Berlin's Whimsy

Citrus Season---Orange Julius recipe.

Decidedly, I want to proclaim every season my favorite for cooking and food. Those spring greens. The summer's bounty from the garden. Fall squash and Thanksgiving. And when I think of Christmas, I usually envision treats, but they aren't the only delights of the season.

 
Citrus season is a favorite of mine. I can only imagine the pleasure our ancestors experienced when they received a perfectly sweet orange in the dreary months of winter (back before the ease of transportation rendered them ubiquitous in our markets). For me, a plump and perfectly sweet/tart grapefruit makes a satisfying dessert on a winter evening. But last night's dessert was an Orange Julius smoothie (remember those?)! (Recipe below)

My son relishes the arrival of pomegranates. This year, he received a little pamphlet on the proper technique to open one. It works like a charm!

 
Yesterday, I was pleased to find persimmons--- colorful and perfectly ripe--- on sale on the shelves of Whole Foods.

Like flickering holiday lights so bright in the winter months, so are these special fruits of the season. I find myself drawn to them this time of year. Though they are quite perfect on their own, there are many ways to enjoy them... 

Simple Bites' citrus salad with a drizzling of rose water sounds like a great option!

 
 
Colorful smoothies. And an Orange Julius:

• 2 large oranges, peeled
• 1 C. prepared Orange Juice (or fresh squeezed---even better)!
• 1/2 C. simple syrup (or to taste)
• 2 tsp. powdered milk
• a handful of ice

Blend it all up and enjoy! Serves 2.

Into the blender Fall Soup.

I only recently explored the ease and wonders of making soup directly in my Vita-mix. It's changed everything! With the cooler weather, I am trading my green smoothies for savory veggie soups.

 

I'll warn you, the following is a whole lot of shameless gushing over how much I still love my Vita-mix. I wish everyone could have one-----particularly those who need, or want, to improve their diet. There are claims of this or that out there with every gadget, but Vita-mix's claim that their blender will improve the way you eat is true! At least in my experience. I love my blender!

Okay, Vita-mix gushing over...

Anyhow, soup season is on and I'm enjoying throwing little bits of this or that into my blender for an "instant" soup. This was today's...

 

The leftovers turned into a base for a curry over quinoa. Both equally delicious.

 

Into the Blender Fall Soup

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4 slices roasted Kabocha Squash (peel and all)

2 cloves roasted garlic (or raw, if you don't have any roasted on hand)

1/3 C. cooked black beans

1/3 C. coconut milk

5 mushroom slices

1/2 Rapunzel Vegetable Bouillon cube (my favorite, by far)

1 large carrot (or 2 small), either raw or steamed (mine were steamed)

5 Tamari Almonds (or regular toasted almonds)

1 heaping T. yellow Miso paste

enough boiling water to get it all moving--- I used 2 C.

I threw all of the above into the blender and whirled it until it was smooth and hot----- about 3 minutes total. You could also use a food processor but I suspect you'll need to warm the blended soup on the stove afterwards (the Vita-mix heats the soup due to its high speed action).

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*** Have you tried Amazon's subscribe & save option? The bouillon cubes are one of the grocery items I subscribe to and I save a lot that way!

 

Would you cook for yourself?

Recently, I told a friend to take care of herself. Afterward, I thought about how the act of taking care of oneself is unique to each person. For me, it means food: miso soup, roasted veggies, tea, healthy food.... it's my usual diet on my own. However, with a family and a sometimes crazy schedule, my routine falls off kilter.  I recognize when my diet has been altered because my body lets me know in that run-down, achy feeling that overcomes me.

Do you cook for yourself? Sometimes, I'm so busy making breakfast and packing lunches for everyone else in the family, that I forget to eat. Come late morning, I find that I'm famished. In that state, I'm apt to stick whatever is nearby into my mouth to fill the void. I try to catch myself and remind: slow down and make something for yourself.

This morning, I made a little helping of polenta/grits, topped with eggs over-easy, garden tomatoes, and this homemade salsa. It was sooooo good! And filling, too.

While I ate by myself, I thought about the very act of eating alone; how eating is such a social activity for us humans. Sharing food innately forms bonds---- I think it's in our DNA somewhere. But what about when you're alone? I've read many reports about the decline in nutrition when one lives alone---- that we're not apt to cook for ourselves. 'Why bother?' seems to be the mentality. I can relate. Like I said, I have to remind myself to truly eat, rather than snack.

What if I was alone, though? Would I cook for myself? I think I possess enough interest in food and cooking that I probably would. I'm sure there are many cookbooks on this very subject.

I also thought about the single men I know---- the ones whose kitchens store extra computer parts and random screw drivers amidst dusty, unused kitchen appliances. They often eat out. I recently read some statistics on the negative repercussions for single men as they age--- the statistics formed a pretty grim picture. I guess in many ways we need each other---- and often food is the common bond. 

There are programs for the elderly, such as Meals-on-Wheels, but I'm not educated about their program---- does it include a social aspect? One of my college classmates worked for a program in which she was paid to travel to the homes of elderly folks to bring them to the regional library.  Besides the opportunity to borrow books and visit the library, the other perk to the program was sharing a lunch together. 

One of my favorite healthy snack books (Raw Energy) includes the author's recommendation of making something healthy for an elderly neighbor---- easily digestible fresh juice or a smoothie. What a nice surprise! Something to consider.

How about you? Would you cook for yourself?

Sunflower Seed - Basil Sauce Recipe

Veggies make up a big portion of my diet recently. Mostly, I've been sauteing them and drizzling a variety of dressing over the top. Often I turn to the Yumm-y Sauce but with a little experimentation, I found a new favorite!

One of our favorite simple pasta dishes is pasta with homemade pesto and a sprinkling of toasted sunflower seeds. The flavor of sunflower seeds and pesto is amazing. This sauce (or dip, you choose!) blends those flavors wonderfully!

Sunflower Sauce (or Dip)

1/2 C. toasted sunflower seeds (I buy them at Trader Joes)

1/3 C. Extra Virgin Olive Oil

3 T. fresh lemon juice

1 tsp. salt

1 T. honey

4 T. warm water (or enough to thin)

scant 1/4 C. fresh basil leaves

Method: Place all ingredients in either a food processor or blender and blend until smooth. Thin with more warm water if you want it to be a drizzling consistency. Makes approximately 1 1/2 Cups.

It's amazing on stir-fried greens! In fact, this photo makes me want to make some now for breakfast!

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Have you entered the Shabby Apple Dress Giveaway!? You have until this Friday to enter. I'm glad to hear you all are enjoying their website and wares as much as I do!

Transitioning into Summer.

This next week holds a lot of transitions for our family.

I'm out of school already but I start up again on the 21st. My kids only have a couple more days of school.

Most importantly, my son will be graduating from 8th grade soon and then it's time to move on to high school. Gasp. It's going to be an emotional event for me-----not only is he growing up way too fast but he'll be leaving his close friends (he will be attending a different high school in a different town). It will be a transition for us all.

When I finished my term, I also finished a large research project on The National School Lunch Program and the topic of childrens' health and nutrition. It was such a long and involved project. I learned so much. I also renewed my insistence on making my kids' lunches.

So, here is today's lunch: Homemade Cinnamon-Swirl bread with almond butter (via my trusty Vita-mix). Yogurt with Blueberries. Apple slices and carrot sticks with more almond butter to dip them in. And lastly, a carob malt ball. Yes, my kids eat carob. And chocolate!

As much as I sometimes dread carving out the time to make my kids' lunches each frantic morning, I do feel a little sad that our routines will be coming to an end soon. What to do? I keep having nightmarish visions of them whining, "I'm Boooooored" and "Can I play a video game?" two days after they get out of school. Summer camps and programs are an option but lack of funds limit those opportunities. Eating Quick Pops all day long won't suffice, either.

So, parent of 'tweens and teens out there? What do you have planned to keep your kids occupied this summer? What routines do you adopt?

Dairy-full

As I'm nearing the end of my college quarter, my workload intensifies. However, I have found time to tinker in the kitchen.

A small, local Jersey farm offers fresh, raw milk as farm shares and we recently opted in. I received my first gallon this week and put it to good (and tasty) use.

On sight, I enjoyed the simplicity of the milk in its big, glass jar with the cream on top. How have we diverged so far from this basic form of milk? At first, I didn't know what to do with it!

Later, I whipped the cream on top and made butter. The butter is scrumptious and has a beautiful yellow color (no coloring needed). It reminded me of my first experiences with farm-fresh eggs and their deep yellow color.

The butter is a bit on the firm side, though, and next time I'll whip it a little more after rinsing it. I was surprised at the amount of time it took to make butter using a mixer! What a work-out our ancestors must have had making butter by hand!

Out of the butter, came buttermilk. Not the kind of buttermilk you buy in the store, as that buttermilk is cultured. This is just buttery tasting milk. I'll use it for baking or adding to a smoothie.

After that, I used the Bulgarian Yogurt Culture I ordered from The New England Cheese Supply Company and made a big batch of yogurt. It is sooooo good! It also has an enticing creamy tinge of color and is very smooth tasting. This culture can be used over and over so I'm saving a little for my next batch.

This brief experience with fresh milk makes me wish our goats were milk goats! I could really envision myself enjoying making my own healthy and tasty cheeses and dairy goods. I also intend to make sour cream and cultured buttermilk from starters from the cheese supply company.

As you might remember, I went through a period of eating a vegan diet last year. Well, I feel good about using this milk as opposed to milk that has traveled across the country to be mixed with other milk and heated and slapped into an inert state. This farm is small and the cattle graze on grass and alfalfa. It feels more wholesome.

A Green Winner. Kid's Yummy Green Soup.

Thank you for playing along with me this week and celebrating edible spring greens!

This lovely green soup has been a favorite in my family for years. When my son was a toddler, I made it for him a few times a week. It was great for tempting him to eat vegetables he might not have tried otherwise. He has always loved potatoes and since this soup tastes very much like mashed potatoes, he gobbled it up. He still likes it. It's simple but hearty.

For some kids, the green color might cause them to run for the hills, but perhaps if you come up with some funny name (probably shouldn't use Bug Soup, though) they'll give it a try. I think the taste will win them over.

Kid's Yummy Green Soup

1/4 C. fresh Italian Parsley

2 cloves garlic, minced

4 T. Butter, or Earth Balance

2 C. peeled and diced Yukon Gold Potatoes

1 tsp. salt

2 C. chicken or vegetable stock (I like this one)

2 C. fresh spinach leaves* (see note below)

2. C. kale leaves (trimmed of the stem)*(see note below)

Method: In a medium saucepan, saute the garlic in the butter until fragrant. Add potatoes and the stock. Allow the potatoes to simmer, covered, for 10 minutes. Add the greens and cook until the greens are wilted and the potatoes are cooked through (approximately 10 more minutes). Puree the soup in batches in a blender or food processor (be careful---it's hot!). Taste and adjust seasoning (salt & pepper). This soup is also good cold! 

*Note: This soup is forgiving--- you could substitute many leafy green veggies here, including some of the spring greens mentioned this week.

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WINNER!!

And lastly, the winner of the Edible Green Tea package is Grace of MisterBeasley.  I hope you enjoy your Green Tea!

Healthier Green Tea Smoothie. A green Giveaway, too.

It takes awhile for the green to find its way to us. There are many other parts of the country that spring green visits first. Even so, green is finding its way onto our plates and into our glasses. In fact, it feels like we're enjoying a spring celebration in our kitchen!

To usher in the spring green, I'm celebrating green in my kitchen this whole week. The week ends with a drawing!

Truly, I wonder if spring is my favorite culinary season. Artichokes. Asparagus. Dandelion Greens. Even avocados are on sale at the markets, though I don't know if this is their season or not. I tried a new-to-me spring favorite, but I'll save that story for later in the week...

 
Recently, I found this powdered, edible Sencha at a local market. The family-owned business, SEI MEE, is located here in Oregon and they offer their products online, as well. This edible green tea has a mellow and smooth green tea taste. It's what I use for my favorite afternoon pick-me-up: A Healthier Green Tea Smoothie.

With the addition of spinach and green tea, and sweetened lightly with dates and agave, it is much healthier than the Starbucks version. It tastes wonderful, too!!

 

And lastly, you have a chance to win a complete package of this tea: 80 cups of regular green tea or 60 cups of decaf, a bamboo whisk, and spoon.

How to enter: Leave a comment on this post and tell me your favorite spring green edible! Have you tried anything new? Do you have a recipe to share? Did you try this smoothie? I will draw winners on Friday, May 14th at noon.

...Increase your odds: Your name will be entered in the drawing twice if you "Like" Berlin's Whimsy on Facebook. (In fact, check the Berlin's Whimsy Facebook page for updates, posts, and more...) and/or follow on Twitter. Be sure to leave an additional comment telling me you are following and liking...

A Healthier Green Tea Smoothie (Latte)

Ingredients:

10 oz.. organic Soy milk (you can use Almond or another alternative, but I like the taste of soy with Green Tea)

1/2 frozen banana

1 large pitted date

1/2 C. fresh, organic spinach leaves

1/4 tsp. Edible Green Tea

a small drizzle of Agave Syrup

Method: Place all the ingredients in the blender and whirl until smooth. 

***More Reading and information about Green Tea...

Health Benefits of Green Tea

Sencha versus Matcha

Craving what you know. Pear-Ginger Smoothie.

I wonder which foods my children will remember from their childhood? Sometimes I think they will complain about their mother who forced them to eat all sorts of "weird" and healthy foods. However, my sincere hope is that someday they feel grateful for their exposure to varying tastes, textures, and the overall virtue of nutritious food.

When I reflect on my own upbringing, it's with an ever clearer understanding of the intent behind the food I was served. I was raised on a fairly healthy and wholesome diet---- fresh and home-canned produce from our large garden, farm eggs, and a healthy dose (pun intended) of vitamins, health advice, and snake oils (from my grandmother).

When I recently took a spoonful of flaxseed oil (Omega 3s!), I was transported to my grandmother's kitchen as she opened her old refrigerator and gave me a spoonful of olive oil (was it olive oil? I hope so!).

I also remember my mom's concoctions of wheat germ in whole milk, given to me when I was becoming too skinny, or feeling under the weather. There was also that smoothie she used to make----- as a child I choked it down, but I would probably welcome it now. Once again, wheat germ there was wheat germ in it.

There are some revolting memories, such as eating liver on (what seemed like) a regular occasion. To this day, the thought of liver makes my stomach turn a little.Or a lot.

But on the whole, I believe I am healthy and I crave nutritious food as an adult because of my upbringing. I was exposed to fresh vegetables and homemade food throughout my childhood and I crave those things today. I worked in our large garden and witnessed the growth of life and sustenance at the most basic level.

Yes, I revolted against many of the healthy things I was given as a child, but I'm glad my parents and elders forced me to try them. I'm glad I can do the same thing for my own children, even when it's met with a whole lot of resistance...

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As I gather information for a large research paper (for college) on the effects on a child's' behavior and academics due to diet and food choices, I am finding more and more information related to my earlier post on School lunches. If you have not read the comments from that post, please do---- they are insighful. 

I also added a whole slew of links relating to that issue--- including an article about the health and safety of the meat our national lunch program uses, a new Food Corps program, and the Healthy, Hunger-Free Kids Act of 2010 making its way through congress. Do check those links out! 

If you have any helpful information on how specific food choices affect childrens' behavior (perhaps your own child?) please contact me!

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Lastly, I whipped up a refreshing smoothie with a bit of that Ginger juice.

Pear-Ginger Smoothie

1 ripe and juicy organic Pear, rinsed and cored

Juice of one lime

1 C. water

2 T. (or more, depending on taste) Ginger juice

pinch of cinnamon

In a blender (Vita-mix), blend all ingredients. Serves 1. Enjoy!

Raw & Pure Ginger Ale Refreshment

Raw foods are of interest to me because of their vibrant and pure flavor, as well as their health benefits. The recipes are often hands-on and they feel new and experimental------- which appeals to me. In fact, I am rethinking and revamping a few of my recipes using raw food preparation techniques.

Which brings me to this new Ginger Ale Recipe. All last summer, we enjoyed the original Ginger Ale recipe. A recent warm spring day had me craving that summer staple but I thought I would revamp it a bit. I love the results!

Before we begin, a few notes:

**I used my high-speed blender in this recipe, but I believe a regular blender would work fine, too (let me know if you try it!).

**This is pure, unadulturated Ginger Ale, which is to say it is gingery!!! It provides spice and  the pure taste of ginger. I recommend finding plump, fresh ginger for this recipe.If the ginger in your store is wrinkly, or it looks dried-out, keep searching.

**We also tried it with a splash of Spicy Rum with high reviews.

**Once you make the "Ginger Juice" it's quite easy to whip up your own Ginger Ale when the urge arises.

**I will share some other recipes using that potent Ginger Juice!

Raw & Pure Ginger Ale Refreshment

Ingredients:

1 large Ginger Root (chopped to make approximately 1 C.)

Raw Agave Syrup, to taste

Sparkling Water

Fresh Lime

Method: Make the Ginger Juice. In a blender, place the chopped ginger root (no need to peel) and add an equal amount of water. Blend on high for approximately one minute, until the ginger is completely chopped and pureed. Allow the mixture to sit in the blender jar for 30 minutes.

Strain the ginger pulp from the juice through a fine-mesh strainer set over a medium-sized bowl. Press the pulp to remove all the juice. Refrigerate the juice until ready to use. It keeps in the refrigerator for one week.

To make a Ginger Ale (Makes one, 8 oz. glass):

In a glass, whisk together until combined---

2 T. Ginger Juice

2 T. Raw Agave Sweetener

Juice of 1 fresh lime

Add ice and sparkling mineral water. Adjust for your taste.

Cheers!