I think I’m being generous labelling this one as a “cider” because the juice itself is made with a blender and fine strainer; not an actual press. Let’s just go with it and enjoy this cozy drink anyway, okay? I’ve had a scratchy throat the past couple of days, and this pear concoction is part of my attack arsenal. Other than that, I’m just putting ginger and ACV in everything, getting 1000% daily vitamin C, and making sure that I get proper sleep. I’m about to fix up a giant batch of butternut squash and apple soup–with hella ginger of course–for dinner/weekend lunches. We have some outdoor projects planned for the weekend, stuff we put off when it was way too hot (oooops!). Also, early fall is the crucial time for lawn maintenance, so we’ll be on that in a big way, too… I’m a dweeb with a a contentedly quiet life, what can I say ;)
This drink is another outing for the amazing blend + fine strain juicing method. This juice/cider still comes out slightly thick though–in a delightful way. It’s almost kind of creamy/milky with all that vanilla bean and the pectin of the pears. I’m really into it, and I love how soothing it is in the evening. When I lived in Toronto, I would frequently pick up a hot pear and ginger cider with chyawanprash from a juice bar that I lived close to. I wasn’t really into coffee at this stage in my life (I knooooooow), but that cider gave me all of the comfort and energy necessary. This recipe that I’m sharing today definitely reminded me of that drink–and the simplicity of my life pre-coffee hehe. Love and hugs (and links)!
Ina Garten answered Vanity Fair’s Proust Questionnaire, and I will never stop gushing about her. It’s such a simple interview format, it’s all been done before, but you can FEEL her positivity and pure love for life just lifting off of it.
Mimi Kirk on Garance Doré! I love her musings on raw food, longevity, and spirituality. “If you say and think positive things you become a magnet to positive energy in your life. It’s all up to you.”
The millennial’s guide to seltzer #like4like! As a side note, I’m really into Spindrift sparkling water after picking up my first taste of it on a little USA shopping trip this week. The raspberry lime one is so fresh!
“The amount of all the vanilla beans in the world is not sufficient to flavour everything that everyone wants to flavour with vanilla.” Timely.
The thing about hosting really great parties that won’t stress you out: don’t serve dinner. Not to toot my own horn, but I love the advice in this article.
Bon Appétit waded into an authenticity debacle with a recent video post about pho (and how it is allegedly the “new ramen”). This is the best thing I’ve read about it so far. Clickbait-y titles can get anyone, at any level, in unnecessary hot water. Title suggestion: “Pho is great!” ;)
Yet another amazing episode of the One Part Podcast, with a focus on Kundalini yoga. I could have listened to these two converse for hours on end. And I’m definitely making the yogi tea recipe that’s mentioned at the end.
Essential oils for your zodiac sign. This sandalwood-loving pisces approves. I actually do find it to be a very grounding scent when I’m feeling scattered (which is often). Key point: I generally take this sorta stuff VERY lightly.
Dr. Neal Barnard’s new book! Turns out there are EVEN MORE benefits to that blue zone way of life.
Nothing but love and respect to Guy Fieri and those frosted tips. Truthfully, I do find Guy’s show (Diners, Drive-Ins and Dives or Triple D for the un-initiated) to be a very relaxing watch. It’s in the same category as browsing the popular food feed on Pinterest for me. It’s just nice to watch/scroll through something and not think about some deeper meaning, anything work-related, or a complex plot line for a minute. Tasty food unites us all, ya know?
GINGER PEAR CIDER WITH VANILLA BEAN
Print the recipe here!
Notes: You definitely need a fine-mesh strainer for this one, or a nut milk bag if you have it. If you don’t have vanilla beans, you can drop a teeny splash of vanilla extract into the cider at the very end of the warming stage (along with the lemon juice) instead.
2 ripe pears, cored and chopped (I think Bartlett is preferable here, but Bosc will also work)
1-2 inches fresh ginger root, peeled and chopped
1-inch piece of fresh vanilla bean
1 ¼ cups filtered water
½ teaspoon pure maple syrup, or to taste
1 teaspoon fresh lemon juice
In an upright blender, combine the chopped pears, ginger, vanilla bean, and water. Blend on high until you have a smooth, slightly thick puree.
Set a fine mesh strainer over a small saucepan and grab a spoon/small spatula. Pour the pear puree through the fine mesh strainer into the saucepan. Stir and push around the solids until all of the available juice/liquid is in the saucepan.
Gently heat the pear liquid in the saucepan over medium-low heat. Once it’s warmed to your liking, stir in the maple syrup and lemon juice. Serve immediately.