Now that everyone is back to their routine, I’m still attempting to find mine. It’s taking me longer than I thought to get a solid schedule together for my newly found free time. I have decided to resume writing for NaturalNews.com among other things. And my brain is crowded with recipes that are itching to come out. I don’t know about you, but I get so restless until I put things on paper and organize my thoughts and prioritize my to-do list(s). I think at this point it’s looking more like a plural!
Last week, I had a few days where I forgot to eat and by the time the kids were fed, bathed and sleeping, I realized that I hadn’t eaten yet. So this week, I’m fixing things by keeping at hand some seasonal fruits (prickly pears, dates, plums and apples) and my son’s favorite drink: smoothies.
I made a delicious coconut and fig smoothie this morning for our breakfast. I used some fresh Thai coconut meat and water with some figs and mint from the garden and a few others ingredients for a nutrient-packed breakfast on the go. Happy (almost) Fall everyone! I can’t wait for the leaves to turn.
Coconut and Fig Smoothie
2 cups coconut water
3 oz coconut meat
3 oz figs, any variety
2 oz raspberries, fresh or frozen
1 plum, quartered with skin
1 oz baby spinach, fresh or frozen
1 oz cashews, raw
1/2 tsp pomegranate seed powder
5 mint leaves, fresh
1 tbsp honey or agave (optional based on sweetness of fruit used)
Place all ingredients in a heavy duty blender (I use a Vitamix) and blend until liquified. Enjoy cold.