My ignorance (on blogging), and introducing a little thing I like to call “egg pancakes” (only because I can’t think of anything better to call them)

I’ll admit that I don’t know much about how blogging works before I say this next part… okay, now I’ve admitted it; here’s the “next part”: I feel like a lot of blogs repeat each other. Maybe that’s how it works, kind of like restaurants benefit from all being on the same strip of real estate. But I am annoyingly stubborn, and a classic (albeit oxymoronic) ivory-tower renegade. I don’t like posting things five bajillion other people have posted. Like my awesome recipe for lip balm. That’s right, you can’t have it. Go search, oh I don’t know, every other blog in the world and try one of theirs. They’re all good.

That said, I think this recipe is unique-ish. Given my recent attempts to use the computer as little as possible, I am probably not the most authoritative resource on whether or not this recipe (or something close) exists in myriad forms already, but I haven’t seen it, so here you go:

I don’t know what to call these babies. They’re kind of like latkes, but fluffier. They began when I started puréeing all my leftover vegetables in the morning, throwing in an egg, and frying it. Then one day, I discovered the one thing that I should always have leftover if I want to be happy in this life: butternut squash. Even if you are not a huge fan of squash or veggies (neither is my two-year-old, ok?), give these babies a whirl. I have only one word for you: fluffy. Fluff-ee.

For one approximately 6″ pancake (so multiply by however many you want to make), purée:

3/4–1 C butternut squash, cooked (and seasoned, if you like; mine usually already has salt and herbs on it)
1/2–1 C green vegetable of choice (I like either raw spinach, cooked green beans, zucchini [either way], or a stir-fry blend)
A little garlic and a little parmesan (real parmesan, not crumbly-dry-comes-in-a-green-plastic-canister parmesan)
1 egg

Fry in butter, as you would a pancake: until lightly browned on each side and not too wet in the middle. Top with some form of real, unprocessed salt, which is really stinking good for you. Eat it hot. Send me a thank you note.

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Immuni-juice: Yellow and spicy

In the post-holiday slog that lasts from January to early April in the midwest, I find myself repeatedly battling the devilish viruses that lurk in the cold and dry—shut up inside the house with everybody else’s germs rubbing off on all the wrong surfaces.

One method I use to combat the dastardly viral invaders is the consumption of fresh, raw juice. If you don’t have a juicer, you can blend all the ingredients with a blender and strain (or not, but… ew…), but you definitely get more bang for your buck with a juicer. I’ve heard some people get down on juicers because we need the fiber that ends up in the pulp. Do we need fiber? Yes. Do we need lots-and-lots of line-your-pharmacy-shelves-with-supplements quantities of fiber? Not so much. Raw, fresh juice is full of enzymes, minerals, vitamins, and trace elements. Almost all of these are directly absorbed directly into the body, as juice requires virtually no digestion (source).

So without further ado, here is one crazy, kick-you-in-the-mouth, delicious, and immunity-boosting recipe… Don’t judge it before you try it:

(Serves 1)
1 chayote squash
1/2 C parsley
1/2 C spinach
2 radishes
1/4 large apple or 1/2 small apple
1/2 yellow bell pepper
1 whole lime, peeled (or juiced by hand)

1/2 small onion or 1/4 large onion
1 clove garlic
(Add these last two LAST and you may want to leave the room before you put them through the juicer depending on how much you normally weep when dicing onions by hand.)

Add a sprinkle each of cayenne pepper and cardamom and consume right away, but slowly. Anybody brave enough to try it? Let me know what you think!

Pistachio-green Omelette

(For one):

Beat one egg and set it aside.

Chop and stir fry about 3–4 asparagus stalks (depends how thick; I like them really thin, but you might only need one of those fat ones), one clove of garlic. Set this aside.

Chop a few spinach leaves and about 6–10 pistachio nuts and add them to the veggie mix.

Pour the egg in the hot, buttered pan and sprinkle your filling on. Fold that sucker over any way you happen to like to fold your omelettes and top it with a twist of sea salt. Top with 3–5 avocado wedges.