Archives for posts with tag: food

I love to drink my fruit. Throughout the year and whenever fruit is in season I buy what I can, cut it into chunks and freeze it in containers. Blueberries, strawberries, everything in the melon family, bananas, cucumbers, etc. I also use ice cube trays to freeze lemon, prune and orange juice. The juice goes into marked plastic bags.
From this stockpiled fruit and with my handy-dandy blender I have everything to make all the smoothies I desire. I start with apple juice in the blender, add the frozen banana chips, and then anything else that comes to mind. The thickness and coldness depends on the proportion of frozen items to liquids.
I especially love melons and cucumbers when the weather is hot. This drink is so light and refreshing. I rarely feel the need for a soda.
My last great smoothie was made with apple juice, bananas, and frozen fresh figs. The figs can be picked, washed, tray frozen, and they are ready for use.
Also, for a gingery fruit drink, Fresh and Easy carries frozen cubes of ginger. One of these in a smoothie bumps up the flavor.
A smoothie dessert drink? Why not! I take chocolate almond or coconut milk, frozen banana chips and the frozen chocolate or vanilla cubes of almond or coconut milk, blend that up even adding vanilla or nutmeg and I have a delicious dessert drink. These give me the feeling of drinking a milk shake.
Why not be as creative with our food as with the creativity that we extend to other things that we do? It took me years to step away from the cookbook and structured recipes to finally embrace what I love and use what I love to enhance my life. It took me years to walk through fears and trust my instincts.
We are so blessed with such abundance. I embrace it all, savor it all, and discover that there is more that enough to satisfy. Namaste.

Asparagus appearing in the stores are a reminder that it’s spring and time to lighten up my cooking, changing from soups and stews to fruit smoothies and containers of cut up fresh veggies for munching.  Spring brings with it memories of my dad’s garden whose bounty would inspire chefs and create anguish to any of them that would be given the task of canning that same bounty as my mother did during the hot, un-airconditioned days of July and August in Kansas.   Boiling corn on the cob, frying chicken, and baking pies were tasks for the stout-hearted women of the plains, but oh how good it all was!  Today I will enjoy asparagus with pasta.  

1/2 pkg. fettuccini pasta

2 bundles of fresh asparagus

4 T. butter

2 T. lemon juice

1/4 c. Parmesan cheese

Salt & pepper to taste

Red papper flakes are optional

Boil 1/2 pkg. fettuccini pasta according to pkg. directions and drain.

While pasta is cooking, wash and snap off the ends of the asparagus, discarding the tougher bottoms.  Place the asparagus in a skillet with the tops resting on crumbled aluminum foil.  Add water to cover the tougher bottom ends.  Bring to a boil, cover and gently simmer until tender; 10-15 minutes.  Drain and cut into bite-sized pieces.

Melt butter in the microwave and add lemon juice.  Place the asparagus in a serving dish and pour the lemon/butter mixture over them.  Add to cooked pasta and toss.  Add Parmesan cheese with salt and pepper to taste.  Sprinkle with red pepper flakes and serve.