this tropical kale smoothie pictured above is ramona’s new favorite food. chef karolina, who creates healthy and tasty meal plans, graciously agreed to let me share the recipe w you. have a little one that you can’t seem to offer enough veggies and fruits too? or do you need more leafy greens in your own diet? this smoothie is for all of you.
tropical kale smoothie [that your child will love]
- 1 banana
- 1/2 cup kale, roughly torn or chopped
- 1/2 cup almond, coconut, or cow’s milk
- 1 t extra virgin coconut oil or coconut butter
- 1/2 cup frozen pineapple or frozen mango
- pinch of cinnamon
- (optional) ice
blend until smooth. add ice if you prefer it more frothy.
Yet I do miss having a chunk of earth to get my hands dirty in. Our chickens joined a friend’s flock when we moved. We still get their eggs, but I miss my early morning walks in the garden while they pecked and clucked around me. I miss seeing all my herbs popping back up in the spring. I miss carefully collecting from the stinging nettles patch to make our favorite bright green soup. And I miss prepping the raised beds for veggies. Luckily, the patio at our new place will work great for container gardening. Plus, the city is teeming with lovely little plants popping up around every corner: in side walk cracks and up and down the alleys. It makes for fun discoveries during our daily walks. I listed some my favorite springtime plants and their uses below. If you go urban foraging just make sure you know for sure what you are collecting, use common sense, stay away from places that might have been sprayed with chemicals and those that are in high dog traffic areas…and most importantly, have fun!
Dandelion (Taraxacum officinale) This much maligned weed is a true healing powerhouse, containing more vitamin A than carrots, plus vitamins B, C, D, choline, and inulin. The whole plant, root, leaves and flower are edible and considered medicinal and packed with antioxidants. Dandelion leaf tea is a cleansing and non-potassium depleting diuretic, making it my go to tea for cycle related break-outs and bloating. Plus the leaves make a lovely, slightly bitter addition to any salad and are seriously amazing sautéed w/ a bit of garlic. The flowers can be made into wine, jelly and can even be dipped in batter and fried up for dandelion breakfast fritters!
Sweet Violet (Viola odorata) I look forward to the delicacy of eating sweet violet flowers every spring. The aroma is to die for! All you need to do to candy them is paint their petals with egg white, coat with super fine sugar and let air dry for three days. Super easy. Their cooling, slightly slippery, fresh leaves can be eaten in salads, taken as a tea to relieve a raw throat, or crushed and rubbed on blemishes.
Peppermint (Mentha piperita) If you have ever planted peppermint in your garden you know it has the ability to spread out and take over quickly. It’s also one of the first herbs to pop back up in the spring. Peppermint tea soothes belly aches, is helpful to sip during a cold, and is just plain delicious. I like throwing a handful of fresh mint leaves into the blender with some lime juice, greens, and ice for an energizing mojito like detoxing green drink.
Shepherd’s Purse (Capsella bursa-pastoris) Midwifes know this plant for it’s ability to slow bleeding after birth or during a heavy menstrual cycle and foragers know it because it’s in the mustard family and offers darn yummy, slightly spicy leaves in early spring. Shepherd’s Purse tea may help stimulate and tone the kidneys and urinary tract and helps clear uric acid for the body. This pretty weed has the cutest heart shaped seed pods and I’m such a plant nerd that I even had incorporated them into my wedding bouquet!
If you’d like to learn more about the awesome plants popping up in your neighborhood and how to use them or to share your favorite urban foraging recipe, leave a comment below and we’ll get back to you!
For additional resources check out these helpful books:
- Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat
- Dandelion Hunter: Foraging the Urban Wilderness
thanks, lynn! i’m definitely gonna go take a look around my yard and neighborhood and on walks for these plants. i’ve never thought this is something i could do myself. also, i am so excited for you and robin and linden beauty.
if you are interested in contributing to A Denver Home Companion, please submit original writing (or ideas!) to emily [at] adenverhomecompanion [dot] com. though i may not be able to publish everything, i certainly consider all of them.
this week’s contributor is andrea from the maiden metallurgist. i first discovered drea’s blog on apartment therapy, what has to be at least three years ago now. i loved it and followed it and soon found out her and i have many similarities (she moved from denver to chicago to be w her hubby and i moved from chicago to denver to be w mine, for one). we both had babies around the same time and both give a lot of real estate on our blogs to talking about motherhood, marriage, home, and how awesome our little ones are. we’ve gotten together in denver a couple of times and, let me tell you, this woman is not only an excellent writer, but also intelligent, thoughtful, fun, and honest.
since her and her hubby bought a home outside chicago, they’ve become avid gardeners and she’s diligent about using her goods to the fullest. today she talks about what she does w her produce (and what she buys at the farmers’ market) to make refreshing summer drinks.
Shrub, aka drinking vinegar, is my summertime obsession. The drinking vinegar is infused with fruit (and at times herbs and spices) for use in mixed drinks.
The American version of the shrub has its origins in 17th century England where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season. In our home, we keep a variety of shrubs on hand for quick-mixing sodas or cocktails. The flavor both mellows (the vinegar) and becomes deeper (the fruit) the longer it sits in the fridge. It might sound weird, drinking vinegar, but it is so refreshing and cool.
I like to make different drinking vinegars seasonally with what we grow in the garden or what I find at the farmers market. Or, if it’s too early in the season for fresh local fruits, whatever looks good in the organic section at the grocery store.
My basic recipe for shrub is equal parts fruit, sugar, and vinegar of your choice. Macerate the fruit and sugar for several hours letting the sugar draw out the fruit’s’ juices, then add the vinegar and let sit overnight. The next day, strain and discard the fruit pulp (or serve over ice cream, yum) and reserve the infused vinegar. Combine with seltzer, gin, vodka, white wine, champagne or prosecco… use your imagination!
The beauty of shrub is that there are enough combinations of fruits, vinegars, and herbs/spices to keep your mouth excited all season long. And, if you plan ahead, well into the winter.
Shrub 101- basic fruit shrubs
- Raspberry and champagne vinegar
- Blueberry and apple cider vinegar
- Strawberry and champagne or balsamic or white balsamic vinegar
- Rhubarb and white wine vinegar
- Stone fruit (peach, plum, nectarine) and apple cider vinegar
- Blackberry and red wine vinegar
- Mango and rice vinegar
- Pineapple with coconut vinegar
- Grapefruit and white wine vinegar
- Watermelon and white wine vinegar
Shrub 102- now add some depth
- Herbal- Mint, Rosemary, Lemon verbena, Basil, Tarragon
- Floral- Elderflower, Violet, Rose, Lavender
- Spicy- Peppercorns, Ginger
thanks, drea! i am so glad you introduced me to something i had absolutely never heard about. i am looking forward to trying a few concoctions myself this summer.
if you are interested in contributing to A Denver Home Companion, please submit original writing (or ideas!) to emily [at] adenverhomecompanion [dot] com. though i may not be able to publish everything, i certainly consider all of them!
for someone who’s hated brunch in the past (at least working it: the dynamic of diners is completely different than dinner service. these sleepy, hungry, grumpy people want their food NOW!), we sure have been going out to brunch as a family a lot. it’s a nice start to our weekend. we don’t have to cook, our kitchen doesn’t have to get messy, and we get to do some R&D by trying out great new places popping up in the denver/boulder food scene (the universal, linger, sassafras are our recent favorites).
so after our hunger-inducing sunday hike at sanitas, we decided to try SALT. we found a quiet corner table looking out on pearl street and settled in. pictured above are the margarita special (it was cinco de mayo, after all), chilaquiles, odell’s ipa, and the tom’s tavern burger that jp and i ordered. everything was scrumptious! ramona got the kids’ mac and cheese, which we may or may not have helped her eat bc it was so so good. we finished up w doughnuts, which i can confidently speak for ramona when i say they were her favorite. (btw: someone in denver or boulder NEEDS to open up a decent doughnut shop. pretty please!)
not to mention, the service was fantastic. the young lady knew her food, treated us warmly, and engaged sweetly w ramona. what a great spot this is!
looking to dine in boulder? my suggestions for dinner spots are: basta (our personal favorite), oak at fourteenth, pizzaria locale, the kitchen (all of them), frasca (if you’ve got the moola). we look forward to going back and trying SALT for dinner. what other spots must we try?
you’ve got the sweet tooth of your father.
i love you. love, mama.(doughnuts enjoyed at salt in boulder. a recap of this fine establishment to follow.) a portrait of ramona, once a week, every week, in 2013. inspired by jodi’s project.