I haven’t been around here for a while, and now I come to say farewell.
Time has slipped out of my hands these days, and the sunny days have kept me much more outside than what I could ever hope for.
It might sound pretty “common place”, but I haven’t been cooking much at all since the beginning of summer. With the complicity of the heat wave, the stretched daylight and the imminent holidays, my head has been light and unfocused, and my cooking has reflected its state: big salads, bruschettas and not much else. Sure, I might talk to you about how wonderful those salads were -and they were – but I am sure you have your favourite summer salad already, and what I could tell you might sound like nothing new.
I also have been eating out more. There was, and still is, a long list of restaurants that I wanted to try in London, as you might imagine, and thanks to these newly acquired free weekends and the clear evenings the weather has been gifting us with, I wanted to do anything but staying at home and cooking. So I didn’t.
This attitude of mine might turn me into just about the worst foodblogger out there: inconsistent, moody, unprepared, unscheduled, fluctuating and so forth. But we are all humans behind this screen and sometimes we just have nothing to say, and everything to experience again and again before having something worth sharing. There is a time to stop talking, and start listening. I am in this phase.
I will stay away from these pages, and from technology in general, for about three weeks. It is a long needed break from everything -the city, the mess, work, Internet. In the plans, there is me sucking every bit of sun coming my way, sleeping on the burning sand, eating raw veggies and drinking gallons of iced tea, walking on the shore, swimming, eating ice cream, tanning, running, breathing in all the iodine…In a word, living.
However, I don’t like to step out without leaving you something. In fact, I thought to share a recipe that has been making me extremely happy in the past few weeks. It is one of the most perfect summer breakfasts I have ever experienced (although, I still have to try granita + brioche, so I reserve the right to change my mind): refreshing and light, it nourishes and quench the thirst, and it has a lot of readily available energies to tackle the heat of the day. And in my heart, I hope this heat will last for a bit…Happy holidays!
- serves 2
- 2 bananas, sliced and frozen
- 1/2 a large cucumber, peeled and sliced
- 2 handfuls spinach leaves, washed and rinsed
- 1/2 ripe avocado, sliced
- 3/4 cup of milk of choice, plus more to taste
- 2 tbsp hemp powder
- 2 tsp chlorella powder
- 4 ice cubes
Place bananas, cucumber, spinach and avocado in a blender, pour the milk over and start pulsing until you get a smooth and well blended drink. Add chlorella and hemp, pulse a few more times to incorporate. Serve chilled, over ice if you like your drink very cold.
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