One of the things I miss most about not living in Puerto Rico is the avocados. I think a meal never went by where I didn’t have a slice of avocado to garnish the plate. If you had rice and beans with chicken, a slice of avocado would be on the plate. Bacalao con ñame? A slice of avocado would be in the bowl. The list goes on…
Well I take that back, breakfast never came with an avocado, but that usually consisted of pan sobao and a slab of manchego and mortadella. (That breakfast was for the pre-healthy me.)
Sadly, I don’t get to eat as many avocados as I would like here in back woods Georgia. Just doesn’t seem a popular produce item.
Fiona used to love avocados when she was smaller. Lately she just doesn’t seem into them. I plan on changing that.
I’m on a mission to find avocado recipes she will love.
Since I’ve only really enjoyed avocados as a side item, I started pinning recipes with different uses for avocados as I come across them. I’ve found brown sugar banana cupcakes with avocado buttercream (yum!), avocado toast and most interestingly avocado smoothies.
You know I love smoothies.
I decided to do a little more research on avocado smoothies. Turns out, Brazilians, Filipinos and Indonesians eat avocado smoothies all the time. They’re a cultural staple.
So while reading up on avocado smoothies, I found a recipe in the comments of a post I linked above and thought I would try it. I found the blogger’s (Emily) original blog post on avocado smoothies and avocado ice cream. The only thing I changed was the use of almond milk instead of soy milk (not a soy milk fan):
- 1 avocado
- ½ cup sweetened condensed milk
- 20 oz. almond milk
- 1 cup of ice
So, I have to tell you… while I did enjoy it, I’m not sure I would make it a regular in my smoothie rotation. The calorie hit is just too high.
I also suspect it’s better with plain milk (so as not to have any other flavors competing with the avocado.) Oh, and I think plain milk would have worked well with the flavor of the sweetened condensed milk, adding to its creaminess.
Lastly, and most importantly, the girl wasn’t the fan I thought she would be of the drink either. She left over half of it still in the Dora cup I use to serve her smoothies.
I still have 2 more ripe avocados left, so I may try this again tomorrow, but using Martha Stewart’s version for an avocado banana smoothie. I’ll let you know how it goes…
And you, any smoothie recipes with weird ingredients you’d like to share?
This is a sponsored post on behalf of Avocado from Mexico and LBC. All thoughts and opinions remain my own.