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By Root 348 0

a break from cooking and make a satisfying meal from raw fruits and vegetables. This drink takes about twelve minutes to make from start to finish. It’s a great way to get your greens without any work, and I like the slightly fibrous texture the greens impart. The smoothie is good for two days if you want to have it for a few meals. After storing it overnight in the refrigerator, just reblend it for a few seconds. As different fruits come into season, try berries instead of oranges, or a ripe peach instead of the banana. In hot weather, blend in several ice cubes.

Makes 6 cups

1 cup firmly packed kale, collard, or other leafy greens, stems removed and coarsely chopped

¼ cup loosely packed fresh flat-leaf parsley leaves

1 carrot, peeled and coarsely chopped

1 sweet apple, coarsely chopped

1 large banana, coarsely chopped

2 oranges, peeled and coarsely chopped

¼ cup almonds

2¼ cups water

Place all of the ingredients in a blender and blend until smooth. If the mixture is too thick, add a little more water.

Indian Spiced Scrambled Eggs

The key to this dish is the texture of the eggs—they should be airy and light. For fluffy eggs, take them out of the pan when they are just barely cooked. For a richer dish, use milk instead of water, or add a cup of Cheddar or other mild cheese just before the eggs leave the stove. Serve with Cilantro-Jalapeño Sauce, Tamarind Ketchup, or Citrus Chutney.

Serves 4 to 6

1 Yukon Gold potato, peeled and diced

2 cups cauliflower florets

5 tablespoons olive oil

1 yellow onion, diced

1 tablespoon ground coriander

1 tablespoon minced fresh ginger

1 tablespoon ground cumin

1 tablespoon mustard seeds

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

¼ teaspoon cayenne pepper

Salt

6 eggs

Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.

Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.

Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.

Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.

Congee with Vegetables and Fresh Herbs

In many parts of the world, breakfast is a savory affair. Throughout Asia, hearty congee is a favorite morning dish, eaten with condiments ranging from stir-fried pork to fried garlic. This version gets a citrus zing from lemongrass (see image at end of recipe) and ginger. Normally made with white rice, the grain most widely available in Asia, congee can be made using any whole grain. Soaking the rice overnight cuts the cooking time in half.

Serves 6

1 cup long-grain brown rice, soaked in 3 cups of water overnight

1 sweet potato, peeled and diced

2 stalks lemongrass, bruised (see method in recipe for Indonesian Corn Fritters)

7 cups vegetable or chicken stock or water

Salt

2 teaspoons minced fresh ginger

2 tablespoons olive oil

1 bunch bok choy, trimmed and finely diced

2 scallions, green and white parts, thinly sliced

1 large handful fresh cilantro leaves

½ cup coarsely chopped toasted peanuts or almonds

Soy sauce for serving

Sesame oil for serving

Red pepper flakes for serving

Drain the rice and place it in a large pot with the sweet potato. Cut the lemongrass stalks in half