10 things worth noting // ed.5 spring!

10 recipes for spring with a brand new carrot-fruit smoothie to finish things off!

Early spring is a funny time around here for seasonal eating.  The winter farmers’ market is coming to a close and there is still a good month and a half until the summer market starts back up.  It’s this weird gap in time where brussels sprouts are tasteless + tough, asparagus isn’t quite at its peak, winter squash is stringy and bland, and strawberries are still a bit sour and overpriced.  So while I try and fill this awkward gap in time with lots of beans and leafy greens, here are a few ideas if spring produce is a little further along where you live.

Veggie Sandwiches on Herb Quinoa Oat Bread – These hearty open faced sandwiches are topped with veggies and finished with savory smoked paprika almond butter.  They’re simple to assemble and perfect for the work-week!

10 recipes for spring - veggie sandwiches with herb quinoa oat bread // edible perspective

Coconut Cream Strawberry Polenta – This is a fantastic twist on a hot oatmeal breakfast.  Creamy polenta is used as the base then combined with silky coconut milk and topped with fresh strawberries and toasted coconut.  A definite favorite over here!

10 recipes for spring - coconut cream strawberry polenta // edible perspective

Creamy Asparagus Soup with Goat Milk – This may sound a bit strange but it was one of my favorite creations last spring.  The flavors are simple and this soup is nice + light.  Perfect for a crisp, spring evening!

10 recipes for spring - asparagus + goat milk soup // edible perspective

Lemon Dill Pasta Salad – This is my favorite pasta salad recipe to date!  It’s packed with a bright lemony-dill flavor and stuffed with all sorts of tasty veggies.  Another awesome work-week meal you can prep ahead and enjoy all week.  Also great for picnics + barbecues!

10 recipes for spring - lemon dill pasta salad // edible perspective

Avocado Strawberry + Goat Cheese Sandwich[vegan option, too!] – Don’t be scared of this unique combination.  I promise if you like strawberries, avocado toast, and goat cheese, you will LOVE this sandwich.  Seriously.  Ohhh, how I am dreaming of sweet-juicy strawberries. 

10 recipes for spring - salt + strawberry avocado + goat cheese sandwich // edible perspective

Salt + Vinegar Kale Mashed Potatoes – This was all Chris’s idea and is a favorite around here.  If you’re into mashed potatoes and salt + vinegar potato chips, you’ve got to try this out!

10 recipes for spring - salt + vinegar mashed potatoes // edible perspective

Orange Almond Chia Muffins – Hmmm, okay…Not exactly a spring recipe, but these muffins are grain-free, super moist, filled with protein + healthy fats, and are about to become your new favorite on-the-go breakfast. 

10 recipes for spring - orange almond chia muffins // edible perspective

Champagne Mango + Strawberry Dressing – They’re definitely not a local fruit, but champagne mangos are starting to make their early spring appearance.  I adore champagne mangos and this dressing!  It’s lovely atop a salad filled with nuts + fruit.

10 recipes for spring - champagne mango dressing // edible perspective

Asparagus Caesar Salad – Make this.  Seriously.  [vegan caesar dressing!]

10 recipes for spring - asparagus caesar salad // edible perspective

And a blindingly bright carrot smoothie to finish off the list!

I seem to always get in a juicing kick during the winter.  Then, after a month or two I am sick of cleaning the juicer and end up making fruit smoothies with a few handfuls of spinach or kale thrown in.  This year, I’ve decided to kind of merge the two ideas together and create more vegetable-based smoothies.  So far, it hasn’t been easy coming up with palatable combinations.  Fruit smoothies are easy.  Veggie juice is easy.  Veggie + fruit smoothies are tricky!

The smoothie you see below still has a decent amount of fruit in the mix but also includes 2 whole carrots, providing loads of vitamins + nutrients I typically wouldn't find in my smoothie.  It will be a slow transition in adding veggies other than kale + spinach, which are typically easy to hide.  The texture is quite thick and not quite as smooth as your average fruit/milk smoothie.  However, it’s extremely refreshing and flavorful!  I just loved this and hope you do too.

Carrot Apple Banana Smoothie

gluten-free, vegan // serves 1

• 2 medium carrots, peeled
• 1 medium green apple, cored
• 3-inch piece of banana
• 1/2 cup fresh squeezed orange juice, or no-sugar added orange juice
• 1/2 cup ice

1. Place all ingredients into your blender and blend until smooth.  Add more orange juice if needed to thin out. 

Peel your green apple before blending if desired.  Use a red apple for a sweeter flavor.  Feel free to strain it through a nut milk bag for a smoother texture.

carrot apple banana smoothie // edible perspective

carrot apple banana smoothie // edible perspective

The super green fruit-veggie smoothies still need a little work…

10 things worth noting {recipes for spring} // edible perspective

Do you have any favorite combinations for veggie packed smoothies?  I’d love to hear your ideas!

10 things worth noting {recipes for spring} // edible perspective

Hope your weekend was filled with sunny skies and a little bit of warmth.

More food soon!

Ashley

Almond Joy Smoothie + Milkshake

That’s right, two lusciously thick + creamy, drinkable recipes in one post!  After seeing your excitement over the Vanilla Bean Shamrock Shake I’ve been trying to come up with another variation just as enticing as that.

And I think I got it.

Almond Joy Smoothie // edible perspective

• coconut milk
• shredded coconut
• almonds
• chocolate
• medjool dates

ALMOND JOY milkshake!!!  And smoothie!  I wanted to create a dessert version and a breakfast version.  And let me tell you, I can’t decide which I like more.

Almond Joy Smoothie // edible perspective

If you aren’t a fan of the Almond Joy candy, not to worry, this is no where near as coconutty + sweet as that.  It has a smooth + mild coconut flavor from the coconut milk + shredded coconut, a light sweetness from the sticky + caramel-like dates, a hint of almond flavor from the almond butter, and a nice punch of chocolate from, well, chocolate!

However, if you want a more robust coconut or almond flavor feel free to add in coconut and/or almond extract to your liking.  I tried to make these as simple as possible, choosing to leave those ingredients out.

Almond Joy Smoothie // edible perspective

Also, did I mention??

No ice cream needed!!  Just an ice cube tray to freeze the milk and a blender powerful enough to crush ice!

I’m not excited about this at all…

Almond Joy Smoothie // edible perspective

To keep the smoothie version a bit lighter I used lite coconut milk and cocoa powder, instead of full fat coconut milk and dark chocolate.

Still quite indulgent tasting, but definitely breakfast worthy. 

Almond Joy Smoothie // edible perspective

Finished with a toasted coconut topping and an extra-wide straw.

Almond Joy Smoothie // edible perspective

Now for dessert.

Milkshakes have to be one of my favorite treats ever.  I would take a milkshake over cookies or cake or pie.  I’m not sure what it is about milkshakes that I love so much.  I’m a definite ice cream girl, which obviously has something to do with it.  It may also be a product of my child-like habit of stirring my ice cream into a pool of ice cream soup.  Maybe it’s because you can pack so many flavors into one drinkable treat?  Maybe it’s because they’re so easy to make? 

I just don’t know!! 

But it doesn’t really matter.

Almond Joy Milkshake // edible perspective

Can I stop for a moment to talk about the photographing of this milkshake?

Ice cream can be a challenge to photograph.  And milkshakes + smoothies, even more so.  This is because of the melt factor.  You have to be READY!  Everything set up.  Camera in place.  Pour, click, done!

You have a little more time with scooped ice cream in comparison to milkshakes, though.  Once you pour the milk shake [or smoothie] a thin liquid almost immediately starts to pool around the rim of the glass.  This also happens with things like marinara sauce.  It’s not the most appealing look as it resembles a watery liquid.

Almond Joy Milkshake // edible perspective

So, I was all ready with this empty glass.  I poured the milkshake while simultaneously clicking the shutter button on my camera. 

I scooped the coconut whipped cream from a bowl and miraculously got that adorable little peak to form just before sliding it off the spoon.

I was nervous as it slid onto the top of the milkshake because as you can tell I filled the glass to the brim.

PLOP! 

The coconut cream landed.

The glass overflowed.

And then it froze in time.

Almond Joy Milkshake // edible perspective

No, seriously.

I must have photographed this thing for 5 minutes. 

The overflowing drips didn’t move. The coconut cream stayed perfectly in tact right on top.  It was like a photography dream!

Almond Joy Milkshake // edible perspective

Time froze.

Or maybe it’s just that thick.

Yup.

Almond Joy Milkshake // edible perspective

Print this!

Almond Joy Smoothie

gluten-free, vegan // yields 1 smoothie

both recipes adapted from: vanilla bean coconut shamrock shake

• 1 cup lite canned coconut milk
• 1/2 – 1 cup unsweetened almond milk
• 2 tablespoons unsweetened shredded/flaked coconut
• 1 1/2 tablespoons creamy almond butter
• 1 tablespoon unsweetened cocoa powder
• 2 medjool dates, pitted
• 1/2 teaspoon vanilla extract

1. Shake the can of coconut milk then pour 1 cup of milk into an ice cube tray and freeze until solid. 
2. Once frozen, place the ice cubes, 1/2 cup almond milk, and all other ingredients in a high powered blender.
3. Blend and stir/scrape the sides until fully smooth.  Add more milk as needed to thin out.
4. Serve and top however you like. ie: raw chopped almonds, toasted coconut, cocoa powder, melted coconut butter, etc.

Almond Joy Milkshake

gluten-free, vegan // yields 2 milkshakes

• 1 can full fat coconut milk
• 3/4 – 1 1/4 cups lite canned coconut milk
• 6 tablespoons unsweetened shredded/flaked coconut
• 1/4 cup creamy almond butter
• 2 teaspoons unsweetened cocoa powder
• 4-6 medjool dates, pitted, or 3-4 tablespoons honey, agave, brown rice syrup
• 1 teaspoon vanilla extract
• 1/3 cup chopped dark chocolate, vegan if needed

1. Vigorously shake the can or whisk contents in a bowl until the liquid and solid are combined, then pour into an ice cube tray and freeze until solid.
2. Once frozen, place the ice cubes, 3/4 cup lite coconut milk, coconut, almond butter, cocoa powder, dates, and vanilla in a high powered blender. Reserve the chocolate until the end.
3. Blend and stir/scrape the sides until fully smooth. Add more milk as needed to thin out.
4. Add the chopped chocolate and pulse until chocolate is finely chopped throughout the smoothie, keeping some of the crunchy texture.
5. Serve and top however you like. ie: coconut whipped cream, toasted coconut, chocolate coconut butter magic shell, etc.

tips/substitutions: For a more robust coconut flavor, toast your coconut before blending.  You can do this by spreading coconut on a baking sheet and broiling over low with the oven door cracked.  Stir frequently and watch the entire time as it burns very quickly.  Coconut extract will also add a stronger coconut flavor. The dates are used to naturally sweeten both drinks and they do add to the thickness.  If you can’t find dates use your favorite liquid sweetener.  If your dates are not fresh and soft you’ll want to soak them in water for about an hour.  Drain the liquid and then remove the pit.

Almond Joy Milkshake // edible perspective

The crunchy, chocolaty bits were my favorite part!

Now…

Drink up!

Ashley