11.21.2012
DSC_0103
Happy Thanksgiving Eve! I was able to sneak a few things in the car for my own road trip entertainment and, as I guessed, the new Edible Vineyard made the Route 95 miles whiz by. I love all the edible publications but there’s something magical about opening a magazine totally dedicated to the food and people of your little home.
A recipe that immediately caught my attention was the Eggnog Smoothie. I love the idea of a go to smoothie during the crazy holiday season. There are going to be plenty of busy mornings and days of food recovery that will benefit from a quick and healthy drink.
DSC_00921
What do you blend up in the winter?  My two all time smoothie favorites continue to be the Dino and Rainforest but I need some cold weather inspiration. Maybe something with cacao and cayenne pepper? Hmm.
Eggnog Smoothie 
slightly adapted from Edible Vineyard, Harvest 2012
1 small, ripe banana
1 cup plain whole milk yogurt
4 tablespoons water
1 tablespoon raw almonds, roughly chopped
1 teaspoon honey or maple syrup (if you like it sweet)
1/4 teaspoon vanilla extract
1 pinch ground nutmeg
1 pinch ground cinnamon
photo-1
What time is the sun setting at your house? It gets dark by 4:30 now so we’re finding creative uses of late afternoon time. For example, why not go get a haircut? Of course for me it was a profound “my baby looks like a kindergartener” moment while Dylan will remember it as “the first time I ate a lollipop”.
DSC_0114
Back to the smoothie – peel the banana and break into pieces, then put in the blender with all the other ingredients. Turn the blender to medium, and blend until the mixture is smooth and frothy.
Pour into 2 glasses and serve right away. If you like, sprinkle extra nutmeg and cinnamon on top.
photo-21
Swinging at 4:45 pm.
Toast to the beginning of a festive yet long and dark holiday season!
DSC_01051