Sunday, June 12, 2011

Workin' It

All of it. The land, the bod, the freezer. Not necessarily in that order.

The pressure is on, because I got rid of all my bigger-size clothes so now I have no choice but to eat gruel for breakfast. Occasionally, I splurge on a raisin.

So far, the 2011 harvest does not look like it'll recoup the cost of the plants, but that's OK. I love seeing this baby squash right now -

And the tomatoes....

Aaaahhh, summer! We're also workin' some thyme, basil, and rosemary.

As for the freezer, this little concoction is FAB. If you have kids, or 95-degree weather, this is a good one to do with them since there's no stove involved. Can I get an amen?

From Clean Eating magazine:

1 baked pie crust

5 small, ripe or slightly overripe bananas

1 tsp vanilla extract

1 cup light coconut milk (this is different from coconut cream, which is thicker and much sweeter)

1/4 cup cocoa powder (I used dark cocoa, because that's what I have. Regular works fine).

Optional - chopped peanuts

1. Peel and slice bananas.

2. Add banana pieces, vanilla extract, coconut milk, and cocoa to the jar of a blender. Puree, stopping to scrape down the sides every so often.

3. Pour the banana puree mixture into the pie shell - sprinkle peanuts on top if you wish. Wrap tightly with plastic wrap and freeze at least 4 hours.

4. Put pie in refrigerator for at least 30 minutes before serving.