Summertime Smoothie

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I would have to say summer is by far the best season to make smoothies. Not only are they refreshing and satisfying, but we have the opportunity to use as many fresh, local ingredients as possible. This recipe was inspired by Alissa Segersten and Tom Malterre’s Blueberry Cucumber Smoothie from their cookbook, Nourishing Meals. This antioxidant-rich smoothie provides a balanced breakfast, lunch, dinner or post-workout snack. Next time you’re at the market or the grocery store, pick up a few local, in-season ingredients to blend together to make this recipe or create a flavor combination of your own!

Summertime Smoothie

Makes 16-20 oz

Ingredients:

1 cup water

1/3 cup sliced cucumbers

2/3 cup fresh blueberries

1-2 tablespoons organic creamy peanut butter

1 small banana

Handful of fresh kale

4 ice cubes

Directions:

Place all ingredients except for the ice in the blender in the order listed and cover with lid. After a few pulses, add one ice cube at a time, blending after each addition. Taste, in- between blends to find the right flavor and texture you’re looking for. Enjoy!IMG_2476

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‘Tis the Season for Farmers Markets! #1

It is officially summer. This may be my favorite time of the year. Not only do we have sunshine for over 12 hours, but the opportunities for in-season, local, fresh produce are almost endless. From farmers markets to roadside stands to CSA’s, each week we can be sure to find a mouthwatering summertime favorite.

As part of my practicum project, I have the opportunity to make it a point to visit farmers markets outside the Raleigh area. This makes me happy, as I get to drive to new places, meet farmers from various counties and most importantly…..EAT! Eat real, wholesome, locally grown food. Anyone who knows me will agree that I absolutely love grocery shopping. It doesn’t get any better when you actually get to MEET the farmer who grew your food. When it comes to waking up early on a Saturday for a market, I’ll be there.

I decided I will start a series of posts of farmers markets I visit over the course of the summer, which will very well lead into fall and winter. I’m so grateful for those farmers who brave the weather all year round! (Thank goodness I live in the South!)

The first ‘non-Raleigh’ market of the year started with a trip to Columbus County. After a drive through back-country roads to meet Elena, not knowing what to expect, I ended up at the pavilion.

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After speaking with a few farmers and buying cucumbers, beets, and turnip greens, grown mostly pesticide free, I was extremely ecstatic when I found a farmer from Higher Ground Gardens selling rhubarb!! Yes, North Carolina grown RHUBARB!!! Being from WI, this was a treat. I have not once found a farmer who was able to grow rhubarb in this state in the past 4 years I’ve lived here. Every time I asked about it, I received the same response: “It’s too hot for rhubarb to grow here.” Well, this farmer has proven that he is able to grow some great looking (and tasting) rhubarb!

The Columbus County Community Farmers Market is surely one I would recommend to anyone who is looking for good quality, wholesome food who lives south of Fayetteville, near Wilmington or even close to the eastern South Carolina border. Follow them on Facebook and Twitter!

Carrot, Beet, Rhubarb Smoothie
Serves 1

1 cup water
½ cup sliced raw carrots, frozen
¼ cup sliced raw red beets, frozen
¼ cup chopped raw rhubarb, frozen
½ tablespoon Coconut oil
Sprinkle of Ginger
Handful of Goji berries

1. Slice and chop carrots, beets and rhubarb after getting back from market. Freeze together in 1 bag for convenience.
2. Pour water into blender, add frozen ingredients and blend to break up.
3. Add coconut oil and ginger, blend. Taste. If the flavor is too earthy, add Goji berries to sweeten.
4. Enjoy!

I thank Elena for inspiring me to add beets to my smoothies and drink them out of blue mason jars!

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 Read more about my ‘Discovering North Carolina’ project here

Food for thought: What is your favorite summertime food or favorite smoothie ingredient?