Recipe 1

• 1 cup cranberries
• 1 orange, peeled
• Zest of ½ orange
• 1 ½ cups orange juice
• Greens

Looking for more? The Post has featured nine of the 300 recipes available in The Green Smoothie Bible (three summer smoothies, two autumn smoothies, and two winter smoothies). Try one or all and share your green smoothie adventures in the comments below.

Yogurt Parfait Shots

Ingredients

• 1 cup nonfat Greek yogurt
• 4 teaspoons honey or 4 tablespoons light maple syrup
• 4 teaspoons chopped nuts
• Handful of berries (about 12 small raspberries, 8 blackberries, or 2-3 cut up strawberries, or mix n’ match)

Directions

1. In small bowl combine the yogurt and honey or maple syrup.
2. Spoon sweetened yogurt into four shot glasses until each is half full; this will be about 2 tablespoons for each.
3. Add 1 teaspoon chopped nuts to center of each glass.
4. Fill glasses with rest of yogurt (again about 2 tablespoons per glass) and top each with a few berries.
5. Chill if not serving immediately.

How to Make the St. Patrick’s Day Bookmark

Materials

• 1 multi-colored paint chip
• Green embroidery floss, about 8 inches long

Tools

• Pencil
• Scissors
• Hole Punch

Directions

1. Using your pencil, draw or trace a clover shape onto the paint chip so that two or more colors show.
2. Cut out shape.
3. Punch a hole in one of the leaves.
4. Fold embroidery floss in half and tie ends in a knot.
5. Wrap embroidery floss through hole, making a slipknot to secure.

Vegetarian Chili

Photo from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec. © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Ingredients

Beans (see tip 1)

• 1¾ cups dried kidney beans
• 1 carrot, cut into chunks
• ½ onion
• 1 clove garlic
• 1 bouquet garni (see tip 2)

Chili

• ¼ cup olive oil
• 1 cup finely chopped onions
• 1 small red bell pepper, cut into 1-inch strips
• 1 small green bell pepper, cut into 1-inch strips
• 2 cloves garlic, chopped
• 2 hot chile peppers, chopped
• ½ teaspoon ground cumin
• 1 can (28-ounce) diced tomatoes, drained, juice reserved
• 1 cup vegetable stock
• Salt and freshly ground black pepper
• Chopped fresh cilantro
• Tortilla chips
• Lime wedges

Directions

1. In bowl, cover dried beans with at least 4 inches of cold water. Cover and let soak for 24 hours. Drain beans and transfer to large pot.
2. Add carrot, ½ onion, garlic, bouquet garni, and water to cover by at least 3 inches. Bring to boil over high heat. Reduce heat and boil gently until beans are almost tender, about 50 minutes. Drain well. Discard carrot, onion, garlic, and bouquet garni.
3. In pot, heat oil over medium heat. Add finely chopped onions and cook, stirring, until softened but not browned, about 5 minutes. Add red bell pepper, green bell pepper, garlic, chile peppers, and cumin, and cook, stirring, until peppers are softened, about 5 minutes.
4. Stir in tomatoes, vegetable stock, and beans. Add enough reserved tomato juice to thin, as necessary. Season with salt and pepper to taste. Bring to boil, stirring. Reduce heat to low, cover and simmer for 15 minutes. Stir in cilantro to taste, cover and simmer until beans are tender and flavors are blended, about 5 minutes.
5. Serve with tortilla chips and lime wedges to squeeze overtop.

Tip 1:

In place of dried beans, you can use two 14- to 19-ounce cans kidney beans, drained and rinsed, and skip Steps 1 and 2.

Tip 2:

Bouquet garni is a small bundle of herbs tied together with kitchen string. It is used to add flavor to a simmere or boiled mixture and is generally discarded before the dish is served. Often includes parsley, thyme, and bay leaves but can also include any of your favorite herbs that complement the flavors of your dish.

Red Raspberry Cinnamon-Oat Crumble

Topping Ingredients

• ⅔ cup white whole wheat flour
• ⅔ cup old fashioned oats
• ¼ cup packed brown sugar substitute blend
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• ⅓ cup canola oil

Filling Ingredients

• 1 pound bag frozen unsweetened peach slices, thawed
• 12-ounce bag frozen unsweetened red raspberries
• ¼ cup packed brown sugar substitute blend
• 2 teaspoons fresh lemon juice
• ½ teaspoon ground cinnamon
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375°F.
2. In large bowl, stir together topping ingredients, except oil. Drizzle oil over all and gently toss with fork to create “crumble” texture.
3. Coat 11-by-7-inch baking dish with cooking spray. Stir together filling ingredients. Sprinkle topping evenly over all. Bake 45-50 minutes or until lightly brown and fruit is bubbling.
4. Remove from the oven and let stand 30 minutes to absorb flavors.

Cook’s Tip: As with most fruit cobblers, the flavors are even better the next day because they are more blended and have time to absorb into the fruit.

Red Raspberry Stained Pears

Ingredients

• 2 firm medium pears, peeled, halved and cored (12 ounces total)
• ¾ cup water
• 2 teaspoons cornstarch
• 1 ⅓ cups frozen unsweetened red raspberries
• ½ teaspoon almond extract
• 2 tablespoons granulated sugar
• 2 tablespoons sliced almonds, toasted, coarsely crumbled

Directions

1. Bring ½ cup of water to a boil in medium nonstick skillet over medium high heat, add pears, cut side down, cover, reduce heat, and simmer 7-8 minutes or until just tender crisp. Remove skillet from heat. Using large slotted spatula, remove pears and place in 13-by-9-inch glass baking dish.
2. Combine cornstarch with remaining ¼ cup water in small bowl. Stir until cornstarch is completely dissolved. Add mixture to pan drippings in skillet with raspberries, stir to blend. Bring to a boil, over medium high heat, continue boiling 1 minute. Do not stir. Remove from heat, gently stir in almond extract and pour over pears. Let stand 1 hour, turning pears occasionally.
3. To serve place pears on dessert plates, spoon sauce over all, sprinkle sugar and almonds evenly over all.

Cilantro-Mustard Dressing

In 2005, Cat Cora became the first and only female Iron Chef on Food Network's Iron Chef America.

(Makes about 2 ½ cups or fills five 4-ounce jars)

Ingredients

• 1½ cups extra-virgin olive oil
• ⅓ cup fresh cilantro, finely chopped
• ½ cup fresh lime juice
• 2 tablespoons and 2 teaspoons Dijon mustard
• ½ cup white wine vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Whisk all ingredients in medium bowl.
2. Bottle and refrigerate to extend shelf life.

Squash Cheesecake

(Makes 10-12 servings)

Ingredients

Squash Puree

• 1 pound butternut squash, cut in half and seeded

Crust

• 7 ounces ginger cookies
• ¼ cup unsalted butter, melted

Cheesecake

• ½ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• 14 ounces cream cheese
• 3 eggs
• 1 teaspoon vanilla extract
• ⅔ cup buttermilk

Garnish

• 2 tablespoons green pumpkin seeds, toasted

Directions

1. Grease an 8-inch springform pan.
2. Preheat oven to 325°F.
3. Bake squash until soft. Cool, then puree flesh in food processor.
4. Whiz ginger cookies to fine crumbs and add melted butter.
5. Press mixture into base of prepared pan. Cover and chill.
6. Mix brown sugar, cinnamon, and cream cheese together in bowl until smooth.
7. Add eggs, vanilla, squash puree, and buttermilk and mix well. Pour filling over crust.
8. Bake 40 to 50 minutes. Cool in oven for 5 minutes with door ajar; cool and chill. Scatter seeds over.

Celery Root Puree with Pear Anjou

Photograph by Antonis Achilleos. Excerpted from Roots by Diane Morgan.

Ingredients

• 1 large celery root, about 1 ½ pounds, trimmed, peeled, and cut into 1-inch cubes
• Kosher or fine sea salt*
• 4 Anjou pears, about 2 pounds
• ¼ cup unsalted butter
• ½ cup dry vermouth
• ¼ teaspoon freshly grated nutmeg
• ½ cup heavy whipping cream, warmed
• Freshly ground white pepper

Directions

1. Fill 6-quart saucepan two-thirds full of water. Add celery root and 1 teaspoon salt, cover partially, and bring to boil over high heat. Reduce heat so water simmers and cook until celery root is tender when pierced with a knife, about 15 minutes. Drain celery root and return to pan. Place pan over low heat for 1 minute to evaporate any excess moisture.
2. Meanwhile, using vegetable peeler, peel, halve, and core pears and cut into 1-inch chunks. In large frying pan, melt butter over medium heat. Add pears and ½ teaspoon salt and cook, stirring occasionally, until pears are soft, about 5 minutes. Add vermouth and nutmeg and continue cooking until pears are very soft and sauce thickens, about 5 minutes more. Remove pan from heat.
3. In food processor, combine half each of celery root, pears, and cream and process until completely smooth. Transfer purée to warmed serving bowl. Repeat with remaining celery root, pears, and cream and add to bowl. Season with salt and white pepper.
4. Serve immediately or keep warm in top of double boiler or cover and rewarm in microwave oven.

*Due to its larger crystal size, a single teaspoon of Kosher salt contains less sodium than a teaspoon of table salt, which is a finer grain texture. The 2010 Dietary Guidelines for Americans recommendation for sodium intake is 2300 milligrams or less per day, the equivalent of 1 teaspoon of table salt.

Recipe 1

• 2 kiwifruit
• ½ avocado
• 2 oranges, peeled
• 1 ½ cups water
• Mint (See tip below)

Of the 300 available recipes in The Green Smoothie Bible, we will feature nine of Kristine Miles’ seasonal recipes (three in summer and two more in winter and two in spring). Try one or all and share your green smoothie adventures in the comments below.

Framed Fall Treasures

Materials

• Picture frame
• Fishing line
• Wax-coated leaves*
• Fall finds (seed pods, pine cones, etc.)

Tools

• Scissors
• Sewing needle or thumbtack

Directions

1. Cut strands of fishing line and tie around the frame’s edge. Make sure to pull the line tight.
2. Using a needle or thumbtack, punch small holes in leaves, seed pods, etc., and run strands of fishing line through each piece. Tie these to the lines on your frame.

*Wax-Coated Leaves

To make wax leaves, fold wax paper in half. Place clean, dry leaves inside folded wax paper. Lay wax paper and leaves on ironing board and cover with towel, then press. The iron doesn’t need to be extremely hot, just warm enough to melt the wax on the leaf. Once the wax paper has cooled, peel wax paper open and pull out wax-coated leaves.

Japanese Salad

(Makes 4 servings)

Ingredients

• 1 ¼ cups green soybeans, cooked, boiled, drained, without salt
• 1 cup julienned carrots
• ½ cup julienned daikon radish (also known as white radish)
• 2 tablespoons coarsely chopped fresh cilantro leaves
• 2 tablespoons toasted unsalted sesame seeds
• Juice of 4 limes (8 tablespoons)
• ½ wild lime leaf, cut into small pieces (see Note)
• ½ cup dry-roasted unsalted peanuts
• 1 tablespoon wakame, chopped if needed (see Tip)
• 3 ounces enoki mushrooms (1 ½ cups whole)
• 1 teaspoon olive oil
• ½ teaspoon sesame oil
• Salt and freshly ground black pepper

Directions

1. In a large bowl, combine soybeans, carrots, radish, cilantro, sesame seeds, lime juice, lime leaf, peanuts, wakame, and mushrooms.
2. Add olive oil and sesame oil and carefully blend. Taste and add more sesame oil, if desired. Season with salt and pepper to taste.

Note

Lime zest may be substituted for lime leaf.

Tip

Wakame is a Japanese seaweed. It has a subtle sweet taste and is often used in soups and salads. Look for it in well-stocked supermarkets or Japanese markets.

Decoupage Solar Print Lampshade

Materials

• Light sensitive paper (purchased online or at a shop that sells art and education supplies)
• “Naturals” (leaves, grass, flowers)
• Lampshade
• Glue
• Decoupage glue

Tools

• Large, flat piece of cardboard (a sewing cutting board is great for this)
• Clear acrylic, plastic wrap, or glass pane (optional)
• Tub filled with water (large enough to submerge entire sheet of paper)
• Tape
• Smaller bucket for glue
• Paint brush
• Sunshine

Directions

1. Lay cardboard down, then paper, then naturals on top. (Because ultraviolet light causes the reaction in the paper, do this in a dark room away from the sun.) If it’s a windy day, lay a piece of clear acrylic, plastic wrap, or glass on top to keep design from shifting.



2. Set in sun. Exposed areas of paper will begin to fade from blue to white. Depending on how many clouds are in the sky, this process could be done in minutes or hours.
3. When the areas of uncovered paper have turned completely white, submerge in water. For a deep Prussian blue, let paper soak for at least 5 minutes. Hang sheets to dry.



4. After paper has completely dried, place between two sheets of parchment paper and iron. Then plot design layout on shade. (I taped—and re-taped—the sheets to the lampshade until I found an arrangement I liked.) Then, trim edges of paper to fit.



5. Pour glue into bucket and dilute with water. (Equal parts water and glue.) Remove tape and use paintbrush to glue paper to shade. When dry, paint a layer of decoupage glue over entire surface of lampshade. Attach shade to lamp when dry.

Quick Spiced Peach Jam

Total time: 25 to 30 minutes

Ingredients

• 2 tablespoons water
• 2 tablespoons lemon juice
• ¼ teaspoon cloves
• ½ teaspoon cinnamon
• 4 cups cut-up peaches
• 3 cups sugar

Directions

1. Combine water, lemon juice, cloves, and cinnamon in a quart saucepan.
2. Dip the peaches in boiling water for 30 seconds and rinse in cold water. Peel and cut in small pieces into a measuring cup. Add a cupful at a time to saucepan, giving them a quick stir. When all peaches are in saucepan, bring to a boil and cook until soft, stirring frequently. This should take 6 to 8 minutes.
3. Stirring with one hand, add sugar. Stir over moderate heat until boiling. Increase the heat and cook until mixture thickens or measures 220ºF.
4. Pour into hot, clean jars, leaving ¼-inch head space. Wipe rims, put lids on and screw bands firmly, then process in boiling water for 10 minutes. Cool, label, and store in a dark place.

Pulled Pork Salad with Peaches and Cilantro

Prep 25 minutes

Pulled Pork Salad with Peaches and Cilantro. Courtesy of the National Pork Board.

Ingredients

• 8 ounces cooked pulled pork (using lean sirloin), warm or room temperature
• 3 tablespoons rice vinegar
• 1 ½ tablespoons canola oil or other neutral-flavored oil
• 2 tablespoons light brown sugar
• 1 teaspoon ground ginger
• ⅛ teaspoon ground allspice
• Salt and pepper
• 5 ounces mixed salad greens (10 cups lightly packed)
• 1 large peach, pitted and thinly sliced
• ½ small red onion, halved and thinly sliced
• ½ cup coarsely chopped fresh cilantro
• 2 tablespoons sliced almonds, toasted

Directions

1. In small bowl, whisk together vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper. Set dressing aside.
2. In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss.
3. Arrange salad on platter or plates and top with pork. Drizzle some of remaining dressing over pork, top with almonds, and serve.