Sundays with Joy – Kale Spinach Banana Peanut Butter Smoothie

This week in Sundays with Joy Facebook group we made a green smoothie

As we all know I bake – like a LOT. As much as I would like to live on cake alone, I need to do something to compensate of all the baked goods. One of these things is to have green smoothies for breakfast (well weekday breakfast because weekend breakfasts are for pancakes, bacon, waffles etc.). I got into these after my mother in law and sister in law started raving about them. I like them because they are healthy, like super healthy as kale’s packed with goodness. They are also easy and quick to make and I can sip it whilst running around getting everyone ready for work, school etc, or if I’ve run out of time take it with me.

I usually just blend up a small handful of spinach/kale a frozen banana, and whatever fruit is on hand. But this one is different it has both kale and spinach (although I had no spinach so used silver beet), frozen banana, peanut butter, honey and milk.  The peanut butter and honey I could totally see working in a green smoothie and I’ll probably add to the ones I usually make. But the milk well I was a bit unsure. Joy’s recipe said cow’s or soy or almond milk. I used cashew milk instead.

Overall it tasted like a pretty good green smoothie, prefect for attempting to balance out the butter and sugar in my life.

Recipe available from the Joy the Baker cookbook

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Jupiter Creek Farm CSA box week 7

Ok we’ve missed a few boxes due to holidays and life getting in the way but here’s week 7 in our Jupiter Creek Farm CSA box adventure. For more on the whole CSA thing see here.

Its interesting to see the seasons change through the produce in the boxes.  The citrus are now starting to make an appearance and the summer fruits and veg are long gone.

So what was in the box?

  • Cabbage
  • Cauliflower
  • Purple carrots
  • Potatoes
  • Spring onions
  • Silver beet
  • Kale
  • Celery
  • Oranges
  • Mandarins
  • Pears
  • Apples

Cabbage.  This is the first box where we’ve had cabbage, and its red cabbage.  It’s really fresh and crisp so I’m thinking of  using it in some kind of salad.  But I did see  recipe for a cabbage and onion tart which I might try out.

Cauliflower.  Well There’s not quite enough of it to make a soup, so I’m thinking of a good old fashioned cauliflower with cheese sauce to accompany a roast.

Purple carrots.  These are purple on the outside, but orange on the inside.  I’ve been waiting to try out a recipe for carrot pancakes  and this week might be the week.

Potatoes, well I can’t go past baking them, scooping out the insides, mashing with chopped spring onion and grated cheese, popping this back in the potato and baking with cheese sprinkled over the top.

The silver beet (chard) and kale will be used in green smoothies and to accompany meals.  I also really must try making kale chips.

The celery, well there is only 2 sticks of it, so it will be the base for a casserole or used in stir fry.

The oranges are so good, really sweet and I’ll just eat them as they are.

My daughter loves mandarins and will easily eat the lot, as well as the pears, and everyone will eat the fresh crisp apples just as they are.

Part of the In Her Chucks CSA link up party

Jupiter Creek Farm CSA box week 2

Another post about the produce. This was the second week of our Jupiter Creek Farm CSA box adventure (see Jupiter Creek Farm CSA box for more info on what a CSA is).

I eagerly picked up our box and rushed home to find out what was in it. We had

  • a Leek
  • Potatoes
  • Carrots
  • Broccoli
  • Pomegranates
  • Cucumbers
  • Apples
  • Grapes
  • Pears
  • Sweet corn
  • Spinach
  • Kale
  • Bananas

What did we do or will we do with the produce?

The leek, well I’m thinking a leek, pea & fetta frittata, although in the back of my mind a chicken, bacon and leek pie is sounding delicious.

The potatoes, they were made into mashed potatoes and served with lamb cutlets for perfect Sunday evening dinner

The carrots, well again they were so full of flavour and have/will be snacked on as well as used in a minestrone soup

The broccoli, well there was heaps of it and it was so green and fresh. I want to let the flavour shine not cover it up so simple treatment of steaming it and maybe dressing it with a bit of lemon juice as I find they work well together. I’ve also seen some recipes for roasting broccoli which I’ve never done but am curious to do just to see how the flavour comes out

The pomegranates, well they aren’t something I come across too often and I’ll probably use them in a salad or perhaps make a syrup with them to use in a cocktail 🙂

The cucumbers well my children just love them so they’ll eat them in a salad or as they come

The apples well they are just beautiful and the only way to use them is simply to eat them as they are, crunchy, slightly tart, slightly sweet and delicious

The grapes were sweet and seedless perfect of our children to eat (if I share them)

The pears like the apples are beautiful and could be used in a cake or in a salad but really probably will just be eaten fresh and will be perfect

There was only one cob of sweet corn so it’s been served as a side dish boiled and dressed with a bit of butter (just a bit)

The spinach, well my husband hates it so I’m not going to cook a meal based around it, but tis great sautéed and will of course work well in a stir-fry. I’ve also been having green smoothies for breakfast so will probably use it there too/

The kale I find a bit stronger in flavour than spinach and it’s just come into season so I haven’t used it for a while, but is packed full of goodness. But it’s been used in minestrone, a bit in green smoothies/ Also I’ve seen recipes for kale chips and I’m really intrigued by this so think these will definitely be made.

The Bananas well they could be used in a multitude of ways, but I suspect we will eat them just as they are in all their bananary goodness

For more information on Jupiter Creek Farm see here

Part of the In Her Chucks CSA link party