Coconut, Banana, and Mango Smoothie

I love having a smoothie every morning.  It's fun to change them up with the seasons. I was craving coconut today, so this was on the menu.

Serves 4-6

2 bananas
2 mangos, peeled, seeded and chopped
1 navel orange, peeled and segmented
2 cups coconut milk
1 tablespoon raw honey

In a blender, combine all ingredients.  Blend well.

Enjoy!

Tempeh Tacos

Tacos are so versatile; you can put just about anything inside. These Tempeh Tacos, replace a meat filling, with a similar, much healthier and much tastier version. This is a good one for any carnivore!

Tempeh filling:

2 tablespoons olive oil
1 8 oz. package tempeh, crumbled
1 onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon chipotle powder
1 teaspoon sea salt, or to taste
1 cup kidney beans, cooked
1/2 cup water

For the tacos, your choice:
Flour tortillas (soft shells), warmed
Corn tortillas (hard shells), cooked according to package directions
Lettuce, chopped and whole leaves for lettuce wraps
Tomato, chopped
Onion, chopped
Shredded Cheese
Sour cream
Jalapeños, sliced
Olives, sliced
Cilantro, chopped
Salsa

To make the filling:

Heat a heavy-bottomed sauté pan over medium heat. Add the olive oil and allow to heat though. Add the onions, garlic, and tempeh. Sauté for a minute. Add the chili powder, ground cumin, oregano, chipotle and sea salt. Sauté a few minutes. Add the water and kidney beans, stirring often. Add more water if the tempeh is too dry.  Sauté for about 15 minutes. Taste, adding more sea salt or spice, to taste.  Transfer to a bowl for serving.  Set out all ingredients for everyone to make their own tacos.

Enjoy!

Oatmeal Raisin Cookies

This is my great-grandmother's recipe. The lemon zest was her secret ingredient and it's a must! These cookies remind me of her, along with tapioca pudding and playing jacks.

Makes about 36 cookies.

3/4 cup butter
1 cup brown sugar
1 egg
Zest if 1 lemon
1 teaspoon vanilla extract
1 cup flour
1 teaspoon cinnamon
3/4 teaspoon sea salt
1/2 teaspoon baking powder
2 cups rolled oats
3/4 cup raisins

In the bowl of a stand mixer or by hand, cream the butter and sugar together.  Add the egg, lemon zest, and vanilla. Mix well.

In a separate bowl, combine the flour, cinnamon, sea salt, and baking powder.  Add to the creamed ingredients and mix well. Add the oatmeal and raisins and stir.

Drop by the tablespoon onto a parchment lined cookie sheet. Bake in a preheated 350 degree oven for about 12-15 minutes.

Enjoy!

Green Thai Veggie Curry

This is a fast and easy Green Thai Curry with ingredients that are easy to find. It's a crowd pleaser in our home.

Serves 6

2 scallions
Bunch of cilantro, stems and leaves
2-3 cloves garlic
Thumb size piece of ginger
1 tablespoon tamari or soy sauce
1 green chili
1/2 teaspoon coriander seeds
1 teaspoon sugar
2 tablespoons toasted sesame oil
2 cans coconut milk
Veggies of your choice, pick a few:
Onion
Sweet potatoes
Potatoes
Carrots
Cauliflower
Corn
Kale
Spinach
Peas
Garnish, optional:
Chopped cilantro
Diced banana
Shredded coconut
Rice, for serving, optional

In a high-speed blender, combine the scallions, cilantro, garlic, ginger, tamari, the chili, coriander seeds, and sugar.  Set aside.

Heat a heavy-bottomed sauté pan over medium heat.  Add the toasted sesame oil. Pour in the Green Thai Curry Paste and sauté for a few minutes. Roughly chop any veggies you are using and add them to the pan. Add the coconut milk. Simmer, stirring occasionally until the veggies are cooked. Serve over rice if desired.

Garnish as desired. My kids like extra banana and coconut on top; I like cilantro.

Enjoy!