Green Juice

I came to green juices by way of green smoothies about 5 years ago. I first started making green smoothies (way back when) while researching the raw food diet. Eating only raw didn’t work for me, but the green smoothies certainly did.  Blended greens gave me the energy to move mountains and made my cells come alive in ways I’d never felt before. The high was unlike a caffeine jolt or an alcohol buzz; it felt so much better.

Flash forward to 2012 and after working a regular job with a regular paycheck for a few months I had finally socked away enough to splurge on a Breville juicer. Best. Decision. Ever.

Since then, green juices have become a regular thing – morning, noon or night. And I can say with certainty that whenever I drink my greens, I become a better version of me. Happier, braver… more aware, more patient… less lethargic, less grouchy… I could go on.

Green juice has become quit the trendy food these days too – and I think the world is better for it! If you haven’t caught the green bug yet or aren’t ready to jump for a juicer of your own – fret not, friends. There are so many wonderful companies cropping up to take care of your juicing needs. With wonderful flavors full of fresh deliciousness, you won’t go thirsty.

So, what’s an average juice for me? I tend to stick to the green stuff though magical elixirs can be made with nearly any mix of fruit and veggies. Usually, my recipe comes from whatever is in my crisper and on the counter and I play off a few favorite must-haves. Here’s what I drank for today’s afternoon pick-me-up.

The Garden Green Juice

Spinach, 1 large handful

Dark leafy greens, 3-4 leaves, these happen to be mustard greens

Carrot, 1 large

Celery, 2 stalks

Apple, 1 small-medium

Lemon, 1 wedge (without the peel)

Ginger, 1/2 inch

In it goes!

And out comes… well, it’s an interesting green color because of the carrot but the carrot also adds an extra layer of sweetness. The spice of the ginger and the mustard greens adds some flair and the lemon gives it a citrus kick. SO YUM.

This recipes makes about 10 oz. I sometimes put the pulp back through with a little water and come out with 2 extra oz.  Perfect for a snack or early breakfast. Cheers to our health.

Lately

Lately it’s been early mornings and early bedtimes. In my new incarnation as a bread baker I rise pre-dawn, heave on heavy layers of wool and down and walk the 6 minutes from my house to the brand new bakery on the main street of town. The head bakers and I shrug off our coats and we are immediately to work. The huge bags of flour are lugged from the walk-in where they’ve been cooling to the prep table; scales, shovels, pans are at the ready.

Taking a quick glance at the first recipe, I double check my counts. Soon I’ll have memorized how many ounces of salt to how many pounds of bread flour but for now I check.

Yeast and water are added to flour then set aside. The yeast, still alive, has work to do. Our invisible employee.

Dry prepared, wet mixed, then baked, cooled, and finally, eaten. It’s such a simple act this bread baking. And yet…I’m finding myself reverent of it’s long history as humanity’s constant companion. One of the bakery’s best selling breads is the pain a l’ancienne which means bread of the ancients. So apropo. What is more a part of history than bread? 

When we break bread together we are doing more than eating food. We are communing, with one another, with the source of our ingredients, with ourselves at the nourishment we are receiving. It is an essential act, to eat. But with attention it becomes an act of connecting to the world and our place in it.

It’s a lot of ask of a loaf.

Friendsgiving

Over the weekend I attended (what I shall deem) the first annual Friendsgiving of a sweet (also renegade, uproarious, gorgeous) group of freinds from the Berkshires. Everyone brought something yummy to share, the wine was flowing, and the laughter was contagious. Even some non-human family members were in attendance. Im so grateful this year so many profound moments, small moments, blessings, lessons and more. But especially, for the community of people I have come to know and love in this little corner of the world.

Thanks again for being the hostess with the most-ess Becca

Dinner theater?

Getting our greens on!

“Now where did I put that dog?”

It took many hands to make this a memorable meal…

Sideshow antics

Full house

So much deliciousness right there.

Hi, George!!

Cheers!

xo

Natanya

I voted!

Did you??

Last night I was so filled with anxiety about today’s election that I pulled out my trusty Green Market Baking Book and picked a delicious and (nearly) sugar-free recipe to calm my nerves. This book is a great choice for anyone interested in naturally sweet treats and it also showcases some really great sweet vegan options as well.

With soothing on the brain I chose the scrumptious sounding Honey-Chocolate torte. I had the graham cracker crumbs (leftover from another baking project) and butter for the crust, so all I had to get was chocolate for the filling. In order to make it a little more healthy I substituted ghee for some of the butter. Ghee is my new favorite–on anything. Broccoli? Ghee. Toast? Ghee. Desserts? Ghee. Delicious and in Ayurvedic terms, totally good for you. Plus the caramel flavor is absolutely divine. Win win!

Speaking of winning… now with voting done I’m going to eat and wait. Luckily my friend Monica invited us over for a results viewing party at her place so I’ll be bringing my sweet chocolate torte to share and won’t have to eat it all myself.

Go Obama go!

Love,

Natanya