Tag Archives: summer

From Farm to Smoothie

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“You ate the first one and its flesh was sweet

like thickened wine: summer’s blood was in it

leaving stains upon the tongue and lust for

picking”

-Seamus Heaney, Blackberry Picking

Are there many things more rewarding, empowering and playful than picking your own food? For me, this is one of the great pleasures in life. Picking my own food evokes connection, healing and my dirt-loving inner child.  And when it gets messy, even better.

I woke up on Saturday morning to a blazing sun. As I rose out of bed I walked over to my desk and read one of my favorite poems aloud, which I had typed out on my typewriter and taped to my wall at the start of summer. Reading Blackberry Picking + finding this froyo recipe sent me out on an adventure to Charlotte Berry Farm in Charlotte, VT.  Alex and I went straight for the black raspberries. The berry plants were supported by trellis and as we walked down the grassy aisles, I hunched low and bent in to find the fat, juicy ones hiding deep in their bush.

poem

Three pounds later, my fingertips were stained red and I walked back to the farm stand holding my berry mounds with so much joy. We ate some on the car ride home and I thought to myself how I never wanted to wash my hands again.

I made the Green Kitchen Stories’ froyo recipe and substituted my freshly-picked black raspberries for the strawberry and rhubarb. There was nothing ripple about my froyo but it was cold and delicious and I owe that to my freezer, my berries, and to the Greek Gods full fat honey flavored yogurt. Key words: full fat.

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IMG_7340IMG_7363And then things got even sweeter…because the next day I made a SMOOTHIE with the frozen yogurt. It was one of the most delicious and satisfying smoothies I have ever made and I think part of it was because it all started at the farm with my very own hands (but let us not forget about the gorgeous berries and full fat yogurt).

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Black Raspberry Frozen Yogurt Smoothie:

1 cup black raspberry frozen yogurt

1/2 banana

1 tbsp. hemp protein powder

1/4-1/3 cup orange juice

1 tbsp. flax seeds

Blend all ingredients in a high speed blender and enjoy!

Cheers to indulging in the cool & yummy during this summer heat,

Sarah D.

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Cooling Blue Smoothie

blue smoothie

It is HOT here in Vermont. And not just hot but sticky. Chances are, it is where you are too. During these hot summer days, I am relishing in these things: riding downhill on my bike, fans, the hose and, most of all, smoothies!

I’ve come to realize how much I love smoothies. The thought of making one in the morning sets my day off just right. I love how they are super simple, require no measurements, can be tailored if the taste or texture isn’t to your liking, and they are creative & colorful! I just can’t get enough of these liquid dreams. I have a hunch that the smoothie will be a main character on my blog this summer.

This cooling blue smoothie gets its color from frozen blueberries. Blueberries hold a whole host of antioxidants and anti-inflammatory properties. Blueberries offer these benefits: cancer prevention, eye health, cardiovascular health, improved cognitive health, a slowing down of the aging process and blood sugar regulation. These beautiful berries are da bomb and the frozen kind make this smoothie sweet and cooling.

Cooling Blue Smoothie

adjust measurements to your liking

Milk (cow, almond, soy, etc.)

Banana

Frozen blueberries

Honey

Hemp protein powder

Flax seeds or flax meal

Chia seeds

Sesame seeds

Sunflower seeds

*You can leave out the seeds if you want but adding them gives you even more amazing benefits– calcium, fiber, omega 3’s, protein, vitamin E, just to name a few.

 

What are you relishing in this summer? Let me know in the comment box! And if you have a dreamy smoothie recipe, I’d love to hear it.

 

Stay cool,

Sarah

 

 

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Single serving cherry-pistachio crumble

IMG_5584When I was younger I always used to say to my parents, “Pwetty please with a cherry on top?” I also have fond memories of eating cherry flavored popsicles by the pool, being left with two red sticky parentheses outlining the corners of my mouth and licking them away with my bright red tongue.

Cherries are popping up at the farmer’s market and not only do they bring me back to my childhood but they are also a sign that summer is coming!! I have always loved the flavor of cherries–slightly sweet and slightly sour–plus I am a sucker for a deep red color (beets, I miss you dearly). These bad boys are also hard to pit without a cherry pitter, which is why this recipe turned into a single serving one, although I did just find this nifty video.

Cherries and pistachios pair really well together in this easy getting-excited-for-summer crumble. I used coconut oil in this recipe but ghee would also work really well (perhaps even better) in place of the butter component.  The best part is when you can hear the mixture bubbling in the oven and baked cherries perfume the kitchen. I will definitely be baking more fresh fruit crumbles in the coming months. Summer, see you soon!

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Single Serving Cherry-Pistachio Crumble

Adapted from Epicurious

Ingredients:

3/4 cup fresh, pitted cherries or frozen cherries, thawed

1 tsp fresh lemon juice

1 tbsp + 1 tsp flour

2 tbsp + 1 tsp. brown sugar

2 tbsp rolled oats

1/4 cup shelled pistachios

1/2 tsp ground cardamom

pinch salt

2 tbsp coconut oil or ghee, melted

Directions:

1. Preheat oven to 350 degrees. Grease a 4″ deep dish tartlet pan with coconut oil.

2. In the tartlet pan, mix cherries with 1 tsp fresh lemon juice, 1 tsp brown sugar, and 1 tsp flour. Set aside.

3. In a food processor, pulse remaining brown sugar, flour, oats, pistachios, cardamom, and salt until pistachios become finely chopped.

4. Stir in coconut oil or ghee until a crumble forms.

5. Spread crumble over cherry mixture. Bake in the oven until cherry mixture bubbles and the crumble topping becomes brown, 20-25 minutes. Serve warm by itself or with vanilla ice cream.

A warm cherry cheers,

Sarah D.

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