Bring on a Summer Breakfast – June 2009
Monday, June 22nd, 2009Summer time is a perfect time to enjoy fresh fruits in season. Since many fruits are heavily sprayed, with peaches supposedly receiving the heaviest pesticides, I urge you to purchase organic fruits, especially those with thin skins and/or that cannot be peeled. The three recipes below are all made with organic fruit.
(This photo does not show the delicate pink color of the smoothie. You’ll just have to try it yourself!)
Utensils: Cutting board & knife, blender
Prep. Time: About 5 minutes
Cooking Time: None!
Category: Vegan (if you use non-dairy beverages)
Ingredients:
3/4 c. liquid (orange juice, apple juice, etc. or non-dairy beverage)
(If you use thick yogurt, you may have to use 1/2 c. yogurt with 1/4 c. water or juice to dilute)
one ripe, organic peach, washed and sliced with the pit removed
*1/2 tsp. fresh ginger
One scoop protein powder (optional)
Directions
Place all the ingredients in a blender or food processor and buzz until smooth.
Feel free to add other fruits, such as fresh berries, especially raspberries and strawberries. you will have to use 1/2 peach or add more liquid if you still use a whole peach.
Notes about fresh ginger from www.theepicentre.com/Spices/ginger.html
Ginger is native to India and China. It takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”, as in antlers. Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius. It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D. It was one of the earliest spice known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper. A common article of medieval and Renaissance trade, it was one of the spices used against the plague.
*Hint about peeling ginger from Chef Keith at MANNA, where I volunteer.
Use an ordinary teaspoon to peel away the skin of the ginger. Just drag the curved sides or point of the spoon over the root and the skin should come off easily. You can then chop and blend the ginger with a little oil and store in a jar in the ‘frig. Chef Keith says it willlast a long time and you will be able to know when it is no longer usable.
Utensils: Cutting board & knife.
Prep. Time: 10 minutes
Cooking Time: None!
Category: Dairy & Gluten Free
Ingredients
1/4 cup each of fresh, ripe, organic blueberries, strawberries (sliced), & raspberries or blackberries
3/4 cup (Greek) yogurt (Greek yogurt is thicker.)
Unsweetened coconut, lightly toasted (optional)
1 T. flaxseed, ground
maple syrup to taste, if needed
Directions
1. Wash, drain and slice the strawberries. Add to other berries ina bowl.
2. Using parfait or wine glasses, place a small amount of yogurt at the bottom of the glass, sprinkle on some coconut (if using) and ground flaxseed, add some fruit and repeat until all the yogurt and fruit are gone.
Notes: This parfait can be served as a dessert, as well. And if you are vegan, you can use a nopn-dairy sour cream.
Also, feel free to use ground nuts, other fruits in season, and granola if you like.
Each of these two recipes was for a single serving. IF you are making it for company or family, just double, triple or quadruple the recipe as needed.
