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).

Continue reading

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.

Continue reading

French Macarons… A cinnamon and ginger duet.

French Macarons… A cinnamon and ginger duet.

PHEW… what an exciting weekend. Thursday night I was doodling around checking to see if my new post was getting any action and yes, I was up to 35..45.. yes 75 in one day. This garnished excitement in my new little blogging world. Then about 8pm I looked and I had 140 hits. Hmmm… then 250 and I thought bummer I’ve been hacked spammed infiltrated. Then I had the notion to check freshly pressed and saw a familiar picture on the front page. Holy shit. How did that get there, not to be self deprecating, which I also have a knack for. I am pleased with my blog and the learning curve. However, if I had thought THIS chicken and glass noodle post would be seen by thousands I might have at least included a printable recipe. Must have been those scallions. Despite being catapulted into 15 minutes of blogging fame, my internet was still going off at 9pm (teen in the house) not to come back on till 6am. I checked my iphone till about 11pm. I woke up about 5.30 barely able to contain myself. O offered to make tea and keep me company till I could log on. I wasn’t sure if I should play all cool like ‘yeah whatever’ freshly pressed… that’s nice. But I’m not really a cool person and I wear my heart on my sleeve, so I can’t lie. What a thrill this has been. I’m enjoying seeing so many new faces and sites and don’t mind the occasional real estate broker hotline or tennis shoe extravaganza that seem to slip through the spam cracks.

All that being said… back to work- or fun I should say. I’m loving responding to comments but wanted to get this out next. I had Rosenkuchen planned for this post but found out Friday night through Biscuits and Bobbins about a macaron contest over at traveling foodies. I love making macaroons. Could I pull it off in a day? Make them and write a post? It was worth a shot. Here’s the round-up of their March Macaron Madness. Great photos and a lot of info!

Continue reading

For the love of Kale…..

For the love of Kale…..

Ok… I’m at it again. I’m loving making these videos. I will probably continue unless I hear how boring they are to normal people. Well, honestly, then I may still continue doing them because they are self gratifying. So I’d love to get some feedback. Or not. No really I want it…. thx wt

I’m placing it here, up top, so you have the option to watch…. or you can scroll past to the recipes.

Kale is in. In season. In fashion. Just plain in. It’s a funny thing kale. It’s a great summer salad and really can be grown in the pacific Northwest at least, and I’m sure here in Germany, year round. Just at the peak of heat, it bolts, but usually there’s another patch just coming up and it’s only a short kale eating pause. (Baby  red russian kale in summer is great raw in green salads.) But we think of it being “in season” in winter. Certainly here in Hamburg, it’s out in kilo size bags.  I think because it is also often the garden Savior. The plant you can knock the snow off of and still harvest. It’s even sweeter after a frost. It has to be very very cold to kill the kale. And it only asks for a light cover such as remay (lite woven fabric) to give that bit of protection to hold out through the freezes.

Continue reading

%d bloggers like this: