mango-carrot smoothie
Breakfast, Snack

SMOOTHIE | mango, carrot, ginger

Recently I decided to find out where smoothies came from, and learned that people have been drinking juice or mashed-up fruit for many, many centuries.

But here in the United States, blenders didn’t come around until the 1920s. A Polish-American named Stephen Poplawski invented them and sold them to drugstores for making milkshakes, which went well for him, as Americans drank a lot of milkshakes in those days. But behind the mainstream, there was a group of people concerned about health who used the blenders to make juice and fruit-yogurt purees instead.

That healthier take on the shake spread in the ‘70s thanks to another Steven, who you’d know better as Smoothie King. My town was too small to host a Smoothie King, but the St. Louis kids an hour away had ‘em.

Continue reading

Standard
vegan-gluten-free-puerto-rican-jibarito-sandwich
Dinner, Lunch, Sauces

JIBARITO SANDWICH | roasted garlic, grilled tofu, jalapeño chimichurri

I was recently introduced to the jibarito. It happened right here in Chicago. The restaurant was a quick Puerto Rican spot in Humboldt Park. The sandwich was inspired: smashed, crisp green plantains step in for bread on both sides of a thin strip of steak, tomato, lettuce, and garlicky mayo.

I assumed I was having myself an international lunch experience. But turns out this sandwich is part of Chicago’s cultural map. Humboldt Park restaurant owner Juan Figueroa is generally pegged as the jibarito’s creator; probably inspired by the traditional cuisine of rural dwellers in Puerto Rico known as jibaros, Figueroa added the jibarito to his menu in the 1990s.

Continue reading

Standard
avo-fro-yo
Sweet

AVOCADO LIME FROZEN YOGURT

Turns out avocado makes for an unquestionably amazing home-churned treat.

Especially strewn with bits of dark chocolate, the original vegan recipe by freezing-up-a-storm-Max-Falkowitz on Serious Eats is perfect. The flavor of the buttery fruit is dragged right out into center stage, sugared, brightened with lime and a pinch of salt. But I recently happened to have a bottle of goat’s milk kefir in the fridge that needed using, so presto:

Continue reading

Standard
phat-thai-tofu-rhubarb-peanut-eggplant
Dinner, Lunch

INAUTHENTIC PHAT THAI | japanese eggplant, rhubarb, peanut

In one month, a middle-of-the-night flight will deposit A. and I in Phuket. We’re going on a little adventure.

We already shook on squeezing in four meals a day. And phat thai is, for many of us, the singular noodle dish that represents Thailand’s famously delicious street food.

Continue reading

Standard
raspberry-cocoa-avocado-smoothie
Breakfast, Snack

THREE SMOOTHIES | a guest post at thriving home

This week I’ll simply point in the direction of the wonderful Thriving Home blog, where three healthy smoothies await.

Polly and Rachel have been offering warm encouragement, tips, crafty DIYs, and healthy meals on their blog for years, and I’m delighted these lovely ladies said yes when I asked if I could share my smoothie obsession.

Continue reading

Standard