i eat sunshine for breakfast

I know I keep going on (and on) about the glorious Spring time weather (and the delicious produce that comes with it) that I am experiencing in sunny Queensland at the moment.  I love warmth.  I love sunshine.  I love the beach.  I do not like being cold.  I get angry when I am cold (half the reason I left New Zealand; it sure is pretty –  but damn it’s nasty in the Winter).

I even wear these in Summer

If you are like me, and need a little sunshine in your life, I can help.

For those who are in the middle of “Fall-Fever,”  or you just live in a cold place (NZ anyone?) you can still experience a taste of the tropics.

With the right accessories (see end of post) you can even create a complete tropicana-style experience.

It all started when I found these in my local bulk health food store:

Organic dried pineapple and mango.  Not those horrible ones that are soaked in sugar, pumped up with fake colours and dried, these are the real deal.  So amazing.  I think I need a dehydrator so I can make my own.

Inspiration tweaks… I decided to make some sort of roasty toasty cereal.  I wanted to make a quinoa style granola again, but alas was completely out of quinoa.  I was actually considering bundling myself and Misty into the car and doing the mission to purchase some more, when I reminded myself to practise what I preach.  Use what you have on hand – scrape that fridge/pantry.

Sunshine Cereal:

• 2/3C coconut flakes
• 2/3C buckwheat groats
• 1/2C hulled millet
• 1/3C sunflower seeds
• 3/4C whole oats
• 1/4C oatmeal
• 1/2t sea salt
• 1/3C sesame seeds
• 1/4C dark agave syrup (or honey, rice syrup etc)
• 1T coconut oil
• 1/3C orange juice
• 1 mango
• 1/2C chopped dried pineapple and mango

1. Mix dry ingredients together, except dried fruit.
2. Blend together mango and orange juice.
3. Melt coconut oil, combine with agave and mango mix.
4. Mix everything together and place on lined baking trays.
5. Bake at 140 degrees C for 50 minutes, rotating trays and stirring every 10.
6. Turn oven off and leave trays in there to cool down completely.
7. Mix in dried fruit.

Set the scene.

It’s more fun when you eat out of a pineapple too.

On a stolen (from Misty) Haiwaiian themed bunny rug/quilt thing.  I didn’t have any ukelele luau music which was disappointing.  Viper made me a grass skirt once (out of bamboo, which doesn’t make sense and was really scratchy and uncomfortable, even when worn over clothes).

Don’t even ask.

I’m just going to eat the cereal.

you CAN do it

I’ve got issues.  Sweet potato and mango issues.  I’m just going crazy with both of them.  Soon I will go over the edge and start COMBINING the two (hmmmmm).

I know that most of you will not have access to mangoes right now, but I don’t care.  I have mangoes and I’m going to eat them, cook with them and smear them all over myself.

The lovely thing is (apart from me, ah the lovely Lou) that you can sub pretty much anything into these two recipes.   I think berries (fresh or frozen) would be delish, and canned fruit would work just as well.  I love apricots from the can, especially on cereal – it makes the milk at the bottom of the bowl go all sweet and tangy.  Sometimes, I hate to admit it, I think I almost prefer canned apricots; fresh are amazing, but they are always so hit and miss.  Either too hard and bitter, or way too soft and floury.

What fruit or vegetable do you prefer frozen or canned?  Or am I the only one willing to admit to it?

I really hate those little cherries. The grapes make me gag. Fruit salad from a can? Not so much love from Lou.

Coconut Mango Custard (Serves 3)

(Gluten free, dairy free, nut and seed free, soy free, egg free, vegan)

• 3/4C coconut milk
• 1/2C mango puree + additional puree for topping if desired (a few T per serve)
• 1t lime juice

• 1/4t sea salt
• 2T agave (or to taste, depends how sweeeeet you like it)
• 1/2t vanilla extract
• 1/4t + 1/16 guar gum
• Toasted coconut and mint for garnish

1. Combine all ingredients except guar gum in a small saucepan.
2.  Bring to the boil.
3. Reduce to a simmer, stir in guar gum until thick.
4. Pour into glasses or bowls and put in the fridge to chill and “set.”
5. If desired, top with additional mango puree, toasted coconut and mint.

Mango Cashew Cream 

(Gluten, dairy, egg, soy free.  Vegan)

• 1/4C raw cashews, soaked overnight
• 1/3C mango puree
• 2 dates, chopped
• Pinch of sea salt (approx 1/8t or to taste)
• 1/2t lime juice

Blend all ingredients together.  Chill and use however your imagination sees fit.

I piped it into a little oaty crust I made (single serve – none for you Viper – ha!)