Please, allow me to paint a picture for you of what my ultra dreamy Saturday looked like a few weeks ago.
The sun is shining, the sky is blue, the day is beautiful and warm. The plan is to take the scenic highway around the outside of the city, aiming for a farm about 1 hour from home. The farm is home to rows and rows of Saskatoon berry bushes, sour cherry trees, giant heads of leafy greens bursting out of the earth to greet the sun. Carrots, radishes, beets, herbs. An Alberta grown, never sprayed – only loved garden + U-Pick. Yes. Very literally – You. Pick.
Buy a bucket and follow the markers through the decorative sunflowers, artichokes and heads of curly vibrant purple cabbage. Upon arriving at the actual U-Pick site, things start to get exciting. Greedily, hungrily, filling the bucket as efficiently as possible – before long, a whole hour has gone by and inside that bucket is a very tangible, very visible display of sixty minutes worth of hard work.
Fingers, stained purple and sticky. Mosquito bites everywhere. Life is good.
Sounds pretty perfect, right? What summers are made of, let me tell you.
One of the best ways to begin the weekend, seriously, is picking a basket full of fresh local berries. I am completely in favor of everything a typical U-Pick is about; it’s the most perfect opportunity for someone who doesn’t have the ability to plant a garden on their own property. Even simply to escape routine with friends and family, a fun + rewarding way to enjoy the gorgeous summer sunshine.
Of course, the logical next step to keep the Saturday Bliss Vibes rolling, is breakfast. Berry breakfast.
Berry breakfast loaded with healthy fats, green protein and loads of love.
This berry breakfast could double as a very light airy dessert – perfection for the scorching heat of mid August. The bottom is a layer of hand squeezed Saskatoon berries, sort of a rustic muddle, if you will. This layer is juicy and sweet, fibrous, bursting with fresh-picked summer flavor. The middle layer is a simple yet mega powerhouse macaroon type deal, flavored with slightly sweetened matcha powder + spirulina. Zingy and protein rich! Rounding it all out, is the top layer – a very simple yet slightly tangy whipped coconut creme.
Prettttty dreamy, yes?
Toppings are optional and can be varied with the season. My choice was a handful of frozen blueberries (freshly picked then immediately frozen, somehow I can freeze endless blueberries and never seem to have them last beyond the fall..), a sprinkling of bee pollen and some pumpkin seeds for good measure.
Very simple, crazy healthy.
- If you are like me, and long for a garden but don’t have the space – get onto Google and see if there is a U-Pick in your area.
- Support local farmers, support herbicide and pesticide free growers.
- Enjoy the freshness of the season, it’s so easy this time of year!
- Get that cute butt outside. It’s almost September.
- 1.5 Cups Finely Grated Dried Coconut
- ¼ Cup Powdered Matcha Tea
- ⅓ Cup Flax Powder
- 1 Teaspoon Vanilla Powder
- 1 Teaspoon Spirulina Powder
- ⅓ Cup Coconut Oil - melted
- 1 Cup Water
- 2 Tablespoons Maple Syrup
- 1 Can Full Fat Coconut Creme - cold
- 1 Organic Lemon
- 2 Cups Fresh Berries + Extra for Garnish
- Bee Pollen
- Pumpkin Seeds
- Ensure your coconut creme is in the fridge for at least 6 hours
- In a large bowl, squish the berries with your hands until most have busted open - set aside
- In another bowl, mix the finely grated dried coconut, matcha and flax powders, vanilla and spirulina powders, coconut oil, water and maple syrup until a dough forms
- Roll dough into balls, or scoop with an ice cream scooper and place onto a cookie sheet lined with wax paper - put into the fridge to harden
- Using a stand or hand mixer, whip the coconut creme until it is smooth and creamy
- Add zest from the lemon to the coconut creme
- To assemble - layer in a glass or parfait cup, the muddled berries on the bottom. Next break up parts of the coconut matcha cookie on top, finishing with a thick layer of whipped coconut creme
- Top with extra whole berries, bee pollen or pumpkin seeds for extra health benefit and a delightful texture!