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.
This looks great! I'm stopping by from Slightly Indulgent Tuesdays.
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