Pineapple Cucumber and Lime Summer Salad

After a brief respite from the brutal summer heat last week (Our temperature felt more like Fall then Summer), it's back in full, scorching force!  As much as I enjoy the summertime, the intense heat oftentimes has me searching for any kind of cool and refreshing escape.  Enter in this flavor popping, sweet & sour, mind-blowing good Pineapple Cucumber and Lime Salad. 

I found this recipe while scouring the lovely universe that is Pinterest.  The unique combination of ingredients as well as the pure simplicity of it sucked me right in.  I knew I had to try it for myself.  It was love at first bite!

Pineapple Cucumber and Lime Summer Salad (recipe slightly adapted from Mom On Time Out)
Ingredients: 
1 Pineapple (cut into small chunks)
1 large Cucumber (remove seeds & cut into small chunks)
2 Limes (juiced)
Zest from 1 Lime
1 Tbsp Cilantro, minced
Directions:
1.  Mix all ingredients together in a medium sized bowl.  
2.  Set aside and allow all of the juices to marinate, about 30 minutes, before serving. 
3.  Store leftovers in the refrigerator.

I enjoyed every last minute of this dish, so much so that I was even known to drink up all the leftover juices from the bottom of my bowl!  I know, so unlady-like, right?  But the juice was equally amazing and has inspired me to try juicing a refreshing drink using these same ingredients in the not so distant future.  I'll be sure to post it if it's as amazing as I hope it will be. 

If I haven't raved enough yet, you've simply gotta try this delightful dish before the summer is over!  
~Chrissy

Homemade Banana Milk

Interesting enough I had never before heard of banana milk prior to this past weekend. When I initially was asked to whip up some banana milk, I thought it was a really strange request and I am not sure why since I love adding banana's to my smoothies.  I guess it was because this is not a milkshake type recipe but a much thinner, milk like drink.  It didn't sound very appealing to me at all, but since we were trying to find some healthy milk alternatives to help supplement my young nephew's diet, I was up for giving it the old college try! 

I have to give the credit to my husband as the brains behind this recipe.   By brains, I mean he told me to put a banana, water and vanilla in a blender and mix it all up.  Of course this means I am the brains behind the brains, since I then had to figure out the measurements! :) Strangely enough, when all was said and done, it worked and tasted great, too.  The banana flavor was obvious but still subtle enough to not feel overpowered by it and the consistency was very much milk-like and there is just a hint of sweetness & vanilla.  It also passed the test of a one year old, for he drank it right up!   

Homemade Banana Milk
~by Herban Adventures

*Ingredients:
1 Ripened Banana, frozen and cut into chunks**
1 1/2 cup water
1/2 tsp vanilla extract

*Directions:
Add the frozen banana chunks, water and vanilla into a high speed blender (amazon affiliate link).  Blend on high until all the banana has been incorporated into the liquid. Pour and drink immediately or keep in the fridge for up to 3 days.  The banana milk will turn brown after it sits over a period of time.  This is entirely normal and expected.  It is a fresh banana after all! 

**Note:  It is very important to use super ripe banana's (much more so then the ones seen in my photo above).  This will make the banana taste so much more flavorful and sweeter.  Also, I use banana's quite frequently in smoothies and I have found it easiest to unpeel the banana and cut it into chunks before freezing it.  If you freeze the banana unpeeled, you'll have to let it sit and thaw a little bit before you'll be able to peel it. 

Enjoy!!!

~Chrissy

Homemade Pumpkin Puree

Fall for me means sweaters, skinny jeans with a cute pair of boots, hoodies, Husker football games, spiced apple cider, falling leaves,  Halloween, and pumpkins.  By pumpkins, I'm talking pumpkin pie, pumpkin smoothies (recipe will be coming soon on a future post), pumpkin bars, pumpkin whoopee pies, pumpkin muffins...oh my, I'm starting to drool a bit.  In order to make all these divinely scrumptious baked goods you'll need to stock up on lots of pumpkin puree.  Normally, I would use Farmers Market Organic Pumpkin Puree, but this year, after seeing some organic pumpkins in the produce section at Natural Grocers, I decided it was about time to try making my own.  

Homemade Pumpkin Puree:
**I want to credit Organic Authority for the instructions which helped me learn how to make this puree.

Ingredients: 
1 whole Pumpkin (I used a 4 LB Sugar Pumpkin)

Directions:
1.  Preheat your oven to 350F.

2.  De-stem and cut the pumpkin in half.  Remove the seeds but don't throw them away.  Roast those babies for some good snacking later on!

3.   Place the two halves face up on a baking sheet.  Place in the oven for 45 - 60 minutes, or until a fork can pierce the flesh.  Let me tell you....Your house will smell all sorts of amazing as this pumpkin is in the oven roasting.  Mmmmm!

4.  Allow the pumpkin to cool off a bit before scraping all the flesh off the skin.  Discard the skin.  Place the pumpkin in a blender, and blend until smooth and creamy. Note: A food processor may work better then a blender on this step.  I struggled a bit with my blender blending the pumpkin very well. I had to keep stopping and stirring it around a bit.  It may be the kind of blender I have, but I'm going to try a food processor next time to see if it makes this step any easier.  ***UPDATE**** Use a food processor for this step.  It works like a charm!!!!

5.  Drain off any excess water, if needed.  (I did not need to do this step but if your pumpkin holds a lot of moisture in it, you might have to.)

6.  Store in jars or freeze for later use.  I was able to get about 38oz of pumpkin puree from a 4LB pumpkin.