The Perfect Mothers Day

What would your perfect Mothers Day look like?
 
 My Mothers Day would be with my family.... 

I would love to start the day with Gluten Free blueberry and banana Pancakes...

Doesn't that sound good?

 

You know its always about the food! 




3 ripe bananas
6 organic eggs
1 cup / 100 g shredded coconut
1/2 cup / 70 g fresh blueberries or thawed frozen
1 tsp ground cinnamon
coconut oil, for frying
 Make the batter: 
Peel the bananas and mash with a fork. 
Whip eggs in a bowl and mix it together with the mashed bananas. 
Add shredded coconut, blueberries and cinnamon and stir to combine.
Fry the pancakes: 
Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.

(Recipe...The Green House Story blog)

An orange juice drink and maybe some bacon with those pancakes!

And there has to be flowers... 
all over the house...
What would Mothers Day be without beautiful flowers?

How lovely would Carolyne Roehm's table setting be looking over the garden...

now that would be nice! 

But.....
let's be a little spoiled...we also have to have lunch prepared for us...

  We can't forget about that!

Lunch would start with a Raspberry Pomegranate Cocktale

INGREDIENTS

• 1oz/30ml Grey goose/Absolut/Belvedere vodka
• 1 cup frozen raspberries
• Juice 1 lime
• 15ml sugar syrup (see below)
• 2 tablespoons fresh pomegranate juice.
• Extra raspberries for garnish
• Lime or lemon zest to garnish
• Ice

To make the sugar syrup:

1. Add 1 cup water and 1/2 cup sugar into a saucepan and bring to the boil, stir often then reduce heat and simmer until all the sugar has dissolved into the water – approx. 10 – 12 minutes. Allow to cool thoroughly. Note this will make enough for a few cocktails.

METHOD

1. Place vodka, frozen raspberries, lime juice, sugar syrup and pomegranate juice into a chilled cocktail shaker along with a handful roughly crushed ice.
2. To serve pour strained cocktail into a glass and  garnish with a few extra raspberries and some lime or lemon zes 
3. (Recipe....What Kate ate blog)

Salmon with an avocado salsa would be served for lunch....

Ingredients (for 4 people):

2 lbs salmon, cut into 4 pieces

1 tbs olive oil

1 tsp salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1 tsp black pepper

Avocado salsa

1 avocado, peeled, seeded and sliced

1 small red onion, sliced

3 mild hot peppers, seeded and deveined, diced or sliced

Juice from 2 limes

3 tbs olive oil

2 tbs finely chopped cilantro

Salt to taste

Preparation:

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Pre-heat the grill.
3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
4. Grill the salmon to desired doneness.
5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.
6. (Recipe from Laylita blog)   

Yum...this salad would be perfect

•  
•  
• 1 Cup of Rasberries
• 1 Cup of Blackberries
• Avocado
• several sliced mushrooms (optional)
• 6 cups of Fresh Spring Mix or Spinach
• 1/2 cup of Goat Cheese or Feta Cheese
• 3 Tablespoons of Napa Valley Naturals Olive oil
• 2 Tablespoons of Oilerie Balsamic Vinaigrette aged 25 years
• a dash of salt
•  (Recipe..The Primitive Foodie)     

OK ..... your on your own for dinner...

What are your plans for mothers Day?

 Hope you have a wonderful Day....






(All recipes are found on my Pinterest page)
first image Providence LTD Blog,
flower images.. Marcus blog and 5th and State,
Orange juice Traditional Home.