It’s going to be another hot summer day. Are you ready for the cooler weather yet? I wouldn’t mind a couple of days of rain to get rid of the fog like smoke due to the California fires. I’m facing the Western Sierra Foothills sipping on a nutty coco smoothie for lunch. I am at the point of my day where I am finished with chores, and taking a few minutes to soak up the paradise that we’ve created here at the homestead before returning to the garden. These are just a few items on my “to do list” today. Onions have been cured and are ready to be braided. Zucchini’s and blackberries are ready to harvest.
When I look around sometimes I reflect back to when we first visited this place. I’ll never forget it. I knew it was the right place, a little different from the rest. However, it was a blank canvas for us to paint on.
It’s time to plan the sowing of seeds for our fall-winter garden. Why not do it over a nutty coco smoothie? I added a little coffee in mine to help me get my motor running. I’m armed with companion planting books and notes that I’ve collected over all the years. Now what goes with carrots? Tomatoes, onions, and rosemary act as repellents to carrot flies. Peas supply nutrients to the soil. Peas also improves the soil structure, texture, and the humus content.
Here is a recipe for a nutty coco smoothie I’d like to share with you. It’s always a hit around here with family and friends. It’s really simple, quick, and easy to make.
Peanut and Chocolate Smothie
Ingredients
- 4 Dates
- 8 oz. Dark Chocolate Almond Milk
- 1 Banana
- 1 oz. Ice
- 1 Tbsp. Peanut Butter
- 1 Tsp. Protein of your choice (optional) I like to use hemp protein.
Directions
- Step 1 Combine all ingredients in a blender and blend until smooth. Pour into your favorite glass and enjoy.
Blackberries Lime & Blackberry Sage Jam recipe coming soon.
Welcome to Life Beyond The City. A blog that encompasses so many of the things that I love and my quest for self sufficiency.
