Grapefruit, Pomegranate & Ginger Smoothie

The day you read this, it will be the fourth day of 2018, and I will be headed to Monterey, California, but as I write it's only a few days after Christmas.

My office closes for the holiday, and I have the entire week to do whatever I want. A week ago I had tried to corral friends into organizing a trip to Red Rock Canyon (we went last year, and it was so so beautiful), but I had been late to the punch and it seemed everyone already had other things going on. Still, I didn't give up on my wanderlust: even early on Christmas eve, and I pieced together a half-baked plan to go to Santa Fe. Drive time, a place to stay, and a list of possible climbing spots. And of course, swooning over images of turquoise doors, cliff dwellings, and desert sun. 

I could almost feel the heat, even there sitting at my computer. But instead of warming in the sun, hot air was blasting from the vents as our thermostat worked to combat the dropping temperatures outside. Wanderlust had me riveted, and begged me to go. Visions of a simpler time, when I was ten or so, floated through my mind: I had dreamed of being a National Geographic photographer, but at some point convinced myself that it wouldn't work. I liked traveling, sure, but I like being home too. I knew I would tire of being on the move. Plus, adults had bills to pay, and art wasn't stable...even my overly mature ten-year old self knew this. But right then, looking at images of Santa Fe, regret poured over me. I wanted--no, needed- to go. 

My bubble deflated as the coffee set in and I came down from the clouds: a six-and-a-half hour drive on icy roads and in a foot of snow? "Fun" isn't the right word for a road trip like that. And I had been craving snow, fiercely. So instead we bundled up (long under wear, wool socks, snow pants, down coats, snow boots, gloves, and hats) and made our way through the white winter wonderland just outside our door, to hike through the foothills. 

The cold preserved individual snowflakes, creating the fluffiest snow possible: not a spot of slush or sludge. Overcome with a childlike happiness, wanderlust momentarily forgotten, I wanted to plunge straight into the snow and make snow angels. Frozen pine needles glowing in the winter light; sparkling hills; the smell of winter in the air. Such beautiful things, right here under my nose. Besides, in just one short week I'd be in the California sunshine. 

This smoothie takes the freshest, brightest flavors of winter and throws them all into a jar. The result is a gradient of pinks and magentas--a bold spot of color on a winter morning. When you're stuck looking at images of exotic places, or find yourself wishing for some adventure, try this smoothie. It's a rejuvenating splash of bright and bold that reminds you that there's no where better to be than in the now. 

Grapefruit, Pomegranate & Ginger Smoothie

Published January 4, 2018 by Caitlin Sherwood

Serves: 2   |    Total Time: 10 minutes

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Ingredients:

• 1 banana, frozen
• 1 grapefruit, peeled, plus two grapefruit wedges of garnish (optional)
• 1 teaspoon fresh ginger, grated on microplane
• 1/2 cup milk
• 1/2 cup 100% pomegranate juice

Directions:

1. Combine first four ingredients in a blender and puree until smooth. Divide evenly among serving glasses.
2. Slowly pour half of the pomegranate juice into each glass. It will sink to the bottom, creating a gradient effect.
3. Garnish with grapefruit wedges and serve immediately.

Maple Sweetened Eggnog (No Refined Sugar!)

Eggnog is a surprisingly polarizing drink. Surprising to me, because of how much I love it. It is creamy, sweet, and lightly spiced (which you know I love if you read my recent gingerbread post). 

When drinking eggnog I try--try so hard- to make it last, sipping slowly the way you would with a glass of wine. It never really works, going down far too easy. 

This eggnog is just how I like it: creamy, sweet, with a hint of spice. There are a lot of variations on eggnog so if you would like to customize yours, here are some tips! 

On Spiking Your Eggnog: I prefer not to tamper with my eggnog, and let it stay like it was when I was a kid. Alcohol free. That's just me. There's likely a time and a place that spiked eggnog would fit into my life well, but regular old eggnog drinking isn't it. This recipe works either way: my friends stirred in whiskey, which adds to that sharp spicy flavor. Rum would be good as well! No matter what, top with fresh nutmeg (advice from my grandmother). 

To Cook or Not to Cook: This recipe will ask you to cook your eggnog on the stove-top. It doesn't take long, and it helps you get a thick, creamy eggnog. I've made it in the blender (i.e., skipped cooking), and the flavor is there but the creaminess falls a bit short (Plus, without adding alcohol, this makes drinking the raw eggs a little risky). Lots of recipes will ask you to whip your egg whites to stiff peaks and fold them in to get that creamy texture, but that is just too much work (...in my opinion 😉) considering you could also just stir everything on the stove for a few minutes. And while eggnog is usually enjoyed cold, warm eggnog straight from the stove is something else (and an experience worth having).

Maple Syrup > Sugar: This recipe calls for maple syrup rather than sugar. It does have a subtle maple flavor, but it's quite nice, and I'm surprised you don't see more maple sweetened eggnogs around. It might sound odd, but really, has maple syrup ever messed up anything?? Plus, it's an unrefined sugar. Three cheers for maple syrup! 

What's All the Fermentation Talk? Fermenting eggnog is the traditional way, and does several things. First, it mellows out any alcohol you may have put in. Second, whatever alcohol you have added kills off any bacteria (or so I've heard). Third, it gives flavors time to meld together. Have you heard of leaving your cookie dough in the fridge over night? Same idea. Key to fermentation: use booze. The alcohol is what kills off any bacteria. I wanted my eggnog now, so this recipe is a drink-it-right-away recipe. You can try adding booze and fermenting it for a few weeks if you're that sort of daring (use a 1/4 cup cognac and 1/4 cup rum).

Maple-Sweetened Eggnog (No Refined Sugar!)

Published December 7, 2017 by Caitlin Sherwood

Serves: 12   |    Total Time: 30 minutes

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Ingredients:

• 3 cups whole milk
• 1 cup heavy cream 
• 4 whole cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, plus more for serving
• 1/2 teaspoon vanilla 
• 6 egg yolks 
• 1/2 - 3/4 cup maple syrup
• Pinch of salt

Directions:

1. Combine milk, cream, cloves, cinnamon, nutmeg, vanilla, and pinch of salt in a sauce pan and heat until almost simmering. Stir frequently to avoid scalding. 
2. While the milk heats, whisk together the egg yolks and 1/2 cup maple syrup until frothy and golden.
3. Ladle 1 scoop of the hot milk into the egg mixture, while whisking it quickly to avoid curdling. Do this two more times to temper the eggs and then pour the egg mixture into sauce pan with milk, whisking while you pour. Cook for 3-5 minutes while whisking constantly. Do not allow mixture simmer (or boil), as this will cause the eggs to curdle. 
4. Once eggnog begins to thicken, remove from heat. At this point, you may add extra maple syrup if you would like, just taste it and adjust, stirring between each addition. (for me, the 1/2 cup we added in step 2 is enough, but if you are accustomed to store-bought you might want a bit more).
5. Pour the eggnog through a fine mesh sieve to remove the whole cloves and ensure a silky smoothy eggnog.
6. Pour in an air-tight container and chill in the fridge. Serve topped with freshly ground nutmeg. (I'm often impatient and drink it while it's still warm -- yummy that way, too!)

Pumpkin Pie Smoothie Bowl

Exhausted from holding on and worn out from trying hard, I yell "take!" to my belayer. The slack in the rope tightens and I can sit back in my harness. I stare at the rock wall, analyzing it's seams, and it stares back at me, full of tricks and secrets and history. My forearms ache from holding on: my endurance for sport climbing is lacking right now. 

Three feet from me, a spot of golden yellow with a tinge of red catches my eye.

There, in the middle of the rock, a miniature tree grows, it's leaves turning orange with fall. In fact, an entire micro ecosystem sits within the crack in the rock. A tiny but steady stream of water from above trickles across a pile of dead pine needles, and a bug crawls up to see the view from the edge of the crack.

I imagine a bird visiting that spot a year ago. He drops a seed, and flies off. And then I imagine that seed getting just enough water to sprout--and a bit more, enough that the sprout grows into a tree right there, on the side of a rock face. It's no larger than 1 foot tall, but it clings on to the side of the rock with might and patience. It doesn't have a belayer; it can't call "take."

There is a breeze and I am reminded of the task at hand. I climb on while that baby tree just stays there, clinging for life. Imagine the view from it's home! 

This pumpkin smoothie bowl is the breakfast to eat when the leaves are crunching underfoot and the air is crisp but still not too cold. It's spiced with fresh ginger, cinnamon, cloves, and nutmeg, and is super creamy. Top it with toasted pecans, and for an extra special treat add a dollop of whipped cream (coconut cream for dairy free!). 

In the ingredient list you’ll find an outlier (cauliflower) and if you’ve never put cauliflower in a smoothie, this might make you run and hide. BUT I promise you: once that cauliflower is all blended in, you will not taste it. What you will taste: pumpkin, cinnamon, nutmeg, ginger. Toasted pecans if you choose to put them on top (please do!). And it will be a thick, creamy smoothie. That texture? That’s because of the cauliflower, which at this point you’ve forgotten is in there.

Try it!

Pumpkin Pie Smoothie Bowl

Published October 12, 2017 by Caitlin Sherwood

Serves: 2   |    Total Time: 10 minutes

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Ingredients:

• 1/3 cup canned pumpkin
• 1/3 cup cottage cheese (or plain greek yogurt, or non-dairy yogurt)
• 1/2 cup milk of choice
• 2 frozen bananas, sliced 
• 1 cup frozen cauliflower florets
• 1/2 teaspoon finely grated fresh ginger
• 1/4 teaspoon ground nutmeg, plus more for serving
• 1/4 teaspoon ground cinnamon
• Pinch of ground cloves 
• Optional: 1 scoop vanilla or unflavored protein powder
• Dollop of whipped cream (or coconut cream for dairy-free)
• 2 tablespoons raisins
• 2 tablespoons toasted pecans

Directions:

1. Add pumpkin, cottage cheese, milk, bananas, cauliflower, ginger, nutmeg, cinnamon, cloves, and protein powder to blender. Puree until no chunks remain. Pour smoothie into two serving bowls.
2. Top with a dollop of whipped cream, raisins, pecans, and a sprinkle of extra nutmeg. Enjoy!