It hailed last night.
Right around five the clouds were a thick gray wall of sheer impression and intimidation. The air was charged with electricity. An ocean fell from the sky and sparks spiraled down. At first the storm seemed as though it was passing quickly. Her speed was visible and her determination enviable. What we thought was her ending was really the witness of birth. The sky turned from black to nothing. And rain. And hail. And hail. The damage seemed quite minimal because we had the garden protection rolled out, but it’s hard to completely suppress a force so awesome. Have you ever read “The Open Boat” by Stephen Crane, friends? Nature is wicked and unstoppable – and man is no match.
A storm like that can get one in line quickly.
And for getting in line quickly I have the most delicious granola and fruit salad to offer. Technically speaking, Blueberry and Coconut Granola. The fruit salad consists of blackberry, cantaloupe, agave, apple cider vinegar, and sage. It comes together so quickly that you’ll be able to get up and go even if all the power-lines are down and the cat has run away on you.
Everything is so simple here that you can feel quite lovely about eating a healthy and wholesome breakfast, or even a smart snack at your leisure. Fruit delivers a sweet dose of antioxidants and hydration while oats and almond butter offer protein and a natural energy boost, all while keeping you full and satisfied.
The fruit salad comes together in a heartbeat (or a morning stretch), and the granola can be made ahead of time to create an easy transition from dream-land to (reality) land.
Rolled oats, coconut flakes, dried blueberries, almond butter, agave.
This method is easily modifiable for your personal taste buds, but I like sharing my taste buds with you too (- the germs).
I am a huge fan of breakfast. This goes two ways generally speaking. Light, healthy, easy, and energizing during the week to fuel my capacities & then decadent, drizzled, syrupy, indulgent is always a possibility on the weekends. Either way breakfast is embraced in my world. I do hope you stay with me to follow my love affair with the first meal of the day. The opportunity is endless and the smiles bottomless.
- For the Salad:
- 1 cup diced
- cantaloupe
- 1 cup blackberries
- 1 tsp fresh,
- minced sage
- 1 tbl apple cider
- vinegar
- 1 tbl agave
- For the Granola:
- 2 cups rolled oats
- ½ cup coconut flakes
- ½ cup dried blueberries
- ¼ cup almond butter
- ¼ cup agave
- For the Salad:
- Add all ingredients to a medium bowl and mix gently to combine.
- For the Granola:
- Preheat oven to 350 degrees. Toast rolled oats for ten minutes on a large sheet pan.
- In a large bowl combine the oats, coconut, blueberries.
- Add the almond butter and agave and combine.
- Spread mixture onto a parchment lined baking pan, such as a brownie pan. Chill pan in freezer for two hours/ up to overnight.
- When hardened, lift granola out and cut into preferred bar sizes or chunks.
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