Chilled Strawberry Grapefruit Soup

Mmmmmm fresh strawberries. The other day at Hy-Vee strawberries were on sale, four pounds for $5. So good! I eat strawberries plain like an addict, but they also are great additions to just about any sweet dish.

Of course strawberries in salad is good. Kale salad especially. And in oatmeal. And in cereal.

This morning I even put some strawberries in my orange juice. That was a great idea.

And I don’t know if this is something a normal person would do, but yesterday I was eating my strawberries with peanut butter, like banana and peanut butter except…maybe even better.

So I decided to make something extra delicious in memory of my Chilled Cantaloupe Soup. Except this time…strawberries and grapefruit!

I’ll say it again: There is nothing I like better than chilled fruit soup. Literally, I’ll take it over pie, cupcakes, ice cream, even creme brûlée. It’s just so refreshing. Also, I discovered that my Olive Oil Graham Crackers are literally perfect for it! Crumble one up and it’s like crackers in soup. The perfect combo.

Chilled Strawberry Grapefruit Soup

INGREDIENTS:

1 grapefruit, peeled and separated from skin
5 or 6 large strawberries
1/2 cup milk
2 tbsp Greek yogurt
Pinch of cinnamon
1 tsp agave nectar
Yogurt, strawberries, graham crackers, and agave for garnishment

METHOD:

1. Place all ingredients into a blender and blend until well mixed.

2. Chill for about an hour.

Avocado Poppyseed Pancakes (with Oatmeal Flour)

I have about nine avocados sitting on my counter, quickly ripening, so I was trying to think of inventive ways to use the peculiar fruit. Since I’ve already made brownies, cake, and quick bread (not to mention it was only 9 a.m. when said mental conversation was happening) I thought: “Pancakes!” So why not give it a whirl?

 I was only planning on eating two, but they were really good. And I couldn’t stop…But luckily they were sweet enough to my taste that I ate them dry, right off the stack. Also, oatmeal has numerous health benefits, which is why I chose to make the base of this pancake oatmeal flour rather than wheat. And avocado is the good kind of fat, so I don’t have to feel sooo bad about over-indulging….right?

Avocado Poppyseed Pancakes (with Oatmeal Flour)

INGREDIENTS:

1/2 cup oatmeal, finely processed
1/2 tsp baking soda
1/4 tsp salt
2 tbsp whole wheat flour
1 tsp poppyseeds
1/2 mashed avocado
1/2 cup milk
2 tbsp agave nectar
1 tsp vanilla
1 egg

METHOD:

1. Combine wet ingredients and mix well. Add dry ingredients and mix until just combined.

2. Heat griddle or pan to medium low. These pancakes do not bubble the way normal pancakes do, so be careful not to burn them.

Cinnamon Cantaloupe Milk; And Gosh, Melons Taste Like Summer

Ever wondered if the innards of a cantaloupe have any use? It’s a common question that putters through my mind as I cut into those fragrant melons that mark the beginning of the warm season. And typical me, I hate letting things go to waste.

SO with a little research, I found that cantaloupe seeds are actually very high in protein (an astonishing 21g in every 100g) and contain vitamins A, B6, B12, D, E, and K. There is also significant number of minerals in the humble seed, including but not limited to iron, calcium, and potassium.

According to Livestrong.com, the milk from cantaloupe seeds is high enough in protein content and nutrients that it is a viable substitute for cow’s milk. WHOA.

Needless to say, I can’t let something so nutritional go to waste, can I? I found some recipes on the inter-webs for cantaloupe milk using water, so I figured, why not make it a little richer, a little craaazier?Thus, my concoction made from the innards, milk, and a couple slices of fresh cantaloupe. It’s pretty delicious. And basically a mouthful of summer.

Cinnamon Cantaloupe Milk

INGREDIENTS:

Innards of one cantaloupe (seeds and all)

1 or 2 slices of fresh cantaloupe

1 cup milk

1/4 tsp cinnamon (or more to taste)

Agave nectar to taste

5 or 6 ice cubes

METHOD:

1. Puree cantaloupe innards in food processor until smooth. Place all ingredients in a blender and blend on high.

2. For a frothier milk, blend longer. For a more smoothie-like consistency, add more ice.

(In making this drink, I found that the longer I blended it, the more it became a whipcream-like consistency. Which in turn triggered a thought: This would be GREAT “whipcream” on top of a strawberry pie or a piece of chocolate cake. And so nutritional! But if you’re not a fan of the whip, there are options for you. Add more ice, milk, or use water to begin with rather than milk.)