What do you do when you need a "reset"?

Last week, we had a really grey day. It wasn't just cloudy--it actually hailed and snowed before the clouds gave way! It left a heavy feeling on everything: spring's first daffodils sagged to the ground, people moved slowly, and my pep, which often correlates with sunny weather, settled at ho-hum levels.

Often my "reset" button is going for a run. When I'm in a rut, running is like mediation for me. The practice of mediation usually emphasizes not thinking at all, but I struggle with that. The meditative state I find while on a run is different. It's quiet so that I can reflect, but I can't think too hard. Instead my mind just wanders in an unconstrained stream of consciousness.

I love the freedom that comes with running, so when I awoke to that grey, grey day last week, I was sort of bummed. Not only was the cloud cover leaving me feeling "blah," it was keeping me from enjoying springtime on the trail. I needed something to make the morning brighter. The answer: a Paleo Carrot Cake Coconut Smoothie.

The color of this smoothie was enough to get me excited. And then I took a sip, and left that grey-mood on the floor. It was creamy and luscious (thank you, coconut milk!), and bright and fresh (an you too, fresh ginger and pineapple!). I used coconut water, which is great for hydration--this smoothie probably would makes a great post run gulp, but hey--sometimes you wake up to hail and you just have to take life as it comes. Packed with Vitamins A and C, this smoothie is a powerhouse in a glass and totally brightened my week. I hope it can do the same for you!

Paleo Carrot Cake Coconut Smoothie

Published March 15, 2015 by Caitlin Sherwood

Serves: 2 | Total Time: 10 minutes

Ingredients:

2 medium-sized carrots, roughly chopped
1/2 cup coconut water
1/2 cup milk of choice (dairy, nut milk, coconut milk, etc)
1/2 cup pineapple, fresh, frozen or canned
1/2 cup pineapple juice
1 banana, frozen
1/2 teaspoon minced fresh ginger root
1/8 teaspoon cinnamon
Pinch teaspoon cloves
Pinch teaspoon nutmeg
1/4 cup crushed ice
1 tablespoon toasted coconut, for garnish

Directions:

Add all ingredients aside from toasted coconut to blender and puree until smooth.
Pour into two glasses, and garnish with toasted coconut. Serve cold.

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Have you even tried Verdejo wine? It's nutty and fruity but not too sweet. It's my new favorite summer wine, and I'm usually more of a red wine person. Verdejo with figs works well because the wine is subtle enough to let the fig flavor come through. The nuttiness of the wine is also a nice compliment to the fruit. And what's better than eating a fig straight? Eating a fig juicy with your new favorite wine. Chilled with pears, a few allspice berries, and a tiny bit of cinnamon, this is the beginning of fall in a glass – the evenings are still warm, but there’s a hint of cool breeze, and the best crops of the year.

White Wine Sangria with Figs and Pears

Published August 31, 2014 by Caitlin Sherwood

Serves: 4-6 | Total Time: 10 active minutes

Ingredients:

5 figs
1 bartlette pear
1 lemon
1 three-inch cinnamon stick
2 whole allspice berries
3 whole cloves
2 cups white wine, preferably Verdejo (A drier Sauvignon Blanc may be a good sub)
1-1/2 cup pear juice (apple juice will work in a pinch)
2 cups sparkling mineral water or peach-pear La Croix

Directions:

Wash the fruit. Half the figs, and slice the lemon into thin slices, removing seeds. Core the pear and slice it into very thin slices.
Put the sliced fruit and whole spices in the bottom of a jar or pitcher. Pour the wine and juice over fruit. Close the jar. Let the wine marinate with the fruit for at least two hours in the fridge.
To serve: Spoon fruit into glasses, pouring wine to fill half the glass, and top off with sparkling water.