The air is fresh and the light is strong now that we are in mid April. Fruit and veggies are brighter and my brain seems to be functioning better than in the gray matter of winter. It’s retail therapy season, time for a new spring wardrobe, even at the table: With it being lovely out spend less time in. Breakfast, lunch and dinner need to be lickety-quick so we can get to baseball, crew, lacrosse and whatever birthday party is happening. Breakfast bowls are my answer. I started making them a few months ago and I can’t stop. There is a new idea, a new combination, swirling in my head at the most random times. Here’s why.
Made in just 10 minutes, breakfast bowls, or smoothie bowls, or breakfast soup as they are called, are like the modern Garanimals of the morning. You probably don’t recall Garanimals, but they were a relatively horrid clothing line at the mid-‘7os Sears my mom made us frequent. God I hated that place. Frenzied moms could grab pants tagged with monkeys to go with shirts tagged with monkeys and lions to go with lions for their kids and know the resulting outfit would be hip for the elementary school set. Saddish truth: My mom thought they were a marketing upsell so she would make her own, ahem, inspired hybrids for me to wear, with cost savings as the accessory.
Spin forward decades and the clothing memories still dog me (orange woolen plaid!) but the notion of experimenting and sometimes finding good matches stands the test of time in the kitchen. For breakfast, every day I take some mix of fruit and veggies and almond milk, spin them in a blender and top them with more fruit and a sprinkle of superfoods like chia, coconut, hemp seed and bee pollen. I’m mixing and matching them like a revived new-season wardrobe, and so should you.
Today in the mix: I blended half a banana, a half cup of almond milk, a half cup of ice and a few strawberries, then topped with sliced nana, pom seeds, chia, berries and mango. A matchy-matchy morning Mondrian; a timeless breakfast in no time.