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 filtered water

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!