Smoothie Bowl Obsession

The bowl obsession continues! Here are just a couple of my bowls from the last few days, to give you an idea of what's easily possible. It's as delicious as it is pretty!

Masala Superfood Balls

I had an action-packed morning and, on my way home, really wanted something sweet with my tea. But rather than stopping somewhere on the way for some empty calories, I remembered I now have all these fancy nuts and dried berries at home! So I spent five minutes concocting these little delicacies, which can be made bigger or smaller.

8 medjool dates
4 tbsp almond butter
2-3 tbsp maca powder
2-3 tbsp mixed nuts and berries (I had this one, which is very fancy, but you can vary)
1 tsp garam masala

Chop up dates and break big nuts into smaller pieces. Moisten your hands and mix everything together to a doughy, sticky consistency. Roll little balls and store in fridge until they harden a bit.

Green Goddess Bowl

Across the street from the baby store and community center Natural Resources, where Río and I go for classes and activities and to meet other new parents and babies, is a wonderful little gem of a cafe called Beloved. That place is magical. It's as if someone came over and asked me, "Hadar, what do you like to eat?" wrote down everything I said, and made that the menu. Everything on offer is plant-based, whole-foods based, and as delicious as it is beautiful. Their juices and smoothies are a marvel, and they even have four versions of what is quickly turning into my favorite breakfast: The smoothie bowl (yes, I've enthusiastically joined the fad.)

The principle is rather simple--a thick smoothie, in a bowl, with exciting toppings. I think I've managed to recreate one of my favorite Beloved recipes, which I offer here for your enjoyment.

For the smoothie

1 pear
3/4 small avocado, or 1/2 a big one
2 cups raw spinach
1/2 small lemon or lime (with the peel!)
1 tsp spirulina
2 medjool dates, pitted
small chunk of ginger
1 cup coconut water

For the toppings
fruit, berries
dried berries and fruit (goji berries look pretty against the green, as do goldenberries)
seeds: hemp, flax, chia
granola or muesli
fancy nuts

Preparation is very easy: throw all ingredients into the blender and blend until smooth (the lemon can be blended with the peel!). Then, pour into a bowl, leaving some room at the top. Then, get creative with the toppings! You can do rows, circles, whatever you like. Then EAT!

He's-Finally-Asleep Nonalcoholic Cooler

I was introduced to the magic of mocktails through Anasuya Basil, and though I haven't yet stocked up on the nutritional powders she recommends, I can attest that just sipping a fruit and vegetable drink improves my wellbeing. Last night, after our lovely baby boy Río finally fell asleep, I concocted this, and it was fabulous! I like mine unsweetened, but you can add maple syrup if you like.

Juice from 8 lemons
Juice from 1 tangerine
1/2 cup cranberry juice
2 cups water
2 Persian cucumbers or 1 English cucumber
mint leaves to taste
maple syrup to taste
cucumber slice for garnish

Blend on high. Serve cold, garnished with cucumber slice. L'Chayim!

Moroccan Red Stew

This was absolutely delicious, and the reason there was no picture the first time I made this is that it was gobbled up before I had the chance! Good thing I remembered to take a picture the second time. It comes out a very vivid and appetizing shade of red, because of the tomatoes and the beets, and can be served over mashed potatoes, rice, couscous, or quinoa.

1 large red onion, thinly sliced
2 leeks (just the white parts), thinly sliced
7-8 garlic cloves
splash of vodka
1 cup vegetable broth
1 little basket of cherry tomatoes
1 carrot, sliced into thin rounds
1 beet, chopped and thinly sliced
3/4 cup yellow lentils, dry
1 cup chickpeas, cooked
2 tsp cumin
2 tsp baharat
2 tsp ras-el-hanout
salt and pepper to taste

Heat up a Dutch oven on the stove until a drop of water at the center looks like mercury. Then, add onion and leeks and cook until the bottom of the pan begins to brown and the onions are translucent and a bit golden. Add a splash of vodka to deglaze the bottom, add the garlic, and cook for another 30 seconds. Add broth, tomatoes, carrot, beet, lentils, chickpeas, and spices. Place lid on Dutch oven and cook for about 25 minutes, or until the dish is fragrant and the lentils are soft.