I read a lot of blogs, but I’m not sure I’ve ever started reading any of them from the very beginning. At least, I don’t ever remember reading a “this is my first post!” post. I’m not even sure if people do that, or if they just start transferring their thoughts onto the internet midstream. Like the blogs had been happening in their heads for a while already, and at some point they begin writing and publishing the posts instead of just thinking about them. This blog certainly has been running in my head for a while, albeit under different names, slightly different angles, and different appearances. But I still feel the need to give it a proper beginning.
So, hi! My name is Marygrace, and cooking with whole foods is one of my favorite things to do. I’m the staff writer and recipe developer for KIWI, a green parenting magazine that’ll probably offer you something even if you aren’t a mom or dad (like ideas to help you save energy or improve your health holistically, and of course, lots of delicious recipes). I’m originally from southern New Jersey, but currently live in Austin while Sam, my husband, gets his PhD in math from the University of Texas. We live with the world’s best dog, Charlie. I love crossword puzzles and eating breakfast outside.
Now onto the recipe. Smoothies make a great breakfast, but only if they’re substantial. And interesting. I don’t get excited about a puree of strawberries, banana, and nonfat yogurt, but I do get excited when I see a smoothie with an unexpected ingredient, like Martha Rose Shulman’s Cherry Almond Smoothie. It’s got buttery almond meal, and that made me want to try it immediately.
Since I didn’t have any cherries on hand, I added it to this banana blackberry smoothie instead, and the results were delicious. The almond meal not only adds richness, but also a pleasant, mild graininess that almost makes the whole thing chewable. If that sounds odd, just try it. On a hot summer morning, I know you’ll like it.
Banana blackberry smoothie with cocoa
For a colder, more refreshing smoothie, you’ll want to have one or both of the fruits frozen in advance. If there’s no time, just add a few ice cubes. Also, it’s okay—and expected, really—if the dates don’t totally blend up. You’ll end up with some pieces at the bottom of your smoothie, which kind of remind me of the Reeses Pieces at the bottom of Friendly’s Clown Head Sundae. Not that I'm eating many of those these days.
1 medium ripe banana, sliced
½ cup blackberries
¼ cup almond meal
2 medjool dates, pitted
1 tablespoon unsweetened cocoa powder
¾ cup cold water
Place all ingredients in a blender. Blend until smooth and serve cold.
Serves 1
