There’s an excitement in the air. I always feel this time of year is like a holiday changeover period, not only is the temperature rising but there is change afoot on the grocer’s shelves. Apricots and peaches are taking the place of windfall fruits and berries are now arriving in larger punnets at lower prices. So whilst I wait for the prized bounty from up the road in the Okanagan, just-over-the-border Washington will be supplying my table with its goodness.
As the mornings get lighter, so does my breakfast palate. And though I still need to be nourished, I also often crave my first meal from a bowl. Depending on my mood, I will alternate between hot and comforting, to warm and gentle. Have you ever noticed how the taste buds are more receptive to just warm or even room temperature foods? I certainly feel that way about this, my latest breakfast offering. Eating it as it’s cooling down highlights the lemon more and, when you dress it up with fresh, plump berries and the decadence of whipped coconut cream .. this is divine.
This one’s a Summery, lighter version of another yummy one which I paired with plum and rosemary compote and just happens to be featured in this month’s Paleo Living Magazine. PLM is a great little app for smart phone/iPad full of all good stuff such as recipes and paleo advice from bloggers, doctors and researchers. As a thank you, they are offering my readers a FREE 3-month subscription, no strings attached (i.e. they won’t renew and charge you, that part’s up to you) so feel free to try it out if you like.
What am I up to this week so far?
- collecting this book from the library and hoping I can read it with my kids
- watching Rory’s excellent chat with Sarah Ballantyne about the AIP
- flicking through Tara’s new e-book and wondering what to cook first
- saying ooh and aah with my girl at all the cute baby animal moments in this post!