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pumpkin mango smoothie

October 9, 2015 By Danielle 2 Comments

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Do we still embrace the romantic notions of the fall even when the lights go out? Or is that we embrace them more, or even because of?

Tonight was truly the first evening that I made a marked mental note that we’re losing daylight. It’s still and silent when we rise in the morning, and the blanket descends quietly and swiftly in the evening. I think it was around six-thirty tonight that we were glowing completely in the dark – sneaky has the sun drawn in over the past few weeks!  I will say that the sun-baths at around three in the afternoon have been righteous and soul-warming.

And to these elemental and atmospheric changes I ponder the shift of our actions and symmetries. Shorter sunlight, less time outdoors, a quicker retreat inward, longer darkness, more time. Often I daydream about the situation that those in Alaska face – perpetual light or perpetual darkness. I dream of how our intent is dictated by what we’re capable of achieving in opposite lighting circumstances. I’m fortunate that I can both day-dream (detrimental to progress, complimentary to inspiration) and night-dream (often seriously weird) quite hard.

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So to greet this new and dark conclusion? I’m investing in brightness. The pumpkins are in full swing – everywhere I step there are jovial orange squash congregating. Their harvest hues are undeniably seasonal and tempting. Previously I offered a genuinely easy way to cook your own pumpkin puree – and today I want to offer a bright application for such efforts. Blended pumpkin is smooth and silky, sweet and easy to get along with. Having a wealth of pumpkin puree is akin to gold this time of year (and all throughout) , and most certainly this smoothie is a fruit of any considered labor. For this recipe I’ve blended it with frozen mango, cinnamon, turmeric, and almond milk for a seriously easy smoothie that cleanses and brightens all demeanor. It’s ok if it’s dark – .

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Pumpkin Mango Smoothie
 
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Author: Rooting The Sun
Serves: 1½ - 2 cups
Ingredients
  • 1 cup pumpkin puree
  • 1 cup frozen mango
  • 1 cup almond milk
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • ½ tbl hemp seed to garnish
Instructions
  1. add pumpkin puree through cinnamon into the base of a blender and combine together to form a smooth drink. garnish with hemp seed.
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Filed Under: Drink Tagged With: mango, pumpkin

Cucumber Mint Lassi with Jalapeno

August 22, 2015 By Danielle 4 Comments

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There is hollow roar on the other side of the windows – an old friend has come to visit  us today: the wind. There is a gust, a billow, a stillness and then the unmistakable wild abandon of our wind chimes. The wind is a strong element here, one that is at play much of the year – although we savor the small eternity we have without it. On most sides of us there is nothing to stop it, so it rolls. Depending on the time of year it either cuts the cold into slices in your throat, or it amplifies the summer heat as a blow dryer on your skin. The gusts are quite high today, we are under an advisory – however the temperature is a chilled out sixty-six degrees. Fairly neutral, but with hair in constant motion.

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rootingthesun.com

 I am merrily inspired by the subject of old friends and new friends. It seems quite astonishingly that people have the ability to show up in your life at the times marked most unexpected. A fortuitous evening encounter with a new acquaintance led to a well-buzzed conversation of food, growth, possibility and passion. The energy that hummed around us as we spoke on these subjects was electric and involved. It is a pure testimony to surprise. New encounters will always have their reservation as it is inherently human nature to scope someone’s story out in your head. This very instant is drastically combated by the truth when you finally learn their nature though. A pleasure it will always be. What began as the smallest of talks (scenery, weather, locations) was eventually heightened into engaging bliss about the sincere love for food (are there better conversations to be had!). In so much that we walked through the garden in darkness with headlamps to embrace and offer our new acquaintance that which moves us. The excitement and chatter was copious and fulfilling until all we wanted to do was cook – but alas the time had drawn too late. Thank you for the fresh breath of air last night new friend – we do hope to see you again.

A bird told me that summer temperatures are just vacationing this weekend. The cucumbers are in high tide and rolling in sweetly and densely. Those that aren’t winking at me coyly saying pickles or some form of salad are getting crafted lovingly into drinks. I’ve always had an affinity for lassi drinks. Maybe it’s their cooling element that is so complimentary to the food they are served with – they are saving grace while you are consuming fire. However, this is the very point I’ve decided to twist into irony today. Cucumbers are sincerely refreshing, especially married with mint – but what about including an element of danger? If not danger, something a little tricky – suave? We love spice. Jalapeno fever is high.

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 This cosmically detracts from the nature of the lassi, but I assure you the magic remains.

Hope the weekend is slow where it needs to be, productive where it wants to be, and always satisfying.

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Cucumber Mint Lassi with Jalapeno
 
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Prep time
2 mins
Cook time
1 min
Total time
3 mins
 
Author: Rooting The Sun
Serves: Serves 2
Ingredients
  • 1 fresh cucumber roughly chopped
  • 1 cup plain greek yogurt
  • ¼ cup of cream
  • 1 jalapeno seeded and roughly chopped
  • 2 tbl agave
  • ½ cup of mint leaves torn
  • ½ tsp cardamom
Instructions
  1. Add ingredients to a blender and process until smooth. Ice may be added but do this slowly as the cucumber is full of water and the lassi has the potential to become thin on you.
Notes
If the jalapeno is a point of dispute you may leave it out altogether. This makes for a just as delicious alternative. Alternatively you can add half the jalapeno instead of the whole one for heat variant.
3.3.3077

Filed Under: Drink

Thai Papaya Smoothie

July 23, 2015 By Danielle 2 Comments

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I would like to admit that I’ve been having fever dreams of tropical proportions!

So much has this beautiful papaya been occupying my mind – that when all is either sleeping or whispering I am wondering if any further justice can actually be done to such a fruit. While we aren’t cultivating papaya in our humble South Dakota garden, I still think it deserves all the wonder and intrigue I have to offer. This is why, in all of my excitement, I am sharing two papaya recipes this evening (the next recipe to follow). It is rather difficult for me to keep myself from eating and drinking and singing odes to this fruit eight days a week. Do you join me in this feeling?

What a beautiful sight to have in the kitchen! The sunny skin gives way to the most brilliant sunrise and sunset put into one fruit. Vitamin C and digestive aid are two supremely powerful properties of these wicked babes.

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What I invite you to taste with me is a super simple concoction that I figure doesn’t overpower the papaya, but rather elevate the opportunity.

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While my recipe requires you to extract the seeds from inside, they are indeed quite edible! They are a bit peppery in taste, perhaps not a flavor you’d immediately come running to, but still palatable. Some mix them with honey to create a sweetness. The seeds themselves will help you with digestion. Just do your research before you make them a lifestyle habit, as with most things.

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Papaya

Thai Basil

Coconut Milk

 Simple and then we’ve got ourselves a delicious treat that will surely combat any summer temperatures that might be bearing down on you. If you query me I can’t think of a better flavor combination. Just combine them for your own personal papayan nirvana!

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Thai Papaya Smoothie
 
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Prep time
5 mins
Total time
5 mins
 
A simple and fragrant smoothie to coax your soul at the end of a hot summer day.
Author: Rooting The Sun
Recipe type: Drink
Ingredients
  • ½ large papaya deseeded
  • 1 cup unsweetened coconut milk
  • 1 tbl of torn thai basil
  • 1 tsp agave
Instructions
  1. Blend all ingredients in a blender
Notes
I would possibly add anywhere from a splash up to a ½ a cup of almond milk (or other) to your creation depending on the consistency of your coconut milk and the consistency you desire.
3.3.3077

Filed Under: Drink Tagged With: coconut, papaya, smoothie

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