|An easy recipe for an avocado, banana and yoghurt smoothie|
There's a little place in Bangalore that sells a light green milkshake. And as though its colour weren't intriguing enough, the drink goes by the name of butter-fruit milkshake.
The first time I tried this milkshake out, I was so excited about the fact that an avocado could exist outside the salad or dip bowl, that I didn't even fully appreciate the taste. Good thing too, because as I was told later by butter-fruit milkshake veterans, the taste takes some getting used to. The herbaceous aroma of the fruit, which adds so much to a guacamole, can be a bit strange in a milkshake.
At the beginning, that is.
But once you get used to it, this baby can be addictive. The texture of avocado in a smoothie is hard to describe - it's creamy and yet clean, unlike dairy cream that tends to linger unpleasantly, like the memory of a wardrobe malfunction.
In the smoothie you see in the picture, I've added bananas to supplement the creaminess of avocado, and yoghurt to sharpen the non-cloying clean taste.
A bit of honey (I got Eucalyptus honey from a local producer) adds a bit of aromatic sweetness, making a very very filling meal.
Cubed avocado flesh (80 g)
1 tsp honey (7g)
225 ml yoghurt (mine was homemade, and so it was a bit runny. With commercial yoghurt, you might need to add a little water)
MethodBlitz all the ingredients together in a blender. Garnish with a few pieces of diced avocado.
I'm told that avocados are so plentiful in the area of Coorg in Karnataka that they're used as feed in piggeries. The same region is also famous for its signature pandi curry or pork curry. Coincidence? I think not :)
Check out the calcium score in the nutrition table!!!!!