I think my friend is trying to kill me. Who knew going from sea level to high elevation does a number on your respiratory system?
I was blessed this week to see my beautiful friend in Boulder, Colorado! Between the sensory overload of the most beautiful landscape and iron flats I was gasping for air. I love to hike and play and play and play but, in Boulder I was pooped after walking the dogs. P.S. walking the dogs for Boulderians might as well be a hike!!! She totally tricked me but, not my lungs!!
I needed my dosage of hippie soul sister and that was exactly what was in store for this trip. Between our Goddess Yoga classes and Reiki Healing sessions I was determined to feed my sister the most delicious meals as my gift for hosting me.
But, you know, sometimes you wake up and all you really want is every meal on a crostini! It's like a fun challenge, today is that day for me and I am dragging my friend along for this adventure...hopefully she will forget about the big hike she has planned for us today (cross your fingers and toes). Maybe I can distract her with how many meals and snacks I can ensure are hearty and totally serviceable on a toasted piece of carb.
B E S T D A Y E V E R ! ! !
The highlight of my carbo-loading day (preparing for my hike, duh!) is the beautiful Blueberry + Ricotta Goodness.
There is so many options with this beautiful crostini meal but, I would highly recommend utilizing these antioxidant punched berries fresh for this recipe. But imagine them roasted - Mind Blown - you know me and my roasting obsession! Give it a whirl!
Wish me luck in this ultra marathoner, trail running town!!
Serves 6 (air deprived Californians or hiking obsessed Boulder friends)
Ingredients for Herbivores + Cavemen alike:
1 crusty baguette
1 carton of blueberries
1 cup of organic ricotta cheese
2 tablespoons of local honey
1 tablespoon of lemon juice
3 large sprig of fresh basil sliced into ribbons (keep a few ribbons for garnishing)
Pinch pink Himalayan sea salt (and another pinch for garnishing)
Hints:
1.) Preheat oven to 350 degrees.
2.) Cut your beautiful crusty baguette into thick slices and distribute on a baking sheet. Brush slices with olive oil and toast in the oven for 5-7 minutes or until crostinis are a light golden brown.
3.) In a medium bowl mix together remaining ingredients and combine well.
4.) Slather toasted crostinis with organic ricotta cheese and top with beautiful blueberry mixture.
5.) Garnish crostinis with reserved basil ribbons and pink Himalayan sea salt.
6.) Devour!