A quick morning post for a quick morning smoothie!
This one isn’t for parties. It’s not a dessert smoothie. It’s a simple, nutritious, refreshing breakfast.
To make a bit over double the amount of smoothie in the picture, I used:
- Papaya, ripe – 1 small
- Bananas, ripe – 2 medium
- Ginger – 1 cm piece
- Lemon juice – 2 tsp
Peel and chop papaya into big chunks. Peel and break banana into bits. Peel and chop ginger coarsely. Blend everything together, adding a splash of water as needed. This makes a very thick smoothie.
Or dip. Or salad dressing. Chutney, even! Pesto, maybe?
- Eggplant – 1 large
- Fresh mint leaves – 1 cup loosely packed
- Roasted peanuts – 2 tbsp
- Cumin seeds – 2/3 tsp
- Ajwain (carom seeds) – 1/2 tsp
- Kashmiri red chilli powder – 1/4 tsp, or more to taste (You can use another moderate red chilli powder.)
- Dry mango powder – 1 tsp, scant (If you don’t have this, replace with 1 to 2 tsp lemon juice.)
- Jaggery powder – 1 tsp
- Rock salt – 1/4 tsp (I used pink.)
- Salt – to taste
Roast the eggplant – I always do this over a direct flame, but I think you could do it in an oven too. If you do it over a flame, be sure to keep turning the eggplant every few minutes. Let cool, and peel off the charred skin.
In a hot pan, dry roast the cumin seeds and and ajwain until slightly darker and aromatic. Let cool.
Blend eggplant pulp and all other ingredients together. You can make it very smooth or leave it slightly coarse, like I did.
What do you do when all the fresh produce in the house amounts to
a gnarly knob of ginger,
a couple bananas,
a fat head of garlic,
a sad old lemon,
a single avocado?
You make an easy avocado pasta sauce, of course! (No, it doesn’t have banana in it. Or ginger.)
- Avocado, pulp scooped out – 1 medium
- Garlic – 4 to 10 cloves (This depends on your taste. I like my pasta super garlicky, so I used 4 humongous cloves of garlic. Seriously, they were the size of my thumb. The front bit, anyway.)
- Lemon, juiced – 1
- Balsamic vinegar – 1 to 1 1/2 tbsp
- Red chilli flakes – 1/2 to 1 tsp
- Oregano, dried – 1 tsp, scant
- Basil, dried – 1 tsp, scant
- Thyme, dried – 1 tsp, scant
- Jaggery powder – 1 tsp, heaped
- Salt – to taste
Blend all ingredients together until smooth. Add a splash of water if needed. Let the sauce sit while you cook pasta – this allows the flavours to mingle better.
I find avocado-based sauces very filling, so I’d say this is enough to toss with enough pasta for three to four people, depending on how hungry said people are and what else there is to eat.