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
Typically when I make a green smoothie I include fat and protein (nut butters, coconut milk, avocado, yogurt, nut milks, coconut oil) for health benefits and to fill me up. This week I have been craving fresh and light smoothies made simply from fruits, vegetables, and water. It’s spring break for Vineyard kids so my new found detox smoothie habit could be because we are living outside in the spring air or because I am so crazed chasing two boys around that all I can think of is throw it in the blender. Either way, I’m happy to find myself in this new rhythm and already feel the benefits from it. If you are looking for a light raw breakfast these work great but they also pair nicely with an egg or slice of whole grain toast. The mix of fruits and veggies that I’m using here are often found in juicing recipes but I prefer to blend the ingredients together to retain the fiber and because throwing everything in my blender is easier then assembling the juicer. The trick is to keep the motor running for a good few minutes to really break everything down.
If you like sweet juices and smoothies give the Sweet Green Smoothie a try as the pear flavor takes over. If you like crisp and spicy drinks try the Tart Green Smoothie (I can’t get enough of the grapefruit and celery mix).
Sweet Green Smoothie
1 pear, roughly chopped
2 cups baby spinach
1/4-1/2 a lemon, peeled (depending on how sour you like it)
1 cup water or coconut water
Blend everything together until smooth.
Tart Green Smoothie
3 ribs of celery, roughly chopped
1-inch piece peeled ginger root
1 grapefruit, peeled and roughly chopped
3-inch piece of cucumber
1 cup water or coconut water
Blend everything together until smooth.
PS. These boys are the very best company (even if I am too tired to speak after 7:30 pm). XO
Things are slowly changing from spring to summer here. The beaches now require stickers, the pre-school play is this week (I mean!), our calendar is filling up fast, and we are eating more salads for dinner. All the chalkboard farm-stand signs I pass along the roads mention greens of some sort and I’m happy to find them in my fridge when we finally come inside just before dinnertime.
These salad combinations were born from cleaning out our fridge before traveling to upstate New York for our 10 year college reunion. Giving a babysitter the rundown Saturday night about a house full of sleeping kids made my friend and I chuckle – how are we the moms and not the babysitters? It happened so fast. We hit up the same bars with the same friends but I had just one beer and was in bed by 10 – that is what a decade away does to you I guess.
The first salad is hearty, recognizing the still lingering crisp night and early morning air. The second is a nod to classic spring produce – asparagus and radishes. These are not necessarily recipes but suggestions on salad pairing that we enjoy and an excuse for you to skip a complicated meal.
Farro, Pear, & Parmesan Salad: Toss fresh greens with a couple handfuls of cooked farro, sliced pear, thin rounds of shallot, and curls of Parmesan cheese. Make a quick dressing of lemon juice, extra virgin olive oil, salt, and pepper.
Asparagus, Radish & Sunflower Seed Salad: Quickly saute fresh asparagus in extra virgin olive oil and salt until just tender. Toss warm spears with greens, thinly sliced radishes, and sunflower seeds. Dress this combination with balsamic vinegar, extra virgin olive oil, salt and pepper.
I’m at that awkward stage of pregnancy where people stare at your stomach looking puzzled, regular clothes are tight but maternity clothes are big, and dreaming about the nursery is fun but also a long way (and a big move) off. Hey, it’s kinda like spring around here. A far away, dreamy idea, that seems like it’s never going to start full swing. I know in just a few weeks from now I’ll feel very pregnant and be wearing a t-shirt but right now I’m in a chubby snowy limbo.
We did manage to dye a few festive Easter eggs yesterday and I made myself a delicious glass of Pear Lemon Ginger Juice. I’ve been craving tart and fresh flavors so this was perfect.
Pear Lemon Ginger Juice
2 pears – I used Bartlett
1 inch fresh ginger root
So simple – just juice everything and pour it into a cup!
We ate our weight in scrambled eggs Sunday morning. My mom has always blown out the whites and yolks from eggs for dyeing so I’m following in her footsteps. They are fragile but so light and pretty. We only managed to smash one which I think is pretty good.
My Dad is not a fluffy cake type of guy but I wanted to make him something special to eat on his birthday. Of course everyone is talking pie these days – the holiday are coming, apples and pears can still be found on some trees and at most markets, and you really can’t beat that cinnamon smell from the kitchen.
We are big pear eaters at our house. I often slice up pears and cheddar for an afternoon snack and I can easily coax Dylan into the car with help from a pear. So why not toss some in a pie? I experimented with a cornmeal crust to add a savory crunch and am really happy how it came out. This pie is tart with lemon and orchard fruit so it deserves a big scoop of vanilla ice cream.
We recently took a little trip to Chappaquiddick Island to explore and take full advantage of our first island fall. We didn’t see any other people, just passed a few cars on the roads. Our weekend outings in Providence were so different – Children’s Museum, zoo, busy cafes, city playgrounds. I’m not sure which suits us best but I feel incredibly lucky to live in such a beautiful place and am not getting bored of admiring it.
Apple & Pear Pie with Cornmeal Crust
For the Filling:
2 pears (I used Barlett)
3 apples (I used Gala)
1 teaspoon cinnamon
1 tablespoon arrowroot powder
3 tablespoons brown sugar
juice and zest from 1 lemon
For the Crust:
2 cups all-purpose flour
1/2 cup coarse yellow cornmeal
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, nut into small pieces
6 tablespoons ice water
1 egg for brushing
1 tablespoon coarse raw sugar
To make the crust:
1. Add flour, cornmeal, and salt to food processor – pulse a few times to mix. Add the butter and run for 10 seconds, until it turns to crumbs. With the motor on, stream in ice water slowly until dough comes away from the sides of the bowl.
2. Turn the dough onto a floured counter and divide in half. Shape the two mounds into disks. Wrap in plastic and refrigerate for at least 1 hour.
3. When ready to assemble pie, flour work surface and roll out each disc into a 12″ circle. Fold in half then in half again to easily move crust to pie pan.
To make the filling:
1. Slice apples and pears thin. Toss in a large bowl with cinnamon, arrowroot powder, brown sugar, salt, lemon juice and zest.
To assemble and bake:
1. Preheat oven to 400.
2. Lay first rolled crust into pie pan, spoon in filling, top with second crust. Trim any excess crust and crimp edges with your fingers. Cut a few slits in the center of the pie so steam can escape.
3. Brush the top of the pie with beaten egg. Sprinkle with coarse sugar.
4. Bake at 400 for 20 minutes, lower oven to 350 and bake for another 40 minutes.
5. Let cool on a wire rack for 30 minutes then serve with your favorite vanilla ice cream.