I've been slack on the blogging front, I admit. I have freed up some time to dedicate to my cook book and this here little blog as well as my painting and so I'll try to be more forth coming. I could blame Christmas and the New Year but I'm not one to lay the blame. I could blame this super hot weather and not wanting to cook but I have been making some foods, like this here smoothie and fresh peppermint tea. I've also been doing some dehydrating and planing to pickle some green walnuts. I do still have a cupboard of delicious pickled onions.
Looking in my full cupboards, I'm feeling ready for the apocalypse.
If I was feeling super health conscious, I would omit the coconut cream and add some other fruit or veggie, or maybe even just some fresh coconut meat. How I'm feeling right now on this 38C/ 99F degree day leaves me yearning to add ice and maybe a little vodka to the mix and cruise my little bottom beach side. Instead, I'll top it with mint and play in the veggie patch. Grow, you little eggplants!
Serves: One large, two small.
Time: Six minutes. This could very well include drinking time.
• One mango, chopped. If anyone wants to know a good way to chop a mango, let me know and I'll walk you through it.
• Half a cup of unsweetened pineapple juice or canned or fresh pineapple. Just get some pineapple in there.
• Quarter of a cup of coconut milk.
Place all the ingredients into a blender and blend until all of the ingredients are pulverised. Serve in one large or two small frosty glasses.
To me, this tastes like a lassi. Delicious. I'm going to make a batch of this into sorbet. I'll let you know how it goes.
Big love and all the best for 2012!