In the spirit of St. Patrick’s Day, we at Saagara took it upon ourselves to find the best “shamrock” smoothie: one that would give us a boost throughout the St. Patrick’s Day festivities.

We had four recipes to choose from, all of which our staff concocted themselves. Some, as we discovered, were not as tasty as the others. We all rated them (1-5 stars) for taste and festive green color (St. Patrick’s day is all about being green!)

As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!

Recipe and Photo found in Vegetarian Times Issue: July 1, 2009 p.64

It was hot in Ann Arbor Sunday. I made this entrée and it was perfect for the humid night. Tomatoes are rich in vitamin C and A, two nutrients that are helpful energy sources. Zuchiini is rich in manganese, B-6, and C.
The recipe recommends salting and draining the zucchini and tomatoes before baking, which prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.

Ingredients: (Serves 4)

• 1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices
• 2 medium zucchini (1 lb.), cut into 1/8-inch-thick diagonal slices
• 1 Tbs. plus 1 tsp. olive oil, divided
• 4 garlic cloves, thinly sliced
• 2 Tbs. roughly chopped kalamata olives
• 1/4 cup thinly sliced basil leaves
• 3/4 cup grated Parmesan cheese (1 1/2 oz.), divided

As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!

Warm, nutty coconut milk meets earthy spices in this Indonesian inspired curry. Throw in some high-protein tempeh and tangy tomatoes and it’s a full meal. Spicy and savory, this meal is perfect for those surprisingly chilly spring nights and for anyone looking to start cooking with curries. I found this recipe on Heidi Swanson’s wonderful blog 101cookbooks.com. I just made a few changes for my liking; feel free to experiment!

Ingredients:

• 1 1/2 pounds small waxy potatoes no bigger than a small lime, halved
• 2 teaspoons fine-grain sea salt
• 1 tablespoon ghee
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, peeled and chopped
• 1 teaspoon whole cumin seeds
• 1 teaspoon curry powder*
• 1/4 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 cup canned diced tomatoes
• 3/4 cup water
• splash of coconut milk
• 8 ounces tempeh, cut into 3/4-inch pieces
• a small handful of cilantro, loosely chopped

There is something perfect about soup in the evening; it’s hearty, warming, and so calming.

Eating squash is particularly satisfying, because the high fiber content fills you up, allowing you to forgo second helpings. This is beneficial in the evenings because eating small portions will ensure that you get a better night’s sleep.

The winter varieties of squash such as the acorn and butternut used in this recipe are particularly nutrient-dense. The distinctive orange-yellow color in acorn and butternut squashes come from the beta-carotene content. Beta carotene is a Vitamin A precursor and is thought to help fight cancer. Winter squashes also contain beneficial amounts of potassium. Low potassium levels can cause muscle tiredness, feelings of fatigue and make you irritable and anxious.

Pumpkin is also rich in magnesium, which aids the body in hundreds of functions, including promoting a healthy immune system.

The chili in this recipe also has a myriad of health benefits including headache and congestion relief. With this recipe, you’ll be feeling calm and grounded once again!