For Christmas 2015, “Santa” bought Matt and I a nutribullet. I have become slightly obsessed with smothie bowls because of it. They are delicious, you can add all kinds of toppings, it’s healthy and yummy! Allergy season has kicked in and I add a little local honey (which is supposed to help). Here’s the recipe, all ingredients are organic:
1 banana (can be frozen)
1 small handful of frozen strawberries
3/4 c unsweetened coconut milk
1 large handful spinach
1/2 handful kale
1 tbsp honey
Throw ingredients in your nutribullet (or blender will work) and blend away. Pour in your bowl and add whatever toppings you like! I add about 2 teaspoons of the super seed and ancient grain blend from Trader Joe’s (it has sprouted buckwheat, flax seed, quinoa, hemp, chia and amaranth), shredded coconut, almonds, and fresh berries. Enjoy!
I’m a huge ice cream lover, but it’s been a while since I’ve had ice cream in a cone. We were in Fort Bragg last week and stopped at a place called Cowlicks where I got black rasberry chocolate chip ice cream in a waffle cone. When we got home and I did my weekly shopping I just had to get some cones but could not find a flavor comparable to what I had at Cowlicks……so naturally I made my own. In this recipe I use local Brentwood Plums and all organic ingredients. It tastes just as refreshing and heavenly as it looks.
2 cups plum preserves
2 cups organic heavy cream
1/3 cup organic cane sugar
1 tsp vanilla extract
2 tbsp honey
1 cup chocolate chunks or chips
1. Stir together cream, sugar, vanilla extract and honey to a saucepan and cook on medium until sugar is dissolved.
2. Add plum preserves to a blender and add 1/4 cup of cream mixture in with the plums
3. Blend on high until it is a smooth, creamy consistency
4. Add blended ingredients into a large bowl
5. Add cream mixture into bowl with plum preserves and mix together well
6. Cover bowl with plastic wrap and refridgerate at least 4 hours
7. Once refridgerated at least 4 hours, remove from fridge and mix in chocolate chips
8. Poor into your ice cream maker and mix according to your ice cream maker directions (mine is about 25 minutes)
9. Store in a sealed container in the freezer or devour it right away, your choice 😉
I am so lucky, my Aunt and Uncle live locally on an orchard so I always get a ton of plums and apricots from them! Too many to eat, so I can them. It’s really easy, here are the steps:
-Wash, cut and pit fruit
-Place in large pot over stove
-Add sugar. For me, I filled an entire pot and only added about a cup of sugar. Other recipes I found added up to 6 cups…WAY too much in my opinion but it’s up to you. For the apricots I also added about 2 tbsp honey
-Add the juice of 1 lemon
-Bring to a soft boil and boil for about 3 minutes.
-Pour preserves into sanitized (I just run mine in the dishwasher) mason jars with fresh never before used lids. After sealing you should hear the lid “pop” which means it’s officially sealed and no air is getting in.
Store preserves in cupboard. Once opened store in refrigerator. Enjoy!