Blue Moon - Foodie Friday 2012

Blue Moon Edition (Original Foodie Friday Episode from August 2012)

What is a “Blue Moon?” Look up in the sky tonight - August 31, and you will see one for yourself. No, the Moon won’t actually be blue in color tonight, but a “Blue Moon” is the name given to the second full Moon in a single month.

Blue Moons occur, on average, once every 2 1/2 to 3 years. Perhaps this is why we traditionally describe an unusual event as happening “Once in a Blue Moon.”Since we won't have another Blue Moon until 2015, I decided to honor this event by creating a number of blue themed recipes for the occasion! I hope you'll enjoy exploring the Blue Side of the Moon this weekend!


Blue Moon 2.0 Smoothie

1 cup frozen blueberries

1 banana, fresh or frozen

1 1/2 cups fresh orange or apple juice

1 teaspoon freshly grated ginger root (optional)

¼ teaspoon cinnamon

Raw honey or Nu Naturals Vanilla Stevia, to taste

Blend until smooth. Serve.


Blue Moon Breakfast Bowl

1/2 - 1 cup fresh or frozen mango

1 banana

blueberries

blackberries

sliced bananas

hemp seeds

In a food processor or blender, combine the mango and banana until smooth. Pour into a bowl and top with the fruit to serve - ENJOY!


Blue Moon Chia Hemp Pudding

1 cups hemp milk

2 tablespoons chia seeds

1/2 pint blueberries, reserving some for garnish

2 dates, pitted

2 teaspoons fresh lemon juice

pinch Himalayan salt

hemp seeds, for garnish

Combine all ingredients in a blender or food processor except for the garnish.

Place the blended mixture into a bowl and top with fresh blueberries and hemp seeds.

photo by betterrecipes.com


Blue Moon Mojito

8 mint leaves

10 fresh blueberries

1 lemon, juiced (can use a lime)

3 tablespoons raw honey, maple syrup, or other sweetener of choice

kombucha or sparkling mineral water

ice

more blueberries, for garnish (I used about 8 more)

Add blueberries, mint, and sweetener to a glass. Using the back of a wooden spoon or a muddler, muddle the mint leaves and blueberries until the berries have burst and are mixing well with the mint. Add the lemon/lime juice, and then throw in some ice. Drop in the rest of the blueberries for garnish and add the kombucha or sparkling water. Stir. Add a sprig of fresh mint for garnish and enjoy immediately.


Blueberry Mint Sorbet

24 ounces frozen blueberries

1/2 cup maple syrup or other sweetener of your choice (we plan to try this with Nu Naturals Stevia later today)

6 large mint leaves

2 tablespoons fresh lemon juice

Put all ingredients into a food processor until smooth. Serve immediately or place in a covered container to be stored in the freezer.


Blue Moon Torte

For the Crust:

1 cup fresh, moist dates, pitted

2/3 cup shredded coconut

1/3 cup macadamia nuts

pinch Himalayan salt

Combine ingredients in a food processor, pulsing until well incorporated. Press the mixture into a torte pan with removable bottom and chill while you prepare the filling.

For the Filling:

3 cups coconut meat (from 4 coconuts)

1 lemon, juiced

3 tablespoons raw honey, or other sweetener of choice

1 teaspoon vanilla extract

Blend the coconut meat with lemon juice, honey and vanilla....adding water only as needed to reach the desired consistency - you will want to leave it as thick as possible.

For the Topping:

1 pint fresh blueberries

To Assemble:

Pour the filling into your prepared crust and decoratively top with fresh blueberries. I started off with the half moon, but decided to go ahead and cover the torte so everyone would have the full taste sensation. Place torte into the freezer and thaw a bit before serving.



 

Penni Shelton