WINTER "JUICE": STEAMED CARROT + APPLE[SAUCE] + GINGER + TURMERIC

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.


  

CARDAMOM-SPICED WARM BLUEBERRY SMOOTHIE

Today I had a serious hankering for a smoothie, a treat I haven't enjoyed in quite some time. Something in me was begging for smooth and creamy yet light. Sweet with a little tang. Yet in the same moment I wanted that thing to be nourishingly warm. Spring has only recently arrived at my doorstep and on this cool, overcast April day my body was beginning to transition into the new season yet the winter chill hadn't completely passed.

I spent the few precious minutes I have while my kids rest fully absorbed in a new cookbook that happened upon my doorstep this morning. Truly inspired, I headed into the kitchen for a scavenger hunt and a little play time all in an effort to fulfill my body's gentle demand. My pantry didn't disappoint and from there I give you this recipe: creamy, warm, sweet and tangy, with a hint of the pulsing energy so clearly felt outside my door.

[A BIT ABOUT POLLEN, SANG, AND MACA]

If you're unfamiliar with bee pollen, I hope you give it a chance. It's rich in antioxidants, contains almost every nutrient the body needs to survive, has an impressive protein content, and a subtle floral taste.

Ginseng or "sang" is commonly used as a preventative herb and balancing tonic that really aids the entire body. Asian ginseng builds heat in the body [great for fall - early spring] while American ginseng has a cooling effect [good for summer]. Ginseng can be very restorative if used over a long period of time. That being said, wild American ginseng is considered an at risk species so it's really important to find organically cultivated or woods-grown ginseng.  

Maca is a wonderful source of minerals, essential fatty acids, sterols, fats, fiber, carbs, protein, and amino acids. I think it's sort of malty in flavor making it a no-brainer addition to smoothies.

[THE RECIPE]
Serves 2

1 c. frozen blueberries
1 c. milk of choice
1 c. apple, pear, or pineapple juice
2 tsp. freshly squeezed lemon juice
2 T. maple syrup
pinch cardamom
1/2 avocado
1 T. extra virgin coconut oil
1 tsp. maca powder
1 tsp. bee pollen
1/2 tsp. ginseng powder

Combine blueberries, milk, juice, lemon juice, syrup, and cardamom in a small saucepan and heat over medium-low heat until blueberries are soft and liquid is warm.

While the blueberries are heating, place avocado, oil, powders, and pollen in a blender.

Pour warm blueberries with liquid into the blender and blend on high until very smooth.

Serve immediately.

JUICE WITH NO JUICER!

Sometimes reading books or magazines or blogs or articles just plain adds stress to eating well.

I mean, seriously. Now I need a juicer in addition to my dehydrator, food processor, blender, spice grinder, toaster oven, Crock-pot, and mixer?!

Sometimes I simply get fed up with it all, throw modern-day convenience out the window and put on my thinking cap. You know, the scrappy, frugal, brilliant one our grandparents seem to have. The hat that allows me to make something out of nothing and use what I have rather than purchasing something new because, I need it.

I'll say it right up front, this juice will take more time than it's juicer-pressed counterpart. Whenever we choose to walk away from the machine and do things by hand it generally does. But the process will also connect you to something more melodic, more fluid - something slower and more present.

[WHY GO THROUGH THE HASSLE?]

Juicing is an incredible way of getting easy-to-assimilate vitamins and minerals into your body quickly and effectively. It's said to be easier on your digestive system, not requiring the effort many fruits and vegetables would normally take. This doesn't mean forgo eating whole foods in favor of juicing everything. It means juice in conjunction with eating whole vegetables and fruit. It also offers a great option during illness or during fasting.

Not all juice is equal. Many commercial juices contain far more fruits than vegetables which can have a blood sugar spiking effect. A good rule of thumb is one fruit for every three vegetables.

Because juice tends to digest both faster than whole foods and dilute stomach acid [necessary for digestion], it's important to drink juice at least 30 minutes prior to eating or an hour or more after eating rather than with a meal.

So, take a little time to squeeze your own juice. Make a large batch and freeze some for later. Enjoy walking away from the "I need's" for a moment - from the stress, and information, and noise - and simply enjoy letting juice run through your fingers and down your arm.


[THE RECIPE - NO JUICER REQUIRED]

Leaving peels on, rinse, scrub, and quarter or cut into chunks each vegetable or fruit listed unless otherwise noted

2 - 3 small beets or 1 large one
2 carrots
3 celery sticks [optional]
2 small apples or pears or 1 large one
large bunch of kale
1/2 cucumber [optional]
1/2 lemon, juiced
one 1" piece of ginger
1 - 2 cups of water
1 nut bag or large piece of cheesecloth folded in half

Place all chopped produce in a blender and cover with water. Blend on high until mixture is smooth [1 - 2 minutes].

Place nut bag or cheesecloth in a large measuring jar or bowl. Pour mixture into bag or cloth [you may have to split mixture into two]. Gently lift up bag or cloth and twist top to secure so the mixture does not squeeze out. Slowly begin to squeeze the mixture, sort of using a milking-the-cow like motion. Continue until all of the juice has been release and all that remains is a solid ball of pulp. Remove pulp and repeat if necessary.

Pour desired juice into a glass and freeze remaining for later. It's important to drink within a day or freeze to preserve the enzymes, vitamins, and minerals released during the juicing process.

[WINTER JUICE]

For a nice early winter juice try this recipe using persimmons [you might be able to score some at your Farmer's Market]. Persimmons are awesome for reducing excessive mucus, are packed with vitamin C, and counter the effects of dry weather. This recipe is great for building the health of your blood, boosting your immunity, and helps fight those nasty colds.

2 persimmons, remove stems and seeds
2 carrots, rinse and remove end
2 medium beets, rinse and remove end
2 1-inch pieces of peeled ginger
juice of 1 lemon

Follow juicing instructions above.