The perfect blueberry smoothie

Oh, hello there. Welcome to Wendy’s Place and Happy New Year!

I’ve spent a busy year working, homesteading, cheesemaking, volunteering on another farm, doing lots of yoga, cooking, fermenting and not sharing one bit of it. Which I missed.

I think about how many voices are out there on the web and see it as a chorus in a way, collectively making music. When I sang in the chorus in Germany it brought me joy. It brought others joy. Most of the time my voice blended in with many and once in a while it stood out.  I enjoy the process of writing, cooking, sharing thoughts and photos. So here I am. I’m not here to teach you to cook but I do hope you might pick up a useful tip here and there, be inspired to cook and for sure be inspired to eat whole foods. I hope you might glean a new idea, relate to a musing or find something to chew on figuratively and literally.  And I hope you definitely feel a smile grow as you read.

My daughter, Chloe, turned 18 last July. I feel a need to give her her name back. Thus, I’m trying on Wendy’s Place. I’m entering the first year, after 28 years, of no children to feed, nag and hug goodbye every morning, prepare dinner for or kiss goodnight and all the fun that goes on in between. I haven’t know whether to laugh or cry, so generally it’s been both.  I am looking at life as an individual,  as a partner in a rockin’ marriage and of course, always as a parent… but we are officially empty nesters.

2017 is starting off with smoothies like this one here. Blueberry, cranberry, banana. Though we’ve been drinking these for years, I’ve never used cranberry till recently when Ollie thought we were out of blueberries and threw in some cranberries. (Correction- he thought they were blueberries!)

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I threw out a cautionary “dude they are so sour what are you doing?” and dug into the back freezer to retrieve the next 6 lb bag of blueberries (I carry a detailed map in my head of our refrigerator and freezers).  Some of the cranberries sunk down to the bottom and remained. I’ll be damned if it didn’t brighten up the whole thing. I thought “duh” – acid. Whenever a dish needs a little hit of something to round it out usually it’s a need for a little acid- a lemon, vinegar, citrus sort of thing.

We have survivor greens in the garden I’m foraging and always a steady supply of  pealed and frozen bananas. And always an extra sac of baby greens in the crisper.

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Fortunately, this isn’t a new year’s resolution- Going to drink more smoothies. It’s like saying we are going to have a sober January. You can’t really expect a pat on the back for something you already do. Right? We like beer and wine, and drink it, but if we didn’t have it for a month I might not notice. This is something I rarely admit to avoid being a social pariah.

This is our alternative milk of choice when we aren’t using our own goat’s milk. Not a paid endorsement. But I like this one and the plain almond- the no carrageenan is good. I couldn’t keep up with making homemade nut milk for daily smoothies.

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And I’m always trying new protein powders. Pea protein is big right now. I prefer the texture, or lack thereof in the whey powder but ultimately like to switch it up. Some of the plant protein blends are a little starchy. I switch between goat and cow whey.

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For 2 smoothies you’re looking at approx-

  • 2 cups milk (substitute a little yogurt if you like)
  • 1 cup blueberries
  • ½ c cranberries
  • 3 handfuls of greens – mix it up
  • protein powder of choice.
  • whatever other superfood you like to add- maca, lacuna powder… or just check out Nativa naturals in general- I like their products. Chocolate nibs and raw cocoa for instance.

Our blender of choice is a Vitamix. I researched till my eyes popped. In the end I like solid, old fashioned dials, knobs and switches. I think it’s the last blender we’ll ever own.

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With your greens and blue berries you still come up with a rather dull colored smoothie but it tastes great~

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That’s a wrap.

To love, health, and compassion in 2017…

wendy

ps- I’ve taped this old placemat to every bedroom wall I’ve known since I was 8 years old.

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Golden turmeric ginger milk

I had a friend recently ask me about turmeric milk.Not being in my repertoire, I thought it sounded interesting and only imagined how it would stain my nut bag. Well, for starters I learned you don’t strain it. Although my champion juicer has a permanent yellow hue. This one is for you Becky!

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A lot of recipes call for powdered turmeric and/or ginger or often will have you grate it/chop it and simmer it and then strain it. But I have been juicing fresh turmeric over the past year and decided to juice it and fresh ginger. These amounts are what I used and honestly I think it’s to your personal taste. I like it heavier on the turmeric.

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 And because this is sort of a wee post, I decided to put some time and fun into fonts and such. I’ve dabbled in the past but haven’t used them it a while.

I juiced the roots and put about 1/2 cup water slowly through the juicer and made enough for about four 8oz cups. It didn’t feel like a horrible thing to do to my champion and god knows I wanted to get every last drop out of there.  It’s not the easy route but damn it’s good. And this stuff is concentrated.

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I used my house made vanilla almond milk for the base. But you can use your preferred milk as a base. I even topped it with a little raw cream. I’m a born-again raw milk lover. Note on my almond milk- I’ve been switching out a few dates for the coconut sugar

Vanilla almond milk homemadeThe reason we are adding a teaspoon of coconut oil is the fat will help with the absorption of the curcumin in the turmeric. My go to coconut oil is Nutiva organic virgin coconut oil.

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This is the substance giving us the anti-inflammatory properties. From the ginger, more anti-inflammatory benefits as well as gastro-intestinal benefits. Please see here for details on ginger and here for details on turmeric.

And last but not least the honey. I’m on for raw- no surprise there. And I wasn’t shy with it. I made two cups at a time for Ollie and I and used a ginormous tablespoon. Start with 1-2 tsp and take it to your liking.

I think we all know ginger is good for us but I’ll also add this handy chart from Organicfacts.netgingerAnd you probably want a visual for turmeric if you don’t feel like clicking to read details. I like charts myself. This one from shareayurveda.com

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 And very very last thing- if you have one of those little frothers- use it. Just gives it that light airy texture:)

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