Carrot, ginger, turmeric, cashew smoothie

AKA  “Golden Bliss smoothie” – thought I should just say what it is straight off there in the title but I like Golden Bliss:)

We’ve been drinking this colorful, energy packed smoothie many a winter morning and straight on into spring. It’s packed with protein,  immune boosting and  anti-inflammatory properties.

I could drink it everyday because it tastes so damn good but we alternate with the berry spinach smoothie. The carrot conversation was happening for me as we (me again at least) have been influenced by media that carrots are high sugar (albeit natural) and carbs and then the Glycemic Index (GI) gets thrown in there and that sounds serious. In the last decade research on not only GI is readily available but also GL- Glycemic Load- which is how the body processes the food. It’s similar with our cholesterol scores. You’ve got to read the fine print- HDL LDL and ratio… Here are a couple links to check out on GI and GL  …..  TTYL (just kidding).

I start off juicing organic carrots, lemon, fresh peeled ginger and turmeric. Everything organic if possible (Here’s 2017 dirty dozen). Lemon helps flush your system in so many ways. And these two roots bring a plethora (like a ton) of healthy benefits. Ginger supports the GI tract, has anti-inflammatory and immune boosting properties as well as aids in lowering cancer risks. And the same can be said for turmeric along with aiding in detoxification and which when combined with carrots also helps with the absorption of beta-carotene. Please read further in the links above. Turmeric has become so popular you can generally find it in the grocery store and we are lucky to have organic turmeric in our local co-op.  Sometimes I’ll change it up and add a little beet too.

Our Champion is a power horse and it’s easy to use and rinse.

golden bliss smoothieI’ll shoot for a cup of juice per person. And usually after the veggies I’ll run a little coconut water through the Champion to work through the last bits of pulp. Then just take the juice to your blender- I LOVE my VITAMIX and am not paid to say that (but would not be opposed to that).  Add plain yogurt- I am using our goat yogurt, cashews, raw date, a few ice cubes and a grind or 2 of pepper to help with the absorption of the turmeric. I will also add a scoop of whey protein but you’ve got protein already with your yogurt and nuts… up to you.

Lovely date- about a half of a pitted date per portion.

I’ll give it a good couple minutes in the blender till the color lightens up and the healthy oils in the nuts have broke free. And that’s it! It’s so good.

And here’s what else I’m doing to extend on my daily smoothies when I’m not juicing the base or use to make a hot immune boosting tea. I juice a large amount of ginger, turmeric and lemon and freeze it in ice cubes.

frozen ginger and turmeric shots

Totally simple and a good way to keep this  incredible combo at your fingertips (your soon to be yellow fingertips)!

Golden Bliss smoothie- carrot and cashew

  • Servings: 1
  • Difficulty: easy
  • Print

An energy and nutrient packed way to start the day!

I’m using a Champion Juicer and Vitamix

Ingredients

  • 3 medium carrots washed and tops trimmed
  • ½ peeled lemon
  • 1 inch knob of ginger, peeled (approx .3-.5oz)
  • 2 inch piece of turmeric, peeled (approx .5oz)
  • 4-6 oz plain yogurt
  • ¼ cup raw cashews
  • ½ raw, pitted date
  • dash of black pepper
  • OPTIONAL – protein powder
  • 3-4 ice cubes

Directions

  1. Juice carrots, lemon, ginger and turmeric. Top off with water or coconut water to make 1 fluid cup.
  2. Place vegetable juice in a blender and add yogurt, cashews, date, pepper and ice cubes and protein powder if you choose to use it.
  3. Blend together till color lightens- approx 1-2 minutes on high.

The sun has made limited visits and the mud is making a solid effort to dry up! We are planting seeds and watching buds bloom.

Happy Spring,

xx

White Kimchi with Pear & Fennel

Inspired by the fermenting demo at 610 Magnolia with Chef Edward Lee, I made this white kimchi with pear and fennel within days of returning home from the IACP conference in Louisville. It’s loosly based on the recipe from Smoke and Pickles by Edward Lee.

White Kimchi w/Pear and Fennel

  • Print

*Note: Allow 2-24 hrs to soak cabbage in salted water at room temperature

Ingredients

  • 1 large savoy cabbage 3-4lbs cut into 1-2 inch pieces
  • 1 cup sea salt
  • 4-6 qts water for soaking cabbage
  • 1 bulb fennel, tops trimmed(save for something else), chopped
  • 1 medium white onion, chopped
  • 1 pear, cored, peeled and chopped
  • 1 yellow bell pepper, cored, seeded and chopped
  • 8 ounces of daikon radish,peeled and chopped
  • 6 green onions cut in ½ inch pieces
  • 1 medium jalapeño pepper, seeded and diced
  • ½ bunch cilantro, stems trimmed and discarded, chopped
  • 6 garlic cloves, minced
  • 2oz ginger, peeled and minced
  • ¼ cup sea salt
  • 2 TB fish sauce
  • 2 TB honey
  • ½ cup of whey if available

Directions

  • Cut the cabbage into quarters, cut out the core and discard. Coarsely chop cabbage into 1-2 inch pieces and place in a large bowl.
  • Toss in 1 cup of salt and massage into cabbage.
  • Cover the cabbage with water and place a weight (like a plate) on top to submerge cabbage. Let sit at room temperature for 2-6 hours (I’ll let it sit overnight even).
  • Drain cabbage and rinse. You will see it has begun to soften.
  • Chop the fennel, onion, pear, bell pepper, daikon, green onions and jalapeño pepper.
  • Mince the garlic and ginger and mix together with the ¼ cup of salt, honey, fish sauce and whey if available.
  • Mix cabbage and all remaining ingredients thoroughly and stuff into ½ gallon mason jar. Have an extra quart jar available for back up!
  • Take your fist and mash down the kimchi to bring up the liquid.
  • Place swatch of cheesecloth on the jar and place a lid on it.
  • After two days, gently open jar, “burp” it and make sure contents are under the liquid.
  • Leave at room temperature for 3-7 days and then refrigerate.
  • NOTE: I will let mine ferment on the counter for up to 2-3 weeks if it’s in a cooler pantry. This comes down to factors of room temperature and personal taste preferences. It will continue to ferment in the fridge- just not as quickly.

I packed all this into a half gallon canning jar along with another quart jar. It’s always a little give and take depending on the size of the cabbage.

I tried something Chef Lee did, putting a swatch of cheesecloth just under the lid. It keeps the contents off the underside of the lid.

After only 3 days it was burping and bubbling and the solids were completely immersed in the liquid. Using the whey does help expedite this process. You can either find someone who is making cheese, strain some from yogurt…Or just skip it. I’ve made pounds and pounds without whey and they turned out great. I also prefer not use the rice flour slurry that Chef Lee uses in his recipes.

Chef Lee and Darra Goldstein, editor of Cured Magazine, hosted this pre conference event. If Darra has a fan club, I want in. She is a walking food fact and history encyclopedia.

He prepared Chow Chow, a fermented green tomato relish I’ll surely make in August.

A white kimchi like the one I’ve made today, pickled beets and pickled watermelon with peppercorns, fennel fronds, celery, dill allspice, clove and garlic.

These deviled eggs served at Chef Lee’s demo are garnished with pickled watermelon.

I’ll be making the white kimchi again for sure as well in the summer with produce from our own gardens (and may sell it under a new business name- #StarRouteOrcas). But I could not wait until summer to try putting together this recipe. For lack of napa cabbage I went for a nice big head of savoy.

So this conference really rocked my boat. I’ve hovered over it for years waiting for the right time to land.  And 2017 was it. Ollie came with and had the opportunity to teach for a day at the University of Louisville to boot. Score: Double tax deduction. There were informative breakout sessions on writing and cookbook publishing, the workings of SEO, finding your niche, keynote address on the culture of Southern Foods and plenty of networking and good food. My elevator pitch was pretty, how shall I say, weak. But I actually have a fair amount of confidence behind my year of exploration. My midlife awakening. I was quite chuffed around 4am the night before the conference thinking about midlife crisis and how that’s not what I am experiencing. I couldn’t wait to wake up and coin the midlifeawakening hashtag. Yeah… if I had thought about it three years ago maybe. Well, I wasn’t shy to # my thoughts to an already existing stream of midlife consciousness. It’s true. I’ve never been happier than I am right this moment. I had a lucrative couple years doing a job from which I gained friendships and knowledge to carry through life but a job I don’t want to carry into the next decade. My fingernails yearn to be packed with dirt and dough.

So I’m workshopping and conferencing to my hearts content this year. This winter/early spring at least till our four does have their babies (kids) and start making buckets of milk! And then I’ll be making loads of cheese!

Happy fermenting!

xx

wendy

Salmon Poke at home

As previously mentioned in my last post on the UCLA writers program, I ate poke from Sweetfin everyday. One day I also ate it at The Poke Bar (no beating around the bush)- . Also very good but I liked the base of kelp noodles at Sweetfin… and the name.

My poke bowl

salmon-poke-8It’s not like poke is a terribly new thing. It’s been a Hawaiin staple for ions and it often appears on Japanese restaurant menus . Read what Seattle Eater has to say and follow to their site for poke findings in Seattle.

“Poke comes from the Hawaiian word for “to slice or cut,” and most commonly uses ahi tuna as its base, but it can include any fish, crustacean, or even land animal. Poke is often drizzled in sesame and sometimes gains a savory flavor from inamona, a relish of Hawaiian native kukui nut (candlenut), macadamia nuts, sesame seeds, and other seasonings.”

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zucchini pasta, kalamatas, sun dried tomatoes,basil and more

Here’s another summer dish that’s fitting for dinner and a great one to take to a potluck… How many of you go to potlucks? It’s a regular thing here on Orcas Island. We don’t have a lot of entertainment.I think this zucchini pasta loaded with kalamatas, sun dried tomatoes, artichoke hearts, and red onion should peak the interest of the paleo and plant based eaters alike! And anyone in-between for that matter.

wendyellenthomas.comI got this handy dandy spiralizer that I’m sure I mentioned last summer. or did I?

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chobani chicken salad, pomegranate, tarragon,walnuts

I love this salad. I’ve been working on some new lunch recipes to cover us through the week. Roasted chicken breast, Chobani plain greek yogurt, pomegranate, walnuts and fresh tarragon. Um hell yes.

I’ve been sitting on this post for a few weeks so if you can’t find the pomegranate I have substituted grapes split in half or even quartered if you have the patience. Just a pop of sweet is what I like.

Print recipe: {Chobani chicken salad, pomegranate & tarragon}

Chobani chicken salad@wendyellenthomas.com-9

I’ve been making yogurt lately from raw milk we get locally, but if I don’t have it on hand I’m happy to turn to Chobani yogurt. Really. Yes, contact from the company did motivate this post but I was happy to do it. And though I think healthy fats are totally good for us, I wanted to go with the plain yogurt to dress this salad and went with the  0% fat. I used one small container for the recipe.

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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!

Golden turmeric ginger milk1@wendyellenthomas.com-3

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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cold brewed coffee with homemade vanilla almond milk

As much as we are enjoying our latest indulgence of cold brewed coffee and vanilla almond milk now… I can only imagine making this by the gallons in summer.Coffee cold pressed-25It started with ummmm, let’s see, maybe an article from one of my magazines and/or just a few blog post readings such as Food 52 and The Kitchn. These are for iced coffee. I’m saving the ice for summer and just having it cold.

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Muffins and smoothies…

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Does anybody know why i’m getting a little arrow on some of these pics???

Celebrating health with more muffins and smoothies…

One of my favorite sounds this time of year rang through the valley as I took these photos. Baby lambs calling for their mama’s and mama saying “for God’s sake I’m right here- Can’t I just go pee for thirty seconds on my own!”

Really though, they are so sweet… just like these muffins I had to make again. Here’s the GF version if you missed it.

I HAD to do it again. … with the all purpose flour, canola oil and white granulated sugar. As much as I love deviation- this is straight up followed. I even let them sit for twenty minutes before I buttered one and inhaled it in all it’s Morning Glory. They were good but not as good as in the bakery. That’s when you realize publishing a cookbook with your secrets won’t necessarily detract from your business.

Next is juicing…

Healthy mind-body smoothie-12

I’m not sure if the New Year juicing, fasting, GF cleansing has been plucked from popularity and you know I’ve had some dips already in the chocolate tin. Since I often get recycled magazines from the library I’m trending a little behind the beat anyway.  But if you could see me now I think I might be glowing.

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I’ve been reading about the positive impact of fruits and vegetables in the same blended drink. Sounds good except I don’t want to put my strawberries through the champion (old school around here) and my fibrous kale and carrots in the stand up blender (the one with a metal switch).

Healthy mind-body smoothie-5

So until I get something, if ever, a little more updated, then I’ll be pulling both units out. And this morning I had the time. Really it wasn’t so consuming.

I love juicing and I love smoothies and usually will crank both out for a week or two at a time. Because I have the attention span of a goldfish the thrill disperses quickly and I can’t justify a $500 bill on a new machine.

I juiced carrots, celery, kale and an orange. Poured this mixture directly into the blender and added a little spinach, berries, peaches, a frozen banana and my whey protein powder. Throw some flax or chia seeds in there and you will get an A++.

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Since I’ll probably do this for a few months , weeks, days, I decided to make up some packets. Two things that I still here my French cooking teachers say- “economy of motion… we must win the time”. This was his direct translation of gagnez le temp!… And “bien assaisoner”. Use the damn salt and pepper already (but that does not apply here).

I only made up three packets and they make about two servings each. Make them accordingly for yourself or family. But trust me the time it takes to pull out the peaches, blackberries, raspberries, strawberries and frozen bananas (the going brown ones you already peeled and put in a baggie), reach a hand into each one, and put them all back… OR you could pull out one little baggie and plop it in the blender. You can always rinse out the baggie and reuse it

Healthy mind-body smoothie

You could of course also portion and prep your veggies for several days at a time too. This way when you pull out two machines- it’s not so bad. And if you have one of those Breville’s or Vitamixes, well hell – you’ve got it made.

You will literally start to glow at least on the inside when you see all this goodness your body will be shortly receiving. I’m just finishing my first glass now. Still picking the raspberry seeds from my teeth. The first sip was a little hmmm… I’m confused. A hint of greens and orange… berries. Do I like this? By the third sip. “I think so.” By the last bit. I love it and am  on for seconds. Or maybe I should wait a few hours so I don’t go into detox shock.

Here’s the official Macrina Morning Glory recipe:

Ingredients 
▪ 1/2 cup seedless raisins 
▪ 1/3 cup walnut halves 
▪ 2 cups unbleached all-purpose flour 
▪ 1/2 cup granulated sugar 
▪ 2-1/4 teaspoons cinnamon 
▪ 1-1/2 teaspoons baking soda 
▪ 1/4 teaspoon salt 
▪ 1 medium carrot, grated 
▪ 1 Granny Smith apple, peeled and grated 
▪ 3/4 cup chopped pineapple 
▪ 3 eggs 
▪ 1/4 cup canola oil 
▪ 6 tablespoons unsalted butter, melted 
▪ 1 tablespoon freshly squeezed lemon juice 
▪ 1 teaspoon pure vanilla extract 
▪ 1/2 cup shredded, unsweetened coconut 
▪ 1/3 cup coarse raw sugar

Have a lovely week,

Tschüß xx

Rice salad with spinach and pistachios

Rice and spinach salad-6The sun shines today and 2013 is feeling good. We have a long to do list with our move back. Our Hamburg belongings are on a ship just coming up the coast of CA as I write. O  is tracking it on an iphone app. Love that. We are also working on his USA visa and closing up shop in Hamburg. Well he is closing things up and still working a ton… he’s a champ.

On this side of the Atlantic, we are getting the house back in shape- things like the hands and knees tile floor scrubbing and re-sealing and dismantling and cleaning the six burner stove…

IMG_2945 stove cleaning

We are re-arranging rooms and painting walls that were begging to be refreshed with a new coat of paint. And then there’s the barn/greenhouse, landscape and garden- but I’ll save that for another post. We are planning a huge multi-family garage sale in the spring, passing on about twenty years of child-rearing goodies, clothes I’ve clung to far too long, random iron hooks, mop heads that never fit, multiple quantities of the same size tape measure, alarm clocks, no longer needed tools etc. Sound familiar? As I sort and separate, I am also consciously considering how I will not collect as many personal possessions in the next twenty-five years. This is how long I have lived on my own. Ok- twenty-seven to be exact. January is my spring cleaning.

It’s also the month I barely need to muster the willpower to eat clean nor do I need to clear the pantry of naughtiness, for I am superior at allowing myself to over-indulge in an extreme holiday way. I am brilliant. So come Jan 1st, I was so over it. And these first couple weeks have been a breeze. Now day seventeen. The chocolate covered expresso beans are making eyes at me. The sight of the left-over dough balls are once more appealing. And really isn’t there less calories in a little bit of dark chocolate than a rice cake with tahini and currants? But wait. This is for my health. As it was in this Jan 2012 post.

I will do my best to complete the month of January without refined sugar, processed foods or wheat. I’m no paleo so I will keep eating brown rice.

Rice and spinach salad

Loads of fresh veggies like spinach…

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And nuts…

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A lot of lemon. I’ve been adding zest to many many things. I have also started my day with a large glass of warm water and a squeeze of lemon. Google this and you will get loads of good reasons why to try this. But you can start here. A blogger who credited her sources. good girl. And this is not new info. Who remembers Jethro Kloss’, Back to Eden (I don’t have a kindle, this is just what my front cover from the 80’s looks like). I just upacked my copy of this and proudly placed it on the shelf. Too classic for the garage sale.

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And really, I’ve been cooking and eating like a winner. Last week I made three salads. A red and white cabbage carrot salad that accompanied almost every lunch and dinner, our perennial lemony quinoa with cucs, tomatoes, peppers and capers…

salads (rice&spinach)

And last but not least the rice salad with fresh spinach and pistachios, adapted from the Jan 2013 Oprah mag. I will admit too, I love this magazine. I love me and I love my body, my life and so on. And I am a self help junkie… but I think in a good, non-preachy way. I also love food and health stats.

This is a simple side dish and it is a great way to use up the leftover rice. You can add or subtract quantities to adjust to the amount of rice on hand or if you cook it fresh.

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Print oh so simple recipe Rice with Spinach and Pistachios. The others are self explanatory… I think. If not, give me a shout.

2 cups cooked brown rice (basmati is nice)
2 T olive oil
1 clove garlic minced
2 # spinach cut in strips
Zest of 1 lemon and 1 T juice
½ cup roasted and chopped pistachios
1 T dill (optional)
dash of red pepper flakes (optional)
salt and pepper to taste

For another healthy grain salad, check out this red quinoa with pistachios from The Bitten Word. I’d throw some spinach in that one, too.

So here’s to a fresh start in the new year and don’t worry, those sweets and treats will most certainly be sneaking back in through the cracks in no time and yell out to the world with glee… We’re back 🙂

Tschüß xx

 

One year Ago: Check out Granada, Spain

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And Seville, Spain….

 

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streetbynight

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