Smoothie In A Bowl / Salad In A Smoothie?
For breakfast I had a fruit, berries, and greens smoothie. It was light, delicious, quick and easy.
1 cup blueberries
1 ripe, juicy mango
4 large, dark Romaine leaves
All blended until thick and smooth.
When I opened the fridge at lunch time, I was inspired to use the same basic components to make a big bowl of salad with a couple of additions.
6 dark outer leaves of Romaine
4 lighter inner crispy leaves
1 cup of blueberries
1 diced ripe, juicy mango
2 thin slices of sweet Vidalia onion
Tbs sunflower seeds
1 Tbs raisins
1 Tbs extra virgin olive oil
1 tsp apple cider vinegar
pinch of sea salt
As I crunched my way through this refreshing fruit-based salad, I thought how simple it would be to convert salads to a whole new range of interesting smoothies and smoothies to a vast variety of salads.
A little imagination can turn raw food mealtimes into an adventure. One that not only provides super nutrition, but has a three-fold benefit:
• Enhances our creativity.
• Offers great mealtime diversity.
• Encourages us to use what's on hand.
As I write this, my taste buds tingle thinking about adding a frozen banana to the smoothie and a sliced, fresh banana to the salad. Ah! Endless possibilities . . . let your imagination run rampart!