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
Drain.
Blend (in food processor or high power blender)
- Cashews
- 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
- Blueberries
- 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."
11 comments:
I make a lot of smoothies but never like this so will give it a try. I shop a store called Fresh Thyme and get all my ingredients there mostly
Your second breakfasts look delicious! We eat breakfast just after 6:00 so at 9:00 I have fruit and yogurt to tide me over until lunch. Thanks for sharing your recipe!
Robin
I do a lot of smoothies too, but this is a fresh take on it! I would have never thought of it, if I hadn't tried it at a restaurant! Hope you enjoy. Of course, the sky is the limit on combinations of the "smooth part" and the toppings!
PS: Fresh Thyme is a super fun name for the store! I love it!
Robin, They were yummy! I eat first breakfast pretty early too, so we are in the same situation! :D
"farm fare fresh from the garden" ...
You can't beat it!
All the best Jan
Oh my! That does look luscious.
Right? :D
Yum! I'm going to try another version tomorrow.. Just sort of winging it with what I have on hand.
checking in
time going by so fast with someone here with me a while longer
family here Sunday, his birthday...
your smoothie looks so good. now difficult to chew nuts and like the idea
of soaking them, I chop a lot :)
miss sharing
but soon
will begin again
so much being done and put back in order :)
Ernestine, I knew you were busy with family. That is a good kind of busy! I look forward to reading your thoughts when you get back to blogging, but there is no rush! Enjoy your special time with family.
The smoothies have been good! I have blackberries and mangoes from a run to town today. I think they will end up in a smoothie bowl tomorrow!
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