There are so many things to deal with right now that my head is constantly spinning. I am just not certain that can go through all of the details; it just makes it more real. It just makes me relive it another time. What I do know is that I am surrounded by an amazing amount of love by family and friends. There is nothing like this support group that allows me be any of the emotions I usually am on any given day.
My love for food and creating recipes remains constant. Doctor’s orders are to gain weight. Now if that’s not a girls dream come true! Actually those are words I don’t think I had ever heard directed towards me. In.My.Life. But when your quest is to ‘make fat’ the gloves are off. A tinge of a silver lining. Challenge is that over the last few years I’ve drastically changed the way that I eat so it’s not as glamorous as it sounds. When I do eat those lovely carbs in bulk I suffer the consequences of not feeling as great. Right now I need to feel well – so I am trying to eat more frequently AND eat what I love. An extra cocktail here or there (or more HERE and more OFTEN) and some yummy appetizers are always my passion. But I also love to go big on breakfast. It is one of my favorite meals of the day. And let’s be honest, sometimes breakfast needs a good beverage to really knock your socks off.
This is one of those stand alone blended, naturally fruit sweetened, drinks that is a great way to add a touch of something special to your meal. The preparation is very simple, but the combination of the sweet natural jam flavor of the persimmon and the blend of spices evoke an enjoyable lip smacking effect.
Not only are persimmons a beautifully colored and delicious fruit, but they are one of the most nutritious fruits. They share some enzymes that are also found in papayas and pineapples (which I also enjoy eating). Loaded with vitamins A and C, glucose, potassium, protein phosphorus, manganese, copper and iron. As a fruit it is considered the largest native berry in North America. And Native American tribes used it in various ways– to treat poison ivy, to treat burns and sometimes even to stop internal bleeding. Often times wedding bands were carved out of the wood from the persimmon tree.
While it may not be the most common fruit you eat, it is available in most supermarkets this time of year. There are two varieties of persimmons, one that I typically use in salads, fuyu, and the softer type that are used in this recipe, hachiya, which are often found in persimmon breads and puddings.
2 Hachiya persimmons, very ripe
1 cup organic coconut milk
1/8 tsp ground ginger
1/8 tsp ground cardamom
1 cup ice
¼ cup Greek yogurt (optional)
1 TBS granola (optional)
Blend all ingredients together except the granola and add ice until desired consistency. Top with granola if desired.