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I just got back from the King Arthur Flour Blog & Bake™ event in Norwich Vermont for three days and nights. It was so much fun, I am about to pop from so much learning. It was all about getting into the kitchen, having fun with other bloggers, and learning all about baking. And eating. [Boy, was there lot’s of that!] And shopping in the Baker’s Store. Hello new props and cooking gadgets!

I have a ton to download to you about it, but first I wanted to tell you about this yummy green smoothie.Green Mountain Smoothie

I developed it for Cabot Creamery Cooperative, who co-sponsored the Blog & Bake, so it seems like to perfect opportunity to share it with you. It is one of the yummiest ways of getting your greens, and it is packed with 13 grams of protein thanks to Cabot’s farm fresh Greek-style yogurt. Cabot is also gearing up for this really awesome healthy bike expo event in New York City. There they will have a booth where they will be attempting to break the Guinness World Record for largest smoothie by making 400 gallons of smoothie with their Greek-Style yogurt.

Jacob Sheep at Hogwash Farm

Back to the Blog & Bake. On our first day in Norwich, we got to go on two farm tours. The first was Hogwash farm where they do an amazing job raising heritage breeds for a meat-only CSA. I wish I lived closer. Members pick-up their meat shares once a month. So cool right?

Hogwash Farm Norwich vt

Then we headed over to a serious vegetable growing operation nearby, Killdeer Farm, were they had scads of greenhouses bursting with tomatoes, vegetable seedlings, and annuals.

Killdeer Farm, primulas

seedlings

greenhouse tour at Killdeer farm VT

Wedgewood English Thyme

That night, Cabot sponsored a totally yummy and fun dinner for the bloggers. We were treated to awesome beer from Harpoon Brewery and a delicious cooking demo by ever charming, chef Jimmy. Then we got a full run-down of how some of the cheeses are graded by master taster Craig.

samples of different cabot cheddars

We got to try ten of their cheddars, and they all tasted unique. It was great to get help from Craig to identify certain flavors, and learn why they all tasted different. It was so much fun for this food science dork! And there was much more food science to come in the following two days. I can’t wait to get into the kitchen and start trying some of the baking techniques we learned from the knowledgeable baker instructors at the King Arthur Baking Education Center. So stay tuned for that. In the meantime, here is that smoothie recipe.

Print

green mountain smoothie

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 cups

Ingredients

  • 3 soft dates, pitted and cut in half
  • 1 banana, peeled and broken in half
  • 1 cup plain Greek-style yogurt, such as Cabot
  • ¾ cup apple cider or apple juice
  • 2 tablespoons honey
  • 1 cup ice
  • 3 cups clean torn kale leaves

Instructions

  1. Place dates, banana, yogurt, cider or juice, honey and ice in a blender. Top with kale leaves, cover and puree on high until completely smooth, 45 seconds to 1 minute. Divide between two glasses and serve immediately.

Notes

This recipe was developed for Cabot Creamery Cooperative


Nutrition

  • Serving Size: 2 cups
  • Calories: 358
  • Fat: 3 g

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