I’m generally one of those people that won’t eat ice cream or drink smoothies when it’s cold outside, but as soon as spring hits, I start dreaming of smoothies. I’m in that phase right now – the warmer air and blossoming trees are making me crave refreshing foods, and I can honestly imagine myself drinking a smoothie for every meal. This year, I’m trying to be a bit more experimental with my smoothies and to get out of my usual routine. My general go-to recipe is swampy in color, full of greens, berries, a frozen banana, and whatever superpowders I have lying around. It’s good, but also gets repetitive after a while, as well as too sweet. I’m striving to use less bananas and more fruit/veg other than berries and kale.
In today’s smoothie, I combined a bunch of ingredients I’ve been craving lately, specifically fresh fennel, mango and avocado. I then figured that a bit of ginger, mint and lime would go really well with all those things, and splurged on raw coconut water to use instead of regular water. The smoothie turned out so insanely refreshing, hydrating, and barely sweet (in a good way), that I knew I was onto something and had to share the recipe here. I honestly cannot wait until tomorrow morning, when I can make it again.
I’m pretty certain that this smoothie will still turn out great if you use regular water instead of the coconut kind (maybe add a bit more lime juice in this case), and I also think you can skip the mint if you don’t have any. Hope you give it a try.
There are some great links below that we’ve collected over this past week. Enjoy your Sunday :)
Rome in April – we’re going to Rome this coming fall and Pauline’s beautiful photos are adding to our excitement.
Mostly Veggie Chocolate Smoothie – I’ve been trying out (and liking) smoothies made with more frozen veggies and less bananas, and Lindsey’s recipe looks so good.
David Hockney’s Home in 1983 – photos from the Architectural Digest archive
Peaceful Cuisine – just discovered this Japanese vegan chef’s (wildly popular) cooking videos. They have such a calming effect on me. Check out the Lemon Curd Tarts, Homemade Kim Chee + the rest of his food videos.
Catzorange – dreaming about one of these bags for the summer
- 1 avocado
- 1 cup cubed frozen mango
- 1 fennel bulb - roughly chopped (use the green fronds, too)
- 1-inch piece ginger
- juice of 1 lime
- handful fresh mint leaves (optional)
- ½ - ¾ cup raw coconut water - depends on the kind of consistency you like, I used ½ cup for a creamy, spoonable smoothie
- Combine all the ingredients in a blender until smooth. Adjust the amount of liquid if needed. Garnish with fennel fronds and mint leaves.