It’s that time of year again.
Yes the time of year when we are surrounded by an abundance of fresh and local produce. The time of year when all of our amazing bounty has sprung back to life in a full force of energy and celebration. Summer has come, and along with it the juiciest of stone fruit. Here in Canada, BC fruit is something that we wait for, long for all winter and finally it has begun to arrive!
At the fruit stand two weeks ago the man who blesses this town each Friday with BC produce told us that he would have berries the following week. BC berries. Canadian berries. It’s such a treasure, such a treat to be neighboring such an abundant province. Perhaps I am feeling patriotic because it’s Canada Day, but boy do I feel lucky to live here. Canada has so many different landscapes, so many different cultures. I love it here, I love that some of my favorite fruits grow in my own back yard and those that don’t are just a hop skip and a jump over the Rocky Mountains (which are a treat all of their own!).
Breakfasts in the summer are the easiest of meals and lately I have been pretty obsessed with the simplicity of fruit and millet. I don’t typically choose millet as a grain to eat with savory meals, but as a breakfast it really works for me. Top it with some Canadian maple and fruits of choice – well that’s darn near perfect. I have been enjoying it blended with nut milk, blended to a cream which ends up being more frothed like a whip. So decadent it’s like having healthy dessert for breakfast. In fact, it would double as a really amazing summer dessert too! Creamy, smooth and light. Perfect when enjoyed by a window or even better – outside with all the mama earth magic.
Whipped Millet with Summer Stone Fruit
1 Cup Cooked Millet
1/2 Cup Soaked Cashews
1-2 Tablespoons of Maple Syrup
1/2-1 Cup Plant Based Milk of Choice
1 Large Peach
2 Handfuls of Cherries
Super simple, mega tasty – add the millet, cashews, maple syrup and nut milk to a blender. Blitz until smooth and creamy, turn to high for a quick whip. Line the bottom of two bowls with pitted cherries, pour the whipped millet over the cherries to fill the bottom of the bowl. Garnish with peach wedges, extra cherries, some fresh sprouts and bee pollen. Voila!