This orange peach raspberry smoothie is bright, easy, tasty, and full of antioxidants. Avocado and a bit of turmeric give this smoothie great depth of flavor.
|photos via Instagram|
I have a new morning routine. It begins at 5:30, and goes like this. First, I stumble to the sink, get a glass of water, and drink it on the couch, usually while staring blankly at my Instagram feed. After a minute, I’ve built up the energy necessary to take steps to obtain coffee, which then fuels the rest of my activities. If there is coffee in the machine from the day before, I drop in three ice cubes and congratulate myself on making iced coffee. If the machine is empty, I grumble a lot, make a new pot, and settle for hot coffee.
When the coffee hits, it’s time to make a smoothie. The smoothie is the highlight of my morning, and it’s all because of the humble avocado.
A friend gave me an incredulous look recently when I mentioned putting avocado in my smoothies. I only started adding them in April, but they’ve already become such a smoothie essential for me that I was totally flabbergasted by her response. I am writing this blog post on the off chance that you, like my friend, have not tried putting avocado in your smoothies yet.
Here are five quick reasons you should do it:
This pico de gallo de frutas is a spicy take on fruit salad that is paleo, gluten free, and vegan. It’s perfect for Cinco de mayo or anytime!
At the end of three years, I had learned a huge amount of Spanish (I had thought I was fluent before taking the job, but the Spanish spoken in Texas is so different from what I’d practiced while studying abroad in Argentina that I had to learn new words for much of what I wanted to say). Most of them had learned a huge amount of English, and had learned to read in both languages. I had also learned so much about teaching, about children and families, and about life. I know that sounds very expansive, but it was a foundational experience for me, and I think of those kids and their families almost everyday. Shockingly (to me, because it makes me feel so old), they’re in middle school now, and I’m happy to still be in touch with several of them.
This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.
1/2 pound organic strawberries, hulled
Zest and juice of one organic orange
2 teaspoons lemon juice
Pinch of salt
1 cup sugar
8 tablespoons butter (1 stick), cubed
4 large eggs
In a food processor, puree the strawberries and orange zest until very smooth.
Heat water to a simmer in a double boiler or a saucepan. In the top of the double boiler or a heatproof bowl, combine the puree, juices, salt, sugar, and butter. Place the bowl on top of the pan of simmering water, making sure the bottom of the bowl isn’t actually touching the water. Beat the eggs and add them to the bowl. Cook, whisking constantly, until the curd comes together and thickens, about ten minutes. When the curd is done, it will coat the back of a spoon.
(Full disclosure: my strawberry curd was that grayish-pink color that used to be trendy but was never appetizing. I added a few drops of red food coloring and one drop of yellow to perk it up.)
Store in sterilized jars in the refrigerator for up to two weeks.