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

   Print This Recipe

Serves: 1-2   |    Active Time: 10 minutes

---

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. 

Grilled Carrots with Feta Yogurt Sauce

Last year, its was the front yard; this year, it’s the back.

Our backyard. AKA Bind Weed Jungle. The Sloping Hill. The place I wish we spent time but we don’t really—unless we’re using the grill. This year, we’re setting out to change that, by dealing with that slope and the weeds covering it (seriously, they were hip-high last year). We’re adding a large retaining wall, planting native flowers, and maybe—if somehow we gain three extra weeks to our summer—adding space to actually “hang out.” Until that’s done though, the yard is still what it has been since we moved in: the grill spot.

But who said grilling has to be burgers, hotdogs, and chicken? I’ve been all about charred veggies lately, (carrots, but also cauliflower, and doesn’t this salad from Heart Beet Kitchen look killer?). Combining those hot grilled veggies with other textures and flavors to complete the picture is where it’s at (sauce, fresh herbs, crunchy nuts, etc). Try something new! Grill carrots. I dare you!

Grilled Carrots with Feta Yogurt Sauce

Published July 10, 2019 by Caitlin Sherwood

   Print This Recipe

Serves: 2   |    Active Time: 30 minutes

---

Ingredients:

8-10 carrots, peeled

2 tablespoons avocado or olive oil

1 teaspoon honey

2 cloves garlic

4 sprigs thyme

Freshly cracked black pepper

1/4 cup feta cheese crumbles

1/4 cup plain Greek yogurt

1 teaspoon lemon juice

1 tablespoon minced fresh chives

1 teaspoon fresh oregano, minced

2 tablespoons toasted slivered almonds

2 tablespoons raisins

2 tablespoons minced parsley

Sprinkle of ground sumac

Optional: sprinkle of red chili flakes or Aleppo pepper flakes 

Directions:

1. Light grill and set to medium flame. Close lid to allow grill to heat.
2. Meanwhile, prep carrots: if carrots are thick, cut in half the long way. They should be 1/4 to 1/2 inch thick. Peel, and place carrots in bowl, and drizzle with oil and honey.
3. Mince garlic, and remove thyme leaves from stems. Add garlic, thyme leaves, and a sprinkle of black pepper to carrots and toss to combine. Place carrots in a grill basket or directly on the grill (just be careful to keep them from falling through the cracks!), and close grill lid. Grill for a total of 20 minutes, turning after 10 minutes. Carrots are done when they are softened through and are charred in spots. (Note: if carrots are charring too quickly, your grill may be too hot; turn down the flame).
4. Meanwhile, make the sauce: combine feta, yogurt, lemon juice, chives, and oregano in a small bowl and stir.
5. Assemble: Spread feta sauce in a generous layer on a plate. Arrange carrots over top. Sprinkle with almonds, raisins, parsley, sumac, and chili flakes. Serve warm.

t

Banana Passion Fruit Lassi

One fine and humid day in Ecuador, we toured a biodynamic farm that rotated its crops (of which there were too many to count). The land owner showed us how he planted specific vines together to avoid weeds, how he tapped rubbed trees for their sticky sap, and how he mulched passion fruit vines. We picked as many passion fruit as we wanted. We cracked them open right then and there, and drank their juice. And then, as if that wasn’t enough, we watched an entire tree of bananas get harvested.

This Banana and Passion Fruit Lassi is a cold, creamy and refreshing reminder of that day in the tropics.

Finding passion fruit here can be tough (just like my story about sushi fish from earlier this week) but I was determined to try. So I went on a witch hunt for passion fruit, checking all the local stores until… There they were! 🙌 Magenta and looking fresher than ever. Did my subconscious realize that passion fruits were on sale this week? Or was this just dumb luck? I grabbed several--more than I would need- and triumphantly made my way to the check out line. (Tip: if you have a Sprouts near by, they often carry tropical fruits like passion fruit).

NOW, if you can’t find actual passion fruits, you can still have a sip of the tropics. Look for passion fruit juice in the juice aisle!

Finding ripe passion fruit is the crux — once you’ve past that speed bump, you just dump everything in the blender and hit go.

That first sip? 😍🤤💓 Oh what a treat! It is both hydrating and satisfying, and boasts a tang from the passion fruit that couldn't otherwise be recreated. Sit back, close your eyes and imagine you’re in the rainforest (hammock is a bonus!). 🌴

Banana Passion Fruit Lassi

Published September 7, 2017 by Caitlin Sherwood

   |     Print This Recipe

Serves: 2   |    Total Time: 5 minutes

---

Ingredients:

• 1 cup plain whole milk yogurt (non-dairy yogurt would work at well)
• 1 cup chopped banana (frozen makes for a nice cool drink but is not required)
• Juice of 3-4 passion fruits, or 1/4 cup passion fruit juice
• A dash of cardamom 
• 4-5 ice cubes 
• Optional: 1 scoop whey isolate for protein

Directions:

1. If using whole passion fruits: slice fruit in half, and scoop seedy flesh into a strainer. Use the back of a spoon to push the juices through the strainer and into a blender jar. Once you’ve gotten all of the juice, discard the seeds and peel.
2. Add banana, yogurt, a dash of cardamom, ice cubes, and whey protein if using, to the blender. Turn blender to “Smoothie” setting or puree on high until the drink is smooth and no chunks remain.
3. Pour into two serving glasses and drink while it’s still cold.