There’s no better way to take advantage of Rhode Island’s sweetest harvests than blending them together in a delicious, nutritious breakfast bowl that’s fast and easy to make. If you’re wondering what the difference is between a smoothie and a bowl, the answer is simple: it’s all about consistency. If you’re opting for fresh berries, freeze them first to ensure the bowl comes together densely, and then your own creativity comes into play – have fun selecting and artfully arranging healthy toppings, from nuts and granola to additional fruits, as a finishing touch.
• 1⅔ cups frozen blackberries
• ⅓ cup milk (hemp, almond, coconut, or dairy milk)
• 1 banana, peeled and sectioned into 4 pieces (can be frozen)
• Garnishes such as flaxseed meal, golden berries, raspberries, fresh blackberries, and poppy seeds
1. Place frozen blackberries in a blender. Pour in milk, and add banana chunks. Blend until fully smooth, about 45 seconds.
2. Pour the mixture into a bowl, and garnish however you like with cut-up fruits, nuts, and seeds. I sprinkled flaxseed meal down the middle and aligned the sides with sliced raspberries and blackberries, then added poppy seeds, and topped it with golden berries for a bright yellow pop of color.
For more healthy recipes and cooking videos, visit RecipeHippie.com.
July is peak PYO season, with many farms letting customers take to the fields and harvest their own raspberries, blueberries, blackberries, and more. Availability and guidelines may vary at different farms, but be prepared with good walking shoes, sunscreen, insect repellent, and your own receptacle if the venue doesn’t require using theirs; always wash berries before eating. Here’s a handful of fields ripe for the picking:
Harmony Farms, North Scituate
Narrow Lane Orchard, North Kingstown
Rocky Point Farm, Warwick
Salisbury Farm, Johnston
Smith’s Berry Farm, Saunderstown
Sweet Berry Farm, Middletown
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