Red Kale & Blueberry Smoothie

I love blending kale into smoothies. I love that it turns my breakfast into a vibrant, green and energy-giving machine, full of the most potent nutrition. I normally stick with the common green kind, but this week I tried something new in the spirit of beginnings. Classes started on Monday, which meant my schedule got a makeover and feelings of excitement and optimism carried me through the past five days. Maybe I’m the only member of this club, but anyone else get the first-week-of-school euphoria? Ever since first grade when I couldn’t wait to show off my new fall wardrobe and crisp notebooks, going back to class has been a pleasant experience. At least for the first week.

Enough of that, more about kale. Other than the fact that it is an absolutely gorgeous shade of almost-black imperial purple, “red” kale doesn’t really differ in appearance from its curly green sister. It must have known I was seeking adventure, though, because a rather ample bunch of the stuff followed me home from the store this week. I was delighted-- what kinds of crazy stovetop adventures could we stir up together? With its ample antioxidants and flavonoids (WHFoods claims kale boasts 45 different recently-discovered flavonoids), these nutritious leaves are ready to party at the drop of a spatula.

 

In my smoothie, frozen blueberries kept the color palette consistent; you can use any richly-colored fruit you want. If this is your first time blending leaves into a morning beverage, you might try using spinach for a much smoother smoothie. It blends up a little easier, and leaves no lumps. The most important thing to remember, though, is to use a frozen banana: peel, cut into chunks and pop into the freezer the night before. The result will be much different if you don’t. Cinnamon keeps things spicy-sweet and gets your circulation going.

Red kale & blueberry smoothie :: Serves 1 very hungry person

1 1/4 cups water or nut milk 
1/2 cup frozen blueberries 
1 banana, peeled, cut into chunks and frozen 
1/4 an avocado 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ginseng powder (completely optional-- I happened to have some in my bag of tricks) 
any other powders or add-ins you like: cacao, protein powder, shredded coconut, etc. 
1-2 cups loosely packed kale leaves (from 3 stalks or so)

In a powerful blender, add all ingredients in the order listed, reserving 1/4 of the banana. Blend on high for at least one minute, adding more liquid if necessary. You might have to stop and push  the contents down periodically. Blend and blend some more. Once completely smooth, add the remaining banana and pulse on the ‘ice crush’ setting. Serve in a tall glass and enjoy!

Nourishing quinoa salad

We are having a fantastic break from winter’s grey gloom around here. Last Saturday, stunning as it was, pretty much set the pace for the entire week to follow. On Tuesday morning, I tiptoed outside with my breakfast and ate bathed in the warm morning sun, something I haven’t been able to do since October. For someone as easily effected by the seasons as I, it was a welcome change. 

On another note, the break I’ve been giving my body for the past week has left me feeling so alive, there’s no way I could not share some of my meals with you. I haven’t really been cleansing in the way that we usually think of the term, but I feel cleansed nonetheless. Nourished, sustained, refreshed, and better. Happier, even. 

This salad doesn’t differ from something I might make on any normal day, cleanse or no cleanse, but it’s my favorite lunch of the moment and I’ve been making it often. It has got a little bit of everything-- salty, sweet, nutty, fresh, very flavorful, and comforting in its own unique way. The different textures from the dried fruit, pomegranates and beans and the way they work together make it something of a masterpiece.

Red quinoa is higher in antioxidants than the more common white variety, but either will work here. Also, when you’re wrestling with a pomegranate, here are a few words of caution: Wear an apron. Do not wear a shirt you like even a little bit. Do not use a white cutting board, and place a few layers of paper towel on top of your work surface before you begin. A note on the greens: I used kale and spinach, but feel free to use any you like. Mustard greens might be nice. I recently learned that massaging raw kale with your hands and some olive oil causes it to wilt and ‘cook’ down a bit, which is what I’ve been doing to make it more manageable in a salad. Yum! 

Nourishing Quinoa Salad :: Makes 1 generous serving

Ingredients:
2-3 leaves curly kale, stems removed, chopped
handful spinach leaves, chopped
1/2 cup cooked red quinoa
1/4 cup pistachios
seeds from 1/2 pomegranate
1/3 cup cooked black beans
3 dried figs, chopped 
3 dried apricots, chopped

 Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon dijon mustard (optional)

In a medium bowl, place kale and a drizzle of olive oil. Massage with your hands, rubbing oil into the leaves, for a few minutes until slightly wilted. Set aside and prep remaining ingredients.

Add spinach, quinoa, pistachios, pomegranate seeds, black beans, and dried fruit to the bowl with the kale. Make a dressing with the olive oil, vinegar, honey and dijon, whisking vigorously or shaking in a small container. Pour dressing over salad ingredients and toss to combine. Season with freshly ground black pepper.

Sunrise nectar & a day of hiking

It was 70 degrees yesterday in Northern California. A jump from the past week's 50s that only meant one thing: We must get outside. A hike, we decided, was the perfect activity. So, equipped with cameras and snacks and plenty of layers, just in case, we set out for what would turn into the most glorious day I've had in a while. California can be so bipolar. 

As far as food goes this week, I've been simplifying things a bit, abstaining from dairy and eating more raw foods. I've found in the past that doing this for a couple weeks is like pressing a 'reset' button. Not a cleanse, per say, rather a renewal; just what my body needs to streamline internally. When I do cook, it's simple and warm one-bowl meals with few ingredients and lots of purity. 

One of the ways I've been consuming more of the season's bounty is by juicing. You can cram so many great foods into one glass of juice. My favorite, so far, is this blend of blood orange, carrot and ginger, because the first time I sipped it I felt as though there were rays of sunshine beaming all around me. I happened to make it on a particularly cloudy day, too, so it was especially uplifting. It's a potent and energizing magic potion-- the word 'nectar' suits it well-- making me feel radiant and full of life. I think it tastes like sunshine.

You’ll need a good electric juicer to make it the way I do, but in case you don’t have one, I’ve also included smoothie directions further below. Make it first thing in the morning for a good dose of vitality. Try it instead of coffee... I challenge you.

Sunrise Nectar :: Serves 1
I always make sure to have fresh juice along with a snack or meal. Since we’re only extracting the liquid and leaving the fiber behind, the higher sugar content can be overwhelming if consumed by itself. 

1 blood orange, peeled
3 small carrots
1 inch fresh ginger, peeled and chopped

Juice directions: Pulverize all ingredients in a good quality juicer. Stir with a spoon and sip slowly!

Smoothie directions: Steam the carrots until al dente, for easier blending. Leave the orange unpeeled, cut in half and squeeze the juice from it, and combine with 1 cup fresh-squeezed or store-bought (100% and unpasteurized) orange juice. Finely grate ginger. Combine all ingredients in a blender and blend until smooth. Sip slowly!

This month, I'm eating for energy

I’m convinced that eating seasonally is one of the legendary secrets to happiness. The goodness it does for our bodies, our communities and our earth is almost unbelievable. While many of us turn to caffeine and sugar for morning and mid-afternoon energy boosts, I’ve discovered that taking a more wholesome and gentle approach benefits me in more ways than just the amount of lust I have for life. 

I'm one of those people who is really effected by the changing seasons. The ‘winter blues’ usually hit me pretty hard. I can’t be without early morning sunlight or flip-flops for very long. Without fail, mid-January through late February has my outlook slowly growing less positive and my motivation to get outside and move becoming weaker as the days go by. I need all the help I can get, and most of it I actually find in the produce aisle. 

For my January column in the Town Crier, I interviewed a nutritionist & wellness coach to get her take on the best foods to eat for sustained winter energy. She had some great suggestions that can be adapted to any diet preferences or limitations. Read the column here, and see for yourself what I learned!

Curious as to what secret and delicious beauties I might find in the dead of winter, I’ve been spending a lot of my free time browsing the seasonal produce selection. Saying that I have not been disappointed is an understatement. These are the foods that have been appearing in my meals every day: kale, yams, beets, beet greens, brussels sprouts, cauliflower, oranges, kumquats, pomegranates, cranberries, apples, fennel, grapefruit... and whatever else I can find that looks intriguing. Paired with legumes, whole grains, organic eggs and plenty of nuts, I’m full and energized and happy for hours on end. My plan for future posts is to start showing you all more of what I eat every day-- we all like to read about what others indulge in, but I want this to be a place my friends can come for help, inspiration and advice.

One of my favorite ways to incorporate these foods is in a whole grain salad. The following is just one example; completely open to interpretation, you can substitute any ingredients for whatever your heart desires. Therefore, the amounts listed are vague. Find your own contentment this winter by eating what the season has to offer. I’m sure you’ll find it does wonders for much more than ever expected.

Forbidden Rice Salad :: Serves 2

1 cup forbidden/black rice, cooked according to package instructions (2 cups cooked)
2 tablespoons orange zest
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
4 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon apple cider vinegar
1 teaspoon honey

Make a dressing with the olive oil, orange juice, vinegar and honey. Shake in a sealed container or whisk vigorously. Combine cooked rice, orange zest, dried cranberries and almonds in a large bowl. Drizzle with dressing and toss. Serve immediately or allow to sit for one hour, covered, at room temperature or in the refrigerator. Should keep for 2-3 days.