Tangerine Dream Smoothie

Our local grocery store (Alfalfa’s) has a smoothie bar and every once in a while they’ll set out samples. Recently they had not one but three flavors to sample, and I debated which brightly-colored mini cup to take. I finally landed on tangerine, even though orange is not typically my favorite flavor. Immediately, I was reminded of a story about Orange Julius I post to this blog years ago. It was creamy, with citrus punch and a touch of vanilla. It was a throw-back, a reminder of orange cream soda and orange creamsicles and childhood. It was nostalgia. But, flavor-wise, even better, because it was made with tangerines at peak citrus season. So, I took that inspiration and ran with it, adding a little coin of ginger because I couldn’t help myself.

Tangerine Dream Smoothie

Published February 20, 2020 by Caitlin Sherwood

Serves: 1-2   |    Active Time: 10 minutes

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Ingredients:

2 tangerines, 2 minneola tangelos, or 1 sumo citrus, peeled

1/2 cup plain yogurt or vanilla yogurt

1/4 cup milk of choice

1 banana, peeled and roughly chopped

5-6 ice cubes

1 nickle-sized slice of ginger

Optional: 1 scoop plain, unsweetened collagen or whey protein powder

Optional: 2 tablespoons unsweetened desiccated coconut

Optional: Small drop vanilla extract

Directions:

1. Place all ingredients in the blender and secure lid on blender jar. Puree until completely smooth.
2. Pour into serving glasses and enjoy cold. 

Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie

Published June 26, 2019 by Caitlin Sherwood

Serves: 2   |    Active Time: 10 minutes

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Ingredients:

1 banana, fresh or frozen

1 peach, fresh or frozen

2 large handfuls greens, such as baby spinach or baby kale

Leaves from 6-8 sprigs of mint

1/3 cup plain greek yogurt

1/2 cup water or juice (such as pineapple or peach juice)

Optional: 4 ice cubes

Optional: 1 scoop unflavored protein powder, such as collagen or whey

Directions:

1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

Instant Pot Spicy Ginger Sweet Potato Soup

Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.

Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.

The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.

We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!

Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)

Instant Pot Spicy Ginger Sweet Potato Soup

Published November 1, 2018 by Caitlin Sherwood

Serves: 6   |    Active Time: 30 minutes

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Ingredients:

2-3 shallots, peeled and sliced

5 cloves garlic, minced

2 teaspoons minced ginger

1 tablespoon coconut oil

3 pounds sweet potato, washed and peeled

1 15-ounce can coconut milk

2 cups vegetable broth

1/4 teaspoon ground nutmeg

Dash ground cayenne

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Optional, to serve: minced cilantro, additional cayenne, and/or crème fraîche

Directions:

1. Heat coconut oil in the bottom of your Instant Pot on the sauté setting.
2. Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
3. Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
4. Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
5. After the timer goes off, release the pressure. Using an immersion blender puree soup to desired consistency . You can make it super silky smoothy, or leave a few small chunks if you prefer.
6. Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.