It’s the week of Cinco de Mayo which means… TACOS at our house (I bet I’m not the only one 😉!) More specifically we’ve been enjoying these spicy thai marinated skirt steak tacos with avocado. So satisfying and so loaded with delicious flavor!
Beyond it being Cinco de Mayo, it also happens to be the week of my sweetie’s birthday, and his love of Mexican food and the fact that it falls around Cinco de Mayo usually means mexican themed eats for his party.
So this last weekend while we celebrated there were tacos and a chopped salad with cilantro chipotle ranch. We drank lots of these margaritasfrom last week’s post, devoured a giant bowl of guacamole and dove head first into some mega spicy aguachile – a dish that I discovered on my recent trip to Mexico. It’s basically a super spicy, cilantro loaded shrimp ceviche. When I tried it for the first time I almost did a backflip! It was so good I’m seriously considering sharing my recipe for it with you here soon.
But I’m totally getting ahead of myself. Back to these spicy thai marinated skirt steak tacos with avocado!
I can never stay away from roasted vegetables for very long. And this time, I found some very pretty spring purple sprouting broccoli to roast and drizzle with a caper basil tahini sauce! And after a week in Mexico eating (and let’s be honest, drinking) ALL THE THINGS I’m pretty pumped to be sharing this healthy deliciousness with you.
Purple sprouting broccoli just happened to be that one piece of sweet spring produce that I discovered on my latest trip to the grocery store, but if you’re local market shelves aren’t stocking this pretty veg don’t fret! You can easily substitute broccolini or regular broccoli. But if you DO see it at the store I bet you’ll wanna grab some, too.
I mean LOOK at that gorgeous color.
I love broccoli, but when broccoli is purple it’s a whole other level of love.
Like can’t keep my hands off it love.
And on top of being beautiful, it has a really spectacular flavor as well. It’s quite sweet and incredibly tender, with all the charming complexity of broccoli that we love. And actually a closer relative to romanesco than broccoli, oddly enough. but comes into season a bit earlier than either.
Which makes it the PERFECT candidate for a vitamin packed spring roasting indulgence.
Charred to perfection and drizzled with CAPER BASIL TAHINI SAUCE and we’re talking some seriously amazing stuff, you guys.
Raise yo hand if you love a good smoothie! I’ve been suuuper into whipping up all sorts of fun combinations lately. There’s something so amazing about packing so many vitamin + antioxidant + mineral rich ingredients into ONE glowing cup! Should we talk about one that packs a serious dose of nourishment like this probiotic turmeric mango carrot citrus smoothie?!
As you guys may have seen if you follow me on instagram, I’ve been diving into making my own water kefir lately and I’ve totally fallen in love with the process and end product! Especially when you add a second ferment to the process to make delicious bubbly water kefir soda. It’s basically a probiotic soda pop that HELPS your microbiom // overall well-being instead of harms it. And the flavor combinations are endless.
So far I’ve made:
Lemon + Lime
Lime and Orange Bitters
I’ve got a grape version lined up for my next batch, and may even try one made with fresh mango, too!
You guys have been asking some questions about the process so I’m thinking about writing a little tutorial series on how I make water kefir. Is this something you would be interested in learning about? If so let me know in the comments below or over on my instagram or facebook page!
So the base of this smoothie starts with water kefir. But don’t turn away now if you don’t make your own at home! There’s lots of amazing store bought options that you could use here, or alternatively equally probiotic rich kombucha would be amazing. I haven’t tried kombucha with this recipe but I have been indulging in a kombucha smoothie at our local natural foods store occasionally and it’s AMAZING! So I have no doubt that your favorite citrusy kombucha would be perfect here.