Yesterday my husband, my daughter and I spent the morning picking berries in the hills. We live in an area that produces a lot of food most notably, fruit and this trip was long overdue. The elf is two this week, I can’t even believe it, and we’ve begun to teach her about where her food comes from. Berry picking was a lovely start to her food education. This week we will also be tilling and preparing a patch long earmarked for a vegetable garden. I can’t wait, not because I am an avid gardner, I’m not, I can kill a picture of a plant, but I am looking forward to picking our own produce for dinner.
After yesterday’s excursion we have lots and lots of delicious, hand picked strawberries, blackberries and raspberries. It probably goes without saying berries will feature in upcoming posts.
We’ll start with a sweet, creamy strawberry and basil breakfast bowl with a twist. Blended with basil and a hint of mint, these pots add a little something to the breakfast table. Blend the night before, devour the next morning. Perfect.
Strawberry and Basil Breakfast Pots
1 cup chopped strawberries
1/2 cup coconut or regular yoghurt
1/2 cup coconut milk
2 tbs basil, finely chopped
1 tbs mint, finely chopped
1/3 cup chia seeds
1 tsp maple (optional for sweetness)
Combine ingredients except for the chia seeds in a blender and blitz until smooth. Transfer to a bowl or jar and stir in chia seeds. Refrigerate overnight to set. Top with granola to serve.
2 cups rolled oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 coconut flakes
2 tbs coconut oil, melted
2 tbs maple syrup
dried fruit (I used dried cranberries and blueberries)
Pre-heat oven to 160 degrees C. Combine ingredients other than the fruit in a bowl and combine well. Lay out on a non-stick baking tray and bake for around 15 minutes before removing to stir. Put back in the oven for another 10 minutes or until golden brown. Once baked, stir in dried fruit and cool before serving.