Yesterday, we picked black raspberries and cherries under a beautiful blue sky…..
That seems to be our weekly ritual for the past three or four weeks, since we started going out to a local farm each week and getting some form of yummy fruit.
You can use any kind of fruit, and I have begun to sneak in some dark leafy greens, too, after hearing that tip from another mom on the way out to the strawberry picking fields one day. Today we got Swiss chard with our weekly share of produce, but you could also use kale or spinach. I use different sweeteners, sometimes honey or sugar or stevia. Or, if you have yogurt that’s already sweetened, you don’t need to add any extra sweetener at all. Here’s the recipe for today’s smoothies:
Black Raspberry and Cherry Smoothie
1/2 cup black raspberries
1/2 cup cherries, pits removed
2 large leaves of Swiss Chard
1 cup plain yogurt
2 cups ice cubes
Sprinkle of Stevia
Then The Queen Bee and I made an amazingly delicious cherry pie, but it got mostly eaten before I thought to take a picture of it. It was amazing because neither of us had ever made a cherry pie before and I used parts of several different recipes I found on the internet. I’d find one and follow it until I ran into an ingredient I didn’t have or a task I wasn’t willing to do (refrigerate dough overnight. whaaaat?), then I’d google another recipe and start following that. So interestingly enough, this did yield an actual pie that tasted pretty darn good.
And The Queen Bee keeps saying, “Isn’t it so great that we made a pie, Mommy? Aren’t you so glad I helped?”
I am, I am. Baking with the QB is sweeter than pie.