Daily Smoothie: Green Cantaloupe

daily smoothie: green cantaloupe

Cantaloupe is my favorite summer breakfast. I'd eat a whole half every day if I could afford it. I've been looking for a good way to use that other half, and a green smoothie sounded so perfect for it today. This smoothie is sweet and refreshing and so amazing for a hot day. 

A side note/tip that I've been loving lately: I love to freeze juices in ice cube trays in bulk at the peak of summer. I juice oranges, limes, lemons, strawberries, grapefruits, cranberries, blueberries, raspberries, cucumbers and way more and fill up those trays. That way when I make smoothies, I have pre-frozen (and already prepped!) ingredients that'll help make my drink cold & flavorful. Here I used those lemon, orange, and cucumber cubes. Try that out and see how you like it in your future drinks!

Serves 1


  • 1 cup shredded kale
  • 1/2 cup cubed cucumber
  • 2 cups cubed cantaloupe
  • 1/8-1/4 cup unsweetened rice milk (or other unsweetened non-dairy milk)
  • 1 tbsp strawberry jam
  • 1/2 a lemon, juiced
  • 1/2 an orange, juiced


  1. Either chill or freeze all of the ingredients beforehand.
  2. To make a smoothie that won't hurt your blender, layer the ingredients in liquid first, then soft pieces, then harder pieces and greens on top.
  3. Blend everything until consistently smooth, then taste and add more of anything to taste. If you want it to be thinner, add in more milk; if you want it to be more earthy add more kale.
  4. Enjoy!

Kale & Orange Salad

kale & orange salad // hipsterfood

Let's talk about salad. Salad is all about texture & flavor (like most foods) and a lot of people have a skewed view of it. They start out with white iceburg lettuce mix and dump lots of ranch dressing on top, and feel unsatisfied when they (maybe) finish it. Like mushrooms, tofu, and many other foods that have been dragged through the mud, let's change our minds about salad.

Try to make the best possible salad you can without dressing, first. Mix in grains, nuts, seeds, green & colorful vegetables, and a little fruit, before you even start adding in greens. Make it colorful and flavorful. Treat it like you would any other meal, except this one is fresh and bright. Use dressings like you would perfume after putting on a gorgeous outfit & accessories.

Now, this isn't what you'd call a rainbow salad - it's extremely simple. And despite what you might've heard about kale salads, this absolutely my favorite recipe that uses kale. The tangy mustard dressing softens the kale, but still keeps it a little crunchy to contrast against the sweet orange segments. Breaking the kale up into small bits makes it so great to eat. It also only takes a few minutes to make, and can be stored in a mason jar for lunches for the next few days. Try this out for a new take on a classic kale salad.

kale & orange salad
kale & orange salad
kale & orange salad

Serves one hungry person or two as a side dish.



  • 1 tsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/8 cup vegenaise (vegan mayo)
  • 3 tbsp olive oil
  • 1 tbsp liquid sweetener (maple syrup, agave, honee)


  • 3-4 cups kale
  • two handfuls orange segments
  • 1/8 cup slivered almonds
  • salt & pepper


  1. Whisk/fork together all of the dressing ingredients.
  2. Clean the kale and break it into bite-sized pieces. Toss in the dressing and put it on your plate.
  3. Break apart the orange(s), toss on the salad along with the almonds.
  4. Crack salt & pepper over top of the salad, to taste. Enjoy!
kale & orange salad // hipsterfood

Vegan BLT (with avocado)

vegan BLT (with avocado)

Lately all I've been eating are smoothies, salads, and sandwiches. Something about summer makes me want to keep things dead simple and no-bake. (Maybe it's the no air conditioning and greenhouse-like kitchen? I insisted on big windows, I only have myself to blame.)

This is one of my go-to sandwiches because it comes together in a snap. We're not trying to duplicate a bacon BLT, but just call back to the flavors - super smoky, salty, a little spicy, a little maple-y. Don't be tempted to compare this to its meat-based counterpart, they're not the same but they have similar profiles: smoky crisp protein with crunchy greens, soft flavorful tomatoes, and creamy cool avocado.

It's a perfect combination that takes barely any effort, a win-win in my sunny kitchen!

vegan BLT (with avocado)

Marinated Tofu Ingredients

  • 1 lb. block tofu
  • 1-2 cups soy sauce (low sodium is good!)
  • 1/4 cup maple syrup
  • 2 tbsp liquid smoke
  • 1-2 tsp sriracha (depending on how spicy you want it)
  • fresh-cracked pepper

Tofu Instructions

  1. First, let your tofu press for about 30 minutes. This is essential in any tofu recipe, because it allows the tofu to be way more flavorful and have great texture.
  2. Meanwhile, make the marinade by just pouring everything into a sealable container and either shaking or stirring it. Taste it at some point (it should be salty/spicy/sweet/smoky) and then alter it to your preferences. (I like mine really smoky, you might like yours spicier.)
  3. Probably the only difficult part of this sandwich is thinly-slicing the tofu. I like to make mine about 1/8" thick, and the thinner you go the better the texture. They don't need to be perfect and they can have varying thickness, just keep in mind the thinner you go the crispier it can be. (And also, the more breakable!)
  4. Layer the sliced tofu into the marinade, seal it and refrigerate it for at least one hour. For the best flavor use it later in the day or the next day. I get about 12-15 slices out of one block of tofu, which makes enough for 4-5 sandwiches.
vegan BLT (with avocado)

Sandwich Ingredients

  • bread or a roll (check the ingredients, some have milk or butter)
  • 1 tomato
  • greens (we used baby rainbow chard)
  • 1 avocado
  • marinated tofu

Sandwich Instructions

  1. Get a pan hot with about a teaspoon or two of cooking oil. Place in a few of the tofu slices, and let it get crispy on each side. It should take a minute or two for each side, depending on how thick you cut it. Add more oil if you love that really crispy, fried stuff.
  2. Slice the avocado in half, remove the pit, spoon out the flesh, and mash together with a fork.
  3. Slice the tomato & bread, rinse the greens. Toast the bread if you're into that. (I am!)
  4. Spread the avocado on the bread, then stack it high and eat. Enjoy!