulp.
Next, juice apples, mangoes, tangerines and reserve pulp for use in anything, really! Cakes, breads, pies, fritters, empanadas, even a fruity vegan burger of some kind.
Pour blueberry/wheatgrass/almond milk into glass. Fill with mango/apple/tangerine juice. It will make that cool looking orange-ish effect at the frothy top. Garnish with a tangerine round and tangerine zest and enjoy!

Alternatively, you can make your wheatgrass juice and blend it with everything else in a Vitamix. But I wanted more of a juicy-juice w/ the only “smooth” component being the almond milk, (which itself is actually a juice. Just… milky!)

Now, I say to strain out the wheatgrass/blueberry because the wheatgrass itself is non-digestible by humans. I didn’t know that when I first started messing with it and chewed it up, no problem AND never had any stomach or digestive issues. I still like to nibble on the blades sometimes but I’ll take the advice of elders and betters and not gobble down the grass itself. :p Only juice!

Spring/Summer Sauté

This was a super fast and super delicious saute to toss together, especially if you’re cramped on time or just don’t feel like a multi-hour ritual in the kitchen.

1 yellow zucchini
1 cup fresh green beans, ends trimmed, cut in half (or not, your call. French them if you want!)
1/2 purple onion, sliced
handful cilantro
Juice of 1 tangerine
sprig of rosemary (run your fingers down the sprig to remove the rosemary. No need to chop it but you can if you want).
pinch of cardamom
2-3 pinches regular or Hungarian paprika
1-2 grinds of red pepper flake mill
sea salt & freshly ground black pepper to taste (or grains of paradise instead of pepper)
Tangerine zest
Good olive oil
2-3 cloves of garlic, sliced (dice, mince, even add whole and remove at the end if you prefer. Depends on how strong a garlic flavour you enjoy but I like it hearty so used fresh, sliced garlic).

We want to work quickly here.

First, heat olive oil in a skillet. Sauté onion 1 minute. Add pinch of sea salt. Add garlic and sauté an additional minute.
Add green beans, squash, rosemary, cilantro, all the spices and sauté aggressively for 5-6 minutes. Keep things moving so it all cooks evenly.
Add tangerine juice and sauté another 3 minutes, aggressively. Check for seasoning. If no further salting or peppering is necessary, move on.
Plate. Garnish with fresh tangerine zest, bushel of cilantro and rosemary sprig. Serves 2.

I was starving so I ate the whole thing. :p

This is a yummy seasonal dish! Feel free to add nuts when the spices go in, if you like. Macadamias would be really good. Or almonds! Anything you enjoy, really. 🙂

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