I keep on saying, the last crop from my garden, but the recent median November temperatures of 74'F has been wonderful for my strawberries. It's been growing and dividing and flowering and fruiting, and I have been picking them and eating them. Best of all, they are larger and tastier than the spring or summer groups. My Heirloom Organic Romano Tomatoes just turn red in the past few days. And I checked the strawberry patches this morning, and there are still more to come.
Are your fruits in the garden doing the same things?
The last few time I went to the Viet-Namese noodle house, I ordered this smoothie made of Avocado. It tastes really good. I don't know if they use the real avocado or powder, as many of the Asian Bubble Drinks today is made from Powder mix rather than the fresh fruits like they did. So, I decided to make one for myself at home.
The first one didn't turn out well, it became slushy drink rather than smooth.
This one turned out pretty good.
By the way, when you buy Avocado in a bulk, and they are ripening all at the same time, Cut them up and Freeze them. If their purpose is for the smoothie, they will be perfect for that use. And they stay fresh green until use.
Serves: 2
Tools: Blender, Long stem spoon, spatula
Ingredients:
1 to 2 Medium Avocado, just starting to ripen, peeled, and sliced
1 to 2 medium size Apple. Fuji or Granny or any ones you like - peeled, cored, and sliced
1/2 C Apple juice
1 lime - juiced
1 Cup crushed ice
1 to 2 TB local Honey
One or two avocado or apple depends on their size, but I am sure the extra will be enjoyed by anyone.
Place them in a blender and blend till smooth.
Serve.
Freeze with Avocado Pit in the Heavy Duty Freezer Zip Lock Bag.
Blended Avocado will look so smooth and delicious!
There are so much energy calorie packed ingredients in this recipe that I am always tempted to cut sugar or butter out. This time, I added home made coconut flakes and Organic Hemp Hearts as substitute filler.
Then, I made half Almond and then the other half Pecan to offer choice to friends who may be allergic to almond or pecan or their like or dislike.
It turned out pretty good.
INGREDIENTS and Procedure:
Crust:
1-1/2 Sticks Butter
1/2 C Brown Sugar
2 C Flour
1/2 tsp Salt
Filling:
8 eggs
5 C Brown Sugar + 1 C Truvia
1/8 C or 1/4 C Bourbon -- depending on your family's taste
6 TB melted Butter
1 TB Vanilla
1 C Flour
1 tsp salt
1 C coconuts flakes, home made
1 C Organic Hemps
1 C Pecan halves, broken
1 C Almond slices, broken
Use Paddle attachment, beat butter, 1 min; add sugar, beat 1 min; Add flour & salt; mix slow till crumbly.
Line the bottom of the 12x17" baking sheet with buttered parchment paper. Press the mixture down to the sheet. Roll down gently with the rolling pin like the ones in this picture would do also.
Bake at 350'F, rotate the pan at 5 minutes.
While the bottom crust is baking till light brown for 10 min, mix the filling. I didn't want to bake the bottom crust too long because I noticed the last couple of times when I baked them in my large gas oven, the crust tasted a bit too done.
Whisk eggs & sugar in a large bowl until blended. In a separate bowl - Stir in Bourbon, butter, vanilla, flour, salt, coconut. Pour them into blender bowl and mix well - or by hand with rubber spatula.
Crush the nuts slightly so they are broken. Set them aside to sprinkle on top of the filling later.
Crushing the nuts a bit helps cutting the bars out more smoothly.
I don't like the store bought coconut flakes because they are waaaaay tooooo sweet for nothing.
1 C coconut flakes
1 C Organic Hemp Hearts
Mix them all into the butter sugar, flour, and egg mixture, Except the nuts.
Fill the baked crust and sprinkle with nuts.
Sprinkle half with pecans, the other half with almonds.
Press the nuts gently down a bit to cover with the filling.
Bake until set. 350'F
Cool at least 30 minutes before cutting with Pizza cutter.
Are your fruits in the garden doing the same things?
