Breakfast and dessert are obviously the two most important meals of the day. Without them, how would we know when a new day has begun or an old day is ready to end? 😛
Speaking of endings, I made myself a very exciting dessert this week that started with a pile of frozen coconut chunks and a pile of frozen mango chunks:
After a little immersion blend, I found myself drooling over a perfect bowl of coconut-mango sorbet …
… and decided to incorporate it into a Sarah-style neapolitan cup:
Left to right: coconut-mango sorbet, chocolate frosting, and froyo’d yogurt with blueberries and cherries.
With a little sprinkle of hemp on top for fun:
The majority of the week’s breakfasts involved brilliantly farm-fresh CSA eggs!
Poached on half of a rescued bagel from the freezer bag:
With green tea yogurt, mango, and blueberries:
My usual poached egg eating system involves pre-slicing so I can ensure that every bite of bread has a piece of egg to go with it:
Scrambled with CSA parsley and homemade parmesan:
With nutmeg-topped pineapple and coconut chunks:
And green tea yogurt with mango and cardamom:
And a crepe egg with CSA parsley, balcony basil, and pine nut hummus:
Speaking of hummus …
She’s been keeping some of her hummus overflow in the freezer for me for weeks, and I was thrilled to finally collect it 😀
Nothing like the beauty of hummus ice cream …
I was especially excited for the hummus because I know how perfectly it would complement my fresh and crunchy CSA cucumbers! It did not let me down:
Finally, just because it is so cute, I thoroughly enjoyed snacking on my CSA baby golden plums this week:
How do you bookend your days?