Friday, October 16, 2009
We're moving!
Verdants Eats is moving to a new address! You'll find the blog now at Wordpress.com along with all the past posts and comments. The blog may look a little bit different, but the function and purpose has not changed! Follow us now on Wordpress!
Thursday, October 15, 2009
Why did the mushroom go to the party?
Because he's a fungi, of course!
All right, let's dispense with the kindergarten humor and get on to the real business of what I'd like to share with you today. Mushrooms, and lots of them!
Wild ones, to be exact. Here in the Pacific Northwest and in most parts of the country, mushrooms grow in the wild like, well, a fungus. They're everywhere. They're in your backyard, in your neighborhood park, and in almost any place where there are trees and dirt. See?
Of course, not all wild mushrooms make for good eats. Most varieties are edible and harmless, but just because you can eat something doesn't mean that you should. And, of course, a stern warning should be dispensed that some mushrooms can bring you serious harm and should not be consumed. Be sure about what you've harvested before you stick it in your maw (that means before you eat it!). If you're setting out to hunt for wild mushrooms for the first time, your best bet is to go with someone who already knows what's what. I would also highly recommend finding a wild mushroom guidebook (or three) particular to your region of the country with full color photos and thorough descriptions and rubrics for identification. There are also a few great internet resources, like this one for SW Washington, but do consider your source!
Now, let me tell you about our recent adventure in fungi foraging. We love mushrooms. If courtship between human and fungi were allowed, we'd surely have some sort of alternative relationship structure worked out by now. Early October is a great time to hunt for wild edibles in the Northwest and we set out recently in search of chanterelle mushrooms. They are considered "choice" edibles, which means exactly what it sounds like, and if you've ever seen them at your local grocer, you know they fetch a pretty penny. We weren't interested in harvesting mushrooms to sell, however. We just wanted to find enough for a nice dinner.
Sadly, we did not find the chanterelles that we had our hearts set on. However, we did happen upon a fine bounty of angel wings (Pleurotus porrigens, if you care). They are small, thin white mushrooms that grow on downed trees, and they are related to oyster mushrooms. We saw quite a few angel wing colonies, but we collected a mere 1/4 lb stash to take home and cook up. Here's what some of those mushrooms looked like when we found them:
When we returned home, mushroom bounty in tow, we compared them to our guidebooks and got ourselves a positive identification. We did, in fact, have (safe, edible) angel wings at hand and we were eager to prepare dinner!
Mushrooms can be cooked in any variety of ways, but my favorite method for all mushrooms is very simple and allows the natural flavors of the mushroom to really shine. The first step is always, always, always clean your mushrooms! Here's how:
1. Using a mushroom brush or dry paper towel, brush/wipe off any visible dirt and other non-mushroom plant matter that may be on your mushroom.
2. If you're cooking mushrooms with stems, you may choose to remove and discard the stem. This would be the step in which to do that, if that's the case. Angel wings don't have stems though!
3. For wild-harvested mushrooms, it's advisable to take a little extra step to rid the shrooms of any bugs that may be lingering within their gills. To do this, fill a bowl with cool water (filtered is desirable) and submerge your mushrooms for about 30 seconds, swirling them around with your fingers. If there are any bugs hiding in your fungi, they'll be separated from your mushrooms in no time.
4. Strain your mushrooms and dry them gently on a flour sack towel. If you want to slice or quarter your mushrooms, now is the time. Angel wings are small, so we opted to prepare them whole.
Now, for the cooking!
1. In a nonstick pan, warm some olive oil on medium heat. The amount of oil depends on how much mushroom matter you're planning to cook. For our 1/4 lb haul, I used about 1 Tbsp of oil.
2. When the oil is warmed, add your mushrooms and stir with a wooden spoon to coat.
3. Sprinkle with sea salt (somewhere between two pinches and 1 tsp, to taste).
4. Reduce heat to medium low and cook mushrooms, covered, for a few minutes. Different mushrooms require different cooking times, but you'll know when they're done. Angel wings and other light mushrooms do not require much cooking time, so our side dish was done in about 5 minutes.
Whatever your mushroom lust is and whether you opt to hunt your own in the wild or visit your local grocer to purchase your choice edibles, I hope my mushroom tips will inspire you to invite some fungi to your party this fall!
All right, let's dispense with the kindergarten humor and get on to the real business of what I'd like to share with you today. Mushrooms, and lots of them!
Wild ones, to be exact. Here in the Pacific Northwest and in most parts of the country, mushrooms grow in the wild like, well, a fungus. They're everywhere. They're in your backyard, in your neighborhood park, and in almost any place where there are trees and dirt. See?
Of course, not all wild mushrooms make for good eats. Most varieties are edible and harmless, but just because you can eat something doesn't mean that you should. And, of course, a stern warning should be dispensed that some mushrooms can bring you serious harm and should not be consumed. Be sure about what you've harvested before you stick it in your maw (that means before you eat it!). If you're setting out to hunt for wild mushrooms for the first time, your best bet is to go with someone who already knows what's what. I would also highly recommend finding a wild mushroom guidebook (or three) particular to your region of the country with full color photos and thorough descriptions and rubrics for identification. There are also a few great internet resources, like this one for SW Washington, but do consider your source!
Now, let me tell you about our recent adventure in fungi foraging. We love mushrooms. If courtship between human and fungi were allowed, we'd surely have some sort of alternative relationship structure worked out by now. Early October is a great time to hunt for wild edibles in the Northwest and we set out recently in search of chanterelle mushrooms. They are considered "choice" edibles, which means exactly what it sounds like, and if you've ever seen them at your local grocer, you know they fetch a pretty penny. We weren't interested in harvesting mushrooms to sell, however. We just wanted to find enough for a nice dinner.
Sadly, we did not find the chanterelles that we had our hearts set on. However, we did happen upon a fine bounty of angel wings (Pleurotus porrigens, if you care). They are small, thin white mushrooms that grow on downed trees, and they are related to oyster mushrooms. We saw quite a few angel wing colonies, but we collected a mere 1/4 lb stash to take home and cook up. Here's what some of those mushrooms looked like when we found them:
When we returned home, mushroom bounty in tow, we compared them to our guidebooks and got ourselves a positive identification. We did, in fact, have (safe, edible) angel wings at hand and we were eager to prepare dinner!
Mushrooms can be cooked in any variety of ways, but my favorite method for all mushrooms is very simple and allows the natural flavors of the mushroom to really shine. The first step is always, always, always clean your mushrooms! Here's how:
1. Using a mushroom brush or dry paper towel, brush/wipe off any visible dirt and other non-mushroom plant matter that may be on your mushroom.
2. If you're cooking mushrooms with stems, you may choose to remove and discard the stem. This would be the step in which to do that, if that's the case. Angel wings don't have stems though!
3. For wild-harvested mushrooms, it's advisable to take a little extra step to rid the shrooms of any bugs that may be lingering within their gills. To do this, fill a bowl with cool water (filtered is desirable) and submerge your mushrooms for about 30 seconds, swirling them around with your fingers. If there are any bugs hiding in your fungi, they'll be separated from your mushrooms in no time.
4. Strain your mushrooms and dry them gently on a flour sack towel. If you want to slice or quarter your mushrooms, now is the time. Angel wings are small, so we opted to prepare them whole.
Now, for the cooking!
1. In a nonstick pan, warm some olive oil on medium heat. The amount of oil depends on how much mushroom matter you're planning to cook. For our 1/4 lb haul, I used about 1 Tbsp of oil.
2. When the oil is warmed, add your mushrooms and stir with a wooden spoon to coat.
3. Sprinkle with sea salt (somewhere between two pinches and 1 tsp, to taste).
4. Reduce heat to medium low and cook mushrooms, covered, for a few minutes. Different mushrooms require different cooking times, but you'll know when they're done. Angel wings and other light mushrooms do not require much cooking time, so our side dish was done in about 5 minutes.
Whatever your mushroom lust is and whether you opt to hunt your own in the wild or visit your local grocer to purchase your choice edibles, I hope my mushroom tips will inspire you to invite some fungi to your party this fall!
Wednesday, October 14, 2009
Fruit of the gods!
Dear readers, I've been absent longer than I'd hoped and I hope you'll forgive me. First, I was attacked by one of those nasty cold bugs currently raging our nation, and then I was out of town. Now that I'm back home, delivered safe and sound to my precious Pacific Northwest, I found that I had a lot of work to do!
Namely, that work is in the department of persimmons. Okay, so we don't really have a whole department for it, but those little golden fruits had become ripe (some even overripe) and when I turned my attentions to them I realized that I had nearly 10 lbs of precious fruit to deal with.
What to do? Persimmon jam? It felt like a cop out. Persimmon pudding? Bake 20 pudding cakes and freeze them all? No thanks! Persimmon salsa, chutney, compote? No, no, no!
I decided to go the nice, quick, simple route with what I'm hoping will provide the biggest long term pay-off. Drying!
I had so many persimmons that I set myself a nice little assembly line. Cutting board, large chef's knife for slicing, small paring knife for peeling, compost bag for collecting the skins and stems, and tons of dehydrator racks lined with parchment paper. I sliced each fruit cross-wise (horizontally) in 1/4 inch slices -- each fruit yielded only 3-4 slices, mind you. Then, laying the slices flat on the cutting board, I dug in with my paring knife and spun the fruit around, separating the thick skins from the juicy meat.
I'll admit, I may have eaten a slice here and there before they made it to the dehydrator trays. But with such soft, sweet, golden meat and the 8-pointed star in their centers, who can resist, I ask you? Who?!
So, I've set my persimmon bounty to dry. They'll take approximately 24 hours at 105°F, or perhaps a bit longer since it's raining here in Washington. After they're dried and fully cooled, I'll bag or jar them, seal them tightly and save them for a less rainy day. I'm envisioning these dried fruits as great snacks on their own or with spiced nuts, but also as great additions to teas and holiday punches or chopped in salads. Whatever the use, I'll be looking forward to tasting these fall beauties throughout the coming months!
Namely, that work is in the department of persimmons. Okay, so we don't really have a whole department for it, but those little golden fruits had become ripe (some even overripe) and when I turned my attentions to them I realized that I had nearly 10 lbs of precious fruit to deal with.
What to do? Persimmon jam? It felt like a cop out. Persimmon pudding? Bake 20 pudding cakes and freeze them all? No thanks! Persimmon salsa, chutney, compote? No, no, no!
I decided to go the nice, quick, simple route with what I'm hoping will provide the biggest long term pay-off. Drying!
I had so many persimmons that I set myself a nice little assembly line. Cutting board, large chef's knife for slicing, small paring knife for peeling, compost bag for collecting the skins and stems, and tons of dehydrator racks lined with parchment paper. I sliced each fruit cross-wise (horizontally) in 1/4 inch slices -- each fruit yielded only 3-4 slices, mind you. Then, laying the slices flat on the cutting board, I dug in with my paring knife and spun the fruit around, separating the thick skins from the juicy meat.
I'll admit, I may have eaten a slice here and there before they made it to the dehydrator trays. But with such soft, sweet, golden meat and the 8-pointed star in their centers, who can resist, I ask you? Who?!
So, I've set my persimmon bounty to dry. They'll take approximately 24 hours at 105°F, or perhaps a bit longer since it's raining here in Washington. After they're dried and fully cooled, I'll bag or jar them, seal them tightly and save them for a less rainy day. I'm envisioning these dried fruits as great snacks on their own or with spiced nuts, but also as great additions to teas and holiday punches or chopped in salads. Whatever the use, I'll be looking forward to tasting these fall beauties throughout the coming months!
Friday, October 2, 2009
Tea, tea, tea, morning, noon and night!
In our house, we love tea all year round but as the temperatures begin to slide down the thermometer, our tea drinking certainly increases. We all know that tea has been used for medicinal purposes for centuries and I'm not here to give you a history lesson (although I do reserve the right to teach and preach at a later date).
No, I just want to share with you a few of my favorite, simple tea recipes that get me up in the morning and keep me going throughout the day and, oftentimes, put me to bed at night.
Morning Start Tea
Yield: 1 serving
8oz hot (not boiling) water
1 tsp minced or pureed ginger root
1 tsp ground cinnamon
pinch of ground cardamom
Combine ginger, cinnamon and cardamom in tea cup. Pour hot water over and stir. Allow to sit a few minutes before enjoying. Can be sweetened with 1 tsp honey if desired.
Midday Slump-Chaser Tea
Yield: 1 serving
8oz hot (not boiling) water
1 teabag strong black tea, such as Irish breakfast tea
pinch of ground cayenne
few whole dried rosemary leaves (not whole sprigs!)
Place teabag, cayenne and rosemary in tea cup. Pour hot water over and allow to steep 3-4 minutes. Remove the tea bag (and fish out the rosemary leaves if you like). Enjoy as is, or stir in 1 Tbsp vanilla almond or oat milk.
Soothing Bedtime Tea
Yield: 1 serving
8oz hot (not boiling) water
2 tsp dried chamomile flowers
1/2 tsp dried catnip
1/2 tsp dried lemon peel or 1/2 tsp dried lemongrass or 1 tsp lemon juice
Place chamomile, catnip and lemongrass in a metal infuser spoon, basket or reusable tea bag and place in tea cup. Pour hot water over and allow to steep 5 minutes before enjoying.
No, I just want to share with you a few of my favorite, simple tea recipes that get me up in the morning and keep me going throughout the day and, oftentimes, put me to bed at night.
Morning Start Tea
Yield: 1 serving
8oz hot (not boiling) water
1 tsp minced or pureed ginger root
1 tsp ground cinnamon
pinch of ground cardamom
Combine ginger, cinnamon and cardamom in tea cup. Pour hot water over and stir. Allow to sit a few minutes before enjoying. Can be sweetened with 1 tsp honey if desired.
Midday Slump-Chaser Tea
Yield: 1 serving
8oz hot (not boiling) water
1 teabag strong black tea, such as Irish breakfast tea
pinch of ground cayenne
few whole dried rosemary leaves (not whole sprigs!)
Place teabag, cayenne and rosemary in tea cup. Pour hot water over and allow to steep 3-4 minutes. Remove the tea bag (and fish out the rosemary leaves if you like). Enjoy as is, or stir in 1 Tbsp vanilla almond or oat milk.
Soothing Bedtime Tea
Yield: 1 serving
8oz hot (not boiling) water
2 tsp dried chamomile flowers
1/2 tsp dried catnip
1/2 tsp dried lemon peel or 1/2 tsp dried lemongrass or 1 tsp lemon juice
Place chamomile, catnip and lemongrass in a metal infuser spoon, basket or reusable tea bag and place in tea cup. Pour hot water over and allow to steep 5 minutes before enjoying.
Monday, September 28, 2009
Spiced Apple Muffins
Ayurveda is a system of traditional medicine that began in India, but it's now practiced many other places in the world as well. It's based on processes and treatments that compliment the natural states of the body. It's about aligning one's lifestyle to the course of nature and working with natural systems rather than working against them. Sounds good, right?
One of the components of ayurveda is dietary recommendations. The goal is to eat in a way that allows your body to digest easily and get the most out of your foods. Ayurvedic practitioners strongly recommend beginning each day with a strong spiced tea (like chai) and spiced oats and/or cooked fruit because they will kick start the body and help provide sustained energy throughout your morning.
This month's issue of Yoga Journal features a few recipes to point you in the right direction, including an apple muffin recipe reprinted from ____. I veganized the recipe and made a few adaptations to create a real power-packed breakfast muffin that is super delicious and a great addition to any morning meal. Here they are!
Spiced Apple Muffins
Yield: 12 muffins
2 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 cup less 1 Tbsp soy milk
1 Tbsp apple cider vinegar
2/3 cup Sucanat (or fine raw sugar)
2 Energ-G "eggs" or other vegan substitute equivalent to 2 eggs
6 Tbsp coconut oil (warmed to liquid state) or high quality vegetable oil
1 tsp vanilla extract
1 tsp chopped or pureed fresh ginger root
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 1/2 cups peeled and chunked apples (I used 2 1/2 Washington honeycrisp apples)
2 Tbsp agave nectar or maple syrup
1 tsp ground cinnamon
Preheat oven to 375°F and oil 12 muffin cups. Combine soy milk and vinegar in a cup and set aside.
In a large bowl, combine flour, baking powder and salt.
In a medium bowl, whisk together soy milk mixture, Sucanat, egg replacer, coconut oil, vanilla extract, ginger, cardamom and clove. Pour into the dry ingredients and mix gently until evenly moistened. The batter will be pretty thick.
Rinse your milk bowl and add the chunked apples, agave and cinnamon. Stir to combine and then fold apples into the batter until just about evenly distributed.
Portion batter into muffin cups evenly and bake 30 minutes or until just browned on top.
Enjoy with a strong cup of spicy chai (with or without the milk of your choice) for a terrific breakfast or even an afternoon pick-me-up! If you have any "leftover" muffins, allow them to cool completely before popping them into a plastic freezer bag and freezing for up to a week.
One of the components of ayurveda is dietary recommendations. The goal is to eat in a way that allows your body to digest easily and get the most out of your foods. Ayurvedic practitioners strongly recommend beginning each day with a strong spiced tea (like chai) and spiced oats and/or cooked fruit because they will kick start the body and help provide sustained energy throughout your morning.
This month's issue of Yoga Journal features a few recipes to point you in the right direction, including an apple muffin recipe reprinted from ____. I veganized the recipe and made a few adaptations to create a real power-packed breakfast muffin that is super delicious and a great addition to any morning meal. Here they are!
Spiced Apple Muffins
Yield: 12 muffins
2 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 cup less 1 Tbsp soy milk
1 Tbsp apple cider vinegar
2/3 cup Sucanat (or fine raw sugar)
2 Energ-G "eggs" or other vegan substitute equivalent to 2 eggs
6 Tbsp coconut oil (warmed to liquid state) or high quality vegetable oil
1 tsp vanilla extract
1 tsp chopped or pureed fresh ginger root
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 1/2 cups peeled and chunked apples (I used 2 1/2 Washington honeycrisp apples)
2 Tbsp agave nectar or maple syrup
1 tsp ground cinnamon
Preheat oven to 375°F and oil 12 muffin cups. Combine soy milk and vinegar in a cup and set aside.
In a large bowl, combine flour, baking powder and salt.
In a medium bowl, whisk together soy milk mixture, Sucanat, egg replacer, coconut oil, vanilla extract, ginger, cardamom and clove. Pour into the dry ingredients and mix gently until evenly moistened. The batter will be pretty thick.
Rinse your milk bowl and add the chunked apples, agave and cinnamon. Stir to combine and then fold apples into the batter until just about evenly distributed.
Portion batter into muffin cups evenly and bake 30 minutes or until just browned on top.
Enjoy with a strong cup of spicy chai (with or without the milk of your choice) for a terrific breakfast or even an afternoon pick-me-up! If you have any "leftover" muffins, allow them to cool completely before popping them into a plastic freezer bag and freezing for up to a week.
Friday, September 25, 2009
Crispy Cheezy Kale Chips
Kale is good for you. You can tell just by looking at it. It's a deep, dark green. It's hardy and hearty. And surely, it's difficult to get any kid or veg-hater to try it, much less eat it on a regular basis.
That's all true until you start making kale chips in your dehydrator. After that, you'll have all the picky eaters in your house downing the greens like they were candy. Really.
Today, I'm turning two bunches of organic local kale into a seriously tasty snack.
Kale Chips
Yield: About 4 cups of chips
2 bunches kale, washed and patted dry
Olive oil (or olive oil spray)
Sea salt
Nutritional yeast flakes
Optional: garlic or onion powder
Remove the thickest parts of the stem from each kale leaf. These just don't dehydrate well. You can chop them up and add to soups or salads, or feed them to any veggie-vore critters you might have in or around your house.
Tear the leaves into bite-sized pieces, keeping in mind that the "chips" will shrink a bit during the dehydrating process. You don't want to make them too small.
Lay the kale pieces on your dehydrator trays in a single layer. For me, two bunches translated into 4 trays. Spray with olive oil, salt liberally, and sprinkle with nutritional yeast flakes. (If you're not using a spray, you'll want to toss the kale pieces in a large bowl and use your hands to make sure they get coated before spreading them on your dehydrator tray and adding the nutritional yeast.) If using, sprinkle with garlic or onion powder as well. (The amount of nutritional yeast and garlic/onion powder depends solely on your taste. Use as much or as little as you like!)
Dehydrate at 115 degrees for 4-5 hours minimum, and as much as overnight. The length of time will depend on how much water is already in your kale, and how crispy you like your chips.
After dehydrating, let the chips cool to room temperature and store in a brown paper bag. That is, if you can manage not to eat them all by the time they reach room temp!
That's all true until you start making kale chips in your dehydrator. After that, you'll have all the picky eaters in your house downing the greens like they were candy. Really.
Today, I'm turning two bunches of organic local kale into a seriously tasty snack.
Kale Chips
Yield: About 4 cups of chips
2 bunches kale, washed and patted dry
Olive oil (or olive oil spray)
Sea salt
Nutritional yeast flakes
Optional: garlic or onion powder
Remove the thickest parts of the stem from each kale leaf. These just don't dehydrate well. You can chop them up and add to soups or salads, or feed them to any veggie-vore critters you might have in or around your house.
Tear the leaves into bite-sized pieces, keeping in mind that the "chips" will shrink a bit during the dehydrating process. You don't want to make them too small.
Lay the kale pieces on your dehydrator trays in a single layer. For me, two bunches translated into 4 trays. Spray with olive oil, salt liberally, and sprinkle with nutritional yeast flakes. (If you're not using a spray, you'll want to toss the kale pieces in a large bowl and use your hands to make sure they get coated before spreading them on your dehydrator tray and adding the nutritional yeast.) If using, sprinkle with garlic or onion powder as well. (The amount of nutritional yeast and garlic/onion powder depends solely on your taste. Use as much or as little as you like!)
Dehydrate at 115 degrees for 4-5 hours minimum, and as much as overnight. The length of time will depend on how much water is already in your kale, and how crispy you like your chips.
After dehydrating, let the chips cool to room temperature and store in a brown paper bag. That is, if you can manage not to eat them all by the time they reach room temp!
Thursday, September 24, 2009
Gingery-Peachy Smoothie
"Bodies in the sand... Tropical drink melting in your hand..." The Beach Boys couldn't have said it better. I'm not at the beach today, but I've got waves on my mind. Today is the first real "fall" day here in the Pacific Northwest and although I'm glad to welcome the changing season, I'm also not quite ready to let go of summer. To that end, I decided to whip up a little fruity smoothie action as an excuse to take a break this afternoon.
Now, I'm a firm believer that smoothies, and for that matter all things tropical, should be based on approximation. For that reason, the "recipe" listed below contains references to quantities like "about," "at least" and "ish." If you've ever learned to cook a dish from a Southern gal, you're already familiar with what these terms suggest. However, for those of you uninitiated with the ways of "guess-urement," I've provided some notes to help you along.
Ginger-Peachy Smoothie
Yield: About 2 8oz servings
1 banana, fresh or frozen
Approximately 2 Tbsp lime juice
At least 1/3 cup non-dairy milk of your choice (I used vanilla almond milk) (up to 1/2 cups - see note below!)
About 1/2 lb frozen peaches (about 1-1/2 cups)
1 tsp-ish pureed ginger root (fresh or jarred)
Optional: agave nectar to taste (see note)
(And here's my favorite thing about smoothie recipes... Are you ready?)
Put all ingredients in blender. Pulse til you reach desired consistency!
Now, about that note I promised. I actually have a few to share.
On liquids: The question of consistency in smoothies is one of personal preference. I tend to like my smoothies a bit thicker than most folks (think milkshake!) so I'll always add a little less milk than others might. Consider also that the amount of liquid you'll need to add will be in direct ratio to the water content of the fruit you're using, the size of your banana, and so on. There's no right or wrong answer here, just do what feels right.
On sweeteners: I don't have a killer sweet tooth, so I rarely add sweetener to fruit concoctions like this. The vanilla almond milk I use is also unsweetened. However, if you're looking to add some sweetness or turn this into a dessert dish, you can add agave nectar if you like. Or... you can use a sweetened vanilla milk. Or... substitute part of the milk for a vanilla yogurt, which will also contain some sugar. Or... (and here's where the dessert part really comes into play) add some peach sorbet or vanilla soy/rice cream in addition to the other ingredients. In the end, my best advice is "sweeten to taste... and then taste some more!"
P.S. Dear beach fans: This (and any other) fruit smoothie becomes an especially wonderful treat with the addition of a bit of dark rum. Just sayin'.
Now, I'm a firm believer that smoothies, and for that matter all things tropical, should be based on approximation. For that reason, the "recipe" listed below contains references to quantities like "about," "at least" and "ish." If you've ever learned to cook a dish from a Southern gal, you're already familiar with what these terms suggest. However, for those of you uninitiated with the ways of "guess-urement," I've provided some notes to help you along.
Ginger-Peachy Smoothie
Yield: About 2 8oz servings
1 banana, fresh or frozen
Approximately 2 Tbsp lime juice
At least 1/3 cup non-dairy milk of your choice (I used vanilla almond milk) (up to 1/2 cups - see note below!)
About 1/2 lb frozen peaches (about 1-1/2 cups)
1 tsp-ish pureed ginger root (fresh or jarred)
Optional: agave nectar to taste (see note)
(And here's my favorite thing about smoothie recipes... Are you ready?)
Put all ingredients in blender. Pulse til you reach desired consistency!
Now, about that note I promised. I actually have a few to share.
On liquids: The question of consistency in smoothies is one of personal preference. I tend to like my smoothies a bit thicker than most folks (think milkshake!) so I'll always add a little less milk than others might. Consider also that the amount of liquid you'll need to add will be in direct ratio to the water content of the fruit you're using, the size of your banana, and so on. There's no right or wrong answer here, just do what feels right.
On sweeteners: I don't have a killer sweet tooth, so I rarely add sweetener to fruit concoctions like this. The vanilla almond milk I use is also unsweetened. However, if you're looking to add some sweetness or turn this into a dessert dish, you can add agave nectar if you like. Or... you can use a sweetened vanilla milk. Or... substitute part of the milk for a vanilla yogurt, which will also contain some sugar. Or... (and here's where the dessert part really comes into play) add some peach sorbet or vanilla soy/rice cream in addition to the other ingredients. In the end, my best advice is "sweeten to taste... and then taste some more!"
P.S. Dear beach fans: This (and any other) fruit smoothie becomes an especially wonderful treat with the addition of a bit of dark rum. Just sayin'.
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