Berries and Cream
My best friend from high school is getting married today! My husband and I were the first to get married out of our friends (5 year anniversary in a few weeks!) so we’ve been waiting patiently for all of them to catch up and join us in this crazy married life. And then onto the next step: baby life. Where your conversations are about whether the baby has had a ‘bm’ (yeah not going to use the real words on a blog that focuses on food!), or sharing discipline and sleep training tactics.
I’ll be standing proudly next to her today as she makes one of the biggest commitments of her life, and taking a vow with her and her fiancé to do everything in my power to help them succeed. So I’m off for a day of primping and prepping and will be lost in the world of wedding for the next 12 hours!
But I can’t just write a post on a food blog without some sort of a recipe, so here’s my favorite breakfast as of late. We gave up all fruit for the month of August except for berries (because they’re really low in sugar), and I found amazing deals on bulk organic berries at Costco, so this little treat has been added in to my breakfast rotation. It’s not so much of a recipe as giving you an idea, but here goes.
- 1 cup mixed berries of your choice (I frequently mix blackberries, blueberries, and raspberries)
- 1 can coconut milk (I use Natural Value for Guar Gum free)
- Place the can of coconut milk in the fridge overnight, or at least 4 hours.
- Gently open the can, and scoop the heavy cream that has risen to the top into a container. You’ll only need a tablespoon at a time of this, so store it covered in the fridge. You can use the coconut water that’s left over for shakes and other things.
- Wash your berries and serve with a tablespoon of coconut cream. I like the subtle sweetness of the cream on it’s own, but you can mix in a teaspoon of honey if you’ like it a little sweeter.