Today is a pretty special day around here. Today, July 8, 2015 marks my 5-year blogging anniversary. FIVE years. I can hardly wrap my head around that number. Over the past 5 years, Blissful Basil has seen...
377 published posts.
3 different blogging platforms -- thank you blog.com, wordpress.com, and wordpress.org for your hospitality.
5 full stylistic makeovers. Remember version 4.0? I so wish I had saved screenshots of versions 1.0, 2.0, and 3.0. Version 2.0 was the Hottest Mess of them all. Capital H, capital M.
Nearly 5,000 thoughtful, kind, and courageous comments.
2 major lifestyle shifts (i.e., from omnivore to pesco-vegetarian/vegetarian -- just 3 weeks into the birth of this blog, I might add -- to vegan).
1 major name change. A big thanks to Dan for 1) keeping it real and telling me (quite bluntly) that "Confessions of a Foodie" was a bit cliché and played out and 2) for thinking of the name Blissful Basil one night back in September of 2010.
The evolution of my food photography skills and cameras from Blackberry camera shots to night-time kitchen shots to what in the H is this to my first time using a DSLR to the depths of my "Blue Period" Exhibit A and Exhibit B (those plates are supposed to be white) to over-edited and overexposed.
An engagement.
The planning of a wedding.
Our wedding day.
A honeymoon and a bit more honeymoon (sorry for the slow picture loading -- I didn't know about that whole "optimized for web" photo editing thing back then).
My 27th, 28th, 29th, 30th, and 31st birthdays.
A rant about Chicago's winters and one about Special K and body image. Oh, and another one about how I don't didn't like to bake (another good example of my "blue period").
Two trips to Ireland.
The loss of a furry friend.
A skiing adventure or two.
My near-constant pursuit of releasing my fears, accepting life changes, and stepping outside my comfort zone.
The story of that time I lost my shoe on a job interview.
A cookbook dream come true.
And it all started with this nerdy little post (please don't judge me for the overdone whimsy) written from the comforts of the couch in our first shared city condo. I had no intentions of sharing it or this blog thing I had started with anyone. Ever. It's crazy to think that the seemingly tiny (and terrifying) decision to hit "publish" was actually the first step in an impactful, life-changing path.
What started out as a blog has become so much more: a life journal, a constant companion, and a place to share everything from creativity and life adventures to love and loss. Thank you to those who have read all along, to those who joined along the way, and to those who are reading for the very first time. I get emotional every time I think about all of the beautiful, kind, and enthusiastic people I've interacted with and met because of this blog that I never would have met otherwise. It's your kindness and willingness to share bits and pieces of your life that make this such a special place, and I'm so grateful for each of you.
Alright, are you ready for a little celebratory breakfast pie?
This breakfast bowl is a cherry twist on the apple version I posted last fall. That one is a personal favorite as well as a reader favorite, so it only made sense to offer up a summer-kissed version to celebrate.
Upfront and honest note about this breakfast bowl: pitting the cherries takes about 15 minutes if you're doing it by hand but would be a bit swifter with a cherry pitter, so I recommend using one if you can. If you don't have one, don't fret; I pitted these ruby beauties by hand because I don't have one either. BUT your hands will be cleaner and your prep time shorter if you have a pitter. You can also use pitted frozen cherries (just make sure they're thawed first) for this recipe if you can't find fresh cherries or don't want to go through the trouble of pitting.
Once you get past the cherry-pitting, this nutritious breakfast bowl is a breeze to make. You'll add some of the chopped cherries to a bowl along with a finely-diced apple. Then, you'll toss the remaining cherries and a handful of dates into a food processor and blend until you have a smooth, glossy, and sweet cherry sauce. Pour the cherry sauce over the diced cherries and apples, stir in two tablespoons of chia seeds, and refrigerate for 1 hour or more (I like to make this the night before). The chill time allows the chia seeds to work their magic and thicken the sauce.
Then, divide the cherry-apple pie goodness between two bowls or jars and layer on the toppings. For the photos, I used chopped raw almonds and cacao nibs, but I ended up adding a few dried mulberries and a sprinkling of hemp seeds over top prior to devouring.
Cheers to 5 years of blogging, YOU, and cherry-apple pie for breakfast.
📖 Recipe
Raw Cherry-Apple Pie Breakfast Bowl
Ingredients
- 3 cups fresh or thawed frozen sweet cherries, pitted and divided
- 1 large crisp apple, cored, peeled, and diced
- 4 dates, pitted
- 2 tablespoons chia seeds
Topping Ideas
- raw almonds
- dried mulberries
- hemp seeds
- cacao nibs
Instructions
- Dice 1 cup of the cherries and add them to a medium airtight container along with the diced apple.
- In a high-speed blender, combine the remaining 2 cups of sweet cherries and the dates. Process or blend for 1 to 2 minutes or until smooth, stopping to scrape down the sides as needed. Pour the cherry sauce into the container with the diced cherries and apple, add the chia seeds, and stir to combine.
- Refrigerate for at least 1 hour or overnight.
- Divide the apple mixture between two bowls and top with raw walnuts, raisins, cranberries, and hemp seeds.
- Serve and enjoy.
- Refrigerate leftovers.
Rebecca @ Strength and Sunshine says
WOW! Happy 5 years!!! Keep being such an amazing food blogger! XOXO
Ashley says
Thanks so much, Rebecca! I really appreciate it :)
Karissa @ Vegan A La Mode says
This is such a fun post Ashley! Congrats on 5 years of blogging! It was so fun to see your posts from your beginning days of blogging! I also loved seeing your engagement, wedding and honeymoon photos! Plus, Ireland looks beautiful! I must say though, in all the photos of you, your hair looks gorgeous! What is your secret haha?
Anyways congrats and enjoy your blogging anniversary! :)
Ashley says
Thanks, Karissa!! Haha, some of those earlier posts are a hoot and a bit cringe-worthy (for me at least), but it's all part of the journey. Ireland is seriously one of the most beautiful, peaceful, and breathtaking places. I absolute recommend traveling there if you can. AND if you do, I'm happy to provide recommendations as we drove (well, actually Dan drove, I just covered my eyes) around the entire country the first time we went.
And thank you for the sweet compliments on my hair! My only big secret is that I literally have not dyed or colored/highlighted my hair in any way, shape, or form since August of 2009. I had been lightening it for years before then and it was much drier and thinner. Also, I use the cheapest shampoo ever. I alternate between Whole Foods' 365 grapefruit and herbal mint shampoo. For conditioner, I splurge on Abba's Pure Color Protect (http://www.amazon.com/Abba-Color-Protect-Conditioner-Ounce/dp/B000MWHHBG/ref=sr_1_1?ie=UTF8&qid=1436551948&sr=8-1&keywords=abba+color+protect+conditioner&pebp=1436551958272&perid=00TRVEMVPKPEMYE4F0SA) which is ironic considering I don't color my hair, but it's what I used to use back when I did, and it has the most amazing scent ever. Plus, it's 100% vegan. I also only shampoo my hair every other day or a max of 3x per week. Shh, don't tell anyone :) Seriously though, it really helps keep it shiny, thick, and healthy.
Abby @ The Frosted Vegan says
Congratulations on your blogging anniversary dear friend! I love this post and love seeing everything that your blog has come through the years. Here's to many more years and to a gorgeous upcoming cookbook! xo
Ashley says
Thanks so much, Abby!! I really appreciate your ongoing support and the kind words you always share, and I'm so glad that we've met through this crazy blogosphere. Pretty awesome!
Nichole Kraft, Food Writing Copyeditor says
Happy blogging anniversary, Ashley! How exciting! :)
Ashley says
Thanks so much, Nichole!! :)
Celeste Jackson says
Congratulations! Fun post1 Looking forward to trying this. I think you might be converting me:) Love, Mom
Ashley says
Thanks, mom!! Haha, that's awesome. I hope you enjoy this breakfast recipe... and that you eventually convert. I need another vegan pal at all of our family gatherings!
Anna says
loove this!!! looks so delicious :D
https://aspoonfulofnature.wordpress.com/
Ashley says
Thanks, Anna!
Alaina says
Awesome and inspiring post. Congratulations!
Ashley says
Thanks so much, Alaina! I really appreciate it.
mary leopold says
Perfectly delicious! JUST finished my glorious bowl several minutes ago. Thank you for another inspired recipe!
Ashley says
Yes! That's awesome, Mary! I'm so glad you enjoyed it. As always, thanks for sharing your feedback!
Tracy says
Congratulations! Your recipes are always amazing, I have enjoyed following your blog and adding your creations to my ever- growing recipe list! Keep up the great work!
Ashley says
Thanks so much, Tracy! This really means a lot to me, and I'm so appreciative of your support. Also, I hear you on the ever-growing recipe list! If I were to actually make all of the recipes on my to-make list, I'd be cooking for a decade! :)
Nichole Kraft, Food Writing Copyeditor says
You're welcome, Ashley! I can't wait to see what the next five years bring for you and the blog!
Kate / vegukate says
Congratulations on 5 years! yay! :D
Marie says
This looks so delicious. I'm excited to make it soon! Thanks!