I am always seeking out new ways to blend my greens into tasty smoothies to make for breakfast or snacks. While putting this one together, I was hoping for something that would be sweet and creamy like a lime pie. The result was absolutely nothing like what I was hoping for, but terrific nonetheless. It is refreshing, tangy, and loaded with nutritional benefits. Hope you enjoy it.
I am very pleased to join forces with some of my favorite bloggers including, but not limited to My New Roots and Earthsprout for Fabulous Fermentation Week. A complete list of the participant’s links are at the end of this post. Fermented foods are good for us and with my fellow bloggers, we will show you some of the reasons why making and eating them are a good idea. Consuming fermented foods is beneficial to our digestion and the rich enzymes in these foods provide balance to the bacteria in our gut. I could go on and on about the nuances of beneficial bacteria, but want to get started with the recipes.
Olive tapenade is a popular food in the South of France, and on the breakfast table in my house. The word tapenade comes from the Provencal word for capers; tapenas. This savory spread is traditionally made from olives, capers, and anchovies in the form of a loose paste, and served as an hor d’oeuvre on bread, crackers, or toasts. Made by me or bought from elsewhere, our refrigerator is rarely without it.
Flageolet beans are among my favorites. Their firm yet creamy texture and subtle flavor has that just right quality that suits my taste buds. With such subtle flavor, flageolet beans are an excellent choice to introduce when composing dishes and salads. This particular dish, like so many that I make, came from working with what I had in my refrigerator. It’s a nutrient packed and winner that tastes too good to be this good for you.
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