Smoothie bowls are great because they allow me to blend as I normally do with smoothies, but then I’m able to top the smoothie with fixings like organic coconut shreds, chopped up fresh fruit, and chia or flax seeds.
This recipe was inspired by Green Foods for Men by Michael De Medeiros and Jenny Westerkamp RD. In this book, they talk about how there seems to be a universal male aversion to green foods and how eating green foods became unmanly at some point in time.
I picked up three beautiful Bartlett pears at the farmers’ market last weekend. I’ve been staring at them since Sunday, patiently waiting for them to become fully ripened. I knew I wanted to do a pear crisp but it was only after baking and tasting a bite that I realized it needed a berry sauce to accompany it. I over-bought cherries and blueberries this summer and stocked them away for a special occasion, such as this.
I woke up this morning and realized I had an overwhelming number of apples in my kitchen. I had an obligation to do something about it. Something like a deliciously sweet crumble. Et voilà: Mostly Apple Crumble.
It’s mostly apples because I threw a pear in there, squeezed a lemon on it, and threw a few strawberries in. The strawberries gave it a beautiful pink color, the lemon gave it some tart flavor and the pear … just because.
Although I hate to admit it, I am not a big raw pear eater but I do love a baked pear. In this dish, I used a combination of granny smith apples and macs because I hate to waste food but if I was buying fruit, I probably would have gone all granny. They just bake so wonderfully and give it a nice tart flavor.