Avocado Banana Shake

Continuing on the beverage train, today I’m sharing a recipe the was inspired by our last trip to Toronto, Avocado Banana Shake.  It’s healthy, filling, cooling, and perfect for either Suhoor (pre-dawn meal) or Iftar (meal at sunset).

This literally takes a few minutes to throw together. Dump everything in a blender and blitz away!

 

AvocadoBananaShake

 

Avocado Banana Shake

Yield: 4 Servings

Ingredients:

  • 2 cups milk
  • 6 tablespoons sugar
  • 2 bananas, peeled and diced
  • ½ avocado, peeled and pitted

Directions:

Combine all ingredients in a blender and pulse until smooth. Refrigerate any leftovers.

Strawberry Mint Limeade

I feel like when it comes to get-togethers, the beverage department is often overlooked. I enjoy making different types of drinks for gatherings, and one that I keep coming back to is this delicious Strawberry Mint Limeade. Berries are in abundant and bursting with sweetness this time of year, and combining them with fresh mint and lime juice results in a heavenly refreshing drink that is sure to be loved by everyone!

(Recipe adapted from here)

 

StrawberryMintLimeadePic

Strawberry Mint Limeade

Yield: 6 – 8 Servings

Ingredients:

  • 6 cups cold water
  • 1 cup sugar
  • 1 ½ pounds strawberries, hulled and diced
  • 20 mint leaves, plus more for garnish
  • ½ cup freshly squeezed lime juice

Directions:

Prepare a simple syrup by combining 1 cup water and sugar in a saucepan. Cook over medium-high heat until the sugar dissolves, stirring as needed (does not need to boil). Remove from heat and cool completely.

In a large bowl, combine strawberries and mint. Roughly mash with a potato masher (alternately, the berries can be roughly chopped in a food processor). Add remaining 5 cups of water, cover, and refrigerate for at least 3 hours (up to overnight). Strain the liquid into a pitcher, discarding the solids. Stir in cooled simple syrup and lime juice.

Serve garnished with additional mint leaves.

Blueberry Iced Green Tea

How is the weather in your parts? Here in Ohio, it has been unseasonably warm! As I speak, there is not a single fleck of snow to be seen! This time last year we were buried deep in snow and freezing our tushies off in subzero temperatures. I can’t be happier (cannot stand the cold!) 🙂

So anyway, about this drink- I love hosting dinners at our home, and I love to serve nontraditional foods at these get-togethers. I first tried my hand at this (recipe found at Closet Cooking) delicious Blueberry Iced Green Tea (along with a mango shake) at an Iftar (break fast) party this past Ramadan. It was a hit and gone in no time. Since then, I’ve made this countless times and it is always a something that gets rave reviews and requests for the recipe. It is quick to throw together, and is a great alternative to serving soda at gatherings!

 

BlueberryIcedGreenTeaPic

Blueberry Iced Green Tea

Yield: 8 Cups

Ingredients:

For Blueberry Syrup:

  • 1 cup blueberries
  • 1 cup sugar
  • 1 cup water
  • ½ lemon, juiced

For Iced Tea:

  • 8 cups water, divided
  • 4 green tea bags
  • Ice, to serve

Directions:

Make Blueberry Syrup:

Place blueberries, sugar, and water in a medium saucepan and place over medium-high heat. Once the mixture comes to a boil, reduce heat to medium to medium-low and simmer for 15 minutes. Remove from heat, and strain the mixture into a container (discard solids). Mix in lemon juice and set aside to cool.

Make Iced Tea:

Pour 2 cups water in a medium saucepan and place over high heat. Bring to a boil and remove from heat. Add ½ cup water and tea bags. Steep for 10 minutes. Remove and discard tea bags.

Stir in remaining 5½ cups water and prepared blueberry syrup. Refrigerate until ready to serve, adding ice as needed.

Strawberry Milkshakes

Our rental community has a garden in which plots are given out on a first-come-first-serve basis, and I was quick to snatch one up this past Spring. We planted cherry tomatoes and green onions in our little box, and so far both plants have been thriving (along with thriving weeds and two mystery plants). Thanks to the crazy Midwestern weather, when one day it is hot and humid and the next it’s thundering and raining, our baby plants have grown monstrous and our box looks like a miniature version of the Amazon.

Speaking of summer and its bountiful produce, I’m loving all of the ripe and sweet berries being sold at the grocery stores! My son loves strawberries, so almost every grocery trip results in a carton being brought home. He mostly noshes on them just the way they are, but sometimes I like to incorporate them into our diets in other ways.

Enter these totally indulgent strawberry milkshakes via our homeboy Emeril.

What sets these shakes apart from others is that this recipe calls for allowing the berries to macerate before blitzing. This small but crucial difference is what takes it over the top. Emeril, I’ve got to give it to you buddy, you really know what you’re doing. BAM!

 

StrawberryMilkshakePic

 

Strawberry Milkshakes

Yield: 2 Servings

Ingredients:

  • ½ pound strawberries, hulled and diced
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 cups vanilla ice cream
  • ½ cup milk

Directions:

In a medium bowl, combine strawberries, sugar, and vanilla. Set aside and allow berries to macerate for at least 30 minutes.

In the jar of a blender, combine berries, ice cream, and milk and blitz until smooth. Serve immediately.

Eid Eats 2015: Falooda

Eid Eats 2015, hosted by Sarah of Flour and Spice, Asiya of Chocolate and Chillies, and myself, has finally arrived! Welcome!

I’ve been really excited to see what everyone is “bringing” to our fancy-pants party 🙂
To submit your post, simply click on the Eid Eats graphic below and follow the given instructions (submissions will be open form 7/15 through 7/18). Be sure to follow the guidelines (found here), and enjoy the party!

Also, whether you choose to bring something or not, hang around and check out the fun things everyone else is sharing. You’re sure to find some lovely Eid inspiration 🙂



Today I’m sharing with you all a delicious glass of cooling Falooda. Falooda is a traditional Pakistani/Indian dessert-beverage. Everyone seems to have their own spin on it, but generally speaking it is a concoction of milk, rose syrup, basil seeds, jello, vermicelli, and either kulfi or ice cream. The recipe I’m sharing today, really isn’t a recipe at all. All of the ingredients are layered in a tall glass, in as much or as little quantity desired. It’s a great treat to make and share on Eid because it screams fancy, and it is a quick dessert that can be pulled together in no time 🙂

While we’re at it, you can check out what Asiya is sharing here, and what Sarah is sharing here.  Also, if you would like to see the yummies our friends shared last year, you can check out Eid Eats 2014 here.

And my dear friends, Eid Mubarak! May this holiday season bring you and your families peace and happiness!

FaloodaPic

 

Falooda

Yield: Varies

Ingredients:

  • Falooda sev/noodles
  • Basil seeds
  • Jelly crystals
  • Rooh Afza (Pakistani rose syrup)
  • Kulfi or ice cream
  • Milk, optional
  • Crushed almonds or pistachios

Directions:

Prepare Falooda sev according to package instructions. Once cooked, store immersed in cold water.

Soak basil seeds in plenty of water. Seeds will swell up and double in size after some time (overnight soak is best).

Prepare jelly crystals according to package instructions. Allow it to set. Once it is completely cooled, cut into small pieces.

In tall glasses, pour a small amount of Rooh Afza as the first layer. Add desired amount of Falooda sev (with some of its water). Add a spoonful of basil seeds, followed by jelly crystals. Top with a scoop of kulfi or ice cream, and garnish with nuts. If the Falooda seems too thick, add a splash of milk.

Serve immediately.