I wrote The Beginner’s Guide to Juice Making for Food52. Check it out!
Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.
Photography by Elizabeth Cecil
A friend of ours recently discovered a system of forrest paths, not far from our house, lined with wild blueberry bushes. We set out, two moms and four kids under six, to pick, snack, and explore our way through the humid afternoon. As you would imagine, most of the tiny wild berries ended up in the kids’ bellies and not in our kitchens. I think we may have brought home a total of 30 berries – ha! Although the foraging expedition was not a complete success, I still had my heart set on a summery berry dessert. In walks Blueberry Schlumpf…
I made my first dish of Blueberry Schlumpf a few weeks ago and have done so many times since. This simple, fruit focused dessert is about as simple as it gets calling for just a few common ingredients. And how can you resist the name!? Here is a picture of the finished product on the breakfast table (yes, it tastes just as good at 8 am as it does at 8 pm).
Blueberry Schlumpf from Food52
makes one 8×8-inch dessert
For the filling:
1 quart blueberries
2 tablespoons all-purpose flour
2 tablespoons sugar
1/2 a lemon, juiced (this was my addition)
For the topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup cold butter, cut into pieces
Preheat the oven to 350F.
Mix the filling ingredients and put into an 8-inch by 8-inch baking dish.
Mix the topping ingredients together roughly, so that it is still lumpy, and sprinkle over top.
Bake for 30 to 40 minutes then serve warm with vanilla ice cream.
A few notes:
-Mix the topping ingredients until all the flour is incorporated or it will be shaggy on top.
-How does a schlumpf differ from a crumble? Much less fruit to topping.
-For a crowd the recipe can be multiplied by 2.5 and cooked on a rimmed baking sheet for 40 minutes.
-A mix of berries or any one type of berry works great.
-If you happen to have leftover berries this summer the best way to freeze and preserve for the winter is to first place the berries on a rimmed baking sheet, freeze, then transfer the fruit to a freezer bag. This way the berries won’t stick together and become one giant mass.
We just rolled in from the West Tisbury Farmers Market. I bought a loaf of Oatmeal-Buckwheat bread from Cinnamon Starship, two cold rolls, a cucumber salad, and a lemonade for Gray and I to share for lunch. I unwrapped Gray’s cold roll (packed with noodles, fresh herbs, and tofu) expecting a squeal of excitement but he stared at me and said “I wanted the crispy one.” Back we went, another $5 in my hand, and bought a freshly fried egg roll. He downed it with most of the cucumber salad and the entire lemonade. He may be the only person I know who craves a fried, rich lunch in the humid summer heat but I can’t blame him either – those egg rolls are delicious.
We started our morning with a much cooler, greener meal – our family’s favorite Green Smoothie. Most summer mornings begin with this concoction first in our blender then either poured into jars to go or cups to stay. Today is the warmest day we’ve had yet so we topped our glasses with frozen berries.
Our Favorite Green Smoothie
makes 3 small or 2 large
1 cup frozen mango
2 cups baby spinach or any dark green
1-inch piece fresh ginger root, peeled and roughly chopped
1 tablespoon coconut oil
1 cup unsweetened hemp milk
1 cup water or ice
Handful of frozen berries, optional topping
Simply put everything into a blender and blend until smooth. Pour into glasses, top with frozen berries, and serve. If you happen to have extra, pour the leftover smoothie into a Popsicle mold and freeze for an afternoon treat.
I can’t tell you all the odd combinations of things I have thrown in the blender. Parsley, whole lemons, nuts, coconut meat – really anything that will fit has taken a whirl. Now that I am on day 12 of a cleanse, I am starting to feel the common cleanse bloat creep in. This is one of the most annoying and ironic parts of a whole foods cleanse for me. Why the heck do I feel like a balloon when I’m eating close to a perfect diet? Some say cleanse bloat is brought on by fiber and others think it is the increased amount of fruits and vegetables your body is dealing with (hello 4 cups of squash). In any case, a friend recommended eating a beet a day to combat the feeling. So far, so good! Praise the magic of those bloody beets.
So here is my favorite beet smoothie – so incredibly vibrant in color and packed with goodness. The whole milk yogurt adds some creaminess to the drink while the berries sweeten it up ever so slightly. I love tossing whole citrus into the blender (in this case, a lime) but if you are less impressed with a tart drink then skip the lime or add in some raw honey to lessen the bite.
Neon Pink Beet & Blackberry Smoothie
makes 1 glass
1 small beet, peeled and finely chopped or grated
1/2 cup blackberries
1/2 cup plain whole milk yogurt (substitute with nut or plant milk for dairy free)
1/2 a lime, skin removed
1/2 cup water or ice
1 tablespoon honey (optional)
Toppings: Sprinkle of chia seeds, sprinkle of toasted unsweetened coconut.
Simply blend all the ingredients together until smooth. A powerful blender can handle the dense beet but if your blender has trouble with hard vegetables you may want to strain the smoothie through a sieve before serving. This is a tart, lip puckering drink (which I like) but add in a bit of honey if you want a more balanced blend.
May your technicolor drink bring you through the darkest of days, those that start at 4:30 pm and stretch until the next morning. Cheers friends!