It may only be May 22nd, but the sticky weather and threats of afternoon thunderstorms are reminiscent of the imminent summer months. I step onto the back patio and, instead of the scrawny seedlings of two weeks ago, there are luscious leafy tomato plants (with no help from my gardening skills, I might add). Strawberries have arrived at the farmers market. And temperatures are now consistently above 70F, remaining so even into the dark of night.
But I am getting ahead of myself. We are still a month away from the summer solstice, and days continue to get longer and warmer. Not to mention that the best of summer produce is still to come: sugar snap peas, cherries (!), blueberries (!!), peaches (!!!), eggplant, okra, zucchini... While summer is definitely a time of year when all I could ever want to eat is fresh and local, we are still in transition. That is why today's breakfast is a mix of local and global - strawberries and swiss chard, mixed with coconut, cocoa, dates, and banana. We all have to strike a balance, and for a little while longer mine includes a few tropical products (which I try to source as fairly and sustainably as possible). Where is your line for local and seasonal vs. imported?
1/2 cup strawberries (fresh if you have them!)
1/4 cup non-dairy yogurt
1/4 cup coconut milk
1/4 cup almond milk, coconut water, or just plain H2O
1-2 tbs cocoa powder
Handful of swiss chard leaves (optional)
5 drops liquid stevia (optional)
Not too tricky here. Just dump everything in a blender, or in your immersion blender cup. Then blend until smooth and uniformly colored. Pop in an umbrella, maybe garnish with some sliced strawberry and/or chocolate shavings. What a way to start the day!
Check out my delicious and healthy treats on Slightly Indulgent Tuesdays, and check back on Friday for Wellness Weekends.