I just inhaled 4 madarin oranges. I am eyeing another, but in efforts to save a few for tomorrow, I am distracting myself with this post!
I did have plans to share an iced matcha latte for St. Patty's Day, with matcha being that vibrant green and all, but that fell through since my ice was not ready (!) this afternoon and I lack patience! Also, this smoothie is delicious and totally worthy of the tail-end of citrus season. I enjoyed many of these smoothies this winter, so thought sharing this combination was necessary, even though I am aware that we are all capable of producing delicious smoothie concoctions ourselves. Inspiration is always good!Ginger and turmeric are root rockstars, being good for just about everything. Don't believe me? Do 5 minutes of research on the interwebs, and I bet you'll be running to your grocery, ready to hoard all the ginger and turmeric roots. Beware: turmeric, dried or fresh, will stain EVERYTHING a cheery shade of yellow. Side Note: NATURAL TIE DYE!!
If you cannot find fresh turmeric (it CAN be a pain in the ass to find), use a quality ground variety. However, no excuses for the ginger. It is readily available in many stores now, so seek it out. I purchase my fresh turmeric and ginger root at the Willy (Williamson) Street Cooperative, and I do believe that it is produced locally. Win win!The homemade cashew milk below is super simple to make, and is also delicious in coffee, iced or hot. I highly recommend making it, as a batch will make you ~3-4 cups for future smoothies or other delicous nut milk adventures. Yep-I did say that. But the BEST part of using cashews for nutmilks? You don't need to strain it! Just be sure to thoroughly soak your nuts overnight :)
PS: if you just cannot muster to make your own cashew milk, simply use your favorite plant-based alternative. If you want, you may easily double or even triple the recipe. For extra protein-boost, add you favorite plant-based protein powder (I really like this one!).
PPS: random, but I STARTED MY FIRST BATCH OF KOMBUCHA, using this kit!!! Named my scoby Scooby. Don't judge. Overall, really happy with the kit, and the fact the NessAlla Kombucha is an amazing kombuchery (I made that word up) here in Madison. A friend and I went on a tour of their brewing facility, and I was totally inspired. I'll let you all know how my first batch turns out!
Citrus and Root Smoothie // plant-based; vegan; gluten-free; oil-free refined sugar-free; soy-free option; nut-free option // makes 1 16oz smothie + 3-4 cups cashew milk //
- 1 cup raw organic cashews, soaked overnight in room temperature filtered water
- 3-4 cups filtered water
- 2-3 medjool dates or 1-2 TB liquid sweetener, like maple syrup or agave
- Pinch sea salt
- 1 cup cashew milk (or your favorite plant-based milk, using non-nut or soy milk if needed)
- 1 whole orange, de-seeded if necessary and chopped into small pieces, OR juie of 1 whole orage if you do not have a high-powered blender and don't want to chunky, pulpy smoothie
- 1/2" hunk of ginger, peeled
- 1/2" hunk of turmeric, peeled
- 1 frozen banana
- big squeeze lemon juice
- 1-2 TB hemp hearts
- 2-3 handfuls organic spinach or
- Optional: Orange slices to garnish, 1 TB chia seeds
1. Make the cashew milk up to 2 days ahead of time by soaking the cashews and dates in filtered water overnight. The next day, rinse and add to a blender, along with 3-4 cups filtered water with more creamy results by using less water. Add in a pinch of sea salt, if desired, and liquid sweetener if you choose to use it instead of dates. Blend until completely smooth, and pour into a container or jar with a lid. Refrigerate until needed, or use right away.
2. To make the smoothie, simply combine all the ingredients, except any slices of orange for garnishing. Blend until completely smooth. Serve immediately.
We came, we saw, and we made a SMOOTHIE!Which means...you blend. And drink. Enjoy!