We just returned from the El Dorado Royale Resort in Tulum, Mexico where one of their featured lunch restaurants, Health Bar, had an out-of-this-world smoothie bar. Here are two of my favorites that I will be trying to recreate at home. Now, where can I find some cactus?
Tropical Protein Shake:
Strawberry, Banana, Mango, Pina Colada & Protein Powder
Fiji Tropical Smoothie:
Jugo de Toronja, Nopal, Apio y Perejila or Grapefruit, Cactus, Celery, & Parsley
2 cups organic almond milk (unsweetened vanilla, chocolate, or plain)
2 packets instant hot cocoa mix (gluten-free mixes available)
1/2 teaspoon almond extract
Brew coffee, with 2 cups cold water, in drip coffeemaker according to manufacturer’s instructions. Stir in milk, cocoa mix, and almond extract until well combined. Refrigerate mixture for 1 hour. Serve over ice.
I don’t know about everyone else but after Memorial Day our family sure had a lot of watermelon left over! Now the question was what to do with it. Never fear, my imagination immediately decided on an alcoholic drink – go figure – and found a fantastic recipe on allrecipes from Jewel. I adapted it only slightly and it came out so delicious and refreshing that I will definitely be making it again soon.
1/4 cup sugar
1/4 cup water
3 strips of lime peel
1/2 cup simple syrup or agave nectar
3 cups watermelon, cut up
1/2 cup tequila
2 Tablespoons triple sec or Licor 43
2 Tablespoons lime juice
Place sugar, water and lime peel in a small saucepan and heat to boiling while continuously stirring. Continue to simmer for 3 minutes then remove from heat and let cool. Place in a bottle and store in refrigerator and use when simple syrup is called for in a recipe.
To prepare margarita: In a blender, place simple syrup, watermelon, tequila, triple sec and lime juice and blend until pureed. This can be done ahead of time and placed in the refrigerator until needed. Blend or stir slightly before pouring into glasses.
Take 2 margarita glasses and rub rim with lime wedge. Dip into salt to lightly coat. Add crushed ice to glasses and divide contents between both glasses. Garnish the edge with a lime or a cube of watermelon.