beauty that moves

{this moment}

Joining Amanda Soule.

Saying Yes... at Unplugged Sunday

As a mother and wife, I am asked so many question each and every day that life can sometimes feel like a long string of NOs... read more at Unplugged Sunday.

green smoothie - updated recipe!

 

It's been quite a while since I last talked about green smoothies. They are still part of the daily buzz around here. Lately I've been making them a little different so I thought I'd share my updated recipe. 

 

 

Before I jump into that though, let's talk for a moment about one of the key ingredients in our green smoothies - bananas. Do you freeze your bananas? 

For the longest time I would buy a bunch each time I went to the market, and often ran out a few days before the next market trip was scheduled. I buy in bulk whenever I can, so why did it take me so long to look at bananas this way? 

 

 

 

Now I buy at least triple the amount I used to buy. They sit to ripen if needed, then they all get peeled, flash frozen on a baking sheet (I break them in half first so it's easier on the blender), and stored in containers.

Frozen bananas, ready to add to smoothies of any variety. Not only adding the sweet creaminess they are known for - but the frozen element makes the smoothie thicker and more substantial.

 

 

We've been enjoying a particular combination lately so I thought I'd pass that along to you. 

 

Our Current Favorite Green Smoothie

Makes two large smoothies. I should note that my blender has a 64 ounce carafe, if yours is smaller you may want to halve the recipe.

• 4-6 leaves kale, washed and torn (tough stem removed) 
• 2 cups frozen fruit (currently loving mango, pineapple, strawberry)
• 2 frozen bananas
• 2 tablespoons hemp seed
• 2 1/2 cups almond milk
• 1 cup water
• 1 teaspoon maple syrup or honey (or to taste)

Place all ingredients in blender and blend until smooth and creamy. This may take a few minutes depending on your blender. Enjoy!

 

 

 

I hope you get a chance to try this combination, I do believe it's my favorite to date.

we've turned the corner

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As much as I love the laid back days of summer - I'm truly meant for the cool and crisp promise of autumn in New England. 

Last week I fell in love with Renee's Roasted Tomato Soup recipe, but lamented the fact that our farm had just finished harvesting them. On an apple picking outing this weekend, I came upon a twelve pound box of roma"seconds" - perfect! I think it's funny (and sad at the same time) that farmstand "seconds" are better than the "firsts" that are sold in grocery stores.

I'm very happy to be making that soup today... with a farewell to summer basket of tomatoes no less. Somehow I think that makes for extra special soup.

We used a few of those tomatoes, the last zucchini from our garden, and the last potatoes from our farm to make this Vegetable Tian (I'm on Pinterest!) for dinner last night. It was the perfect rustic vegetable meal to fill our post-hike bellies. 

Today... final shop orders (placed during Irene) will be finished up, bread needs to be made to go with the Roasted Tomato Soup, almonds are soaking for a batch of almond milk, and 60 pounds of apples are waiting to be processed.  This is definitely my time of year.

Good Monday morning to you!

Pre-Autumn... at Unplugged Sunday

I have to figure out how to make the Sunday replace the work week.

I sure do love Sunday. The powers that be misplaced my smartphone sometime Saturday evening to be sure temptation was nowhere to be found all day Sunday. We are entering my favorite time of year in New England and non-stop outdoor activity will fill the calendar from here on out... read more at Unplugged Sunday.