apricot & greens smoothie




#morningslikethese

mornings when you can take a moment to nourish yourself and sit quietly in a beautiful space. i love those mornings.  and i've been cherishing every morning this way all month in our new home. our deck is surrounded be edible goodness and tall green trees, it's quite and the perfect space to sip coffee. i am savoring this new opportunity to walk into the garden and grab a handful of fresh herbs and greens to make breakfast. i'll see how long this morning ritual continues...  we will certainly keep the ritual going from our caravan trailer in south africa next month! and i imagine sitting in slippers and a sweatshirt long into the chillier months back in seattle in the fall (so long as it's not wet outside!) i won't give up mornings like these so easily.

i bought a flat of apricots last week at our neighborhood farmers market. they were bursting with juice, so i frozen several trays of sliced apricots to save for later, and have been slurping up the remainder in these tart green smoothies that are wonderfully refreshing and hydrating in the warm summer weather! the cucumbers this time of year are incredible as well!! i've been munching on them day after day! ah, summer produce! 


apicrot & greens smoothie ~ serves 1 
2 ripe apricots
1 cup greens (kale or chard) 
juice of 1/2 lemon
1/2 cup or more cucumber
1/2 cup or more frozen pineapple 
fresh mint spring 
1 tablespoon chia seeds
splash of water or coconut water

blend all ingredients, except chia seeds, and just enough water to get things moving. blend until smooth. add chia seeds and blend to just stir them in. pour and enjoy!

grilled summer squash & corn salad


we leave for south africa in 12 days, but i seem to have already settled into vacation mode. a good portion of my clients are off with their kiddos on summer vacations, so i've just been teaching a little yoga and working irregularly for clients who drop back into town. my partner is a school teacher, so his relaxed summer-break mood is also effecting my motivation to do anything productive. we've slowly managed to settle into our new home and spent a full day merging kitchens with our housemates, but mostly we've been spending our summer lounging on the deck of our new home with coffee and our house mate's cats and utilizing our house mate's incredible vegetable garden and propane grill to assemble meals worthy of opening a good bottle of wine. 

i'm grateful we've had a relaxed july. it's allowed us to fully enjoy our one month of "summer" before we travel to the other hemisphere for early springtime in south africa. soaking it in while we can! 


this is the first time as an adult that i've lived in a home with a grill. i'm convinced that everything tastes better grilled. i know i'm not alone in that thinking. since i have all sorts of free time, made and remade this salad of grilled corn, poblano peppers and summer squash - grilled each vegetable in batches and then cooled and tossed together to create the most flavorful summer salad imaginable. but since it takes a little while to grill everything, know that this salad holds perfectly well in the fridge - so you can make it ahead of time for a backyard bbq party! 


grilled summer squash & corn salad ~ serves 6+
6 ears corn, shucked
6 small-ish zucchini, sliced into 1/4" strips length-wise
6 poblano peppers, halved and seeded
1/2 red onion, finely chopped
2 limes - zest saved and juiced
1 bunch cilantro, roughly chopped
1-2 cloves crushed garlic (optional)
olive oil
salt, pepper & chili powder
1/2 cup crumbled cotija cheese (optional)

rub shucked corn, sliced zucchini and seeded peppers with a bit of olive oil - just enough to thinly coat. salt, pepper and sprinkle with chili powder. heat grill to medium-high heat and grill corn, turning every 3-5 minutes or so until the kernels are lightly browned, then let corn cool to room temp. while corn cools, grill zucchini ribbons and peppers in batches until theres some good grill marks on both sides of the zucchini and blisters on the peppers. remove veggies from grill and let cool on a large cutting board or flat surface (try to avoid letting them pile up in a bowl where they will continue to steam and get mushy).

once grilled vegetables are cooled to room temp, slice off the corn and cut the zucchini and roasted peppers into small bites. toss with the zest and juice of both limes, chopped onion, garlic, cilantro and cotija cheese. you might add a bit more olive oil, salt, pepper or some chili powder to taste or toss in some chopped greens like tender kale or arugula.