1. The first time I ever saw strawberry and green tea together in one drink, I was like, “Whaaaat?!” I never knew such a combination could actually be amazing. This is a super simple drink that you can customize to your own tastes - want less tart? More strawberry? Go at it. It’s sort of like a cross between a smoothie, a juice, and a frozen lemonade - just go with it, it tastes good, alright? Pulse these ingredients together in a blender until it’s a smooth, thick juice consistency, like a Naked juice: two handfuls frozen strawberries the juice of 1/2 a lemon 1 tbsp agave, or 2 tsp raw sugar 1/2 cup water + 2 tsp green tea matcha powder -OR- 1/2 cup chilled brewed green tea (be sure to have extra of either of these mixtures on hand, in case you need to add in more to get the blender moving.) The green tea makes the flavor more full and interesting, and the lemon gives the sugar a little kick. It’s a fun drink to make for your whole household on a sunny pre-summer afternoon!
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    The first time I ever saw strawberry and green tea together in one drink, I was like, “Whaaaat?!” I never knew such a combination could actually be amazing. This is a super simple drink that you can customize to your own tastes - want less tart? More strawberry? Go at it.

    It’s sort of like a cross between a smoothie, a juice, and a frozen lemonade - just go with it, it tastes good, alright?

    Pulse these ingredients together in a blender until it’s a smooth, thick juice consistency, like a Naked juice:

    • two handfuls frozen strawberries
    • the juice of 1/2 a lemon
    • 1 tbsp agave, or 2 tsp raw sugar
    • 1/2 cup water + 2 tsp green tea matcha powder -OR- 1/2 cup chilled brewed green tea (be sure to have extra of either of these mixtures on hand, in case you need to add in more to get the blender moving.)
    The green tea makes the flavor more full and interesting, and the lemon gives the sugar a little kick. It’s a fun drink to make for your whole household on a sunny pre-summer afternoon!

    (Source: sewindie.com)

    March 19, 2012
  2. blueberry peach almond smoothie (more like shake!), because for some reason it’s 77F here today. in your highest-powered blender, blend until consistent and smooth: 3/4 cup soaked raw almonds 2 cups ice water 1 cup frozen blueberries 2 tbsp sugar (we use sugar in the raw, aka sucanat) 1/8 cup liquid sweetener (we use agave, also try maple syrup or date syrup) rice milk as needed (to get the consistency you like) if you don’t have a very reliable blender, you might want to blend the almonds separately. pour the smoothie out into cups and rinse out the blender. put in 2 cups thawed frozen peaches, and blend until it’s a nice thin consistency. pour into each drink, swirling it around. this serves 2-4 people.
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    blueberry peach almond smoothie (more like shake!), because for some reason it’s 77F here today.

    in your highest-powered blender, blend until consistent and smooth:

    • 3/4 cup soaked raw almonds
    • 2 cups ice water
    • 1 cup frozen blueberries
    • 2 tbsp sugar (we use sugar in the raw, aka sucanat)
    • 1/8 cup liquid sweetener (we use agave, also try maple syrup or date syrup)
    • rice milk as needed (to get the consistency you like)

    if you don’t have a very reliable blender, you might want to blend the almonds separately.

    pour the smoothie out into cups and rinse out the blender. put in 2 cups thawed frozen peaches, and blend until it’s a nice thin consistency. pour into each drink, swirling it around. this serves 2-4 people.

    October 10, 2011
  3. for breakfast: tofu scramble & fruit smoothie for the smoothie, i just tossed in a blender some leftover fruit from the other night, a few ice cubes (you could also use frozen banana slices), and a splash of orange juice. i really got into cooking tofu after my first experience making a tofu scramble. it’s very easy, and you can customize each part of it to how YOU like it. try it out! cut a block of tofu in half - half is usually good for one person. store the other in a sealable container, covered in water. in the fridge, obviously. press your tofu, you can use our guide if you’re not sure how to do this break the block into chunks, depending on how you like it. (i like mine in 1-2 inch pieces.) coat the pieces in a mixture of olive oil, turmeric, nutritional yeast (or curry powder if you don’t have/want NY), a dash of cinnamon, a splash of soy sauce, and a pinch of sea salt. i don’t take the time to marinate tofu scrambles, because the taste unmarinated is more accurate to what i’ve always eaten. you can choose to marinate if you want. fry in a pan on low-medium heat until it’s to the texture you want. i cook tofu scrambles until each piece is firm and a little crispy, which is about 4 minutes, flip, then another 4-5 minutes. add in vegetables - i put in shredded greens and broken-apart mushrooms when the tofu was just about done. giving them a couple of minutes in the pan softens them well, i think. scrambles are a great way to add vegetables to your breakfast.
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    for breakfast: tofu scramble & fruit smoothie

    for the smoothie, i just tossed in a blender some leftover fruit from the other night, a few ice cubes (you could also use frozen banana slices), and a splash of orange juice.

    i really got into cooking tofu after my first experience making a tofu scramble. it’s very easy, and you can customize each part of it to how YOU like it. try it out!

    • cut a block of tofu in half - half is usually good for one person. store the other in a sealable container, covered in water. in the fridge, obviously.
    • press your tofu, you can use our guide if you’re not sure how to do this
    • break the block into chunks, depending on how you like it. (i like mine in 1-2 inch pieces.)
    • coat the pieces in a mixture of olive oil, turmeric, nutritional yeast (or curry powder if you don’t have/want NY), a dash of cinnamon, a splash of soy sauce, and a pinch of sea salt. i don’t take the time to marinate tofu scrambles, because the taste unmarinated is more accurate to what i’ve always eaten. you can choose to marinate if you want.
    • fry in a pan on low-medium heat until it’s to the texture you want. i cook tofu scrambles until each piece is firm and a little crispy, which is about 4 minutes, flip, then another 4-5 minutes.
    • add in vegetables - i put in shredded greens and broken-apart mushrooms when the tofu was just about done. giving them a couple of minutes in the pan softens them well, i think. scrambles are a great way to add vegetables to your breakfast.
    July 8, 2011