As a New Year’s resolution I vowed to eat healthier… and making sure I eat my servings of fruit a day is certainly part of it.
I love the Tropical Cream Supreme combination from the Orange Juluis. To be honest, I don’t even know if this fast food joint still exists out there. Possibly I should Google it. But I know these flavors are part of my growing up. But sometimes, we need to change things up…
So here is my updated version of the Tropical Creme Supreme and it’s become my new favorite breakfast smoothie.
UPDATED TROPICAL CREAM SUPREME BREAKFAST SMOOTHIE
¼ cup frozen mango
½ cup plain yogurt
1 cup passion fruit juice
A squirt of agave nectar or honey
1 tbs of ground flaxseed
- Blend all the ingredients in your blender or Magic Bullet.
- Serve cold.
Believe it or not, I’m getting ready for my 4th trip to India next year… We will be visiting at early in the year to ensure we do not combust from the India heat felt April on. You would think that growing up in the Caribbean would prepare you for the Indian heat – NOOOOOO!!! We have breezes and sea around us… the heat in India feels 200 times hotter than any summer in Puerto Rico.
But I do love to visit India, especially for spiritual trips like the one I am about to make. Our love for mangos is something both our cultures, India and Caribbean, coincide in. Lassis are one of the first things I learned about Indian cuisine and I just love to drink them (the sweet kind, of course) when I travel there. They’re a great way to keep the heat at bay – the heat from the climate and the heat from the spicy food you eat. And as much as I love eating a mango just as a fruit… I also love to make it into a smoothie.
This version of a lassi yogurt drink is something I came up with the other day as an experiment. The combination is tangy and not too sweet, just like a refreshing drink should be. It’s like India and Puerto Rico combined in a glass… maybe not too traditional but very, very delicious.
MANGO PASSION FRUIT LASSI
1 cup of mango, cut into small pieces
1 cup passion fruit nectar or juice
½ cup greek yogurt
2 tbs agave nectar
3 ice cubes
- Place all the ingredients in a blender and blend at a high speed until the mixture is smooth and creamy.
Enjoy as part of your breakfast or as a snack.
I am a sucker for a white sangría… Ever since I visited Spain for the last time about 5 yrs ago, I prefer sangrías made with white wine/grape juice than sangrías made with red. They seem fresher and lighter to my taste.
We made this sangría at Alison’s recently when she invited me to “teach” her a few easy recipes she could make at home for her husband. It was funny because it started like a cooking class, yet we ended up with a nice party entertaining her friends and family celebrating the inaugural issue of the online magazine Karma Life & Style. You might recognize someone as the food editor… hum, hum.
Sangrías are so simple to make and excellent to entertain a crowd. Just mix in a large pitcher, keep cool and enjoy. And make sure to have extra ingredients to make additional batches. I’ve never been able to make just one batch… it goes down smooth like juice!!!!
1 bottle of non-alcoholic sparkling apple cider or grape must
1 32oz bottle of natural ginger ale
½ can of passion fruit juice concentrate
1 cup of freshly squeezed orange juice
1 granny smith apple, peeled, cored and sliced thinly
1 orange, sliced
- In a pretty glass pitcher, mix all the ingredients together. Let the flavors meld together for about 30 minutes to 1 hour before serving.
- Serve over ice.
Serve over ice.
I wanted to serve a signature drink for my sister’s baby shower… she couldn’t drink anything with alcohol and the room we were having the activity didn’t allowed it either. It gave me the perfect situation to serve a non-alcoholic punch that would be enjoyed by everyone.
I have made a version of this drink using champagne… I served it at my friend’s bridal shower. So this is an updated version using frozen fruit pulp, as opposed to frozen fruit juice. You can find frozen fruit pulp in almost any supermarket in Puerto Rico and also in Southern Florida, where the shower was held.
PASSION FRUIT / GUAVA FIZZY DRINK
2 passion fruit pulp – defrosted
1 guava pulp – defrosted
½ cups brown sugar simple syrup
About 50 oz natural ginger ale – between 4-5 cans or bottles
1 cup of fresh strawberries, sliced
- In a large punch bowl mix together the defrosted fruit pulps, the simple syrup, ginger ale and fresh strawberries.
- Add the ginger ale slowly because it will create lots of fizz. If you find it makes too many bubbles, just skim them using a large spoon.
- Add ice to keep the mixture cold for guests.
If you want to make this ahead for a party, this is how I made it.
- I mixed the fruit pulps with the simple syrup to create kind of like a fruit juice concentrate.
- I sliced the strawberries and froze them in individual layers divided by parchment paper.
- At the party, I mixed together the juice concentrate with the ginger ale and added the frozen strawberries last. Add ice to keep the mixture cold.
If you want to make individual drinks, just add fruit concentrate in a tall glass, add ginger ale to taste and add ice as needed. You could also mix with water and it will taste fine too.
I like yogurt… but I no longer buy fruit-flavored yogurts because most of them are made with gelatin. Only a few brands out there make fruit-flavored yogurts without gelatin. We can talk about those brands later on…
So for years now, I mostly buy plain or vanilla-flavored yogurt. I have grown to love eating the yogurt plain like that. I love it in creamy dips, smoothies or just with a drizzle of honey or agave nectar. But every once in a while, I like a fruit-flavored yogurt… that’s how I started making these…
Usually fruit-flavored yogurts come already mixed or with the fruit at the bottom. My version has the fruit on top…
½ cup of plain or vanilla yogurt
The pulp of 1 passion fruit
1 tbs agave nectar or honey
- Just mix the ingredients in a small demitasse… mix together well and enjoy.
The seeds of the passion fruit will give a nice crunch to the treat. I enjoy this as a breakfast, as a treat, as a dessert.
Don’t the seeds look awesome on top of the yogurt???