Color Wheel Cooking

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Sadly, it’s quite easy to make a putridly gray or brown smoothie. That’s why, when making smoothies or juices, I  always invoke an early memory of art class: that lesson on color theory via the color wheel. Here, in this recipe, I stuck to two of the primary colors (blue and yellow-blueberries and pineapple) and their resulting secondary color (green-spinach and avocado). It’s that easy!

The Menu:

  • Entrée: Leftover Pumpkin & Onion Soup with Mushrooms
  • Brunch to-go: Blueberry, Spinach, and Pineapple Smoothie with Almonds

The Containers:

  • 1 thermos
  • 1 to-go cup with a straw

The Recipes:

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I do not follow a scientific method during soup-making. From pot to bowl, it’s a freeform, recipe-less experiment. This one had simple origins, but a great ending. To begin, I caramelized onions, mushrooms, and celery in a cast-iron pot. After pouring in a rich stock and adding spices, it felt too bland. So, I searched the fridge and grabbed the last of my roasted pumpkin. I pureed it all and put it in the pot. With some turmeric, more time, and more warming spices, it turned out lovely.

Leftover Pumpkin & Onion Soup with Mushrooms:

  • 1.5 cups of leftover soup (or canned soup)

Directions:

  1. Pour the cold soup into a sauce pan. Reheat on medium-low heat.
  2. Pour the soup into the thermos. Secure the lid.

Blueberry, Spinach, and Pineapple Smoothie with Almonds:

(Makes 2)

  • 2 handfuls of almonds
  • 1 bag of frozen blueberries
  • 1 quarter of a fresh pineapple, cut in 1-inch cubes
  • 2 cups of rice milk
  • 1 avocado half
  • 2.5 loosely packed cups of baby spinach
  • 1 (generous) tbs. of honey
  • 2 pinches of cinnamon

Directions:

  1. Pulse the almonds in the food processor until they fine and dusty.
  2. Add the entire bag of frozen blueberries to the processor, and turn on the processor.
  3. While the blueberries churn, slowly add all the chunks of pineapple and a few dashes of rice milk.
  4. With everything still churning, add the avocado and a few more dashes of milk. Then add the spinach, honey, and cinnamon, pouring the rest of the milk in too. If the smoothie is too thick for your taste, add more rice milk.
  5. Using a spatula as a guide, pour the smoothie into the to-go cup. Secure the lid and the straw.

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A spinach-packed smoothie and hearty soup make a great compact lunch. This smoothie recipe has the nutrient density of a salad and plenty of hunger-satisfying protein from the almonds. The avocado adds a velvetiness that can’t be beat, not even by banana or yogurt.

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One comment

  1. Maine Loon Watcher · · Reply

    Good idea using the avocado! Going for try next time

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