Sublime Superlemon

Carrot-Ginger-Orange smoothie and Peach-Blueberry Muffin

I’ve have never, not once, been able to successfully incoorporate orange blossom water into a single dish. Today, I’m happy to say that the once vanilla substitute is in perfect harmony with carrots, ginger, and oranges in the smoothie above. Unfortunately I don’t think I can publish the muffin recipe as it is straight out of the Cook’s Illustrated 800-page tome I own. However, like everything I make recently, this muffin is loaded with cinnamon and cardamom.

Also! before I give the recipes, I’m happy to announce that my friend Adam’s blog is now hosted here . Go to escapingsuburbia.sublimesuperlemon.com to read his insights on Canadian history and the Ottawa region. Adam has been one of my closest friends for a very long time now and hopefully someday I can get www.adamcoombs.com (a birthday present I got him once) working properly to redirect to his site :S

Carrot-Ginger-Orange smoothie (makes 2 servings)

• 4 medium to large carrots, peeled and sliced thin
• fresh ginger, a lump of about 3 thumb-sizes, peeled and sliced thin
• 1.5 cups of water
• 2 oranges
• 500mL of plain frozen yoghurt
• a teaspoon of orange blossom water

1. Put all the sliced carrot and ginger in a blender and add half of the water. Liquify to your heart’s content. Strain through a seive into a cup or bowl and then return the pulp to the blender. Add the rest of the water and liquify again. Strain again (duh). At this point you can discard the pulp.
2. Squeeze the juice of the two oranges into the strained carrot-ginger juice and add the orange blossom water.
3. In a clean blender froth the juice and yoghurt.
4. Serve!

This recipe is pretty labour intensive. If you know of a method to juice carrots with less work, let me know in the comments!