Local and in Season: Berry Smoothie in February

 Okay, I know what you're thinking, "Melissa's lost her marbles... berries are not local nor are they in season at this time of year". Well not in this part of the world anyway, but this smoothie is made from local and seasonal berries.  No, I am not growing my own berries indoors in my little sun-filled den... although, I wish I could, but rather thanks to my freezer and a wonderful local winery.

Stocking up on berries is something I typically do every year.  Berry season explodes in the summer months here and I absolutely love it.  My sister and I usually get together and drive out to some local farms just south of Vancouver, buckets and bowls in hand, and head out into the fields to pick berries at the peak of their freshness.  Of course when I get home with my 10 pounds of berries, there's only so many blueberry pancakes that can be made (and I'm not a great baker), so I end up stocking my freezer to have a steady supply for the months ahead.  When my frozen berry stock runs low (which is right about this time of year), I buy a box of local frozen blueberries from a winery in Richmond.

I make the following recipe all the time.  I know what you're thinking again, "it's a little cold outside to enjoy a frosty smoothie", but last weekend was beautiful and sunny and I enjoyed this after a run.   I am currently training to do a half-marathon in June and I find that this smoothie is the ultimate post-run fuel.

How I make this:

1 - 11/2 cups frozen berries
1 banana (fresh or frozen and semi-thawed)
1 cup soy beverage or milk
1/4 cup cranberry juice
1/4 cup plain yogurt

Place all ingredients into a blender and give it a go!

Wish me luck and enjoy :)

If you have a favorite smoothie recipe, please share.

A fabulous start to the day

If you haven't had steel-cut oats before, you have to try them!  The cooking time is longer than regular large flake and instant oats, but it's totally worth it.  Of course I don't make steel-cut oats when I'm scrambling in the morning, trying to get out the door in time.  Instead, I make a large batch on a Sunday afternoon, cool it and store it in an airtight container in the fridge, and there you have it, breakfast for the week.  Genius!

The best part of making steel-cut oats, is that there are endless possibilities to add flavour and personality.  I make mine with half milk half water and as the oats cook, they become thick and creamy.  I add raisins, and just before serving, chopped pecans.

Here's a basic recipe to get you started and feel free to add fruit, nuts, seeds and warm spices like cinnamon, ginger, and cloves. 

Steel-cut oats


Ingredients

1 cup steel-cut oats
2 cups water
2 cups of milk
1 pinch of salt

How I make this

Bring the water and milk to a boil in a heavy medium-size saucepan.  Careful! When this starts to boil, it can make a mess really quickly if you're not paying attention.

Add the oats and salt and lower the heat to low to bring it to a gentle simmer.  Cook for about 40 minutes stirring occasionally.

Add toppings and serve warm or cool and store in an airtight contain in the fridge.

Here's to no more excuses for skipping breakfast!

I'm curious, what do you put in your steel-cut oats?

Photography by: Melissa LeBlanc