I've been getting more involved in all things related to the kitchen this past year, and I am enjoying experimenting and practicing recipes that I conjure up at any given moment. The experience has been delightful, as it too is an artistic form of expression, isn't it?
This allows my creativity to flourish as I try new ingredients and techniques. It’s fascinating to see how a simple combination of flavours can transform a dish into something extraordinary. Each meal becomes a canvas where I can showcase my developing culinary skills and gives me the opportunity to share my concoctions with those close to me. A product that invokes emotion by telling a story, making cooking not just a task but a pleasurable pastime that brings an interesting new chapter to my home.
At this point, I am confident making many different meals, like a Spanish vegetarian paella, Asian noodle vegetable stir-fry, Mexican bean nachos with guacamole and salsa, Thai coconut curry, Indian brinjal biryani, Moroccan corn and coriander pilaf, Japanese wasabi mash with tofu steaks and braised broccoli and green beans, as well as three different Italian pastas, namely mushroom and chickpea tagliatelle, lentil tomato bolognese, and four-cheese macaroni. For dessert, I can create almost any variation of chia pudding and also three varieties of strudel, i.e. sweet potato, pear, and apple, which I add to custard instead of pastry. I can make a different dish every day, but because one meal lasts up to three to four servings, I tend to cook once or twice a week at most. I truly have progressed, and my family and friends are astonished because I couldn't and didn't cook much before. I think that working from home has also enabled me to have the extra time to make use of my kitchen, as before I would leave early and get home too late to be bothered to cook.
Recently, I've wanted to add to my two favourite smoothies, green and gold, and as we enter the colder months, I wanted to create a comforting and immune-boosting one to add to the list.
With this in mind, here is the recipe for the perfect pink drink:
1 Apple
2 Beetroots
3 Celery fingers
4 Dried mango strips
5 Pineapple slices
6 Ice cubes
¼ Glass of pineapple juice
¼ Glass of still water
¼ Teaspoon of ginger
Chop up the apple, celery, beetroot, pineapple, and mango, and place all the ingredients into a blender or juicer. Add the ginger, ice, juice, and water, and blend until it's a smooth fluid. I usually consume it immediately, but it can last for up to three days if refrigerated.
This beautiful blend provides essential nutrients like folate, potassium, iron, and vitamin C, which support various bodily functions while giving the immune system an overall boost. With this smoothie, it's all about the root, and by adding it to your comforting cold beverages this season, you'll have enough reason to never want to never miss a beet.
Never miss a Beet by EJ for EJblogtv
an Enjoyment Journal about Everything EJ
xoxo