And it was good but then we thought, how can we make a good thing great?
Why, by using Cannonborough Honey Basil Soda instead of sparkling water. Oh and also using Adobo instead of pepper, and pickled okra instead of radishes, and chipotle flakes instead of merkén… so really the recipe was just a staring point, a guideline to greatness…
This soup is the perfect addition to a hot summer evening relaxing and grilling in the backyard. It’s cool and creamy but the soda gives it an airiness that is absolutely enchanting.
Here’s what we did:
3 ripe avocados
2 cups Honey Basil Soda
1/4 cup olive oil
3 ice cubes
salt and adobo
Put avocados, soda, olive oil, and ice into a blender. Blend until smooth. Season to taste with salt and adobo.
Divide soup amongst your bowls. Top with pickled veggies, chipotle flakes, sea salt, drizzle a little olive oil on top and serve!!
We’ve enjoyed a lot of smoothies over the past couple of months.
And we’ve developed this simple recipe that’s good every time. It’s got all the good things turmeric, cinnamon, and cayenne, but they aren’t overwhelmingly healthy tasting, in fact they taste really good.
This recipe is a great building block for other smoothies. Start with this simple recipe then go crazy. Switch up the fruit, add a little vanilla or cacao. The possibilities are endless!!
Without further ado, the recipe:
1/2 of an avocado
1 1/2 cups frozen blueberries
1 teaspoon turmeric
1/2 teaspoon cinnamon
a light sprinkle of cayenne
1 3/4 cup orange juice
Combine all in your blender and blend. This will make two 12 ounce smoothies or one 24 ounce super smoothie.
Inspired by a recent trip to one of our favorite wine and cheese shops, my mom and I decided to make some sort of artichoke spread.
When we first pulled out the artichoke hearts we were thinking something along the lines of olive oil, olives, and artichoke but then we saw half an avocado sitting all alone on the counter and we started moving in a whole new direction.
What we created was a beautiful combination of artichoke dip and guacamole. Perfect for an afternoon snack or cocktail hour.
Here’s what you need:
1 cup artichoke hearts, chopped
1/2 an avocado
2 ounces cream cheese
1 teaspoon Adobo
Hot pepper paste to taste (we used about 1 1/2 tablespoons of ají mirasol paste!)
Cheese for topping, optional
Mash avocado and cream cheese together until somewhat smooth and blended. Add in Adobo and chili paste. Stir in chopped artichoke hearts. Top with a light dusting of cheese and serve right away with bread or crackers!! We found that the spread was best on slightly toasted and crunchy bread!
Now you might be asking, what’s up with this ají mirasol stuff? And why does that knife say Braniff?
It’s all connected, my friend. As it happens my mom spent a large part of her younger years in Lima, Peru. Thus hot peppers and hints of Peruvian cuisine are part of her soul and flair in the kitchen and often find their way into last minute meal creations like this one.
But what about the knife?
Oh yes, when she and her family flew down to South America airlines like Braniff provided real silverware on flights, fancy huh? I’d like to think they stopped that practice on account of too many people taking these cute little knives with them and not because they may have presented a safety hazard.