Try mashed turnips in place of mashed potatoes.
Dec
03

U Turn: Puree of Turnip Soup

Brianne

Wanna make a U-Turn with your diet … especially with all the hefty holiday food? Try adding some seasonal veggies like turnips to your meals. This Puree of Turnip Soup is super tasty with just a hint of nuttiness. Perfect for a holiday dinner.

Puree of Turnip Soup

  • 2 Tbsp coconut oil
  • 1 medium yellow onion, chopped
  • 2 large cloves garlic, minced
  • 3-4 turnips (about 1 pound), chopped into 1” pieces
  • 1 medium sweet potato (about ½ pound), peeled and chopped into 1” pieces
  • 2½ cup vegetable broth
  • 1 cup unsweetened almond milk
  • ¼ teaspoon salt, or to taste
  • ½ teaspoon black pepper

1. Heat a large saucepan over medium heat. Melt the coconut oil, and add the onions and garlic. Sauté for 3-5 minutes or until onions begin to turn translucent.

2. Add the turnips and the sweet potato and sauté for 2 minutes longer. Pour in the vegetable broth and almond milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until turnips and potatoes are tender.

3. Transfer soup contents to a blender, and puree until completely smooth (blend in a couple small batches, if necessary). Pour soup back into pot and reduce at a low simmer for 5 minutes longer. Add salt to taste and black pepper.

Turnips lower the risk of obesity, high blood pressure, diabetes, and cancers of the stomach, pancreas, bladder, and lung diseases.
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One Response to “U Turn: Puree of Turnip Soup”

  1. Guadalupe Takenaka says:

    Appreciate you sharing, great blog.Thanks Again. Cool.

Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.
Nov
19

Thanksgiving Prep Week: Green Beans and Potatoes

Shubhra

Move over green bean casserole, there is a new version in town. Instead, serve up this delicious, nutritious, and less fattening green bean and potato dish that gets all jazzed up with some Indian spices. Greenista Girl Shubhra shares her Green Bean recipe from her new cookbook, Entice with Spice – Easy Indian Recipes for Busy People.

Spice Green Beans and Potatoes

Serves 4 ~ Prep time: 5 minutes (15 minutes if using fresh green beans) ~ Cook time: 30 minutes

Refrigerator life: 3 days ~ Freezer life: 1 month

Reheating method: Place the refrigerated or defrosted beans in a microwave and stir periodically. Or, place them in a skillet over medium-low heat and stir periodically.

Ingredients

  • 1 lb fresh organic green beans or frozen, chopped or French cut green beans
  • 3 tablespoons organic vegetable oil
  • 1 teaspoon organic cumin seeds
  • 1 medium organic russet potato (about ½ lb), peeled and cut into ½-inch cubes
  • ½ teaspoon ground organic turmeric
  • ½ teaspoon ground organic red pepper (cayenne)
  • 1 teaspoon organic salt
  • ½ teaspoon ground organic black pepper

1. If you’re using frozen green beans, do not defrost them. If you’re using fresh green beans, wash them. Trim the tip and head and discard. Chop the green beans into ¼-inch pieces.

2. Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let the cumin seeds burn and turn black. Immediately add the green beans, potato, turmeric, red pepper, salt, and black pepper. Stir thoroughly. Cover the skillet and cook for 5 minutes, stirring occasionally.

3. Remove the cover. Cook, stirring frequently, until the beans are tender and you can easily insert a knife through the potato cubes, about 20 minutes. Turn off the heat. Let rest covered for 5 minutes on the warm stove. Enjoy now or let cool to room temperature and refrigerate or freeze for later!

Recipe courtesy of Shubhra Ramineni. www.enticewithspice.com

Written by Greenista Girl Shubhra

Photos by Shubhra Ramineni from Entice with Spice: Easy Indian Recipes for Busy People

Greenista Girl Shubhra plans ahead for the holidays and makes these beans a week in advance and freezes them. The day before she serves them, she puts them in the fridge to thaw them and then quickly heats them up in the microwave.
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5 Responses to “Thanksgiving Prep Week: Green Beans and Potatoes”

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Nov
17

Meet Shubhra, the Author of Entice with Spice

Brianne

Molly Hubbard and Libbie Masterson

invite you to a book signing with

Shubhra Ramineni

as she signs copies of her new cookbook

Entice with Spice: Easy Indian Recipes for Busy People

Wednesday, November 17, 2010 from 5 pm to 7 pm

River Oaks Bookstore

3270 Westheimer, Houston TX 77098

(713) 520-0061

Come meet the author and enjoy wine and light bites

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4 Responses to “Meet Shubhra, the Author of Entice with Spice”

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Greenista Girl Aysha loves this mask, she uses it once a week to relieve stress and revitalize her skin!
Nov
01

Face Time: Middle Eastern DIY Face Mask

Greenista Girl Shivani

Want to give your skin a much needed pick-me-up but just can’t squeeze in a spa day? Check out this cheap and easy way to make a Middle Eastern DIY Face Mask … it’ll give your skin a healthy, fresh glow with items found right in your fridge.

Middle Eastern DIY Face Mask

  • 3/4 organic cucumber
  • 2 1/2 TB plain organic yogurt
  • 1 large organic egg white
  • 1 3/4 tsp organic lemon juice

Chop 3/4 of the cuke into diced pieces (leave the skin on). Mix in a blender until it becomes a uniform puree.

Add the plain yogurt, lemon juice, and egg whites. Continue to puree until fully blended. Hint, the egg white will make it frothy.

Pour the mixture into a bowl and apply immediately to a freshly-washed face. If you prefer a chilled mask, place it in the refrigerator for 30 minutes before applying.

Leave it on for 25 minutes, then using warm water, rinse it off completely.

Written by Greenista Girl Neha

Photos by RealSimple

Cucumbers contain ascorbic and caffeic acids. These acids prevent water retention which is why when cucumbers are applied topically they are often helpful for swollen eyes, burns, and dermatitis.
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11 Responses to “Face Time: Middle Eastern DIY Face Mask”

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Greenista Girl Shubhra keeps baby carrots washed and ready to munch on in her fridge so when the munchies strike, she has a healthy snack handy.
Oct
22

Skinny Dipping: Triple Herb Fresh Cheese Dip

Shubhra

Skip the fatty chip dips and whip us this delish Triple Herb Fresh Cheese Dip for your next shindig – it’ll have guests hovering around the dip bowl all night. Fresh organic mint, basil, and cilantro mixed with ricotta cheese and yogurt (use low fat for the skinny girl version) for an awesome triple herb taste sensation that’s like a party in your mouth.  Serve it up with an assortment of colorful organic veggies such as carrots, celery, cauliflower, and turnips.  Just keep eye out for double dippers!

Triple Herb Fresh Cheese Dip

Makes 1¼  cups; Prep time: 20 minutes

  • ¼ cup chopped organic fresh basil
  • ¼ cup chopped organic fresh mint
  • ¼ cup chopped organic fresh cilantro
  • 1 cup organic Ricotta Cheese
  • ¼ cup organic Plain Yogurt
  • 2 tablespoons fresh organic lemon juice (or to taste)
  • 1 organic green onion, coarsely chopped
  • salt and freshly ground black pepper to taste

Blend herbs, ricotta, yogurt, lemon juice, and green onion  in a food processor or blender until as smooth as possible.  Season with salt and pepper to taste. Transfer dip to a cute serving bowl, cover, and chill until ready to serve.

Recipe Adapted from Organic Valley Coop

Written by Greenista Girl Shubhra

Photos by Delectable Victuals

Cilantro is the leaf of the coriander plant. Fresh organic cilantro disinfects and helps detoxify the body and also has been shown to reduce menstrual cramping.
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