At the beginning of January, I was feeling a bit run down – most likely due to excess sugar consumption over the holidays! I had three intense weeks of recording preparation ahead of me and with 18 other singers in the group, none of us could afford to get sick. One of the Sisters made me this super smoothie to help boost my immune system. I’m always a bit hesitant to try “trendy’ drinks, but because she was being so kind, I thought I should give it a whirl. Wow! It was refreshing, light, tasty and really did up my game in the energy department. I started drinking this as a part of my daily routine. It takes discipline to eat healthy, but after 3 weeks of eating a low sugar and low carb diet, I feel so much better and haven’t gotten the flu!
This recipe makes two large drinks – one for you and one to gift (or save it for later). You can use any combination of fruits you like (3 cups in all). It’s packed with antioxidants and a quick on the go meal with no nasty taste – Enjoy!
Super Smoothie with Super Taste
- 2 cups fresh spinach packed, (or other leafy green)
- 2 cups water coconut water, coconut milk, or almond milk - whichever you prefer
- 2 cups fruit mango, pineapple, berries, oranges, peach, pear, apple, grapes
- 1 banana or a cup of other fruit if you don't like banana
- Blend leafy greens and liquid base together in a blender until smooth
- Add fruit and blend again until smooth
- Boost it with chai seeds, almond butter, flax seeds etc
**If you want your smoothie to be extra chilly use frozen fruit and not ice.
On our return from town yesterday we were driving down Rock Harbor Road when suddenly, without any notice, up from a woodsy space alongside of the road emerged a huge dark wild turkey. With his enormous tail fully outspread he “took” the stage strutting across the road, with great pomp and confidence. Everyone gasped and our driver jammed on the brakes just in time to avoid running into the rest of the family of 8, which followed the man of the family in very deliberate and perfectly choreographed form.
A not so subtle reminder to start preparing for the holiday ahead!
- Fit a food processor with the center blade, and chop up the cranberries. The pieces should resemble minced cranberry. Put aside in a bowl.
- Put the orange half—including the peel—in the processor and chop it as with the cranberries and add this to the bowl of processed cranberries.
- Add the sugar (or Jello mix) and stir well to combine.
- Put relish in a bowl and cover tightly in the refrigerator until ready to serve.
- Serve this and colorful relish with turkey, chicken or ham this holiday season—a fresh and easy sidekick to any holiday table!
“Nothing that’s been given to us should ever be allowed to go to waste.” This has been a strong emphasis in the sisterhood from its earliest days. “No apple drop that has any edible part should be tossed. It should be turned into applesauce or butter.”
One convent sister in particular has a strong passion for turning all of our imperfect fruits into creative preserves. All summer long we have enjoyed a variety of jams and spreads on our breakfast toast, and occasional desserts. Plums, nectarines, peaches, apples have each in their season made their appearance in different forms.
But perhaps the choicest of all was the rich creation that appeared this week and disappeared within days. Made with the last of our pears and laced with rich bourbon this superb pear chutney elevated an already elegant pork loin roast into a spectacular sensation. Yesterday’s lunch cook served it alongside of ham and swiss pinwheels—always a favorite just as they are on their own…over the top with this enhancement!
It suddenly occurs to me that little jars of this would make choice Christmas gifts. Give it a try and see what you think.
- Combine all ingredients in a heavy pot. A Dutch oven or a cast iron pot works well.
- Bring ingredients to a boil, stirring often.
- Reduce heat and let simmer for about 1 ½ hours, stirring occasionally.
- Serve as a condiment on the side, warm on pork or chicken, or dress up a deli ham sandwich. Enjoy!
Many years ago, we had a cookbook from Maine that had the most extraordinary apple pie recipe. It had a layer of crushed graham crackers and caramel sauce underneath the apples. We lost that cookbook in the move to our new kitchen, but every fall when the apples are being harvested I think back to this recipe. This year, I decided to re-create it in an apple crisp. It sure took less time than making a pie, but the flavor combination was there.
For gluten-free cooking, try substituting gluten-free cookies for the graham crackers and brown rice flour for the flour. I think you might be pleased.
Graham Cracker Apple Crisp with Homemade Salted Caramel Sauce
- Lightly grease 8x8” square baking dish
- Filling: Toss apples together with brown sugar, cinnamon, flour, salt, lemon zest, lemon juice and the melted butter.
- Topping: Melt butter in a medium bowl and add all other topping ingredients. Mix until crumbly and evenly mixed.
- Sprinkle over apples and pat down lightly. Bake at 350º for about 30-40 minutes, until apples are soft and the filling bubbles and the crisp is golden.
- Meanwhile make Salted Caramel Sauce: Add the sugar in an even layer over the bottom of a medium saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. It's okay if the sugar begins to form clumps- keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350 degrees F. Watch this step very carefully!
- Remove the caramel from the heat and add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
- Slowly pour the cream into the caramel. Again, be careful because the mixture will bubble up ferociously.
- Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel or kosher salt and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into jars. The sauce can be refrigerated for up to 1 month.
- Serve crisp warm with a scoop of vanilla ice cream and salted caramel sauce.