Well Mexico has totally rubbed off on my kitchen agenda and I’m kind of loving it. I mean, without a week in Mexico I’m not sure we would be talking about kombucha rose and fresh citrus margaritas!!!
And just in time for Cinco de Mayo 😛
Currently I’m sitting in my favorite little sunny coffee shop where I find I’m always the most productive (isn’t it strange how sometimes where you work affects how you work? I kinda love it), and I just finished editing these pictures. I was so deep into getting the kombucha pour shots looking just right, (and was obviously thinking about how delicious these margaritas were) that when I took a sip of my iced almond milk chai latte I totally expected it to be a margarita 🙂 Coffee shop margs? Maybe I’m onto something…
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.