Cucumber Smoothie Recipe

My morning smoothies come into existence from two main things:  time and available ingredients.
My hubby is the grocery shopper (can I get an Amen?!) so smoothie ingredients are not on the "regular" list unless I make a special request.  I've been a total slacker in the meals department lately and have been winging it with the bare essentials for weeks and weeks.  Luckily, my daughter has started some health kick with her friends and has been tagging along with dad on grocery nights.

She takes fruit infused water bottles to school every day and makes herself a healthy lunch and snacks.  Thankfully, I've been able to hijack some of her ingredients for my smoothies! Ha!  Unfortunately, the only green thing she bought this time was cucumbers and avocados.  But fortunately, I've learned that cucumbers are AWESOME.

I threw half of one in my smoothie earlier this week and really enjoyed the crisp, fresh taste.  This morning, I had a few extra minutes to throw another together and used up some more of her ingredients (shhh) plus a few of my own non perishable ones. It was delicious!

Cucumber Fruity Smoothie
1 banana
3/4 cucumber
few strawberries
few raspberries
1 cup of pineapple
2 figs
chia seeds
ice


I knew cucumbers had some healing anti inflammatory benefits.  I've seen them commonly at the spa sliced in water for drinking or heard of slices over the eyes to reduce swelling.  With all my exercise, I thought I could certainly use some of that anti-inflammatory action on my sore muscles.  Can't hurt right? Simultaneously yummy and healing?  Can't beat that!  

I decided to look them up and learn more about cucumbers and what else exactly they are known for. I found that they are a one of the world's healthiest foods! They're full of vitamins and minerals and are not only anti-inflammatories but also anti-oxidant, anti-cancer, great for skin and hair, aids good breath, rehydrates and even promotes joint health!  There are tons of articles out there (two of which I've linked) noting all of their wonderfulness.

I think I will keep these on the "regular" shopping list because in a pinch, they can make a refreshing smoothie or put a pep in a glass of water while reaping the rewards of all the benefits they have to offer.  I've found lots of easy recipes where we can quickly incorporate a summer salad with our dinners too!

Follow me on Pinterest if you've haven't yet to see what recipes I'll be pinning later to try out.

Happy Wednesday all and don't forget to keep moving!

Valerie :)

Sweet Tart

Over Thanksgiving, I tried a new dessert recipe a friend recommended that was somewhat daunting because it involved meringue! and whipping! and lightly toasting! ...all things that for a rather green cook, could be absolutely terrifying.  The fear involved is usually related to trying a new recipe on a day that it will be consumed at a large gathering BY a large gathering.  Oh, the pressure!!!

Nonetheless, I have been known to take a challenge in the kitchen every now and again and once the supplies and ingredients are bought...IT. IS. ON.

So, the recipe in question is for Lemon Meringue Pie.  The first one I have ever made in my LIFE. It was surprisingly easy to make and making the meringue "peaks" was kinda fun too.  I actually let my daughter help me with those and she went a little crazy with that and made them sky high!

Although I enjoyed the pie, I didn't have but a small taste and I didn't think much of it because there were so many desserts on the table, I wasn't even sure if anyone got around to eating it.  That is, until later that weekend.  I left the pie at my friend's house and heard raving reviews about how awesome it was.  I was taken aback by the compliment which was furthered by a request for ANOTHER.  WHAT?  Something *I* made? That's just unheard of.

Months have gone by and I heard of this "recipe redo" request once more, and I thought surely, someone was just being their normal sweet self and extending an unnecessary compliment.  But now that my friend's birthday has arrived, Lemon Meringue Pie has come up again.

So, when his wife asks a group of us where we can "buy" a great pie, I jumped in and offered to make it again.  She said he wouldn't want to share so I made TWO. I bought my supplies on the way home and made them to bring to dinner.  However, one thing I didn't consider is the "setting" time.  Whoops.
Although the taste was great, because it was still warm (mostly because I altered the recipe a tad), the filling was not as firm as I would have liked and it didn't look as pretty when sliced. *Lesson learned...do it the night before and let it sit in the fridge like at Thanksgiving or...follow the recipe.  Ahem. :/

Lemon Meringue Pie

Filling:
1 (14-ounce) can sweetened condensed milk 
1/2 cup lemon juice 
1 teaspoon grated lemon zest 
3 egg yolks 
1 (8-inch) prebaked pie shell or crumb crust**
Meringue: 
3 egg whites 
1/4 teaspoon cream of tartar 
1/4 cup sugar


In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust. Preheat oven to 325 degrees F. Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

**Rather than the pre-baked pie shell, I used the Pillsbury roll out Pie Crusts (you'll catch a glimpse of them in the video).  These need to be baked for about 10-12 minutes and COOLED before filling.  (this is where I went wrong in trying to serve it just minutes later)  If in a hurry to serve immediately, definitely use the pre-baked.

Here's how I did it in 6 seconds. :)



Let me know if you give it a whirl and how it turns out.
Enjoy!

Valerie