I am linking this post in to Celia's monthly In My Kitchen event at Fig Jam and Lime Cordial.
It's March! The start of Australian autumn (we have a lazy approach to season changes, marking them as the first of the month) and, I hope, the start of cooler weather. The cool change is yet to happen, but I have high hopes for its impending arrival.
|Kale, blueberries (defrosted from frozen), sweet potato|
While I'm waiting on the weather to change, summer still features in my kitchen. My love affair with sweet potato continues, and it is featuring more often than not in my salads and smoothies.
|Sweet potato green smoothie|
My kitchen has non-sweet potato smoothies too. In fact, I am a little bit smoothie obsessed. Whilst I almost always throw green vegetables into my creations, sometimes it's hard to tell in the final product. The smoothie below had almond milk, frozen banana, broccoli, almond essence, cacao powder and coffee powder. The end result looked like a chocolate milkshake, and tasted just as good.
A more recent kitchen addition is black tahini. After trying it in ice cream form last month, I have progressed to buying it as a spread.
I like it, but am amazed at how different it is to regular tahini. Oddly, it also reminds me a little of the flavours of poached egg. This is taking some getting used to. The vivid black colour also takes some getting used to, because it looks like Vegemite but tastes very (very!) different.
An exciting kitchen presence is this soy condensed milk. I never really liked or used regular condensed milk, but since turning vegan a few condensed milk recipes have caught my eye. I'm looking forward to sharing what I get up to with this.
Last but not least, in my kitchen there continues to be photography. Between my photo a day challenge (stay tuned for the February collage post), photographing test recipes for Ricki Heller's upcoming cookbook, and normal photograph captures, I took over 700 shots in February!
What is your kitchen featuring this month?