I stumbled upon a perfect raw veggie to add to my breakfast smoothies, the butternut squash.
This winter squash has a tough, thick skin, and a mild sweet taste. I was in the peeling and chopping mode last night, so I decided to peel a butternut squash that I had bought a couple of weeks ago that had been taking up much-needed space on my counter top. I thought I would use it, most likely, in a purée, later in the week. After peeling it, I diced it, and put half of it in the fridge and half in the freezer to be used later.
This morning, when I was putting my smoothie together, I noticed I didn’t have any leafy greens or other veggies that hadn’t already been turned into my salad mix or jarred with garlic, onions, or spices to be incorporated into other dishes later in the week. But, I DID have the chunks of butternut squash available. What the heck, throw them in, and try it.
Here it is:
1 cup frozen mango chunks
1 cup butternut squash chunks (frozen or fresh)
1/2 cup fresh blueberries
1 banana, broken or sliced into chunks
1/4 cup raw cashews
1 cup unsweetened coconut milk (or other non-diary type)
Put all ingredients into a blender, and then serve yourself about a 20 oz smoothie to get you off to a great start for the day!
The salad dressings in the Eat To Live program are important for a couple of big reasons.
One of the adages of Eat To Live is “Salad Is the Main Course!” If the dressings are not bursting with flavors that satisfy the senses, then the salad — the main course! — can be rather dull and discouraging for newcomers. The “no oils/no salt added” basic rule can feel very confining to a newcomer, so in my view, the more flavorful the dressings are, the more success a person is likely to have on Eat To Live.
Also, the dressings are an excellent way to create your own “favorite” with experimentation and combining flavors that appeal to you most! The creative process is what makes this exciting for me, along with the actual personal contact I have with every element that goes into it.
This dressing is one I created this evening, and it is wonderfully light and pleasant to the taste buds. See what you think about it.
Sweet Tofu Salad Dressing
1 pkg (approx 16 oz) of silken tofu
1 cup unsweetened coconut milk
1/2 cup tahini paste
1/4 cup fruit vinegar (I used Trader Joe’s Orange Muscat Champagne Vinegar this time.)
1 cup fresh blueberries
4 medium shallots
4 garlic cloves
2 tbsp ground chia seeds
1/4 cup Italian parsley
1 tbsp red pepper sauce (I used Louisiana Hot Sauce, though it has a tiny bit of salt in it.)
2 tsp black pepper
Chop, dice, or slice all ingredients and combine them in a blender. Blend on puree setting, if you have it. If not, blend until the dressing has the thickness you like.
Makes about 40 oz.