Feb
Strawberry Orange Yogurt Smoothie
I think I have spring fever. Except that it’s not spring. Not even close. Last week it was…I swear. The signs of spring were impossible to miss. Little green daffodil shoots coming up on the side of my driveway, patches of grass poking their way through the melted snow and glorious sunlight streaming through my bedroom window at the happy hour of 7 am. Surely this meant spring was just around the corner. Wrong. So very wrong. Nearly three feet of snow dumped on us last weekend and more is expected to arrive tomorrow. So much for my early spring wish. I was determined not to let it get me down though. The first thing I did was go out and enjoy the fresh snow. Finally some white fluffy stuff to play in! 
The second thing I did was make a smoothie with the most spring-like ingredient I could find…strawberries. So what if they had to be shipped all the way from Florida for me to enjoy them. Sometimes a girl has got to let herself indulge. In addition to strawberries and oranges from far away places I also added some ground flax meal to my spring fantasy smoothie. I pretty much always keep some of this stuff around because it’s an easy way to add fiber and healthy Omega-3 fats to your diet. I recently discovered that my favorite flour brand, King Arthur, makes a ground golden flax meal that is perfect for baking with and adding to smoothies. 
I always use my immersion blender to make smoothies. For one because l I don’t own a regular blender, and two because it requires less clean up and who can argue with that! I like to make the smoothies one at a time in the plastic cup that came with my blender. It’s kind of a necessity because the immersion blender won’t quite fit all way down in the bottom of a tapered pint glass, and as a bonus the plastic cup has handy measuring marks on it.
Strawberry Orange Goodness
Strawberry Orange Smoothie
makes 1 large or 2 small smoothies
4 ounces (1/2 cup) plain non-fat Greek yogurt
1 orange, peel and pith removed cut into chunks
1/2 cup strawberries, stems removed cut in half
1/2 frozen banana (not frozen is okay)
1 heaping tablespoon ground flax meal
1/2 cup vanilla almond milk (or use regular milk, soy milk, rice milk, etc.)
Combine all the ingredients in a blender or an individual cup and blend until frothy.
Jan
Buckwheat Waffles with Maple Orange Sauce
Did you know that January is National Citrus Month? Hmm…maybe this explains why I’ve been a kind of citrus maniac lately. Clementines, grapefruits, navel oranges, blood oranges, key limes, lemons – I can’t seem to get enough citrusy goodness. Even though I just found out about national citrus month a few days ago, somehow I think my body must have already known. So in honor of this very fruity month, and since I’ve already posted several citrus recipes this month, including a delicious salad with both sections of grapefruit and a grapefruit vinaigrette, as well as these amazing key lime cupcakes, I thought I would continue the trend with what else…more citrus! 
I am one of those people who always buys the fruit that’s on sale at the grocery store. You know, from the display that you practically run into when you first enter the store. I figure if it’s on sale that must mean it’s in season somewhere, and besides – it’s cheap. This week navel oranges from California were on sale. A huge bag for just $2.99! I jumped all over that deal. There are sooo many recipes you can make with a bag of oranges. I thought about making chicken or pork with an orange sauce, or maybe a fresh salsa with orange, mango and jalapeño. In the end I decided on waffles with an orange maple sauce because, well… because I really like waffles. Do I need a better reason? 
Okay, maybe I did have one other reason. Lately I’ve been been coming across quite a few recipes that use buckwheat flour. Of course I’ve heard of this flour before, but I am ashamed to admit that I have never used it- until now. As with any new ingredient I turned to the trusty Internet for a bit of research and what I found out surprised me. Despite the name, Buckwheat is not actually wheat. In fact it’s not even a grain. It is the seed of a flowering fruit closely related to rhubarb that’s ground into a flour and commonly used in things like noodles, pancakes, and porridge. 
Besides being a great alternative for those on gluten-free diets, buckwheat also has some amazing health benefits. It is high in fiber and B vitamins, includes 8 amino acids (almost making it a complete protein) and doesn’t have the tendency to raise glucose levels like so many other carbohydrates. Finally there is the taste. Many of the websites I came across described the flavor as nutty or bold, one even called it an acquired taste. While I would agree that it has a bit of a nut-like flavor, I wouldn’t go so far as to call it bold or unpleasant in anyway. In fact, I thought the buckwheat flour added a very pleasant and mild earthy flavor that complimented the slightly sweet orange sauce quite nicely. The buckwheat waffles ended up being a great way to celebrate national citrus month and I can’t wait to try more recipes using this awesome wheat free, super healthy flour.
Buckwheat Waffles with Orange Maple Sauce
Waffle recipe adapted from the Joy of Cooking
Makes: 6 4” waffles (serves 2)
Waffles
1/2 cup whole wheat pastry flour (or white)
1/2 cup buckwheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 egg whites
1 cup buttermilk
3 tablespoons butter, melted
1 tablespoon honey
Orange Sauce
1 1/2 cups freshly squeezed orange juice (from 6 oranges)
2 tablespoons maple syrup
1 orange, peeled and chopped with the pith removed
1/4 teaspoon ground nutmeg
1/2 tablespoon corn starch
1. Make the sauce: cook the orange juice over medium-high heat for about 15 minutes or until it has reduced by half. Add the maple syrup, chopped orange and nutmeg. Stir to combine. In a small bowl or cup mix the cornstarch with 1 tablespoon of cold water. Add to the orange mixture and bring to a boil. Cook for a couple minutes until the mixture has thickened. Remove from the heat and cover until ready to use.
2. While the orange juice is reducing mix up the waffle batter. In a large bowl whisk together the whole wheat pastry flour, buckwheat flour, baking powder, baking soda, salt and cinnamon. Set aside.
3. In a medium bowl combine the buttermilk, melted butter and honey. In a small bowl whisk the egg white just long enough for soft peaks to form when you pull the whisk away.
4. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. With a wooden spoon stir a few times until combined. Gently fold in the egg whites.
5. Cook the waffles according to the directions for your specific waffle maker. Every waffle maker is different. Mine makes 2 4” square waffles and I use a 1/3 of a cup of batter for each side and cook for 5 minutes. When the waffles are done top with the orange sauce.
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