~ Abraham Lincoln (1809-1865)
Friday was one of those days that I just needed to end. I find it amazing how one person’s actions (and my subsequent reaction) can ruin a day. From that point onward, my day was shot- I wanted *several* drinks and to be LEFT. ALONE. I went to bed on Friday, hopeful that Saturday would bring sunnier moods- sleep is purported to do wonders for bad moods; instead I woke up to a torrential downpour- on the day of my birthday celebration no less; and just like that my bad mood was back.
If you follow astrology, then you know that anyone born on the 11th of July (as I am) is a true Cancerian; and characteristic to the Cancerian sun sign is moodiness- it’s always the first negative attribute on the list. And my Cancerian nature did not disappoint. All Saturday morning I was sour- I could not break free; I was down and even more upset by my inability to shake it. But by noon, and after back to back episodes of “So You Think You Can Dance” I made the choice to be happy; screw the rain, I was celebrating my birthday, and I was going to enjoy it, damn it. Regardless of Mother Nature’s f'ing plans.
As we all know by now, a good day starts with a great breakfast. On this day I wanted something celebratory, but, ultimately, a real breakfast- so cake got the kaibosh; the sugar high creating the inevitable crash would prove only to fortify my negative mood. Enter Tastespotting, the place where inspiration is made of; where I found a recipe for a cheesecake smoothie! Bluebrries, cream cheese, coconut milk and honey are healthy and indulgent; and a perfectly non alcoholic way to sip away a bad mood. Don’t believe the hype people you can have your cake and eat it too!
Happy Birthday to me. Good morning to you!
Blueberry Cheesecake Smoothie
Makes 4 servings
2 cups frozen blueberries
3 tablespoons simple syrup or honey
3 tablespoons cream cheese
1/4 cup coconut or soy milk
vegan cookie or graham crackers for topping
1 tbsp fresh blueberries for garnish
Combine berries and honey or simple syrup, cream cheese and coconut milk in a blender; and pulse until smooth. Pour into serving glasses and top with crushed cookies and fresh blueberries.
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