Green Citrus Smoothies + Thoughts on Eating Seasonally

I, like many of you, finally found myself sick with the first cold of the season last week. The combination of travel and lack of sleep did me in. Also, it's that time of year. I found myself sitting at home with a stuffy nose and a foggy head trying to pull myself together enough to be able to teach. Working while sick is rough, but when your work is teaching yoga, complete with demonstrating handstands and not being able to excuse yourself to blow your nose because that would be both awkward and really embarrassing, it's really rough. So I do the best I can, sub out classes, and attempt to heal myself with food. 

The more I think about food, and specifically seasonal food, the more I marvel at how masterfully designed our planet is. Am I getting too spacey for you? Hear me out, because maybe, like myself, you've never really sat back to think about it. It's no coincidence that watery cooling fruits like watermelon and juicy peaches pop into season when everyone is parched by the heat of Summer. It's no coincidence that when the sun goes down early and the seasons change to windy, often turbulent Fall that grounding, hardy, root vegetables like squash, carrots, and potatoes spring up to give us the exact stability most of us lack in the Fall. And it's no coincidence that citrus explodes right during the time of year everyone has colds and needs that extra boost of vitamin c. The earth literally gives us exactly what we need exactly when we need it. It's growing all around us, we just have to open our eyes and utilize it's resources. Mind blown? Mine was. And don't even get me started on how much money you save when you embrace what's in season. Strawberries in February? Common Valentine's day, get it together. This year we did pomegranates . 

But seriously. It's all about the citrus right now and the timing could not be more perfect. Thank you God/Universe/Divine Spirit/Whatever you choose to believe. It's no coincidence I tell you. 

So today I'm sharing my favorite green citrus smoothie packed with mandarins, spinach, kale, and frozen pineapple. I've been making some version of this pretty much all winter, throwing whole oranges and grapefruits in my vitamix. Because whole citrus can be finicky, I've had the best luck with clementines and mandarins, probably because they have less pulp and fewer seeds. I'll occasionally throw in additional fruit I have on hand, and sometimes add greek yogurt for creaminess - though when I have a cold I avoid dairy like the plague. And this smoothie is fantastic for cold season. You've got your vitamin c from the oranges, and bromelain from the pineapple which apparently helps reduce mucus and clear sinuses (yum!), and spinach + kale which are packed with protein and vitamin A. Woohoo! 

Green Citrus Smoothie 
Makes about 1 quart 

1 medium banana 
1 small handful Kale, de-ribbed (about 5 large leaves)
2 large handfuls baby spinach 
1/2 cup frozen pineapple pieces 
4-5 small mandarins or clementines, peeled
1 1/2 cups almond milk (or any other non-dairy beverage) 

Blend all ingredients in a blender until smooth. 
 

No-Bake Chocolate Peanut Butter Brownie Bites {vegan + grain-free}

I don't know about you, but with me inspiration in the kitchen really ebbs and flows. There will be weeks on end where I barely turn on the stove and when my husband asks what's for dinner after we've each come home from a long day of work I should daggers at him, feeling unmotivated and bothered by the idea of coming up with something. Usually these periods follow holidays like Thanksgiving, where I have a bad habit of taking on way too much.

Then there are times when there are literally not enough hours in the day to make everything I want to make. Where I feel like I could cook till 3am, filling the freezer with future meals for a lazier self, where it feels like inspiration is everywhere I look, and I can't wait to go back to my kitchen and play mad scientist until the wee hours of the morning. 

In case your wondering, I'm currently going through the latter, in a big way. Yesterday, I willingly went to three grocery stores in 12 hours, then re-organized the pantry, made vegetable curry, a giant vat of black beans, apple & brie sandwiches, and these brownies all in one afternoon. I think I am just so damn excited to be back home in my kitchen after so many weeks of travel.

And today I am so flipping excited to share these brownies with you! So you know the gooey, rich, undercooked and deeply chocolatey center of a brownie? Well these are that in one perfectly decadent I-dare-you-to-just-eat-one bite. To be honest, they are straight up brownie batter (with enough coconut oil that the batter hardens when refrigerated) rolled into bite-sized balls and bathed in cocoa powder. Oh and they are vegan AND gluten-free, only required 1-bowl, and no baking! Guys, I know I've said this before, but these brownies might be the best thing I've ever made. I literally made out with the batter-covered whisk after I made them.  

No-Bake Chocolate Peanut Butter Brownie Bites 
Adapted from The Kitchn
Makes 24 pieces 

2 tablespoons flax seed meal 
1/4 cup + 1 tablespoon water 
1/2 cup coconut oil 
7 ounces bittersweet chocolate chips (1 heaping cup) - vegan if needed 
2 tablespoons cane sugar 
2 teaspoons instant coffee
1/2 cup unsweetened cocoa powder, divided 
1/2 teaspoon salt 
1 teaspoon vanilla 
3 heaping tablespoons all-natural peanut butter 
1/2 cup almond meal 

In a small prep bowl, mix the flax seed meal with water and let sit for 15 minutes. Meanwhile, fit a heat-proof glass bowl over a pot of simmering water - making sure the water doesn't touch the bowl. Combine the coconut oil, chocolate, and sugar in the bowl and stir until the mixture is completely incorporated and the chocolate is melted. Remove the bowl and whisk in instant coffee, 1/4 cup cocoa powder, salt, vanilla, flax, and peanut butter until smooth. Mix in almond meal until incorporated. Cover and refrigerate for at least three hours.  

Prepare a small ramekin with the remaining 1/4 cup cocoa powder. Use a cookie scoop (mine was about 1 tablespoon) to shape the batter into balls, I then rolled them in my bowl to smooth out the edges, then toss the bites into the cocoa until completely covered. Try to work quickly as they melt at room-temperature. Store in the refrigerator. 

Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs

Happy Valentine's Day. I've been on a bit of a pomegranate kick lately. And to be honest I planned on making chocolate bark over the holidays but got too busy. It was my first time making bark and I was surprised at how easy it was. The whole process only takes about 15 minutes and there's a good chance you already have the ingredients on hand. It makes a great gift, snack to sneak into the movies, or perfect simple Valentine's treat. 

Dark Chocolate Bark with Pomegranate, Sea Salt, & Chocolate Cookie Crumbs 

1 pound dark chocolate, roughly chopped (I used 58% cocoa) 
1/4 cup coconut oil 
1.5 cups pomegranate arils (from about 2 medium pomegranates) 
1/2 cup chocolate cookies, crumbled (I used Trader Joe's Joe Joes) 
1 scant teaspoon chunky sea salt 

Prep the toppings. Fill a large bowl with cold water. Slice pomegranates in half then submerge in water. Remove the pomegranate arils from the pith. The arils will fall to the bottom of the bowl and the pith will rise to the top. Skim the pith from the top and drain the water. Lay pomegranate arils on a paper towel and pat to dry. Crumble the cookies into rough chunks. Roughly chop the chocolate. 

Line a baking sheet with a silicone baking mat or parchment paper. Heat the chocolate in the bowl of a double boiler over simmering water until melted. Remove from heat and stir in coconut oil until completely combined. Stir in half of the pomegranate arils, the pour the chocolate mixture into the baking sheet, allowing it to spread out until it's about 1/4 inch thick. Sprinkle with remaining arils, cookie crumbs, and sea salt. Refrigerate for 30 minutes, then crack the bark into pieces and enjoy. Keeps in the fridge. 

Notes: 

• I was a little unsure about adding the cookies so I only added them to half of the bark. I can report, the cookies were definitely a good idea. 
• Feel free to get creative when it comes to the toppings.