It's amusing to me that the most popular time for juicing is January when a host of people undertake "detoxing" and virtually zero fresh stuff grows. Call me crazy but raw fruits and vegetables don't sound good, especially concentrated in liquid form, when the temperatures dip below freezing. The habitual internal cold I commonly sport [and maladies that come with it] is only exasperated by frigid weather which means I take seriously the idea of warming in winter.
Cooking foods, using warming herbs [like ginger and cinnamon], and choosing produce specifically designed for the winter months [root veggies and winter squash] goes along way in maintaining a comfortable balance within.
That being said, I love carrot juice with ginger and apple. The blend of flavors, the spicy bite of ginger, the pretty color - everything about it makes me happy.
Yesterday I saw the sun. For the entire day. It's been, what's felt like months, since I've seen a sunrise, felt the warmth of rays, turned by body to meet its brightness. Yesterday I saw it and immediately dove head first into spring fever. In February. The beginning of February. Today brought me back to reality but the longing for spring still had me craving something juicy.
Sometimes when we sit with boundaries, challenge, and disappointment and allow rather than trying to alleviate the discomfort we generate space for creativity and truly tasty things can happen.
This is that happening, the gift of such allowing.
Similar to the juice I love yet cooked and warm with food kept in whole form, this "juice" is my winter sun. Well, a stand in at least.
Shine on, friends.
[THE RECIPE]
Serves 2
1 heaping cup of carrots cut into 1-inch chunks [peels on if organic]
1 1-inch piece of fresh ginger [peel on if organic]
1 1-inch piece of fresh turmeric [peel on if organic]
1/2 cup unsweetened applesauce
1 teaspoon of Korma powder [see recipe below]
3/4 teaspoon of ashwagandha powder [optional]
juice from 1/2 a fresh lemon squeezed [about 1 tablespoon]
2 cups of milk of choice [I love homemade Tigernut milk, scroll to bottom of link for instructions]
1 tablespoon of maple syrup or 4 - 6 pitted dates, soaked*
ground cinnamon, garnish
*To soak dates: place dates in medium glass jar or bowl and cover with boiling water. Let soak for 10 - 15 minutes. Reserve water to be used in recipe.
Steam carrots until just soft when you poke them with a fork. I recommend making a larger batch so that they are readily available throughout the week. I chopped and steamed eight carrots, measured one cups worth, and refrigerated the remaining in a glass container.
Place all ingredients in a high powered blender and blend until bright orange and very smooth. Divide between two glasses and garnish with a large pinch of ground cinnamon.
Drink smoothie slightly warm [if you've used freshly steamed carrots] or at room temperature.
Korma Powder Recipe:
Recipe from Eat, Taste, Heal
1 T. whole coriander seeds
1 T. whole cumin seeds
1 T. whole fennel seeds
1 T. whole mustard seeds
1 T. whole fenugreek seeds
1 T. whole cardamom seeds
1 T. poppy seeds
1 T. whole pepper seeds
1 T. ground cinnamon
1 T. ground ginger
1 T. ground turmeric
1 tsp. ground cloves
Place all Korma powder ingredients in a spice grinder or Vitamix dry container. Blend on high until a very fine powder is achieved. Transfer to an glass container with tight-fitting lid. Store in a cool, dark place.
No comments:
Post a Comment