Today's March Photo A Day prompt is "Eat" so I thought I would show you what I've been eating lately. The Cashew Smoothie Bowl above was yesterday's "Second Breakfast" (yes, I am secretly a Hobbit.)
In the summer, we eat almost exclusively "farm fare" fresh from the garden. We go out and harvest, come in and preserve, and eat whatever is at hand. We eat a lot of salads in the early summer, and a lot of tomatoes in the late summer, and a lot of squash from harvest in autumn until they run out or go bad in the root cellar.
At this time of year, there are still a few good spaghetti squash in the root cellar, and still some canned goods on the shelves in the canning room. We even have a small "salad patch" growing in a tray under full-spectrum lights. However, I get a little tired of the storage foods about now. The truth is that the first breath of spring air elicits in me a craving for food pulled straight from the garden.
I clipped fresh thyme today, as I have several times this winter, and I see that chives and sorrel will be available in small quantities soon. In the meantime, I have been trying to add something new and fresh to my cooking repertoire to hold me over until the early harvests from this year's garden.
A few weeks ago, I had a "smoothie bowl" (a thick smoothie that you eat with a spoon, rather than drink) at a restaurant, and I have been wanting to recreate that at home. I was home alone all day Sunday, so it was a perfect day to experiment and not worry about forcing anyone else to eat the results of my innovations. I shouldn't have worried, because my Cashew Smoothie Bowl was delicious!
The "Un-recipe" follows (because I am a "little bit of this, little bit of that, type of cook!)
Cashew Smoothie Bowl
Soak in water overnight
- 1 1/2 cups of raw cashews
Blend (in food processor or high power blender)
- 1/4 cup fresh water
- Cinnamon to taste
- Pure Almond or Vanilla Extract (1/8 tsp or to taste)
- 4 medjool dates
- 2 bananas
Top with fun extras. I used (from left to right in photo)
- Roasted lightly salted sunflower seeds
- Black Chia Seeds
- Unsweetened Coconut Flakes
Eat with a spoon!
Today's Second Breakfast was a variation on a theme. My Avocado & Greens Smoothie Bowl was topped with unsweetened coconut, strawberries, mandarin orange wedges, and walnuts.
We are nearly to the end of the photo a day challenge, but if you want to see what it was all about go here. Tomorrow's prompt is "9:00."