Blood Oranges

I'm very happy when I start to see blood oranges show up in the market at this time of year. I love the deep magenta color. Today I'm sharing a recipe for my blood orange sorbet, but there are lots of ways to use them. They are great to make freshly squeezed juice, or a mimosa if you want to get fancy with that juice. For a different kind of salad, I like to lay slices of them on a plate and top with thinly sliced red onion, basil, olive oil, salt, and pepper. But, whether you use them in a recipe or eat them just as they are, I encourage you to look for some now. Once they're gone we won't see them again until next year, and you certainly don't want to miss out.

Blood Orange Sorbet

3 cups freshly squeezed blood orange juice (from about a dozen blood oranges)
3/4 cup plus 2 tablespoons granulated sugar

Combine the juice and all the sugar in a medium saucepan. Place over medium heat and stir until sugar disolves. Do not boil. Place in a container, cover and refrigerate until well chilled, at least 3 hours and up to 24 hours.

Process mixture in an ice cream maker according to the manufacturer's instructions. Place in an airtight container in the freezer to firm up for a few hours before serving.

Makes approximately 3 cups, serving 4. 

Notes: Can be made up to three days ahead. 

A New Year, A New Smoothie

December came and went so fast for us. I can hardly believe that it's 2014. I'm not one to make new year's resolutions, but I do tend to eat lighter in January simply because after all the holiday indulgences I want to eat cleanly and simply.

Today I will share with you the latest smoothie I've been drinking. Surprisingly, one of my most popular posts was this one, a post about a smoothie I drank all the time when I was pregnant with Miles. This post was pinned, reposted, viewed, etc. more than any other post I've done.

I will always love making that chocolate smoothie, but I'm really enjoying this one lately, probably because it tastes really good and it's got kale in it making me feel really healthy. But, I promise you won't taste the kale. The pale green color of the smoothie is the only reminder that it's in there. Oh, and this smoothie is loaded with protein from the almond milk and almond butter. It's one tasty and healthy smoothie. Drink up.

Banana Almond Kale Smoothie

1 banana, sliced and frozen

2 tablespoons roasted, salted almond butter

3/4 cup unsweetened vanilla almond milk

1/2 cup packed roughly chopped kale leaves (stem removed; about 1 large leaf)

2 teaspoons pure maple syrup

Place all ingredients in blender and blend until completely smooth. 

Serves 1