I joined the Smoothie Bowl Cult.
After countless acai bowls, both at home and overseas, I finally mixed it up and the outcome could not have been better.
Use whatever fruits and vegetables you have in the fridge — it’s a great way to use up odds and ends actually — just make sure you have something like an avocado and/or almond butter, so the base is thick and creamy. If you cringe at the idea of slurping an avocado, not to worry, it barely messes with the flavor while still adding a beautiful texture.
I snuck in lots of powders and supplements, too, just like I would in a smoothie I would drink out of a cup. Bee mana and The Beauty Chef’s Glow powder are two of my most recent favorites.
Then, top it off with whatever fun goodies you like. I used hemp seeds, yogurt chips and cacao nibs for this one. Next time, I’m going to add chia and flax seeds, and maybe some chopped up almonds and walnuts, too.
- 1 avocado
- 4 TBSP plain goat’s milk yogurt
- 1 TBSP almond butter
- 4 strawberries, stems removed
- 1 TBSP bee mana
- 1 TBSP the beauty chef’s Glow powder
- 5 ice cubes and a splash of water
- Whiz all ingredients together in a blender or Vitamix.
- Pour into a bowl.
- Add whatever toppings you like and enjoy.
Bee mana and Glow powder are just two healthy supplements I like to add… you can obviously leave them out (they don’t do anything to the flavor, really) and/or you can add whatever powders and goodies you like instead.
A Recipe From Jamie Stelter | www.thetvdinner.com
You and me both, Courtney. You and me both.
A few weeks ago in Montauk my friend Rina was raving about the way she makes kale salad — “just massage avocados into it, and that’s your dressing!” — so I obviously had to try it for myself. She was right to rave; it was delicious. B loved it too. In fact I think he finished his plate before me, which is very unusual in our house.
I’m on a little bit of a simple summer salad kick right now. In this heat — nay, humidity — I just can’t stomach anything heavy. Plus what’s better than fresh veggies, herbs and citrus — all on one plate.
I’ve wanted to make a fish taco dinner party since we moved into the LoveNest in September. I’ve scoured for recipes, marinades, toppings, and finally found this one on Love & Lemons which sounded absolutely divine. Sure, there seemed to be a long grocery list and a lot of prep time — but it seemed worth it.
The payoff? B not only told me this was his favorite dinner party meal yet, but he also confessed this: “I realized this was going to be my first time ever having tacos without cheese — and I was nervous — but they really didn’t need it. The slaw and avocado cream were more than enough flavor.”
I love guacamole — any time of day, with any kind of meal, or as a meal in itself — I just love it with all my heart. I’ve made it smoky (by roasting the peppers or adding a smoky hot sauce), I’ve made it fruity (by adding chopped mango or pineapple), but for this dinner party I decided to keep it O.G.: original guac.
There were plenty of other exciting flavors in the meal — starting with the chile-lime cashews — and followed by the delicious mango, cucumber, jicama salad, which I’m going to post tomorrow. Stay tuned for that recipe — and others! — there are still 3 more parts to this Mexican fiesta dinner party extravaganza.
PS: another reason to make your own guac at home — Grub Street says you’re shelling out big $$$ for it at your fave Mexican joint.