Berry Smoothie

July 28, 2009

Every Sunday morning I get up at a ridiculously early hour for a Sunday and meet my running group for a long run. Since I am a big grump if I don’t eat, I have to get up even earlier to make sure I can eat and digest something beforehand. This smoothie is perfect! I have made it every Sunday morning for the last several months. It digests quickly so I can sleep in a bit longer and not feel like I have a bouncing bundle of food in my stomach while running. It is also a great way to use up any ripe bananas and frozen berries.

The proportions on this smoothie are pretty adjustable. Just add what you feel like until you get the consistency that you like and drink up!

berry_smoothie

Berry Smoothie

Yield: 1 1/2 large glasses / 2 regular glasses

2 cups berries, frozen (I use either plain strawberries or a blueberry, raspberry, blackberry mix from Costco)
1 ripe banana
1/2 cup cranberry juice
2 tablespoons plain Greek yogurt

Throw all the ingredients into the blender and blend until smooth. Serve immediately.

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Strawberry Rhubarb Pie

May 29, 2009

Last Saturday was the opening of the Trout Lake Farmers Market, so a friend and I hopped on our bikes and rode out to see what we could find. The selection consisted mostly of spring greens and seedlings, but I did manage to pick up some rhubarb. Strawberry rhubarb pie was in order. I pulled out my Granny’s foolproof pie crust recipe and went to work.

strawberry rhubarb pie

Strawberry Rhubarb Pie

Yield: 1 pie
Adapted from Granny

Granny’s Crust:
1 1/2 cups flour
1/2 cup vegetable shortening
1/4 teaspoon salt

Mix these ingredients together well. Then add 1/4 to 1/2 cup of water and mix all together.

Put on board and roll out half of the dough. Lay out on pie plate.

Roll out the remaining dough for the top.

Filling:
2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, chopped
3/4 cup sugar
3 tablespoons cornstarch

Mix all filling ingredients together in a large bowl. Then pour into the pie plate.

Place the top round of dough over the filling. Seal the edges with a little bit of water. Prick top of pie with a fork to let out steam.

Bake at 425F for 15 minutes, then lower the temperature to 350F for another 45 minutes.