Pomegranate Banana Smoothie

June 12, 2013 By Leave a Comment

I’ve been so busy with year end activities for both of my kids, I really haven’t had much time to pull anything together—even breakfasts.  It’s safe to say that smoothies have become my go to this week as a change up to our breakfast routine.  Smoothies are quick fix to your morning breakfast scramble and not only are they tasty, if you use frozen fruit and no added sugar, they’re healthy too!

So, here’s the deal my friends. You don’t really need a recipe to create a good tasting smoothie. In fact, they should be called “Kitchen Sink Drinks” because you can take the liberty to add in a wide range of ingredients and chances are, the final product will be flavorful.  If there’s one time in the kitchen you should be teaming with kitchen confidence, it’s when you’re making smoothies.

I have been making a very refreshing Pomegranate Banana Smoothie that has bumped our Blueberry Flaxseed smoothie out of the coveted best tasting spot.  And, guess what?  I just improvised the recipe.  We had some left over POM juice in the fridge, an over-ripe banana on the counter, and lots of honey in the pantry.

This drink is a must try.  Put it on a list–we won’t distinguish which one.  It’s as good for breakfast as it is post workout. If you don’t have all of the ingredients, just add in new ones (and document it)—that’s how smoothies were created in the first place!

Remember, smoothies are way too easy to pass up.  If all you have to do is hit blend, you should be blending morning, noon and night!

So, drink up.  And enjoy!

Pomegranate Banana Smoothie

serves 1 8 0z. cup

Ingredients:

  • 1 cup POM Wonderful 100% Pomegranate Juice
  • 3/4 cup 1% milk
  • 4 ice cubes
  • 1 large banana
  • 2 tablespoons silvered almonds
  • 1 teaspoon honey

Directions:

  1. Combine ingredients in blender and blend!
  2. Drink immediately.  If you place smoothie in fridge, the drink will separate.  Remember to stir before drinking.

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Homemade Jam

June 10, 2013 By 1 Comment

Love is a fruit in season at all times, and within reach of every hand.
Mother Teresa

Every summer my father used to put on his ripped jean shorts, grab some plastic bags and a crudely-made walking stick, and take us on a windy journey through the ivy-infested woods of our back yard.  The mission: blackberry and raspberry picking!  We’d spend hours half-listening to Dad drone on and on about the insects and the flora and fauna and anything else he found interesting.  While we desperately tried to fill up our bags to the top, they were always only half full upon our return.  Nonetheless, we still celebrated our bounty:  fresh ripe bursting blackberries and raspberries from our own woods—not the store. I remember a few times Mom was brave enough to dare the long, uphill hikes but, most often she’d wait at home for the fruit loot so she could begin jamming.

I was reminded of our special jamming event just yesterday when I was cleaning out our freezer and stumbled upon the last remaining jar of jam from our 2006 escapade.  My heart sank.  The label still clearly reads “Maddy and Judy – 2006.”

I felt like I had just unearthed a valuable relic from the Titanic.  I didn’t know what to do with it.  Clearly it had past its prime as the sides of the jam were laced with a beautiful pattern of freezer burn.  But, I didn’t want to throw it away either.   So I packed it back on the freezer shelf to sit there like a trophy to be viewed every time the door was opened.

a  relic from the last jam session with Mom in 2006

To continue with the traditions, in the summer we purchase the freshest boxes of organic strawberries from our fave local farm stand: The Green Thumb.  My daughter likes to hull the strawberreis with the most unusual apparatus we purchased from the stand. I’m not sure if it saved us any time but, since we weren’t using a knife, it empowered my daughter to oversee the process unsupervised.

Within moments we find ourselves stirring a beautifully bright candy apple red mixture of mashed strawberries and pectin and sugar – just like Mom’s.

strawberries jelling with pectin and sugar

Then we fill the Ball jars, neatly label them, and line them next to the one precious Ball jar labeled, “Judy and Maddy 2006.”

Ball jars beaming with freshly-made strawberry jam!

 

Sure Jell Freeze Jam

Ingredients:

  • 2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
  • 4 cups sugar, measured into separate bowl
  • 3/4 cup water
  • 1 box SURE.JELL Fruit Pectin

Instructions:

  1. RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
  2. STEM and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
  3. MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  4. FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
  5. Spread away!

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Blueberry and Cucumber Salad

June 7, 2013 By Leave a Comment

 

It’s high season for freshly-picked blueberries which runs from mid-June to mid-August.  When I shop for blueberries at the local farmer’s market, I search for  firm, plump dry berries with smooth skins with a silvery sheen.  I also always refrigerated the blueberries as soon as I get them, transferring them from their tight containers to a covered bowl where they have room to breath, and not grow mold.

Blueberries always have a reserved spot on our refrigerator shelf because, in addition to their sweet delectable flavor and visual appeal, they are jam-packed with good nutrition too!  Virtually fat free, they’re a good source of dietary fiber and vitamin C and an excellent source of manganese.  And, since the USDA claims we should be eating 2 cups of fruit per day, blueberries help make that an easy goal since there are myriad ways to eat them.

My son loves them sprinkled in his morning yogurt, my daughter loves blueberry pancakes, and I’ve just started making blueberry smoothies. Oh, and who could forget Mom’s Blueberry Brunch Cake!

Since it’s officially summertime, and we’re all about enjoying the harvest of fresh fruits and veggies available from the garden (or farm), we’re also focusing on light, refreshing, hassle-free dishes.  A summer salad containing blueberries, cucumbers and feta cheese sounds simple yet heavenly.   And, since I’m about to plant cucumbers and cilantro in my garden, I can’t wait to not  travel past my back yard for most of the ingredients.  Can it get any easier?

Sliced cucumbers for the salad

When working with blueberries, make sure you know the basics (I didn’t):

  • Fresh blueberries are available year-round.  You can buy North American blueberries from April-October and South American Blueberries from November-March.
  • Frozen, can or dried blueberries are never out of season.
  • Always rinse your berries before use.
  • Color does matter.  Reddish berries aren’t ripe but, can be used in cooking
  • Store blueberries in the fridge in their original pack or a covered bowl or storage container.  Blueberries should keep their freshness for up to 10 days.
  • If you freeze your blueberries,  make sure your berries are unwashed and completely dry.  Discard all bruised or shriveled berries.  Place the berries (still in  their original pack) n a re-sealable  bag.  The berries will freeze individually and you can remove and use the portion you need.

So, get inspired by all the fresh fruit that’s available this summer, especially your blueberries.

They’re as convenient in baked goods, salads, smoothies, and sauces as they are when you simply rinse and eat- no peeling, pitting or slicing needed!

Blueberry-Cucumber Salad

Yields 4 cups

Ingredients:

  • 1 cucumber
  • 2 cups fresh (organic) blueberries
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ cup chopped cilantro
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup fresh, crumbled feta cheese

 Instructions:

  1. Cut the cucumber in half, lengthwise.  With the tip of a spoon, scrape out the seeds.  Cut into thin slices.
  2. In a large bowl, toss cucumber, blueberries, scallions.
  3. In a small bowl, whisk the olive oil, lime juice, cilantro, salt and pepper.
  4. Pour liquid mixture over cucumbers and toss to combine.
  5. Sprinkle feta on top and gentle toss again.
  6. Refrigerate prior to serving.

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