I’m back from a busy four days in New Mexico, where I was working with students from NMHU who are hard at work on a project with the Santa Fe Children’s Museum. Later this week I’ll share more about my experience in New Mexico, but for now, I’m catching up on a few of the things I missed while away: good coffee, lots of vegetables, and you know… and cat snuggles. After all that travel in four different airports, very cold weather, and lots of meetings with students, I’m pumping up on vitamin C, and catching up on rest. I’m going to need a lot of energy this week to stay on top of all the work I’ve got planned, including some filming for the next round of Skill Exchange videos!
I came home to a fridge full of CSA vegetables that Intern had carefully been avoiding while I was away. Turns out the guy doesn’t like to do much in the kitchen when his only company is cats. After juicing a mixed bag of oranges, mandarins and one pomelo, we made green smoothies with a bright citrus flavor. I was dubious about Intern’s interest in this particular smoothie, but he drank it all, and even declared it the best one yet. If you’re not scared of lots of greens for breakfast, I recommend this recipe.
Very Green Winter Smoothie
makes two smoothies
1 handful of spinach
several leaves of totsoi (tastes like a bok choy cousin)
1 small handful of arugula
1 cup of fresh orange juice (or a crazy blend of citrus like we made)
1/3 cup pineapple chunks
1 tbsp ground flax seed and oatmeal (optional)
Layer your ingredients in a blender, and pour juice over the top. Blend, and add sparkling water until desired consistency is reached. Will keep in the fridge overnight without separating, if you add the ground oatmeal.