Most of the time, as of late, I am struggling to believe it’s mid-November. Sure the calendar says so, there are lots of holiday decorations at the stores, I even saw the pictures from the first snow my family and friends got earlier in the week in NY. But, being my first year here in Southern California – the excessive sunshine and warmer temperatures are making it really hard for me to believe we are just a few weeks out from Thanksgiving. I have been a tad concerned that it would be hard to get into the holidays this year, with this new drastic change in lifestyle and scenery.
On my run to the beach yesterday morning, I passed by a home with a huge tree with beautifully vibrant leaves, falling so haphazardly all over their yard. The tree was more bare than not. I was mid-run and had a really great stride going, but I had to stop and take it all in. Snap a photo or two. It’s the little things in life, this like, that I may have once took for granted, that can now literally stop me dead in my tracks, leaving me with an immense amount of gratitude. I wonder how many people pass that very tree in a day, not realizing just how special it is. It is maybe one of just a few trees like it in our entire neighborhood. Only the second that has caught my attention.
Thankfully, regardless of the visual cues, the produce in our weekly CSA and at the markets remind me that we are nearing the winter. Squashes and greens and all that other good wintery stuff! I saw some beautiful fresh organic cranberries at the market earlier in the week and I had to have them. I didn’t have any one particular idea in mind of what I wanted to make, but rather a whole bunch. A smoothie was the very first that came to mind once I got them home, featuring some of the beautiful kale we got in our CSA.
This smoothie has an amazing flavor with a little tartness from the cranberries, much like the tartness you would get from adding yogurt to a smoothie. The subtle sweetness from the banana and the dates offset it nicely and the hint of cinnamon is so warming and pleasant. As a self-proclaim Christmas junkie, I especially liked the flecks of red from the cranberries paired with the green from the kale. So appropriate in helping me get into the holiday mood and perfect for a post-run breakfast!
If you live somewhere warm, how do you get into the holiday mood?
1 1/2 cups coconut water* Add all of the ingredients to your high-speed blender. Blend until smooth and creamy. Serve. *You can also simply opt for 1 1/2 cups of any unsweetened non-dairy milk of your choice, or just the coconut water. This is what I had on hand in the fridge and wanted to use up.
2 tablespoons coconut cream*
1 large bunch of kale, stems removed and leaves roughly torn
1 cup fresh organic whole cranberries
1 organic banana, frozen
2 Medjool dates, or other sweetener of your choice
1/2 teaspoon ground cinnamon
1 1/2 cups coconut water*
Add all of the ingredients to your high-speed blender. Blend until smooth and creamy. Serve.
*You can also simply opt for 1 1/2 cups of any unsweetened non-dairy milk of your choice, or just the coconut water. This is what I had on hand in the fridge and wanted to use up.