Its 7 am and the windows are open at the back of our apartment. There is a bird somewhere up in the small orchard behind our house dedicated to waking up the neighborhood. I’ve just poured a cup of tea and I’m crunching away on biscuits, barefoot and wrapped up in a hoodie at my computer. Kevin is in the room sleeping, still. This is how most Sundays start around here, at least, the less hectic ones. There is a bag on the kitchen table still packed with all the crackers and pasta guayaba that we brought to a late night boat ride on the Charles River with friends.
We were in a rush to make it on time last night and Kevin flew in saying that he mentioned we would bring a snack. I like that I can put together something on the fly, no frills. Just crackers, three types of cheese, and some guava. The nights are getting cooler here, so we all bundled up in jackets and munched away on crackers and drank wine while cruising through the water. The cold night air finally gave us space to think autumn thoughts.
Late September is the middling time. Early enough to still feel the sun, but getting into the season where the trees are putting on their costumes. Soon, they’ll all be dressed up for the show, wrapped in the kind of fiery outfits that bring the country to see their extravagant parade. But for now, they’re transitioning as slowly as the rest of us, pulling sweaters and beanies down from our closets.
We made plans for more early fall camping last night and laughed. Laughed so hard at times that I thought I would go overboard. Maybe it was the wine, but most likely the presence of two kind, brave, and affable friends that remind me to keep dreaming and to never give up, even when a fuse goes out.
I’m super excited about partnering up with the generous folks over at Sunwarrior to offer a reader free vegan protein right to your doorstep. In the comment sections below, let me know what kind of smoothie you’d make with vanilla or chocolate protein powder. For me, I’ve been dreaming up another recipe using vanilla, persimmons, and figs! For an extra entry, snap a photo of your morning smoothie + tag me on instagram @austinjbay and use the hashtag #smoothielife. This giveaway is open to people living in the U.S. I’ll notify the winner by October 5, 2015.
Plum and Cardamom Smoothie Bowl
I’ve been thinking about food through color lately. Some days, I’m focused on making something yellow or green, but today I was all about exploring the pinks and purples. These black plums and red beets stood out to me while in the market and I wanted to put together a breakfast bowl that represented my love for late summer and my desire to savor the moments of early fall. The plums bring the sweetness of late summer and the earthy beets and spicy cardamom is a symbol of what’s to come throughout fall and into the winter. The team from Sunwarrior reached out to me to make a smoothie recipe and it seemed like a good fit for this space. Their Vanilla Sunwarrior Protein Powder is a vegan protein powder that is super delicious and vegan, dairy-free, gluten-free, soy-free, and no sugar added. It’s made from a blend of organic pea, cranberry, and hemp seed protein. I’ve been using it after tough running or cycling sessions and it definitely helps with my recovery.
2 black plums
1 red beet
4 dried figs
1 ½ cups almond milk
½ lemon, juiced
¼ tsp cardamom
1 scoop Vanilla Sunwarrior Protein Powder
Unsweeted Coconut Flakes
- Slice plums and place into blender. Peel and chop beet as well as the banana and add to the blender.
- Remove the stem from dried figs and combine with other ingredients. Add almond milk, lemon juice, cardamom, and protein powder.
- Puree until smooth and top with unsweetened coconut flakes, radish sprouts, roasted pistachios, and pumpkin seeds.
*I received free protein powder from Sunwarrior in exchange for putting together a recipe on my blog. My thoughts and feelings about the product are all my own.*