Rainbow Chard Tarts (a brief photo essay)

find the recipe for this delicious recipe here although I used the original crust recipe from Elana’s Pantry just adding in the rosemary. I prefer eggs over oil almost always.

spiced pumpkin creme recipe to follow. it needs just a touch of tweaking, but gracious I think it’s going to be my favorite warm dessert.

 

 

A Kale Ginger Smoothie & A Green Almond Smoothie

I am so thankful for this gradual Autumn we have been given. A slow transition indoors, with dinner on the screened in porch still possible in sweaters. The days are getting shorter, but the sun and ground are still warm. And the colors. I have been going for long walks through our neighborhood just taking it in. Trying to breathe a little deeper. Allowing myself to be restored in the not quite crisp air and the bright hues. But then the high today is nearly eighty. Thank goodness I haven’t quite packed away my cutoffs. Thank goodness the warmth makes a post about smoothies slightly less out of season.

As I’ve mentioned earlier, when I get bored with food I tend to fall back on smoothies to nourish me through my days. Our trip was the first time in six months I didn’t have one if  not two smoothies in place of meals, and my body felt it. So once we hit Seattle, after three days on the road, my first my only request was to find a green smoothie. I wanted kale and nutrients and protein without having to chew a damn thing. I found just that at Alive Juice Bar in Shoreline, and a smoothie looking something like the recipe below.


Kale Ginger Smoothie

The small amount of orange in this recipe really amps up the citrus notes and pairs so nicely with the lemon and ginger. If you want less fruit/sugar, I would 1/2 the apple and 1/2 the carrot juice for a bit more green tea. I like a lot of ginger, and will sometimes put twice the amount below.

Ingredients:

1 large handful of kale (or two)
1/2 lemon (rind or no rind)
1/4 orange (no rind)
1 small apple, chopped into 1/4
1/2″ piece of fresh ginger (or to taste)
1/4 cup carrot juice (fresh pressed preferably)
green tea, unsweetened
ice
protein powder (Soy tastes great for some reason in this smoothie, but if you’re watching your soy intake a vegan plant blend I recommend is true vitality. If this is not meant to replace a meal, leave the protein out entirely.)

Directions:

Blend with greens at the bottom of the blender. Play with your ice to tea ratio until you find the taste and consistency right for you. My rule of thumb is generally to just cover the fruit with liquid, and then fill the serving cup 3/4 full with ice.

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The second smoothie I want to share is one that I drank nearly daily for lunch at Whole Foods when I was working in the coffee/smoothie shop. It is quite filling, even in the absence of protein powder, thanks to the almond butter and greens.

Green Almond Smoothie

Pack in the greens on this smoothie. There are so many other flavors going on that they really can get lost. Also, adjust the amount of almond butter accordingly if protein powder is added as the calorie content on this smoothie can skyrocket. If that is something you need to take into consideration.

I prefer the texture of frozen bananas in my smoothies. Break ripe peeled bananas into 1″ chunks and throw into the freezer to have on hand. I know they aren’t local or seasonal, but they are really irreplaceable as a smoothie base, imho.

Ingredients:

1 small ripe banana, frozen
frozen mixed berries
1 large handful kale (or two)
1 handful spinach
unsweetened almond milk (or other non-dairy milk)
1-2 tbsp almond butter
protein powder (optional. I recommend true vitality)

Directions:

Place fruit into serving cup, leaving about 1″ of space at the top. Pour almond milk over the fruit, still leaving some room at the top. Place the greens in the bottom of a blender and pour the cup of fruit and milk on top. Scoop in the almond butter and protein powder (if using) and blend well.

What is your favorite smoothie recipe?

Two Juices {Grapefruit Ginger Green & Apple Carrot Collard Kale}

8:44 am- I need tea before I begin this post. I will return.

9:01 am- All is well with the world.

I’m not sure what happened. Since about September I have had very few problems with food, but the week before last things got rocky again. My energy dropped, my complexion changed, and my stomach killed. So this past week I’ve simplified my diet a lot with the hopes that my body will realize that food is friend and not enemy. That my existence is friend and not enemy. It seems to be helping.

I have subsisted on plenty of water, Vega protein shakes with extra pea protein mixed in, juices, and lots of fruits and vegetables. And one legged yoga. And lots of sunshine.

I’ve had a juicer for several years, but shied away from green juices until fairly recently. Now my favorite greens to juice are collard greens and kale. I combine these with sweeter vegetables or fruits, and almost always a piece of ginger. I love ginger for it’s anti-inflammatory properties as well as for its taste.

Two rabbit trails about juicing. The first is that I’ve finally been able to get a slow start on our garden. Slow due to this fracture boot and the pair of metatarsal fractures held within. But a slow start is better than no start, and I am loving the excuse to be outside. I’ve started composting some of my juice pulp (while trying to come up with recipes that use the rest of it), and I am excited to use our own soil-enriching compost this summer.

The second is that I will be supervising the coffee/juice bar at Whole Foods Market when it opens here in Greensboro in a few weeks time. I, as you have discovered if you have brought up Whole Foods within my earshot over the past seven years, am a Whole Foods Market enthusiast. Not just for the quality products they offer, and how much easier they make it to have food allergies, but also for the integrity with which the company is run, and the way in which they treat their employees. But the juice. I was informed on Wednesday that we will have four vitamix blenders at the juice bar for making every sort of green organic nourishing smoothie. I cannot tell you how I have missed my childhood vitamix. Smoothie love. Raw love. The recipes I’ll be able to post here soon. It all just makes me so damn happy.

I have two juice recipes for you this week. One is new and one is my go-to juice. One is spicy and one is sweet. Both are delicious, in my humble opinion. Let me know which you prefer, and what your favorite juice recipe is as well!


Grapefruit Ginger Green Juice

This juice has quite a bite to it thanks to the combination of the grapefruit and the ginger.
Juice in the order listed.

Ingredients:
1 large handful fresh kale
1 small d’anjou pear
1 thumb-sized piece of ginger
1/2 red grapefruit, rind/peel and all

Apple Carrot Collard Kale Juice

This is my staple morning juice. You can adjust the sweetness and the amount of juice you get by playing with the ratio and amount of apples and carrots used.

Ingredients:
1 large handful fresh kale
1 large handful fresh collard greens (try to get stalks without jumbo-sized leaves)
1 thumb-sized piece of ginger (optional)
1 small golden delicious apple
2 medium carrots

Drink it outside. It will taste better.

Summer Sangria

***A Granny smith apple is also a fabulous fruit addition.

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