I’m back! What a crazy two weeks it’s been for me! I chaired the Book Fair at my daughter’s elementary school all last week. This is the third Book Fair for me in 11 months and each time I start the week out feeling pretty ok on Monday, but drag-my-feet-tired by Friday. Each time I have a Book Fair I start the week off so normally – keeping up with laundry & cleaning, staying on track with my running, keeping healthy and wholesome meals on the table. And each time I fail at each one of those things by Tuesday. This Book Fair was no different. I did manage to do my 4 ½ mile training run Tuesday night, but besides that, everything else fell to the wayside…including my beloved blog. In retrospect I would have loved to have shared something really cool with you yesterday to celebrate 3 years of being a stay-at-home-mom (hooray!) but it just didn’t happen. All that being said, I’m back! I’m excited to get back to my kitchen adventures and blogging!
When I first saw this recipe I thought it looked refreshing and healthy. I had planned on making it Sunday morning for a nice, relaxing brunch at home, but with no groceries in the house, it had to stand in for a refreshing dessert. For those of you who have never used basil in a sweet dish I really encourage you to give it a try. Basil in anything just screams summer to me. I’ve had much success pairing it with strawberries and in this smoothie it works really nicely with the lemon simple syrup. Even though we had this as a dessert, this would make a fantastic breakfast smoothie or brunch accompaniment. To save time you can make the lemon simple syrup the night before and store it in the refrigerator until you are ready to use it.
Lemon Zest Simple Syrup
Makes 1 1/2 cups
1 cup sugar
Zest of 1 lemon
1 cup water
In a small saucepan, combine sugar, water and lemon zest over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove from the heat. Allow to cool for at least 20 minutes. Strain through a fine mesh sieve lined with a cheesecloth or durable paper towel to remove lemon zest. If not using the same day, store in the refrigerator.
Sweet Basil Smoothie
Makes 4 6-ounce servings
1 1/4 cups plain non-fat Greek yogurt
1 cup packed basil leaves
Lemon Zest Simple Syrup (entire recipe)
1 cup crushed ice
Combine Greek yogurt, basil, Lemon Zest Simple Syrup and crushed ice in a blender. Puree until smooth and frothy. Pour into frosted glasses and serve immediately.
Slightly adapted from Giada at Home
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!