At the beginning of January, I was feeling a bit run down – most likely due to excess sugar consumption over the holidays! I had three intense weeks of recording preparation ahead of me and with 18 other singers in the group, none of us could afford to get sick. One of the Sisters made me this super smoothie to help boost my immune system. I’m always a bit hesitant to try “trendy’ drinks, but because she was being so kind, I thought I should give it a whirl. Wow! It was refreshing, light, tasty and really did up my game in the energy department. I started drinking this as a part of my daily routine. It takes discipline to eat healthy, but after 3 weeks of eating a low sugar and low carb diet, I feel so much better and haven’t gotten the flu!
This recipe makes two large drinks – one for you and one to gift (or save it for later). You can use any combination of fruits you like (3 cups in all). It’s packed with antioxidants and a quick on the go meal with no nasty taste – Enjoy!
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Super Smoothie with Super Taste
SERVINGS2servings (32 oz)
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COOK TIME0mins |
PREP TIME5mins |
READY IN5mins |
Ingredients
- 2 cups fresh spinach packed, (or other leafy green)
- 2 cups water coconut water, coconut milk, or almond milk - whichever you prefer
- 2 cups fruit mango, pineapple, berries, oranges, peach, pear, apple, grapes
- 1 banana or a cup of other fruit if you don't like banana
Instructions
- Blend leafy greens and liquid base together in a blender until smooth
- Add fruit and blend again until smooth
- Boost it with chai seeds, almond butter, flax seeds etc
**If you want your smoothie to be extra chilly use frozen fruit and not ice.
Huevos Rancheros – Spanish for Ranch Eggs – has long been a favorite breakfast treat of mine. If you’re someone who likes to add a little “kick” to your food, this is the recipe for you. We recently made this for one of our small retreats – eggs, black beans, salsa and cheese sweetly nestled in a flour tortilla in one of our new pottery ramekins that we got by saving “stamps” at our local grocery store. There is nothing like eating comfort food on a cold winter’s day, and this one will warm you from the insides out. Easy to prepare for a crowd or just a few people with very little prep. We hope you enjoy this.
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Huevos Rancheros
SERVINGS6servings
|
COOK TIME20mins |
PREP TIME5mins |
READY IN50mins |
Ingredients
Instructions
- Preheat oven to 350°F. Brush six 10-ounce ramekins with 1 tablespoon oil or spray with PAM. If the tortillas aren't pliable, stack them and microwave uncovered until warm and flexible, about 20 seconds.
- Brush tortillas with the olive oil or spray with PAM and gently press 1 tortilla into each cup.
- Place 1 tablespoon of black beans in the bottom of each ramekin, followed by 1 tablespoon of salsa. Gently crack 1 egg into each tortilla cup atop the salsa and beans. Spoon another tablespoon of black beans over followed by a bit of salsa and chopped scallions and liberally cover each with cheese - making sure to cover the egg completely.
- Bake uncovered until egg whites are set, about 15-20 minutes (yolks will still be soft inside).
- Serve immediately topped with a dollop of sour cream and chopped scallions - serve tabasco on the side, if desired.
Spring is in the air, Eastertide is here and we are back with one of our newest, most favorite offerings for the season from our Monastic Bakeshop: Luscious Lemon Rolls. With that tangy, dreamy sweetness in every bite, you’ll think you have just tasted a bit of heaven. As we prepared our home for Easter morning, we also prepared these for our bakeshop and Convent. We had some help from the children in the community, too! We hope you enjoy making and eating them as much as we did!
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Luscious Lemon Rolls
SERVINGS18-24rolls
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COOK TIME25mins |
PREP TIME2hrs |
READY IN2 1/2hrs |
Ingredients
Instructions
- To make dough, boil water and remove from heat. Add the butter, Crisco and stir until melted. Add sugar and salt and cool to lukewarm.
- In a large mixer with a dough hook, put the 1 cup very warm water and sprinkle the yeast over. Stir to dissolve. Add the butter-Crisco mixture to the yeast mixture. Add the eggs and mix.
- Cup by cup add the flour, stopping when the dough is just a wee bit sticky still to the touch. Set aside to a warm place to rise, covered with a towel, about 1 hr. or more.
- Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
- Make the frosting by whipping the butter first, add the powdered sugar slowly cup by cup alternately with the liquid and zest. Beat until creamy. Set aside until ready to frost.
To assemble:
- Divide the dough in half. Roll into two 12 x 8" rectangles. Spread with half the softened butter and then half the sugar/lemon mixture - spreading the filling right to the edges.
- Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
- Let rolls rise until doubled in size.
- Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
- Frost while still warm and eat immediately for the yummiest results!
Our monastery houses a dairy with two lovely Guernsey cows. We often have a surplus of milk, so one great thing we’ve learned how to do (with relatively little work or energy) is to make “crock pot yogurt.” I read about it, but didn’t really believe it would work until I actually tried it. It’s fabulous, easy, inexpensive to make, and tastes better than store-bought yogurt! We also make our own granola — you can purchase that through our gift shop, Priory Books and Gifts, or make your own. I’m not allowed to divulge our secret granola recipe, but will share one that I like equally as well. This breakfast dish is one we serve regularly to our guests at Bethany or those who come on retreat. Since we make our own yogurt, granola and jam, it really is a signature “home grown” go-to breakfast. You can easily make it yourself for a quick and healthy breakfast that’s full of protein.
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Granola, Yogurt and Berry Parfaits
SERVINGS4parfaits
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COOK TIME |
PREP TIME15mins |
READY IN15mins |
Ingredients
Instructions
- In a glass or parfait dish, layer in the following order:
1/4 cup granola,
1/3 cup yogurt,
1/4 cup of mixed berries,
2 Tbsp warmed jam
- Repeat Layers
The other day someone asked me about our Convent meals. “Who decides what you eat?” was one of the questions. It just so happens that at this particular time we are doing something a little different than usual about our menus.
Each week a different sister is asked to submit a suggested menu for approval. This has been quite successful. It is a help to the chef and an almost sure guarantee that there will be variety in our meals. For instance yesterday we were totally surprised to be served potato latkes for lunch, something we have not had in a long time and never for our noon meal. The genuine cheers of delight and energy in the food line were a joy to all. We are not sure how long this method of meal planning will last but for the time being everyone is enjoying it.
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Potato Latkes
SERVINGS4people
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COOK TIME20minutes |
PREP TIME20minutes |
READY IN40minutes |
Ingredients
Instructions
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, black pepper and bacon bits. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
- Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.
- Fry, turning once, until golden brown.
- Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time.
- Repeat until all potato mixture is used.
