It will sound redundant and tiresome but I’ll still say it anyway — this summer is exceptionally hot. My daughter, Sam, compares herself to toast — dry and browned all over. My younger daughter, Alex, would still rather cook in the sweltering kitchen than get bored.
Over on Facebook, a friend has a suggestion on how to stay cool without getting a heart attack when the electric bill arrives. Set the air-conditioner to 25C, he says, and turn on the timer to three hours. Turn on the electric fan and go to sleep. When the air-conditioner switches off, the electric fan will continue to circulate the cool air in the room.
Well, we deal with the heat differently. For my part, the answer is smoothies and light meals. A huge mug of thick smoothie an hour or two after my morning coffee seems to agree with my body tremendously. I’ve been having smoothies for the past several days, each time with a different combination of fruits.
In this recipe, I combined avocado, cucumber and blueberry. It might sound like a strange combination but, trust me, it’s good. All the ingredients contain enough sweetness to make the addition of sugar or other sweetener unnecessary. The avocado makes the smoothie ultra creamy, the cucumber lightens the texture of the avocado and the blueberries add a tang that cuts through the sweetness.
For best results, chill the avocado, cucumber and blueberries overnight so they’re nice and cold by the time you make the smoothie in the morning.
Breakfast in a mug: avocado, cucumber and blueberry smoothie
- 1 ripe avocado
- 1/2 cucumber
- 1 cup milk
- 1/4 to 1/3 cup fresh blueberries
Cut the avocado and discard the stone. Scoop out the flesh and cut into pieces.
Peel the cucumber, then scrape and discard the seeds. Cut the flesh into pieces.
Dump the avocado and cucumber into the pitcher of the blender. Pour in the milk. Process until smooth.
Add the blueberries and about four ice cubes. Process again until smooth.