Cooling Off with Smoothies

It's hot. Really hot.

Although I squeezed in some June baking, I spent most of the month trying to cool off from hot days on the farm. Instead of heating up the kitchen with a hot oven, I have been snacking on cold, crispy cucumbers and carrots, and drinking smoothies. Smoothies are like granola. You can hardly ever mess up and can make something delicious from whatever you have in your cabinets (or in this case, the refrigerator). Below are two of my favorite go-to drinks.

My summer office and classroom.

Kale and Mixed Berry Smoothie

1/4-1/2 c. fruit juice (orange, cranberry, lemon, etc.)

1 c. berries (blueberries, blackberries, strawberries, raspberries)
1 medium banana

small handful of kale or spinach

1 c. Greek yogurt OR a handful of ice

Combine ingredients in a blender and blend until smooth. Serve immediately.

Kale and Mixed Berry Smoothie

Vegetable Wontons

And now for something completely different... 

I came across a wonton how-to during a weekly search for new vegetarian recipes. These really couldn't be any easier to make (or cuter). Check this out: wonton wrappers are papery thin, soft, don't stick to each other, and come pre-made. Can you say baker-friendly? My market carries Nasoya brand wrappers, but I'm sure any brand will work just the same. You can also use the wrappers to make ravioli, dumplings, and other appetizers. 

If you pay attention to detail, you see that my wrappers expired in February. Don't worry, I made these wontons back in January and have been waiting to write a post about them!

What you need to get started: a large baking sheet (or clean counter top) lined with parchment paper, a bowl of water, wrappers, your filling, and a food processor. I combined cabbage, scallions, carrots, garlic, and ginger in my filling, but you have the freedom to play. (Don't you love it when I say that?)