You may have noticed that badge on the sidebar. Maybe you also saw my updated March Love&Inspiration post. Or you stumbled upon my euphoric/totally perplexed tweets (poor you) or my instagram pic...oh and I surely mentioned it on Facebook as well. It was a truly surreal Monday night. I'm still pinching myself just to check I'm not sleeping. If this is a dream, it's a pretty realistic director's cut...
I'm extremely honored to be nominated for a Best Food Blog Award from Saveur Magazine, in the category Best New Blog. 'OMG' has been my mantra for the last couple of days. I'm truly over the moon about the nomination. For you who don't know what the Saveur Best Food Blog Awards are about, well, the music industry has the Grammys, the film industry the Oscars, and we food bloggers, we have the Saveur BFBAs. I still don't know how I ended up being nominated with all those super talented people; people I look up to. But there I am. BOOM!
I want to thank you for all your support, cheers, and congrats. For making my recipes. For reading this humble space of mine, for leaving comments, and for being such a constant source of inspiration. It's truly special to be honored for something you have created yourself. For something you have not only invested time in but that you've done with a big heart.
Thank you.
If you would like to vote and send me to Vegas for the Best Food Blog Awards party (Saveur will fly the winners to Vegas for free. I know, totally crazy.), please click the badge on top or on the sidebar. You'll need to register to Saveur, but it's straight forward, and there won't be any spam emails or anything. You can vote until April 9th which is next Wednesday.
But let's move on to today's recipe, shall we? I have a huge crush on it. It makes my pupils dilate, and my heart flutters like hummingbird wings when I have a spoon of it. There's berries in it which does not only turn it into a bright, cheerful color but makes it a vitamin bomb too.
As some of you already know, I often have yogurt with homemade granola, berries, and a drizzle of maple syrup or honey for breakfast. Nothing special there, but at least it's delicious. However, after I stumbled upon this recipe, all I saw in my morning bowl were the ingredients for something so much more fun. I mean, who doesn't want to have ice cream for breakfast, right? Well, maybe not real ice cream but something that totally feels like ice cream but isn't. Does this make any sense to you? [I'm sure the BFBAs are messing up with my brain...]
However, I didn't want any bananas in my wannabe ice cream. Those are reserved for milkshakes only (right, dad?). Adding bananas would yield in a firmer consistency, but I've always preferred my ice cream half frozen anyway. So all berries. I chose bilberries cause I still needed to clean my freezer from last summer's berries. Some of you may wonder "How much berries does this girl have in her freezer?". The answer is: way too much. It was a good summer with lots of berry picking trips. I felt the urge to spice it up with cardamom cause bilberries and cardamom are such a wonderful flavor pairing. And then maple syrup. Yesss.
Because we're talking about breakfast here and granola is such a staple on my breakfast table, we'll of course sprinkle some on top. The granola you see in the pictures is this one. It's one of the best granolas I've ever made. I like to add millet and some extra seeds to my batch.
Ooooh, heaven!
Frozen Bilberry Cardamom Yogurt
serves one hungry soul or two as a side (eat that croissant!)
I encourage you to use bilberries rather than 'regular' blueberries both for their vibrant color and for their taste. If you, however, can't find bilberries, blueberries will be just fine.
Side note: You may or may not have blue lips and a blue tongue after enjoying a bowl of this goddess of breakfast. I strongly encourage you to have a look in the mirror before leaving the house, and to wash your teeth after rather than before breakfast. Just sayin'...
200 g (7 oz; 2 dl; ½ + ⅓ cups) Greek yogurt
200 g (7 oz; 3 dl; 1 ⅓ cups) + 35 g (1.2 oz; ½ dl; ¼ cup) frozen bilberries
¼ tsp ground cardamom (preferably freshly ground)
2 tbsp maple syrup
homemade granola, to serve
Blend yogurt, 200 g / 7 oz bilberries, cardamom, and maple syrup in a blender until smooth. Add the remaining blueberries and mix with a spoon (we want these berries to remain whole for some additional texture). Serve with granola on top. Cheers!
