Tag Archives: fruits

Autumn Berry Smoothie

A chill was in the air on this November Sunday in Ohio, and I craved a quick boost… something light and easy — both easy to make and easy to eat. Fortunately, our fruit bowls, cupboards and fridge were well stocked after an end-of-week grocery spree. I gathered together a few organic, fresh or dried fruits, nuts and seeds, threw them in the Vitamix, and this was the result:

autumn berry smoothieThe Autumn Berry Smoothie

The ingredient list is simple and the portions are only roughly measured, so if it tastes a little off just keep adding stuff until it tastes right to you. It would also be totally okay to substitute, given that the whole thing was improvisation — I’ll make a few suggestions along the way to give you ideas.

1 banana The riper, the better!
1 apple I used a Winesap heirloom variety because it’s in season locally, but any would do… best to keep it organic, though.
2 handfuls of strawberries These are pretty much end-of-season — hope you froze some berries! We didn’t, so it’ll be a long, cold, berry-less winter for us. But frozen organic blueberries would be a good alternative.
1/2 handful cranberries This puts the “autumn” in an Autumn Berry Smoothie.
dash dried goji berries I thought about using dried cherries instead — I think that will be my next variation.
dash flax seeds I don’t have anything clever to add about flax seeds. Just throw them in, they’re good for you.
dash chia seeds I wanted a bit more protein in there, and I sort of like the texture. It reminds me of tiny bubble tea bobas.
1/2 handful raw walnuts A big tablespoon of peanut butter would work, too, if you don’t have any walnuts.
small scoop mango sherbet We didn’t have any fresh mango, but just a bit of the half-forgotten mango sherbet in the freezer added that needed mango edge.
1 large ice cube We have a giant, cocktail-sized cube tray, so you might need a couple of regular-sized cubes.
~2 cups unsweetened almond milk Some nice grass-fed, natural skim milk would work here, too!

Wash, core, de-stem or peel the fresh fruits, as needed. Put everything except the chia seeds in the Vitamix or blender and blend until smooth. Add more almond milk or another ice cube or two if you want a lighter texture. Add the chia seeds last and blend on low just to mix them thoroughly into the smoothie. Pour into a glass, garnish with something handsome and drink up!

Electric Juice, Let the Sunshine In!

Like a glass of fresh vegetable and fruit juice in the morning, I thought I’d start my first Wild Kitchen recipe with what I call the Electric Juice—

I bumped into Fully Raw Kristina’s orange-spinach-basil smoothie recipe many weeks ago. When I opened the fridge today, I did not have any fresh basil, I had mint!

The fun part is I am not really keen on following recipes to a T— except my mom’s and my sister’s dishes (it never goes right when I don’t!). But that’s for another day. 🙂

I hope you will be inspired and refreshed by this juice.

Electric Juice. Made first in the Wild Kitchen along Timeless Boulevard on 2 November 2013.

Electric Juice
Made first in the Wild Kitchen along Timeless Boulevard.

Doesn’t the bright green tinge remind you of those ‘radioactive’ pickle relish served in some places? Maybe I should not say that. 😉

Here’s what I used and what I did— by all means break free and modify:

A juicer.
Any of your favorite juicer will do. I use a Breville and love it.

4 large mixed oranges (Valencia and Navel), organic
1 bunch large spinach, organic
1 box mint, organic
1 bulb fennel, organic
1 large cucumber

Spinach, oranges, fennel, cucumber, and mint

Fresh spinach, oranges, fennel, cucumber, and mint.

After washing thoroughly, I peeled the oranges just enough to get the rind off and its white fascia to stay. Orange peel makes the juice bitter.

For the cucumbers, which have annoying wax, I used Seventh Generation free and clear natural dish soap to wash them off. You may also use white vinegar and water or a vegetable wash. I sliced off both ends after washing.

I also sliced off the bottom end of the fennel bulb.

Then, I put them all in the juicer— the spinach first (I separated their pulp after and used them in an omelet!). Then, in went the cucumber, the oranges, the fennel, and finally the mint. My juicer has a wide chute so it accommodates  whole oranges and fennel bulbs without too much slicing fuss.

Enjoy the sunshine!

p.s. Take it up a notch?

What is Wild Kitchen?

“Let food be thy medicine and let thy medicine be thy food.”
Hippocrates, c. 460 BC – c. 370 BC

My own health took a dramatic turn for the better when I ate more intelligently. My labs are good. I am plenty of pounds lighter. I have much more energy and vitality even as the years press on—I went from a non-runner to slow runner, I improved my swim in terms of endurance, distance, and technique (also helped along by a tri coach), I enjoy biking more and doing more distance than ever before.

So far, I have completed a half marathon (Austin Half), gazillion 5Ks, and two seasons of duathlons and short distance triathlons—I plan to keep going and increase distances at some point. This year, I also completed my first full marathon (Cincinnati Flying Pig), first 50K trail ultra (Another Dam 50K), and first Olympic distance tri (Tri Indy). I still have quite a way to go. And I am enjoying every bit of my journey.

wildkitchen

Kitchen creations are part of this journey. I’d like to share some of them here. I lean towards low glycemic, mostly plant-based, occasional pescatarian, and rarely omni dishes. I like to keep the food I prepare in its most original form as possible. I like knowing where my ingredients come from.

My principle is we should feel free and wild (if I may) in our own kitchens. There are recipes that must be respected like family traditions and there are recipes who’s role is to inspire and get us excited—energized while creating them and made healthier after enjoying them.

When the recipe book says “cashews” with “powdered onions” and when you open the pantry you only see walnuts and garlic powder, be unafraid and be creative with what you have.

This is what Wild Kitchen is about.

In this section of my blog, I’m sharing our young family’s kitchen experiments that will someday, hopefully, become our own traditions. It’s my way of documenting our favorite meals, juices, and smoothies.

Gerry experiments in the kitchen too—his specialties are soups, smoothies, and vegetable sautés. From time to time, he will share his concoctions here.

Enjoy and stay healthy!

p.s. Remember, it’s your kitchen. No worries. Be free.