Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: Breakfast heads to the tropics.
On New Year’s Day, I called one of my best friends to check in and hear how life was going. After being my nieghbor for a number of years in Boston, she has since moved back to her native California while I have moved back to my native Minnesota.
She told me she could see palm trees from her breezy apartment in San Diego and that the farmers market has 7 different kinds of avocados. She said she was wearing a t-shirt and drinking green juice. I told her it was minus 11 out (one of the warmer days of the last couple weeks, actually), and that I was about to go eat a stick of butter. For insulation, you know?
It’s possible that our conversation made me question some of my life choices.
Although Minnesota has literally been colder than the arctic -- and almost as cold as Mars -- lately, and I’m not about to be going anywhere in a t-shirt, I decided I could still get a little California in my life. I just needed the avocados. Lots of avocados. And some citrus. A blend of avocado with orange, lime, banana, and coconut gives you a treat that is downright tropical. It’s too thick and silky to call it a smoothie. It’s almost a pudding, or a shake -- but less cold. Because the last thing most of us need right now is anything cold.
1 whole avocado
1/2 cup orange juice (the first time I made this I used a couple whole, peeled clementines, which was also good albeit a little pulpy)
2 tablespoons fresh lime juice
1 cup full-fat coconut milk
1 pinch salt
Photos by Emily Vikre
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now