FLOWERS IN FEBRUARY

Somewhere on Planet Earth flowers are always blooming. Here in the Northern Rockies we will have to wait for our turn, coming soon. Meanwhile, we are happy to have a look at the windward side of the Big Island of Hawaii--a paradise of gardens and landscapes to satisfy every taste. Many plants serve double duty as producers of edibles as well as a feast for the eye.

The Big Island has many square miles of black volcanic flow, which is a dramatic contrast with the blue green ocean and hot colored tropical flowers.

Posted today are a few of them for your winter enjoyment.

Top to bottom:

Palm trees & Bougainvillea
Black Lava Flow at Kona
Bromeliades
Tea House & Koi pond at Hilton Village
Lotus blooms in Koi pond
Heliconia with violet bloom
Orchids in a pool landscape

TROPICAL SMOOTHIES EASY WITH LOCAL FRUITS

We have returned from a magical visit to the Big Island of Hawaii. February in Montana is quite a different scene! How fortunate to have a break from our longest and coldest winter in several years. Some say this year is more "normal." Everyone hopes that prediction is wrong....

At Kona we enjoyed making breakfast smoothies with local fruit. Our host offered bananas from her own garden. The pineapple patch wasn't quite in season, but you can see from the posted picture what a lovely addition to the landscape the plants make. We were satisfied with pineapples and various berries from the local farmer's market to fill out the ingredients.

Smoothies = LIQUID (juice or milk) + a SOLID (fruits in this example) + FLAVORINGS (dash of mint, cinnamon, cardamom). Depending on whether you are drinking one for refreshment, nutrition, or convenience, you can customize with ease to your heart's content. There are no rules!

Kona Smoothie

Plug in the blender and fill with liquids first, then fruits, then ice cubes:

2 cups fruit juice (we used a combo of mango and citrus)
2 small bananas picked in the yard & cut into chunks (see photo)
1/4 medium fresh pineapple, peeled, cored & cut into chunks
1/2 cup blueberries
1/2 cup strawberries
6-8 ice cubes (more if cubes are small)

Pulse in blender until smooth.
Serve in tall glasses with a sprig of mint, slice of citrus on the rim, dash of cinnamon.
Makes approximately 1 quart of drink.

Optional: Add 4 ounces of non-fat yogurt if you like it "creamy". Or ice cream is tasty if you aren't counting calories.

Feel free to experiment with what you have available. This is a great way to use seasonal fruits that may be too ripe to eat out-of-hand. You may also substitute frozen fruits with good success. For Weight Watchers-- fresh fruits are free points, and non-fat Greek yogurt is only 3 points per cup (8 oz).

A Yogurt Smoothie was my instant breakfast for years:

8 ounces Greek non-fat yogurt (1 cup)
1 standard size banana
Handful of frozen mixed berries (about 1/4 cup)
dash cinnamon

Whirl in blender and drink (right out of the blender if you like).

Add 2 tablespoons protein powder for extra nutrition.

What could be easier or more economical?

Keep warm,

KGC