Are you ready to create your very own radioactive smoothie? It’s one of my simplest recipes. Perfect for a morning breakfast drink on the go or even as a light lunch replacement. I actually had it for lunch today! Yes – I did indeed drink some radioactive material for lunch today.
In case you’re wondering if I’ve lost all my marbles, let me quickly explain what I’m talking about. Bananas are radioactive. And if you’re a scientifically oriented person – I know you’re thinking – “Yeah Raj – so is just about everything else on this planet”. But bananas in particular are quite special in terms or radioactivity. Bananas, as you know, contain a high level of potassium including a small amount of unstable isotope potassium-40 (also known as K-40). Put simply, radioactive decay is the process by which unstable elements (specifically atoms) lose energy and eventually “stabilizes” into a stable substance. Naturally occurring unstable K-40 decays to stable Ar-40 or to stable Ca-40. Thus making bananas radioactive and slightly unstable. (Which might explain the expression – “going bananas”)
In fact – because bananas are radioactive they are even used to describe other radioactive material. There is a term known as Banana Equivalent Read More
The other day I looked into my fridge and was completely stumped at what to make. I was exhausted from working all day and really just needed a break. Unfortunately I was hungry and I happen to be one of those people that gets really cranky if they get too hungry. Knowing this about myself, I knew I didn’t have time to fret about what to make. It had to be quick and easy. I needed something flavorful and unusual.. but nothing that was even remotely difficult.
You’ll enjoy this dish if you like peanuts or peanut butter. The peanut sauce give this dish a distinctive asian flavor without all the effort that normally goes into making an asian curry. It’s straight forward and a perfect way to get some tasty nutritious greens into your dinner.
Greens Swimming in Peanut Sauce
Makes: 4-6 servings
Ready in: 30 minutes
- 1 bunch of collard greens (about 1 – 2 pounds of any greens would work really)
- 2 tablespoons peanut butter (chunky or creamy — I used creamy here)
- 3 medium carrots
- 1 medium onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- about 1/2 cup water
- 1 tablespoon olive oil
1. Wash the collard greens. Chop the entire leaf in bite sized pieces. I like to separate the stem from the leaf only portions so that I can cook the thicker parts longer.
2. Chop the carrots into circular pieces.
3. Chop the onions.
4. On medium-high heat, heat the olive oil in a pan. Once the oil is warmed up (a little runny and thin) add the onions. Cook till they are translucent; about 3 – 5 minutes.
5. Add the ground cumin and coriander. Saute for another minute.
6. Add the carrots and the thick portions of the collard greens. Allow them to cook for about 2 – 3 minutes.
7. Add the peanut butter and water. Mix till the peanut butter is well blended in the water. Bring the water to a boil on high heat then reduce to medium-low. Cover and cook till the carrots are just tender; about 3 – 5 minutes.
8. Add the remaining leafy portion of the greens. Stir till the leaves wilt. Add salt to taste – remember your peanut butter might be salted already. Serve hot!
This recipe has been linked at: Slightly Indulgent Tuesday, Two For Tuesdays,Delicious Dishes,Gluten Free Wednesdays