I can’t believe a whole month of 2014 is already in the books. But I’m not complaining. Because a lot of great things have been happening around these parts since the start of the year. Most notably, I landed a new job cooking at a fantastic French restaurant here in Seattle, Boat Street Kitchen. And I can all ready tell it’s going to be a completely different experience from my job at the bakery. So I’m expecting to learn a lot of new cooking techniques, new recipes and probably gain at least 5 lbs (it IS a French restaurant after all!). And isn’t the name just great? Since I live on a floating home, I think this restaurant and I were just meant to be together!
So February. All I can think about during the month of February is Valentine’s day, which I then associate with the color pink and chocolate. Oh and I guess love is suppose to be factored into this equation somehow…
But let’s not worry about love today. That would be a very long and complicated blog post. Let’s start things off with something uncomplicated and pink in the form of these Raspberry-Vanilla Smoothies (chocolate will come later in the month…I promise).
To make sure this smoothie tasted strongly of raspberries, I added a small amount of raspberry preserves in addition to the fresh raspberries. This little trick definitely helped to kick things up a notch. I also wanted to keep this smoothie vegan, so I used coconut milk yogurt and almond milk. But you can certainly used whatever kind(s) of yogurt and milk (soy, cow, etc.) that work with your dietary preferences.