10 May 2011
They’re green. They’re fresh. And they’re nutrient-dense.
Do they taste good? “Yes. A thousand times—yes!”
No worries, though, the color threw me off at first, too. But once you’ve tasted a well-blended and balanced green smoothie, you’ll understand why these make it to the lunch table nearly every day.
Our trusty blender is a Vitamix (Blendtec works great, too).
What’s in a green smoothie?
To make four glasses of smoothie:
The Greens:
– Lots [see above picture] of Spinach (its sweet, takes out the zing of the kale)
– 2-3 leaves of Kale
– 1 handful of Cabbage
– a dash of water
The Fruits:
– 2 chunks Pineapple Core (not eatable because of hardness, but when blended is delectable)
– 2 Pears (home-grown organic – we have plenty in our freezers)
– 2 Bananas
Other: Apples, Grapes, Berries, Coconut meat, etc. (Occasionally added.)
Blend greens and water in a sturdy blender before adding fruit to avoid the possibility of finding leaf chunks. Throw in the the fruits, blend it all together until smooth, and pour it out into glasses… which, in our family, means Ball jars.
Many of the fruits we use are frozen, making the smoothies chilled and great for a warm day. (We like to stock up and preserve fruits when they are in season or on sale.)
The finished smoothie – with the right combination – is sweet and refreshing!
P.S. Monday was the first time we’ve used fresh greens from the garden in our smoothies. The spinach and kale are being planted every-so-often so that they have a longer harvest season.
25 April 2011
Wrap a little fabric and a strand of ribbon around a jar of homegrown flowers—and you’ll have an intentionally lovely table centerpiece or hospitality gift! (This array of spring beauties was made by one of my cousins for our grandparents at a family gathering.)
Simple touches like this add “a warmth of knowing that someone has taken thought and put some originality into preparing the place where food and conversation are going to be shared. It really does something which cannot be achieved otherwise.” (Hidden Art by Edith Schaeffer)
This is an easy and whimsical touch that adds “extra beauty” to any vase or jar!
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20 April 2011
“The grass withers, the flower fades,
but the word of our God will stand forever.”
—Isaiah 40:8
7 April 2011
It’s wonderful having an artist for a sister. She blesses our home with color and imagery that encourages, inspires and brings to life things of beauty that might otherwise have been overlooked.
Such as a pear, a letter, and a good book.
Artwork by my dear sister Breezy. You can visit her Etsy shop here.
31 March 2011
As I looked out the south-facing window, I was met with a crisp view of the morning light just beginning to shine on the frost-covered grass. Being one of my favorite times of the day to capture the outdoors, I took camera in hand and hurried, knowing that there was only a brief opportunity when the light would be at its warmest.
As the cold air greeted me, I pulled my shawl around me tighter. After walking a short distance, I bent down to gain a closer look at the iced grass. As I gazed up towards the rising sun, I was reminded of these verses as I repeated them over in my mind:
“For His anger is but for a moment,
His favor is for life;
Weeping may endure for a night,
But joy comes in the morning.”
—Psalm 30:5
“[His mercies] are new every morning;
Great is Your faithfulness.”
—Lamentations 3:23
[Listen to the words from Psalm 30 set to beautiful music in this song by The Sterlings. And you can visit Mrs. Sterling’s lovely blog here.]
9 March 2011
Here’s a little peek into what we’ve been doing…
We visited what we call a “happy farm” last week, where home-grown, grass fed animals enjoying life on the farm (following the pure, chemical-free, field rotation farming methods of Joe Salatin).
There was a pygmy goat kid in one of the barns that seemed to have quite enraptured the cats.
At the farm we picked up a little hen that was frozen from last fall. It made for a wonderful stock which was simmering all day Monday. It tastes delicious. Meat broths and stocks are wonderfully good for the digestive system and are healing to the gut.
And Bently has been curious, as always. He makes his way into nearly every photo-shoot, no matter what the subject is. It is rather endearing.
We’ve also been planning our garden, organizing sewing projects for an upcoming event, and enjoying the occasional – yet beautiful – spring-like weather!
“In the light of a king’s face there is life,
and his favor is like the clouds that bring the spring rain.
—Proverbs 16:15
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7 March 2011
A flower with its vibrant, created life shines from the garden. Its declaration of the might of its Maker can been seen, and it is picked to be brought indoors. Inside it still reflects the beauty, the wondrous beauty, as it drinks in the water from the glass. It brightens up the surroundings with its peaceful and cheerful face. [Continue reading…]
21 February 2011
If you’re looking for something spicy, sweet and salty with a bit of crispiness to it, you’ve come to the right place! These Sweet Potato Chips are simple to make and taste delicious! They easily fill in as a side dish or snack.
Sweet Potato Chips
SERVES: 3-5, ingredients easily multiplied
2-3 Sweet Potatoes, peeled and sliced
¼ cup Grape Seed Oil
Cayenne Pepper
Peel and slice the sweet potatoes. In a small bowl, sprinkle Cayenne Pepper* into the oil and blend. In medium bowl, add the oil blend to the potatoes and stir until each slice is lightly coated.
Spread slices in 10″ x 15.5″ stoneware pan and bake at 400°F for 30-40 minutes or until edges brown and crisp, turning/stirring every 10-15 minutes. (If you use a metal pan, it may take longer to bake to desired crispiness.) If desired, salt after baking.
*I used about ¼ teaspoon of pepper, you are welcome to use more or less depending on how spicy you would like them to be.
P.S. Today you’ll find me over at Six Angles!
