1.25.2016

Avocado Smoothie Bowl with Pomegranate and Cocoa Nibs

Miracles do happen!


Not too long ago one of my son's friends reminded me that it had been 6 MONTHS SINCE MY LAST POST!  I didn't realize anyone was keeping track.

I would like to say that I have spent the past 6 months taking photography classes, brushing up my blogging skills, researching recipes, experimenting on new recipes, etc.

Nope.

I've been chillin'.



I have been eating this avocado smoothie bowl.  Everyday!

It has become my new addiction.  

I insisted that my son and 9 year old granddaughter take a bite while they were visiting over the holidays.  I'm happy to say that they became rather fond of this bright green and red breakfast as well.


The recipe is pretty simple and you can improvise the recipe depending on what ingredients you have stashed in your freezer and refrigerator.

I use the following:

1 whole orange peeled (Not in photo.  What was I thinking?)
1/2 cup nut milk or homemade yogurt
1 teaspoon maca powder
1/2 avocado
2 handfuls of spinach
1 handful of frozen bananas
1 handful of frozen pineapple (only because I'm out of my frozen peaches from the fall. Sad.)
a ton of pomegranate arils
cocoa nibs (another obsession)
Any other toppings you so desire



I begin by layering all of the ingredients in a blender.


 I start with the liquid then add in the orange, avocado, maca powder, spinach, then frozen fruit.


Blend until smooth and creamy.




Top with your favorite fruits and nuts.


I have seriously purchased 4 (12 oz) bags of cocoa nibs.  I LOVE the bit and crunch along with the bitterness of the raw cacao.

I have decided that one cannot use too many pomegranate arils.  It's just not possible.  I have been having a difficult time finding pomegranates lately.  I don't know what I will do if I can't find them.



A sprinkle of granola is completely optional.  I love the crunch so I used someChocolate Almond Coconut Granola that I made.  I substituted hazelnuts in place of almonds. Fabulous!


Sprinkle on a bit of coconut flakes.  



We have had a lot of snowfall in Utah this winter and the temperature and been pretty darn cold. You would think I would come home and have a steaming hot bowl of oatmeal.  I still have my smoothie bowl after a cold run with the girls.  I just start with a cup of hot chocolate to warm me up first.


Avocado Smoothie Bowl

1 orange, peeled
1/2 cup nut milk or yogurt
1 teaspoon maca powder
1/2 avocado
2 handfuls of spinach
1 handful frozen bananas
1 handful frozen pineapple or peaches

topping:
pomegranate arils
raspberries
cocoa nibs
Chocolate almond coconut granola
Flaked unsweetened coconut

Place the orange, nut milk, maca powder, avocado, spinach, bananas and pineapple in a blender. Blend until smooth and creamy.  Pour into a bowl and top with desired toppings

Print this recipe



 P.S.  I need to polish my photography skills.  I can't believe how much I have forgotten.  For this post I played around with a couple of lenses...I'm sure you noticed that.  Like they say, practice makes perfect and I am completely out of practice.  Shame on me.















11.25.2015

Thanksgiving 2015


I'm alive!  Spending time with my grandchildren in Denver this Thanksgiving.  Wishing I had posted many wonderful recipes to share with you.  Once again we continue to make our favorite dishes for Thanksgiving.  Our meal isn't complete without fresh cranberry relish.  I hope you enjoy my little reminder of our holiday fav's.  

Wishing you a wonderful Thanksgiving.  

xoxo
Janet




It's not too late to create a fabulous Thanksgiving feast.  Here are some of my favorites that I can't live without:

Fresh Cranberry Relish




Raspberry Honey Butter




Kale Brussels Sprout Salad









Apple Sour Cream Pie




Pecan Chocolate Tart  (last year I ate the entire tart)





For super simple and fast:

Peach Cranberry Crisp




Southern Yams



 Roast Turkey with Apple Cider Thyme Gravy




Roasted Asparagus with Browned Butter 




Go ahead...serve ham too.

Southern Pecan Glazed Ham


Have a great feast.

8.28.2015

Jammin' in My Kitchen with Blackberries, Raspberries and Tomatoes



I'm almost back.

I'm busy preserving the the amazing fruits and vegetables from my garden.  Because of the hot temperatures this summer, fruits and vegetables on coming on sooner than normal.  I will be so grateful this winter to have my own jams, jellies, and bottled tomatoes on the shelves.

Check your local farmers markets (or backyards) for luscious fruits for jams.

This Blackberry Raspberry Jam is my all time favorite (next to my Grandma's Current Jelly).




Second favorite is Strawberry Raspberry Freezer Jam




 I have picked to tomatoes for this savory Spicy Tomato Jam.  It's AMAZING on everything.

I'm actually working on turning this recipe into a spicy ketchup.  Watch for the recipe and instructions soon.


I've got to go.  I have this Peach Leather in the oven drying and the timer is going off.

Hooray for PEACH SEASON!!

xoxo
Janet

5.19.2015

Homemade Ginger Ale




This past January I went to Kona, Hawaii to bring my parents home who were serving as missionaries for the past year.  I know it was a rough trip, but some one had to do it.  We went to the local farmers market where they were selling fresh ginger and turmeric EVERYWHERE.  I bought a ton.  1) it was beautiful, 2)it was cheap.  I was giddy.  This ginger was beautiful and yellow without the gray stingy toughness that my local grocery store had all the time.

I brought  it home, wash and peel it.  Then I chop the ginger and put in the freezer for future use.  It freezes great and now I always have fresh ginger on hand.  THEN I put the skin into my juicer (Omega 3...LOVE IT).  I get a lot of fresh ginger juice.  I pour the juice into ice cube trays, freeze then pop the frozen ginger cubes into a plastic bag.  I now have fresh ginger and fresh ginger juice ready and waiting for me.

Ginger is a great natural anti-inflammatory.  My son swears by it for an upset stomach.  I just love adding a tablespoons or so of fresh ginger juice into other juices or smoothies.

Have you noticed the fresh ginger in your local grocery store lately?  The ginger in my favorite Asian market has been absolutely beautiful and the cost is $1.29 lb.  I just can't pass this up.  Every time I'm shopping there I buy a bag full.  I bring it home and go through the same process of chopping, juicing freezing.  My husband told me not to buy anymore ginger.  That was an unrealistic request.  I must purchase all of the beautiful ginger I can find.  Who knows how long it will last?  Soon the ginger will be tough, stringy and gray.  She who has the most ginger WINS!

I should mention that my son gave me his Omega 3 juicer (sucker).  If it wasn't for him, I wouldn't have been able to juice the skins so well.  


You will need a boat load of fresh ginger, sugar, water, limes and a bit of mint which is optional, but you really shouldn't omit it.


Peel the ginger.  I just use a pairing knife and gently scrape the skin off.


Slice the ginger.  You will need 2 cups of sliced, peeled ginger.


Place the ginger into a medium size sauce pan.


Add 2 cups of water.


Place over medium-high heat and bring to a simmer.




Let simmer for 5 minutes.




Cover with a lid and let the mixture steep or stand for 1 hour.




After one hour, remove the lid and pour the mixture through a fine mesh strainer.  Discard the remaining ginger.




Pour the liquid back into the same sauce pan.




Add 1 1/2 cups of sugar and place over low heat.




Warm the syrup just until the sugar melts.  Remove from the heat and let the syrup cool.




Pour the cooled syrup into a jar and refrigerate until ready to use.  Make sure the syrup is nice and cold before making the ginger ale.




Let's make ginger ale.  Please note that this recipe is pretty much based on taste.  I'll give you  a few guidelines, but feel free to adjust to make your ginger ale to your liking.

You will need chilled sparkling water, limes, fresh mint, ginger syrup and ice.




A good ratio to use is:  1 part lime juice, 2 parts ginger syrup and 3 parts sparkling water.

For an eight ounce glass of ginger ale, squeeze 1/2 of a lime into a glass.




I like to bruise the mint a bit to release the flavors.  I just pound the leaves a few times.




Add the mint to the lime juice.  

Oh, let me mention the use of FRESH-squeezed lime juice.  Don't go and buy that reconstituted crapola lime juice...please.




Add the ginger syrup.  About 1/4 cup.  

Now add the sparkling water to fill the glass.  Leave room for ice.



Just give the drink a stir to blend all of the liquids.




Now you can add the ice.




Top the ginger ale with a sprig of mint and a straw.

Sip.

Homemade Ginger Ale

2 cups peeled and chopped fresh ginger
2 cups water
1 1/2 cups sugar
1 large bottle of sparkling water
fresh limes 
fresh mint leaves

To make the Ginger syrup:  In a medium size sauce pan, heat the water and ginger until it reaches a low simmer.  Simmer for five minutes.  Remove from the heat and cover.  Let stand for 1 hour.  

After one hour, drain the juices through a fine mesh strainer.  Discard the ginger pieces.  Let cool then place in a jar and refrigerate.

To make the Ginger Ale:  In a tall glass, add 1 part lime juice (about 1/2 lime per glass), 2 parts ginger syrup, and 3 parts sparkling water.  Stir to combine the liquids.  Fill glass with ice.  If desired, add fresh mint.

Adjust to your liking.  I always end up adding more lime juice.

Print this recipe


Thanks, Ry, for being our beverage connoisseur.