Strawberry Rhubarb Upside Down Cake Smoothie

When you are hanging out in the plank position while mosquitos are flying away with chunks of your skin all in the name of toughening up for the Spartan Sprint there is a pretty good chance that you might want to take your mind off of the buzzing and chomping.  You can harass your teammates, make fun of the teammate that couldn't make the practice (you know who you are) or you can think about cake.

The cake turned into a smoothie but really it was all about the crumble anyway.  Besides, we have pink zebra roller derby shorts, glitter headbands, and purple mesh tops to wear so maybe a smoothie is a better idea anyway.

Compote

1 cup diced rhubarb

2 C fresh or frozen strawberries (I used whole frozen strawberries)

1/4 C apple cider 

Combine ingredients in a medium sized saucepan.  Bring to a boil and allow to simmer for approximately 10 minutes.  Allow compote to cool before adding to your smoothie.

Crumble

1/4 C ground almonds

1/4 C + 2 T old fashioned oats

1 T coconut oil

2 T brown sugar

1/2 tsp cinnamon

2 T unsweetened applesauce

In a small bowl combine ground almonds, oats, coconut oil, brown sugar, cinnamon and unsweetened applesauce until your mixture is crumbly.

Strawberry Rhubarb Upside down Cake Smoothie

(2 Cups)

1 frozen banana

2 T vanilla protein powder (if you skip the protein powder you might consider adding extra vanilla paste & maybe a 1 tsp of honey or maple syrup)

1 tsp vanilla paste

1 C unsweetened soy milk

1/4 old fashioned oats

strawberry rhubarb compote

1-2 T crumble

In your blender combine frozen banana, strawberry rhubarb compote, protein powder, vanilla, soy milk, & oats.  Blend until desired consistency is reached.  Top with sliced strawberries and 1-2 T of crumble.

Will Run For Summer Salad With Strawberry Vinaigrette

The only thing better than picking fruits and vegetables out of your own garden is picking fruits and vegetables out of a garden that you didn't have to weed.  However,  I can occasionally be convinced to weed if I'm allowed to sample the produce as I weed.  Luckily, this time there was no weeding involved (or bugs, or snakes, or dirt caked under my nails) only two delicious baskets of strawberries.

If baskets of strawberries weren't enough my nasturtium flowers are finally in full bloom.  My garden at home this year consists of kale, spinach, nasturtiums, rosemary, mint and lavender (and even then I can't really be trusted to weed or water).  

Summer Salad

(serves 2)

This salad makes me think of my grandmother.  She will take iceberg lettuce over 'weeds' anyway so I can hear her saying 'no thank you' (code for I would rather eat my own leg) to this salad.  For those of us who are a little more adventurous this salad is delicious!

Ingredients

4 C mixed greens

*1/4 C spiced nuts (almonds, pecans, walnuts)

1/4 C diced dates (approximately 7)

1 orange 

*strawberry vinaigrette

10-15 nasturtium flowers & leaves

Gently rinse greens, nasturtium flowers and leaves (unless you don't mind little critters in your salad bowl).   Add diced dates, spiced nuts, and thinly sliced orange slices.  Drizzle with strawberry vinaigrette.

Strawberry Vinaigrette

(3/4 Cup)

After making some pretty bland salad dressings (and feeding them to dinner guests) I thought I would try something a little more exciting.  I came across an interesting recipe at www.wellpreserved.ca but decided to tweak it a little (any excuse to eat maple syrup, lime juice and sunflower oil).

Ingredients

1 C strawberries

1Tbsp maple syrup (not table syrup)

1 Tbsp fresh lime juice

2 Tbsp balsamic vinegar

1 1/2 tsp olive oil

1 1/2 tsp sunflower oil

1 tsp poppy seeds

In a small bowl combine strawberries and maple syrup.  Let stand for approximately 1 hour so that the sugar will pull the juices from the berries.

In a blender combine strawberries, maple syrup, lime juice, balsamic vinegar, olive and sunflower oils.  Blend until desired consistency is reached.

Add poppy seeds and enjoy.

Spiced Nuts

(1 C)

Ingredients

1 1/2 tsp earth balance

1 cup nuts (pecans, walnuts, almonds)

1 Tbsp maple syrup

1 tsp chile powder

1/4 tsp smoked paprika

pinch chipotle powder

Melt earth balance in skillet.

Add nuts and stir until nuts are coated with butter.

Stir in maple syrup until nuts are coated.  Add spices.

Transfer to a baking stone (I covered mine with a silicone mat).   Roast at 300F for 5-10 minutes (watch carefully).