During the steamy days of our Covid-19 summer, many people are exploring new approaches to nourishing themselves and their families. On hot, humid days lighter, colder meals and snacks may be more appealing than hot and heavy foods.
My own kitchen experimentation has provided me a new staple for those days that sap one’s appetite. Following my own advice to clients to eat deeply colored fruits and vegetables for their plentiful amounts of nutrients, I make a quick cold lunch or snack by processing 1 cup of frozen blueberries with a 5-6 oz. cup of semi-frozen vanilla yogurt [soy or dairy], and 1 TBSP. confectioner’s sugar [optional] until it is blended and resembles soft ice cream. Sometimes, I add 1 TBSP. of unsweetened cocoa powder for an interesting chocolate hint. If I use yogurt that has remained in the refrigerator, and is not semi-frozen, the result is a blueberry thick shake.
I encourage substituting other frozen fruits for blueberries, especially sliced, over-ripe bananas, mango slices, sliced peaches, and other frozen berries. For textural interest, adding 2 tablespoons of a favorite dry cereal, or nuts can enhance the nutritional value of the dish or shake.
The kitchen provides endless opportunities for creativity that can yield new family traditions while teaching children skills that can last a lifetime.
Dateline: Latham, Albany County, New York