While staying with friends in San Diego, I got to try some cooking with a whole new bunch of local foods! So the first order of business was a trip to the Hillcrest farmers market.
What a treat that was! Lots of things we don’t get in the mid-atlantic: mangos, figs, almonds, olives, freshly dried raisins…yum! I was in heaven!
It was very hot here today, so when we got home it was time for a smoothie – a carrot mango lemon smoothie. This one is adapted from Bobby Flay’s carrot mango smoothie recipe. I know, how can you change a Bobby Flay recipe? It was my friend Heather’s brainchild – use lemon sorbet in place of some of the ice. It worked! It amped up the citrus and even added a little tang.
Carrot Mango Smoothie
2 cups orange juice
1 cup carrot juice
1 ripe banana
1 ripe mango
1/2 cup lemon sorbet
1/2 cup ice, crushed if possible
Chop the banana and mango.
Add everything to the blender.
Blend until smooth. Pour into glasses and enjoy!
- raspberry mango smoothie. (peachesandcake.com)
- A big bowl of yummmm…. natural sorbet. (vanitysanityandhealth.com)