Blueberry Basil Smoothie

So, I am currently teaching a very content laden course in just 5 weeks. This course is usually taught on a normal 15 week schedule and can be overwhelming even then. I understand why students register for this class, it seems like a great idea at first. Two main courses knocked off in just 10 weeks. Plus, most of them need to pass it to get into the nursing program that starts in the fall. I promise, it's not a great idea.

This week is week 4 or week 9 for those who took the first and second classes back to back. I could tell today that it was getting to them. They would not stop giggling!

At one point there was a story about a a girl (who had the misfortune to lose her arm at some point) who is friends with a little person (they were not politically correct, by the way). Apparently, they both got drunk one night and the story went on until it ended with one of the students going around mimicking the camel from that Geico commercial asking everyone what day it was. I have no idea how those two things came together, but they did.

It was hump day. And apparently that was a very funny fact.

One of these days I'm going to have enough smarts to write down the crazy things my students say when they're supposed to be working.

Fyi...giggling is contagious. I might have caught the affliction by the end of our 4 hours together too. But, I'll take it, because truth be told I'm usually dealing more with tears than giggles at this point in the course.

So, any good summer day that included copious amounts of giggling also needed to include a fabulous smoothie. You know, because giggling makes me thirsty.

You can now add this to your smoothie repertoire; if you enjoy basil and blueberries. I know I certainly do.

Blueberry Basil Smoothie

1 c blueberries

1/4 c almond milk

1 tblsp honey

5-7 medium/small  sized fresh basil leaves

handful of ice cubes

Throw everything in the blender (liquid first) and blend blend blend. You can add more honey to your sweet tooth liking.

Enjoy!

Rhubarb and Berry Crisp

Sometimes gloomy chilly days require something a little more. Something to make you forget the fact that it is almost May and it still feels wintery. That is exactly why I decided to go ahead and make this. Plus, rhubarb is in season! It's sweet, tart and warms the heart.

Rhubarb, Strawberry, Blueberry Crisp

Filling:

2 c. rhubarb, chopped

2 pints strawberries, quartered

1 pint blueberries

1/2 c. granulated sugar

2 tblsp. flour

3 tblsp. lime or lemon juice 

zest of 1 lime or lemon

Topping:

1 c. oats

3/4 c. packed brown sugar

1/3 c. flour

8 tblsp. butter (1 stick), melted

Heat oven to 375 degrees F. Mix the rhubarb, strawberries, blueberries, granulated sugar, flour, lemon juice and zest in a medium sized skillet (make sure it is one you can put in the oven) or baking pan. Let the berries macerate for 5-10 mins. Mix oats, brown sugar, flour in another bowl, just use your hands. Add the melted butter and mix with hands. It will form yummy clumps of sweetness. Once berries and rhubarb is ready cover them in the crisp topping. It does not have to be perfect. Just evenly spread it across the top of the berries and rhubarb. Put the skillet in the oven and bake for 40-50 mins, or until top is crispy and brown. 

This tastes so amazing as soon as it comes out of the oven. I add a little milk to my serving. You could serve it with ice cream. I think it is the combination of the warm crisp with the cold milk or ice cream that makes it perfect. Also, really you could use any berries or combination of fruit that you have. These berries were starting to go bad in my fridge, so I used them all up. You could even omit the rhubarb if you're not in love with it like I am. This serves about 12, depending on serving size.