Tag Archives: Green

Gingery Green Monster

I’m so glad that I reintroduced myself to green monsters a while back, because I have a feeling that they are going to be a big, big part of my life this summer.  And today it was hot!  Perfect day for a cold green monster with a serious kick.

Gingery Green Monster

  • 1 C cold water
  • 4-5 ice cubes
  • 1/2 -1″ piece of ginger, peeled and roughly chopped
  • 2 handfuls baby spinach
  • 1 -1 1/2 C frozen fruit (I used pineapple, mango, and peach)
  • 1 t sugar

Layer all of the ingredients in the blender as listed (except for the sugar, which you can decide if and how much to use), and give it a go!

I started off without using any sugar, but I decided to add a bit just to cut the bite of the ginger a bit.  If I had a really ripe banana around, I would have used that and I’m sure it would have been just perfect.

Pour into a glass and you are good to go!  This actually made about a serving and a half, but because it’s so low-calorie (no milk or protein powder in this one), I drank both–the small glass as I was getting ready and the travel mug once I got to school.

Now, please don’t say that I didn’t warn you!  This drink is not for the faint of heart–and if you don’t like ginger, you might want to run in the other direction.  But if you’re like me, and there’s never too much ginger, than go for it.  Plus, ginger is nature’s Pepto Bismol, so if you have upset tummy problems, you might want to try this!  When I took the first few sips, I wasn’t quite sure if I liked it or not, but by the time I got to school, I downed the whole mug in about 30 seconds.  It was really, really good, and so refreshing.

Tomorrow’s green monster might involve coffee–I’ve been thinking of other flavors to make so that I don’t get bored!

Fritz just finished dinner–he made grilled turkey burgers with charred pineapple rings and grilled corn on the cob.

Does that sound good or what?

And tomorrow is my last day of case studies week, then I have a week off.  I’m going to see some friends friday, then head to my parents house for most of the week.  When I come back, Fritz will have picked up our very first CSA box!  Can’t wait!

What’s coming up in your life that you are excited about?

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Filed under Beverages

Irish Apple Barley Pudding Parfait

Happy St. Patrick’s Day!

I wanted to make something to celebrate the holiday, but didn’t want to make Irish soda bread since I have two loaves of multigrain bread in the freezer, and I wanted it to be quicker than corned beef.  So what’s a girl to do?

I looked up some more traditional Irish recipes, and found a winner–apple barley pudding.  To make it a little less traditional, I added green whipped cream and voila! a pudding parfait!

It’s a traditional pudding made by hungry Irish farmers to use up old apples and barley during the winter months.  Luckily for the Irish, it’s very healthy.

Luckily for us, it’s also delicious (and you don’t have to add as much whipped cream as I did).

Irish Apple Barley Pudding Parfait (original recipe here)

  • 1 1/2 lbs tart apples (I used Granny Smith)
  • 4 heaping T barley
  • 1 liter water
  • 1 T lemon juice
  • 1 C heavy whipping cream (with 1 T sugar, if desired)

Add the water and barley together in a pot and bring to a boil.  Reduce to a simmer.

Meanwhile, peel, core, and slice the apples.

Add the sliced apple to the pot with the barley and simmer until the barley and apples are softened, at least half an hour.  It’s okay if the apples fall apart.

While that’s cooking, make your whipped cream.  Beat the cream in the mixer with the whisk attachment for a few minutes, until it stands in peaks.  Add some sugar if you want (I added a T) and a bit of green food coloring.

You can’t see how green the whipped cream is in all the pictures, but in real life it is pretty green.  Refrigerate until you are ready for it!

Anyway, once the barley is softened, add the lemon juice and put the entire mixture into a blender and puree until smooth.  Pour back into the bowl and boil for a few minutes, then refrigerate until cool.

To build your parfait, just layer in a glass and enjoy!

These came out to be so much more delicious than I anticipated.  I’ll even admit to you that I ate two of them immediately.  The apple layer is tangy and sweet and contrasts perfectly with the cool whipped cream.

Since today’s theme was stripes (is that a far leap from layers?), Henry decided to play along:

World’s stripey-est cat.

Now go have a Guinness!

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Filed under Desserts