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Crank up the oven to 375ºF.

Put on a pot of pasta water.

Kiss your favorite person.

For last nights meal we cut up:

Half a head of cauliflower
Half a head of broccoli
One yellow and one green squash
One large sweet onion
3 large carrots
A handful of grape tomatoes
6 cloves of garlic

And tossed them in:

A generous drizzle of olive oil
Sea salt and freshly ground pepper
More balsamic vinegar than you think youll need
A spoonful of your favorite herbs - oregano, thyme, rosemary, sage, parsley, basil

Im a pretty fucking busy person. Between the full-time job, wedding planning, getting my roots touched up every 4 weeks, and recently being elected Pope, I have a lot going on, which means I dont often have time to squeeze in the preparation and/or eating of 8+ pounds of vegetables. This is why juicing is awesome.
Now, I dont have a proper juicer, but ever since I did the Blueprint Cleanse, Ive been obsessed with getting one. Until then, my Vitamix makes a pretty decent substitute, though straining it is kind of a pain in the ass. Its struggles like these that build character a sense of entitlement.
I actually like this green juice better than BPCs. I think its because I threw in some more green apple and lime, making it slightly sweeter and more refreshing tasting and less tomato juice-without-the-tomato tasting. If youre still not into it, add a little pineapple for extra sweetness/more deliciousness. Its probably good for you, I dunno.
Also nice about making your own juice at home? Its more cost effective. Of course, it took me about 45 minutes to make this (did you read that part about making it in my Vitamix and straining it??!) and given how effing busy I am, I figure the ROI on making my own juice is currently negative dollars, but if somebody wants to get me the juicer we registered for, Im fairly to moderately certain Ill break even.

CupcakesOMG!s Green Juice
Makes about 8 glasses of juice

• 2 cups kale
• 2 cups spinach
• 2 green apples, chopped
• 1 lime
• 1/2 inch of ginger (more/less if you like)
• 3 stalks celery, roughly chopped
• 1 cucumber, chopped into chunks
• water

I was thinking Singapore-style noodles here, although in a vegetarian incarnation. You could add some scrambled egg and mushrooms to the mixture, or even the traditional barbequed pork and shrimp (or chicken). We liked it fine as it was, though. Cabbage, carrots and onions is a combination of vegetables I never get tired of. Just as well. They are around for a long time.

4 servings
30 minutes prep time


2 cups finely chopped cabbage
2 cups grated carrots (2 medium)
1 large onion
2 stalks of celery
200 grams fine brown rice noodles
4 tablespoons mild vegetable oil
2 to 3 teaspoons Malaysian curry powder
salt to taste

Put a large pot of salted water on to boil.

Chop the cabbage. Peel and grate the carrots. Peel and slice the onion into thin slivers. Wash, trim and slice the celery thinnly.

When the water boils, drop in the noodles and boil them for just a minute or so. Drain them and rinse them in cold water. Chop or snip them with scissors into short pieces.

Heat half the oil in a large skillet. Add the celery and onion, and sauté until they begin to soften. Add the carrots and cook for a minute or two more, mixing well. Add the cabbage and cook until soft. When the vegetables look done to your liking, remove them to a serving plate.

Heat the remaining oil in the skillet. Add the noodles, and sprinkle them with the curry powder and salt. Cook for a minute or two, tossing them well until they are evenly coated in the curry powder. Add the vegetables back into the pan, stirring and turning until the noodles and vegetables are well mixed and hot through. Serve at once.





Last year at this time I made Roasted Pepper, Artichoke & Tomato Salad and Butternut Squash & Hazelnut Lasagne.