Oh yeah mintandcarob so good

I was a bit low on immediately exciting things to put in my breakfast chia, for some reason my brain is really getting into juicy summer fruits. I ate 3/4 of a honeydew melon for dinner last night... anyway I trusted the process and ended up making a breakfast of pure brilliance all because of the mint!!!
--
4 spoons of black chia seeds soaked in a cup of water overnight
in the blender with
2 big spoons of carob powder
1 spoon of mesquite powder
handful of coconut flakes and raisins
some amazing fresh mint from Jet's garden
and I think that was it, no extra sweetner
really good flavour and texture with the chomped up pieces of coconut flake

Breakfast is easy to eat when beautiful and full of delight

--
pear pistachio agar jelly with banana mint mesquite sauce and fresh cherries and mint

Fennel Mint Mango-nana Smoothie

--

handful of fat leaved mint and handful of fennel tips

1 mango and 1/2 banana

1 glass of sunstone gemwater

Cauli Oop

This morning I popped into the organic markets at Ceres and managed to pick up a very fine cauliflower, the kind that is so fresh and crisp that there is no way you would really consider cooking it.
I made a very quick raw blender soup. Blending is probably a bit of a cheeky thing to do to such a fine cauliflower,  I only used a quarter of it though so there are more possible cauli adventures in the near future.

--
cauliflower
a carrot
2 cups of water
a few cherry tomatoes
juice of a small lime and 1/2 a lemon
fresh mint and coriander from the garden
1 tbs hemp oil
pink salt
-
served with cherry tomatoes, mint and dulse flakes


This was very simple and mild, a tiny bit of garlic or spring onion would work beautifully as well as a good dashing of olive oil.