I have been on a bit of a hiatus lately from Cooking on the Fly, busy with other commitments and life in general. Two things have come out of this rush of busy-ness: home delivery and smoothies.
When I say “home delivery”, I don’t mean that a Peapod truck is pulling up outside my house with boxes of Cap’n Crunch and Hamburger Helper. I like to pick my own groceries and browse the aisles, even if it means braving the store on Sunday afternoon. I don’t mind getting a mystery box of fruit and veggies from a CSA at a local farm — that’s an adventure, like having Christmas every week — because what could be more fun than trying to figure out what to do with 10 pounds of kohlrabi, a bag of purslane, and a couple quarts of Kiwi Gold raspberries?
My journey into home delivery actually began when I started noticing South Mountain Creamery trucks around my neighborhood. I checked out their website and found that they were a local dairy farm that delivered a variety of products right to their customers’ doors.
There’s something romantic about the idea of opening up your front door and finding a glass bottle of milk standing on the doormat. At least, it’s romantic to those of us who didn’t grow up in a time when that was a fact of life, like women wearing hats and gloves in the summer and children walking to school in freshly-starched clothes.
The first delivery came on my birthday, which was also election day. It was definitely the highlight. A half-gallon of freshly-pressed apple cider, a quart of skim, a pound of sharp cheddar, and a dozen fresh eggs.
With the holidays approaching, I’ve added egg nog to the order, and it has to be the most heavenly egg nog ever. Just slightly sweet with a distinct nutmeg flavor, this nog is so thick and creamy that I feel like taking a bath in it. Move over Lewes Dairy nog — which has always graced our Christmas breakfast table in past years — but South Mountain Creamery has come to town.
Which leads me to smoothies. A couple of months ago, my husband was reading the October issue of Runner’s World and they actually had an interesting nutrition article. Instead of the usual chit-chat about bagels with peanut butter and pasta with tomato sauce, they extolled the virtues of nutrient-rich smoothies, both savory and sweet.
This struck a chord with me. Our daughter regularly leaves for school as the sun comes up, walking about 10 minutes to catch the subway, so she’s always in need of breakfast on the run. Enter — the smoothie! Now I just whip one up in the morning and hand it to my daughter as she stumbles sleepily out the door.
The Runner’s World article gave me some good ideas about smoothies, such as slicing bananas and freezing them to toss in the blender, and it also introduced me to using ingredients like spinach and almonds, while encouraging me to experiment. Since I am always looking for convenience, I now keep my freezer stocked with a wide variety of frozen goodies, like strawberries, blueberries, goji berries, chocolate flavored silken tofu, and chopped spinach. I have also become enamored of unsweetened almond milk, which has a creamy texture and slightly nutty flavor, as well as Silk soynog (sorry, South Mountain, but we can’t eat dairy all the time).
Smoothies have often become my lunch of choice lately; as the days have become increasingly busy, these frozen powerhouses have become my favorite lunch-on-the-go. Besides, I figure a low-cal smoothie at lunch means I don’t have to feel too guilty about that half-glass of egg nog for dessert.
Spinach Eggnog Smoothie
Depending on your mood — and how your clothes are fitting — you can make this with Silk soynog or the real thing. Either way, it’s tasty!
1/2 sliced frozen banana
1/2 cup frozen strawberries
1 cup frozen chopped spinach
1/4 cup eggnog or soynog
1 cup unsweetened almond milk
1 tsp. honey
1 tsp. ground flaxseed
Dump all the ingredients into a blender and process until smooth. Yup, that was easy!