Breakfast is taking cues from a Lily Pulitzer dress I wore in the 7th grade. My mother and sister, five years my junior, may or may not have also worn matching ones. And it may or may not have been to the same occasion(s).
Now that we're all older and wiser, the pink and green motif has transitioned for the better from our wardrobe palates to that of whats sitting on the table in the morning. While fruit on clothing is not always a bad thing, a summer-fruit centric breakfast is never not a good thing. On this fine South Carolina morning, farm-fresh figs, raspberries and the nation's finest Carolina peaches bid me good morning from their fruit bowl. Good morning indeed, my tasty friends.
While oatmeal is generally my AM go-to, when I've got a blender on hand (or a few extra bucks and juice bar) green smoothies and juices are a close second. I obviously couldn't decide between the two this morning and thus, both made their way onto my very photographable, geometric straw place mat.
Who says you can't have it all and eat it too?
As someone who is much more partial to things savory as a result of being the owner of fairly lazy sweet tooth, I find green smoothies to be a spot on sweet + savory compromise. Despite the color, which I find to be rather pleasing, I swear they don't taste like a blended nursing home salad. The right combinations of fruit mask and almond milk mask most of the earthiness of the greens and leave you nothing but a delicious means to tons of vitamins that aren't brought to you in a gummy or teddy bear form. Smoothies are also one of the better things to wake up to on a hot summer mornings. I especially love blending them up and then sipping during what can sometimes be a sweaty commute to work while traversing lower Manhattan. Not to mention I'm too distracted enjoying the company of my homemade green pal in hand to pay any mind to the temptation of blowing eight dollars at a passing juice bar.
While this oatmeal measures a few degrees hotter than the smoothie, the raspberries here give a friendly and refreshing tartness. The fruit sugars also lend it all the sweetness it needs keeping this a low-sugar dish, great for sustainable human energy. If the morning is indeed just too hot at 9 AM to stand over a hot stove after a shower, the oats and add-ins can also be soaked overnight for "cold" oatmeal or museli.
And, for me, a day without a cup of strong black coffee or espresso is essentially not a valid dat and like living in an Alice in Wonderland dream state.
A mad, mad world, I tell ya.
Although, let's be honest, everything tastes better when taken from a tea cup.
Pink and green, peace and love, X and O, play and doh,
Peachy Green Smoothie
The peach in this recipe can be easily swapped out for any fruit you like or happens to be in season.
3/4 C. Almond milk
3 C. raw spinach or kale
a handful of mint (optional)
2 T. chia seeds
1 ripe peach, fresh preferably.
Add all ingredients into a blender. Pulse until combined, pour, sip, and "ahh."
Raspberry and Fig Chia Oatmeal
1/2 C. fresh raspberries
4 fresh figs, halved
1 C. Almond milk, divided into 1/4 C. and 3/4 C.
1/2 C. rolled oats
2 T. chia seeds
1 t. vanilla extract
Heat a sauce pan over high heat. Add the fruit to the the hot pan and allow it to cook, but not burn, until the heat begins to draw the juices and sugars from the fruit. About 1-2 minutes. Reduce the heat and deglaze the pan with a 1/4 C. of the almond milk. Allow the fruit to stew for another 30 seconds. Add the oats, chia seeds, vanilla extract and remaining almond milk. Stir and allow oats to cook through, about 2-3 minutes. Garnish with extra figs, raspberries a splash of almond milk and serve with an agave drizzle if you desire a bit more sweetness.
For the cold preparation:
Slice each fig into 4 small pieces and combine with raspberries, chia seeds, oats, vanilla extract and almond milk. Stir to combine and allow to soak in the fridge overnight or for at least 30 minutes. Oats will have doubled in size and should be pillowy. Stir to distribute all the flavors and enjoy.