Martha Stewart Is 85 and Still Starts Every Day With Green Juice: Her Habits and 12 Recipes
Martha Stewart turned 85 this year and still drinks the same thing every morning: a green juice made from greens she grows herself. “That’s a priority,” she told Women’s Health. Here is what she has shared about her routine, and the comforting recipes, from her mother’s pierogi to fall pumpkin bread, that her fans keep searching for..
Martha Stewart’s Morning Green Juice
Martha Stewart told Women’s Health that she drinks green juice every morning, made with vegetables she grows year round in her own organic soil. She typically blends spinach, cucumbers, parsley, celery and mint, and sometimes adds ginger or half an orange, peel and all. “If you have my green juice every day, you would just feel great all the time,” she said. She also does reformer Pilates at 6:30 a.m. three days a week, strength training twice a week, and walks and gardens a lot. Would you try her juice?
You will need: 2 big handfuls spinach; 1 cucumber; 1 small bunch parsley; 3 celery stalks; a few sprigs mint; optional: a small piece of ginger or half an orange (washed, with peel)
How to make it: Wash all the produce well. Cut the cucumber, celery and orange into pieces that fit your juicer. Feed everything through the juicer, alternating leafy greens with the juicier vegetables. Stir and drink right away. No juicer? Blend with 1/2 cup cold water and strain through a fine sieve.
A Big Green Salad Straight From the Garden
Martha Stewart has said she grows the greens for her juice year round, and a garden like that means salad is never far away. Here is a simple garden salad in her spirit: the freshest lettuces and herbs you can find, ripe tomatoes and a quick lemon vinaigrette. Tear the herbs in whole leaves so every bite tastes bright. Question: do you grow anything at home, even one pot of basil?
You will need: 8 cups mixed lettuces; 1 cup mixed soft herbs (parsley, dill, chives, basil); 1 cup cherry tomatoes, halved; 1 small cucumber, sliced; 2 radishes, thinly sliced. Dressing: 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 small shallot, minced; salt and pepper
How to make it: Wash and dry the greens and herbs well. Whisk the olive oil, lemon juice, mustard, shallot, salt and pepper in the bottom of a big bowl. Add the greens, herbs, tomatoes, cucumber and radishes. Toss gently with your hands just before serving.
Martha Stewart’s Favorite Food: Big Martha’s Potato Pierogi
Martha Stewart has written that her real favorite food is pierogi, the Polish dumplings her mother, known to the family as Big Martha, made in many versions. Potato was a classic. Tender dough wraps a soft, cheesy potato filling, and the dumplings get boiled, then browned in butter with onions. Making them is a fun family project for a weekend afternoon.
You will need: Dough: 2 cups flour; 1/2 teaspoon salt; 1 egg; 1/2 cup sour cream; 1/4 cup water. Filling: 2 cups mashed potatoes; 1/2 cup shredded sharp cheddar or farmer cheese; 1 small onion, finely chopped and cooked in butter; salt and pepper. To serve: butter, sliced onion, sour cream
How to make it: Mix the dough ingredients into a soft dough and rest 30 minutes. Stir the filling together. Roll the dough thin and cut 3 inch rounds. Fill each with a spoonful, fold into half moons and pinch the edges well. Boil in salted water until they float, about 3 minutes. Brown in butter with onions and serve with sour cream.
Sweet Blueberry Pierogi From Martha Stewart’s Childhood
Her mother also made sweet pierogi, and Martha Stewart has listed blueberry among the family favorites, along with peach, plum and apricot. The same tender dough is wrapped around fresh blueberries with a little sugar, boiled and served with sour cream or sweetened cream. It is a summer treat that also works with frozen berries all year.
You will need: 1 batch pierogi dough (see the potato pierogi slide); 2 cups blueberries; 3 tablespoons sugar; 1 tablespoon cornstarch. To serve: sour cream or lightly sweetened cream, extra sugar
How to make it: Toss the blueberries with the sugar and cornstarch. Roll out the dough and cut 3 inch rounds. Spoon a few berries onto each round, fold and pinch tightly to seal. Boil in a pot of water 3 to 4 minutes until they float. Drain and serve warm with cream and a sprinkle of sugar.
Big Martha’s Mashed Potatoes With Cream Cheese
Among the family recipes Martha Stewart has shared from her mother is a rich mashed potato with cream cheese stirred in. Cream cheese makes the potatoes extra creamy and a little tangy, and it helps them hold well if you make them ahead for a holiday. Here is an easy version for your Thanksgiving table.
You will need: 3 lb russet or Yukon Gold potatoes, peeled and cut; 4 oz cream cheese, softened; 4 tablespoons butter; 1/2 to 3/4 cup warm milk; salt and white pepper; chives
How to make it: Boil the potatoes in salted water until very tender, about 20 minutes. Drain well and return to the pot for a minute to dry. Mash or rice them. Beat in the cream cheese and butter, then add warm milk until creamy. Season with salt and pepper and top with chives.
Martha Stewart Fans Keep Searching for Pumpkin Bread
Google searches for Martha Stewart’s pumpkin bread jumped in the last three months, and her website does share a pumpkin bread recipe. This moist, warmly spiced loaf is our own easy version in that cozy spirit. It makes two loaves, so keep one and give one to a neighbor. Poll: A) plain, B) with raisins, C) with walnuts?
You will need: 3 1/2 cups flour; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon cloves; 1 can (15 oz) pumpkin puree; 2 2/3 cups sugar; 4 eggs; 2/3 cup oil; 2/3 cup water; 1 cup raisins or nuts (optional)
How to make it: Heat the oven to 350 F and grease two 9×5 loaf pans. Whisk the dry ingredients. In another bowl, whisk the pumpkin, sugar, eggs, oil and water. Stir in the dry ingredients until just combined, then fold in raisins or nuts. Divide between the pans and bake 60 to 70 minutes until a tester comes out clean.
A Classic Pumpkin Pie Martha Stewart Fans Love
Pumpkin pie is another fall search that keeps people coming back to Martha Stewart’s recipes. A perfect pumpkin pie has a smooth, silky custard and a crisp, flaky crust. Bake the crust partly first so it stays crisp, and pull the pie when the center still jiggles a little. Leaf cutouts from extra dough make it look special.
You will need: 1 unbaked 9 inch pie crust; 1 can (15 oz) pumpkin puree; 3/4 cup brown sugar; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 1/2 teaspoon salt; 3 eggs; 1 cup evaporated milk or heavy cream
How to make it: Heat the oven to 375 F. Line the crust with foil and beans and bake 15 minutes, then remove the foil and bake 5 minutes more. Whisk the filling ingredients until smooth and pour into the warm crust. Bake 45 to 55 minutes until the edges are set and the center jiggles slightly. Cool completely.
Pumpkin Cheesecake, a Martha Stewart Fall Search Favorite
Pumpkin cheesecake is one of the breakout fall searches tied to Martha Stewart’s recipes this season. It combines the best of two desserts: creamy cheesecake and spiced pumpkin pie, on a gingersnap or graham crust. Bake it a day ahead so it can chill and set. A swirl of whipped cream on top finishes it. Still craving pumpkin? Our pumpkin desserts that might beat pie are waiting.
You will need: Crust: 1 1/2 cups gingersnap or graham cracker crumbs; 5 tablespoons melted butter. Filling: 24 oz cream cheese, softened; 1 cup sugar; 1 cup pumpkin puree; 3 eggs; 1 teaspoon vanilla; 1 1/2 teaspoons pumpkin pie spice; 2 tablespoons flour
How to make it: Heat the oven to 325 F. Press the crust into a 9 inch springform pan and bake 10 minutes. Beat the cream cheese and sugar until smooth, then beat in the pumpkin, eggs, vanilla, spice and flour on low. Pour over the crust and bake 60 to 70 minutes until the center is almost set. Cool, then chill at least 6 hours.
The One-Pan Pasta Idea From Martha Stewart’s Website
Martha Stewart’s website shares a well known one-pan pasta where everything cooks together: dry pasta, tomatoes, onion, garlic, basil and water. The starch from the pasta turns the water into a silky sauce. Here is our own take on that clever idea. It is ready in about 20 minutes and leaves only one pan to wash.
You will need: 12 oz linguine; 12 oz cherry tomatoes, halved; 1 onion, thinly sliced; 4 garlic cloves, thinly sliced; 1/2 teaspoon red pepper flakes; 2 sprigs basil, plus more for serving; 2 tablespoons olive oil; 2 teaspoons salt; 4 1/2 cups water; grated Parmesan
How to make it: Put the pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, salt and water in a large straight sided skillet. Bring to a boil over high heat. Boil, stirring and turning the pasta often with tongs, until it is tender and the water has almost evaporated, about 9 to 10 minutes. Season and serve with basil and Parmesan.
Creamy Baked Macaroni and Cheese, Martha Stewart Style
Martha Stewart’s website features several takes on macaroni and cheese, and this comfort classic is always a crowd pleaser. A real white sauce with sharp cheddar and Gruyere, a buttery breadcrumb top and a hot oven make it golden and bubbly. Serve it as a main or next to that roast chicken.
You will need: 1 lb elbow macaroni; 6 tablespoons butter; 1/2 cup flour; 5 cups hot milk; 1 teaspoon salt; 1/4 teaspoon nutmeg; 3 cups shredded sharp cheddar; 1 1/2 cups shredded Gruyere; 1 cup fresh breadcrumbs mixed with 2 tablespoons melted butter
How to make it: Heat the oven to 375 F. Cook the pasta 2 minutes less than the package says and drain. Melt the butter, whisk in the flour 1 minute, then slowly whisk in the hot milk until thick. Off the heat, stir in salt, nutmeg and most of the cheese. Mix with the pasta, pour into a buttered dish, top with the rest of the cheese and crumbs. Bake 30 minutes.
Sunday Roast Chicken With Root Vegetables
A roast chicken on a bed of carrots, potatoes and onions is the kind of garden-to-table supper that fits Martha Stewart’s world perfectly. The vegetables roast in the chicken juices and become the best part. Rub butter and herbs under the skin and let the oven do the rest. Leftovers make great salads and soups.
You will need: 1 whole chicken (4 to 5 lb); 3 tablespoons soft butter; 1 lemon; 4 garlic cloves; a few sprigs thyme and rosemary; 1 lb carrots; 1 1/2 lb small potatoes; 2 onions, cut in wedges; 2 tablespoons olive oil; salt and pepper
How to make it: Heat the oven to 425 F. Toss the vegetables with oil, salt and pepper in a roasting pan. Pat the chicken dry, rub with butter, season well and stuff with the lemon, garlic and herbs. Set it on the vegetables. Roast about 1 hour 15 minutes until the thigh reaches 165 F. Rest 15 minutes before carving.
Apple Crisp, Another Martha Stewart Fall Search
Apple crisp is another breakout fall search linked to Martha Stewart’s name this season, and it is one of the easiest desserts you can make. Sliced apples with cinnamon bake under a crunchy oat and brown sugar topping until bubbling. Serve it warm with vanilla ice cream. Which apples do you use: tart, sweet or a mix?
You will need: 6 cups peeled, sliced apples (a mix of tart and sweet); 1/4 cup sugar; 1 tablespoon lemon juice; 1 teaspoon cinnamon. Topping: 3/4 cup flour; 3/4 cup old fashioned oats; 3/4 cup brown sugar; 1/2 teaspoon cinnamon; pinch of salt; 1/2 cup cold butter, cubed
How to make it: Heat the oven to 375 F. Toss the apples with the sugar, lemon juice and cinnamon and spread in a buttered 9 inch baking dish. Rub the topping ingredients together until crumbly and scatter over the apples. Bake 40 to 45 minutes until golden and bubbling. Cool 10 minutes before serving.
