It’s Not Easy Being Green

• 3 c fresh pineapple chunks (I used 1/2 of a large pineapple)
• 1/2 bunch parlsey
• 2-3 cups loosely packed spinach
• 1/2 peeled cucumber, cut into chunks (if you’re using a mini cuc – put a whole one in.
•  1 stalk of celery, cut into chunks
• 1/2 c orange juice (add more if you want the drink a little lighter)
• juice of 1 small lime or 1/2 of a lemon
• 1/2 tsp kosher salt

Put all the ingredients into your blender and blend until smooth.  Serve, drink, enjoy, and feel very very healthy!

• 1 c flour
• 1/2 tsp baking soda
• 1/4 tsp Diamond kosher salt
• 1 T plus 3/4 tsp matcha, divided (matcha is ground green tea powder and should be found in most well-stocked grocery stores in the tea/coffee section)
• 1/2 c (1 stick) butter at room temperature
• 1/4 c brown sugar
• 2 tsp honey
• 1 egg
• 1 tsp finely-grated lemon zest
• 1/2 c white chocolate – chopped – or 1/2 c white chocolate chips
• 1/4 c sugar

Whisk the flour, baking soda, salt, and 1 T of matcha in a medium bowl.  With an electric mixer beat the butter, brown sugar, and honey until light and fluffy.  Add the egg and lemon zest and beat again until very pale, 4 minutes or so.

Stir the flour mixture into the egg mixture until it’s well incorporated.  Fold in the white chocolate pieces.

Wrap the dough in plastic and chill for several hours – or up to 5 days.  If it’s been in the fridge for more than a few hours, let the dough come to room temperature before baking.

When ready to bake, preheat the oven to 350 degrees.  Whisk the 1/4 c sugar with the remaining 3/4 tsp matcha.  Scoop the dough by scant tablespoonfuls onto 1 parchment-lined baking sheet, spacing about 1″ apart.

Bake the cookies until the edges are slightly golden – about 10-15 minutes.  Take them out of the oven and let sit for no longer than a minute or two, then gently toss the cookies in the matcha sugar mixture.  Place on a wire rack to cool.  Store at room temperature for 2-3 days.

• 2 medium carrots, diced
• 3 T olive oil
• 1 1/4 tsp garam masala – divided;  Ottolenghi’s recipe calls 2 1/2 tsp of “ras el hanout” (yes, I know you always have that on hand, but if you don’t, you can always buy it on Amazon, sometimes at Trader Joes and Williams Sonoma)
• 1 can or jar of chickpeas (garbanzo beans), drained and rinsed – about 1 1/2 -2 c – divided
• 1 onion, sliced
• 2 T peeled and shredded ginger
• 2 cloves of garlic, sliced
• 2 1/2 c vegetable stock
• 4 oz watercress (or reverse this and use about 8 oz watercress and 4 oz spinach, depending upon what you’ve got available.  Or add 1 c of frozen green peas)
• 8 oz spinach
• 2 tsp sugar
• Diamond kosher salt
• Greek yogurt

Preheat the oven to 425 degrees.

Mix the carrots, 1 T olive oil, 1/4 tsp garam masala, and 1/2 of the chickpeas with a generous pinch of salt; spread them in a roasting pan lined with parchment paper.  Roast for 15 minutes.  Remove from the oven.  Rewarm when ready to dish up the soup.

Heat the remaining olive oil in a large saucepan.  Add the onion and ginger and saute until the onion is soft and slightly golden – about 10 minutes.  Add the garlic and saute another minute or so.

Add the remaining chickpeas, stock, watercress, spinach, and sugar, and 3/4 tsp salt, stir well, bring to a boil, and cook until the leaves wilt.  Blitz the soup with either a blender or food processor (a little at a time).  Pour back into the pan and reheat before serving.

Serve warm with a spoonful of the carrot mixture on top and a generous spoonful of yogurt.