Mango Lassi

Only 8 days left to go on my Indiegogo campaign! I admittedly haven’t promoted it much at all, and it hasn’t been super successful because I think ten people read this blog consistently, but a huge thanks to everyone who has shared it on social media and told me nice things about my writing. I got my first (and only) donation this week, so let’s keep this ball rolling with another recipe!

Oh, how I love a good mango lassi. My favorite Indian restaurant in town, Tarka Indian Kitchen, serves the best one I’ve ever had. I’m going to let you in on a little secret: the recipe for a good mango lassi is a 1:1 ratio of mango and yogurt, with just a touch of added sweetener.

Mango Lassi

Serves 1 | Gluten-free, vegetarian

Ingredients

Plain unsweetened yogurt (I used White Mountain, a local Austin brand.)
1 large mango
1 tbsp. agave or honey (optional)

Equipment

Blender
Fork
Small bowl

Instructions

1. Before slicing it, give your mango a little massage. I had read this on a few different blogs with mango lassi recipes. Apparently, it loosens up the pulp and makes it easier to separate the meat from the pit.

2. Peel and slice your mango, which can be tricky, since it has a weird oval-shaped pit. I usually do it like this. Place the mango chunks into a small bowl.

3. Mash the mango with a fork into a pulp. Measure the pulp and take note of how much it is, because you’ll match that amount with the amount of yogurt you add. For example, if you had 3/4 c. mango pulp, you’d add 3/4 c. yogurt to the blender.

4. Add the mango pulp and the equivalent amount of yogurt into the blender. If desired, add agave or honey if you like your lassi on the sweeter side.

5. Blend until smooth and serve!

Mango Lassi

p.s. Do y’all like my magnetic poetry? I am a kitchen woman! (Rawr.)

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deep purple smoothie

I know it’s cold in Austin today, y’all, but I still need some nutrients after eating leftover mashed potatoes and stuffing for days on end! Even though there’s plenty of greens in here, the pomegranate and blueberries in this smoothie turned it a lovely purple.

Deep Purple Smoothie

1 c. almond milk

1/4 c. frozen blueberries

1/4 c. frozen mango chunks

3 frozen peach slice

1 handful greens (or about 1 cup loosely packed)

1 banana

1/4 c. pecans

2 tbsp hemp protein powder

1/2 of a pomegranate

(Postscript: The pomegranate seeds made this smoothie kind of chunky, even though I blended it thoroughly. I’m sure this smoothie would be perfectly delicious without them, or you could substitute some pomegranate juice for the almond milk. Yum.)

 

power smoothie sunday

Green smoothies are one of my most favorite breakfasts, especially when I don’t feel like cooking. To mix things up, I added some unsweetened coconut flakes to my usual green smoothie to make what I’m now lovingly referring to as The Green Coconut.

The Green Coconut

1 cup unsweetened coconut milk
1 handful greens (spinach, chard, kale, etc.)
1 banana
3 frozen peach slices
3 frozen strawberries
5 frozen mango chunks
2 tbsp. unsweetened coconut flakes

Blend it all up, and don’t fret if your blender has a little trouble. I had to stop mine and push down the greens and banana a few times to get it all to mix properly. If you must, add more coconut milk a few splashes at a time, but be careful! Nobody likes a watery smoothie. After you drink it, you’ll feel as serene as the Buddha.

summer = smoothies!

Lately, I’ve been making The Daily Juice more of a regular stop rather than a once in a while treat after swimming at Barton Springs. I’ve been adjusting to cooking with all my new dietary restrictions, and while I’ve got it pretty much figured out now, I was worried about getting all my vitamins. A daily smoothie or juice really helped me during that adjustment period. Some favorites off their menu:

Depth Charge
(coconut juice, cucumber, celery, parsley, spinach, cabbage, kale, and romaine lettuce) add hemp protein powder

Coco Love (fresh young thai coconut juice and banana) add kale and spinach

The Chronic (banana, hemp protein, hemp seeds, hemp oil, agave) add spinach

I’ve been sticking to vegetable juices and not fruit- mostly because I’m on a low-acid diet and most fruits are acidic, but also because vegetables provide the same essential vitamins fruit does without as much sugar. But I digress! No one does it better than Daily Juice, but a daily smoothie from there is an expensive habit for a college student to have. So today I made my own.

green drink!

This is a pretty easy smoothie to make, and even though it looks like liquid lawn, it actually tastes really good.

The Green Drink

2 frozen bananas
handful of spinach
4 tbsp hemp protein powder
3/4 cup or more almond milk

Enjoy- but only after admiring the particular shade of green you’ve just created!