Tagged: Breakfast


Spring Cleaning

Full disclosure, I am not one generally for anything green that comes in liquid form (see my post a few weeks back and the delish tonics from Body & Eden).  But, I am slowly reforming old habits and tastebuds.  I likely won't be going full force on wheatgrass shots, but in an effort to refresh things in the spirit of spring cleaning, I whipped up a new smoothie mixing in kale, avocado, mango, shaved coconut and banana.  Sounds like a completely random mess, but I'm totally smitten.  Too often smoothies are loaded with excess sugar and spike your blood sugar - not exactly what you're looking to do when trying to kickstart your day at breakfast.  This one's got a great balance of healthy fats from the avocado, protein from hemp seeds (a new obsession), and sweetness from almond milk and a drop of honey or agave nectar.  And if that's not enough, drizzle in some vanilla extract which will put you over the top, energized and satisfied all morning long.  Spring's an ideal time of year to take stock of your daily food routine, or rut, and polish it up nice and pretty.  So...go grab a blender and start your own smoothie.

*And here's a little shout out to my two clients who devised their own detoxifying drink, "the green monster!"

Avocado-Mango Smoothie :: with Kale, Coconut & Hemp Seeds

Serves :: 2 to 3


1 1/2 cups kale, stems removed

1/2 avocado

1 banana

3/4 cup frozen mango (or peaches)

1 cup almond milk

2 tablespoons hemp seeds 

2 tablespoons unsweetened coconut flakes

1 tablespoon honey or agave nectar

1/2 teaspoon vanilla extract


Toss all ingredients into a blender and blend well.  Done!

TAGS: spring, detox, breakfast

posted: 03.28.12

More Dishes you might like


Travelogue :: Scones & Cocktails Via SF

Before I delve into a post about my recent weekend in San Francisco, I wanted to say a gigantic THANK YOU to everyone who supported Nourish's Kickstarter campaign.  We exceeded our goal last week and continue to move ahead towards Nourish Kitchen + Table's official brick and mortar launch (stay tuned....)!   

I was able to decompress a bit with a mini-work/pleasure trip to SF just as the final Kickstarter pledges rolled in.  A few days scouting the city with 18 Rabbits founder Alison Bailey Vercruysse + ridiculously gorgeous weather + some excellent eating had me wanting to linger on the west coast a while longer.  And if you're unfamiliar with 18 Rabbits, you should definitely familiarize yourself.  It's hands down the best-tasting granola with the most-consciously sourced ingredients on the market.  Thankfully, corner delis, Whole Foods, Dean & Deluca and other shops have started stocking it in NYC, so keep your eyes peeled.

A few quick highlights of the trip: 

*The famed farmer's market at the Ferry Building. Local strawberries, kumquats and pixie clementines that taste like candy, Scream Sorbet with their addictive line of dairy-free sorbets (pistachio and tangelo....wow!), green garlic that'll have you breathing fire but you won't care it's so tasty, and countless artisan food vendors and local farmers.

*Nopa. The food and cocktails were so good that we did dinner and brunch there. 

*Tartine Bakery.  Lovely and delicious bread.  And a pretty darn good lemon tart too.

*Saturday afternoon cocktail hour with the expert bartending skills of Alison's husband.  The SF Cooler is pictured below.  Rum + cointreau + club soda + lime juice.  Tart and sweet, simple and refreshing.   

*Grass-fed lamb chops from the Fatted Calf butcher shop, fava bean-mint crostini (recipe below) and radicchio salad with kumquats and fresh goat cheese.  A home-cooked dinner doesn't get much better.  

*The smell of Alison's perfectly light blueberry-lemon scones baking on a Sunday morning.  Sorry, no recipe, it's under lock and key.

Fava Bean, Mint & Green Garlic Crostini ::

Serves :: 4


1/2 pound fava beans, about 1/3 cup

2 tablespoons fresh mint, roughly chopped

2 teaspoons minced green garlic (or scallions/chives)

1/2 cup fresh fromage blanc or ricotta

juice of 1/2 lemon

sea salt and pepper to taste

4 slices of country bread or whole wheat sourdough, each cut in half or into 3 thin strips

extra virgin olive oil for drizzling

extra mint for garnish


Drizzle bread with olive oil and toast at 375F for 6 to 8 minutes. 

Shell the fava beans and blanch them for 3 to 4 minutes in boiling water. Allow to cool and remove skins. 

Combine fava beans through lemon juice, mix together and season with salt and pepper.  Spread onto crostini toasts and garnish with additional mint. 


Frittata with Swiss Chard, Heirloom Tomatoes and Feta

Insanely hot temps outside + too many vegetables spilling out of my fridge = hiding out in the A/C and cooking like a bandit (sans oven) - which apparently can be fortitutous for certain folks in my circle.  Just this morning I received an email from my gorgeous ginger-haired friend inquiring if I had any good recipes for Swiss chard.  Just her luck, I made this frittata over the weekend with chard from the farm share we both belong to.  What do I love most about a simple frittata? They'll take to pretty much any ol vegetable you've got lying around and you can make one and get a work week's worth of breakfasts in one fell swoop.  And for my ginger-haired friend, I might even toss a piece or two of bacon into this recipe for a slight shout out to her southern roots.

So without further adieu...

Frittata :: with Swiss Chard, Heirloom Tomatoes and Feta

Serves :: 6


8 eggs

salt and fresh cracked pepper to taste

1 1/2 tablespoons extra-virgin olive oil

1/2 shallot, thinly sliced

1 garlic clove, minced

1 bunch of Swiss chard, roughly chopped

3 baby heirloom tomatoes (or 1 large)

1 small red chili (if desired)

4 ounces feta cheese, crumbled



Whisk eggs, salt and pepper and set aside.

Heat olive oil in a 10-inch oven-proof skillet and saute shallot and garlic over medium-low heat for 2 to 3 minutes.  Add in Swiss chard and saute for about 3 to 4 minutes until it starts to wilt.  Add in tomatoes and chili and saute for another 4 to 6 minutes.  Spread mixture evenly in the skillet and pour eggs over top, then sprinkle feta.  Increase heat to medium-high and allow eggs to cook until they starts to set at the outer edge.  Lift frittata lightly with a spatula to allow egg to run underneath.  Cook until frittata is set, about 7 to 8 minutes.  Finish in the broiler for about 2 minutes. 

Copyright © nourish-nyc.com All rights reserved.