The darker variety of plums have been especially sweet this year, and I’ve been eating them as fast as I can get my hands on them. I found a dozen, in a clamshell container, at Costco this week, for an excellent price, and they were ripe when I bought them. It made perfect sense to add one of them to my smoothie this morning, and it was delicious!
A few days ago, I bought an ice tray — the first one I had owned in years! — for the purpose of freezing cubes of curry paste and, sometimes, fresh fruit to add to my cups of water during the day. I had some large strawberry halves in four ice cubes this morning when I went to the freezer to take out some ice for my smoothie, so I added these as well.
Here is the list of ingredients:
1 large, ripe purple plum, sectioned with pit removed
2 large strawberries
1/2 cup of butternut squash chunks (see this post.)
1/2 cup of frozen mango chunks
1 handful of bean sprouts (I used my mung sprouts that were fresh and ready to be harvested.)
1 tbsp of ground nut blend
unsweetened coconut milk as needed for blending
The best season for plums is nearing an end for this year, so I’ll have a few more of these before this scorching hot summer in Texas is over. You can take that to the bank!
I was in the mood for something quick after fighting 108º F weather and commuter traffic today in the blast furnace summertime of Dallas, so I went for something that looks great, tastes great, and is sure to boost my spirits to face another day just like this one tomorrow.
I harvested my lentil sprouts this morning, so they had been in the fridge all day, just chillin’. Summertime is a great time for good-tasting tomatoes, when the taste hasn’t been compromised by refrigeration, and I can never turn away from a just-ripe avocado!
There it was, simple, tasty, and inspiring with its color and fresh taste!
I had some organic corn tortillas that were very low in sodium and no oils, and I had some spicy tomato sauce left over from last week that was just enough to mix in with my sprouts. I pulled three tortillas out of the storage bag, heated them for 20 seconds, covered with a paper plate, in the microwave oven.
To get my quota of cruciferous veggies for the day, I steamed some brussels sprouts and diced butternut squash I had prepared for steaming over the weekend. This couldn’t have been any easier! Faster than waiting in a drive-thru line at a greasy hamburger joint where I used to spend my money.
The result was a full stomach, nutritious perfection, and I was done with it all by 7 p.m. Time to kick up my feet and watch some baseball!
I stumbled upon a perfect raw veggie to add to my breakfast smoothies, the butternut squash.
This winter squash has a tough, thick skin, and a mild sweet taste. I was in the peeling and chopping mode last night, so I decided to peel a butternut squash that I had bought a couple of weeks ago that had been taking up much-needed space on my counter top. I thought I would use it, most likely, in a purée, later in the week. After peeling it, I diced it, and put half of it in the fridge and half in the freezer to be used later.
This morning, when I was putting my smoothie together, I noticed I didn’t have any leafy greens or other veggies that hadn’t already been turned into my salad mix or jarred with garlic, onions, or spices to be incorporated into other dishes later in the week. But, I DID have the chunks of butternut squash available. What the heck, throw them in, and try it.
Here it is:
1 cup frozen mango chunks
1 cup butternut squash chunks (frozen or fresh)
1/2 cup fresh blueberries
1 banana, broken or sliced into chunks
1/4 cup raw cashews
1 cup unsweetened coconut milk (or other non-diary type)
Put all ingredients into a blender, and then serve yourself about a 20 oz smoothie to get you off to a great start for the day!