Tomorrow morning I am jet-setting to Sydney, Australia. No big deal.
After many years of planning, it’s hard to process that I’m about to embark upon one of my biggest dreams.
Ever since I was a small child, something about ‘Oz’ has enticed me. Perhaps it is the thrill of travelling to the other side of the planet or its exoticness, but whatever it is, I will soon discover.
Over a 5 to 6 week period, I will be travelling from Sydney to Cairns by Campervan. That’s right. Just like a dirty hippy. You see, this slightly impulsive choice to travel by van may very well result in an interesting and hilarious (or not so hilarious) experience. These days, I have become less partial to camping than when I was in my early twenties.
Apparently, I care about things like thread-counts now.
After travelling Eastern and Northern Australia, I will head to Thailand, Vietnam, Laos and then Japan. In the meantime, I plan to create recipes, and to cook and blog from the small camper. With a mini fridge and portable cooker, this should be an adventure in itself. I will also be posting some overdue recipes along the way.
As for the parfait recipe… while recently travelling through Europe, I found homemade parfaits to be a cost effective and healthy way to start the day. Whether trekking the planet or looking for a quick breakfast or snack on the go, this dairy-free, gluten-free parfait is awesome. This may become a staple for the next few weeks.
If there are requests, I will post a g-free granola recipe (although the intention is to keep this grab and go recipe easy).
Below, I have included some photographs I took from my time spent at an AirB’n’B farmhouse in Germany located near the Rhine. It was here that my travelling companions and I whipped up treats like this parfait. The goal was to spend as little time in the kitchen as possible so we could soak in the scenery.
See you on the flipside.
Dairy & Gluten-free Coconut Yogurt Parfait
Prep Time: Minutes Author: Milk & Marigolds Yields: 1 portion
Half a cup of blueberries
1 cup strawberries
Half a banana
Half a cup of dairy-free coconut-based yogurt
Half cup of ready-made gluten-free granola (health food stores & some supermarkets will carry these products)
1 tablespoon shredded coconut
Fresh mint (optional)
- If you have access to a blender, purée the banana and strawberries together.
- Create layers of granola, yogurt, and banana/strawberry purée in a glass or jar. Generously top with shredded coconut. Make these goodies the night before for a easy, smooth A.M.
Milk & Marigolds says…
Don’t have access to a blender? Use a potato masher, or thinly slice the banana and strawberries for layering.
Milk & Marigolds. Copyright 2014 - 2015.