Skip to content

in the kitchen
in the garden
on location
about

Search for:

Close

The food journal of an urban gardener

Winter

orange pineapple express

June 6, 2015December 30, 2016 ErinLeave a comment

Ingredients: (makes 4 servings)

4 oranges
1 pineapple
10 strawberries
1 kiwi
1 banana

Juice it all, chill for a bit if desired, and you’ve got delicious orange pineapple express!

Share this:

Click to share on Facebook (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on Pinterest (Opens in new window)

Like this:

Like Loading...

orange, pineapple

Post navigation

beet & blue cheese pita pockets

strawberry peach quinoa salad

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (Address never made public)

Name

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Google+ account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

latest posts

Vegfest Recap
zucchini fritters
Tofino, B.C.
blueberry smoothie bowl
sesame lime squid tacos

Erin's instagram

It’s been a quiet, introspective end of the week and 4 leaves fell off this guy 😣 Pls no more #plants #fiddleleaffig #afternoonlight #afterlight #homescenes #winter

Tis the season for macarons 😉 #macarons #sweets #madamemacaronmke #frenchmacarons

Naps are the best. #catnap #caturday #catsofinstagram #jackie #tabbiesofinstagram

Beet hummus toast topped with hazelnuts, blue cheese, parsley, and of course olive oil. I used freshly pressed @durant_oregon olio nuovo evoo because it’s incredible and made this hummus luxurious 💕 Beet hummus: (adapted from bon appetit’s @healthy_ish recipe) - • 15 oz drained chickpeas • 1 beet (baseball sized) • 1/4 cup greek yogurt • 1/4 cup lemon juice - • 1/3 cup tahini • 2 tbsp olive oil • salt, pepper, and coriander Wrap the beet in tinfoil and bake for an hour at 425. Let cool a bit, remove skin, slice into smaller pieces, and process with other ingredients until smooth. Top with olive oil and any toppings of your choice. #durantolivemill #toasttuesday #toastsforall #beethummus #beethummusforthewin #beethummustoast #bareaders #healthyish #makesmewhole #foodwinewomen

Tags

banana beet blueberry carrot cucumber grapefruit kale mushroom orange Pomegranate Radish salad strawberry vegan vegetarian

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

© Erin Hudson 2018

Please do not republish photos or content without my permission.

Blog at WordPress.com.

Post to

Cancel

%d bloggers like this: