"Exotic Vacation in a Glass" So Delicious Coconut Milk Smoothie

It's always hard to kick start a week that begins on a Tuesday. I decided that my mind and taste-buds would stay on vacation!

I used to resent the people who posted Vitamix recipes. I wanted to know who these people were with $300.00 blenders!

No, I didn't buy one. Cheryl wanted a new tv and I said she could get it if she bought me a Vitamix. I thought I won that argument right then and there. Instead we have a new fancy TV and a Vitamix!

You can do most of what I can do in a home blender, just not as thick or as smooth. If that's not worth the money to you, don't get one.

I do really love mine though, so if you can get someone else to buy it for you make sure you do!

Part 1: Make the So Delicious Milk Turn Green

• 2 cups Unsweetened So Delicious
  (Vanilla works well too** - just make sure to taste before adding sweetener)
• 5 cups assorted baby greens and/or lettuces, loosely packed
  (I used red cabbage, chard, pea shoots, kale, and lettuce)
• 4 large sprigs parsley
• 4 large sprigs fresh mint
  (I used lavender mint)

Add all of the above to a blender and blend until it is just a green liquid with no (or very few) chunks. after all, you don't want to clog up your smoothie straw!

Part 2: Make It Thick and Sweet

I use all frozen fruit to get an almost ice cream texture. I like it very thick, but I also use a Vita-mix. If you are using a regular blender use the smaller amount of pineapple and you may need to up the liquid amount too.

You can use only fresh fruit or a combination of frozen and fresh depending on what texture you prefer.

• 1/2 to 1 cup frozen pineapple
• 1 cup frozen mango
• 1 heaping cup frozen blueberries
• 1 teaspoon orange flower water (food grade)
• 1 teaspoon rose flower water (food grade)

** leave out sweeteners below if using vanilla So Delicious only add after tasting

• 1/2 packet Trader Joe's stevia **
  (each brand is different - use a small amount and add a dash at a time)
• 1/2 teaspoon to 1 tablespoon agave (optional)**
  

If using a Vitamix use the plunger to mash all of the fruit to the blades. Depending on your blender you may need to add extra liquid. Err on the side of caution if you have a more delicate blender. No one wins with a broken blender!

Part 3: The Transfer

Blueberries can be a dangerous thing in the morning. I've stained more than a few shirts doling these out before I leave to go to work.  Avoid that “oh crap” moment by wearing  an apron or stash a “smoothie shirt” in the kitchen to change in during  the transfer of smoothie from the blender into glasses. Trust me it’s really worth it!

Part 4: The Drive to Work

As you slip the smoothie into your cup holder there is no doubt you are getting your day off to a good start. It was worth the effort. Go ahead, enjoy feeling a little smug and self-satisfied for a minute or two. Your smoothie will never tell!

Romaine Strawberry Salad with Roasted Asparagus and a Surprising Crouton

If you are having a spring brunch this weekend, this salad is a perfect addition. Roast a few spears of fresh asparagus in the oven, chop up some of the first strawberries, and cook up a few croutons. All of your guests will be impressed.

I had a few stale hot cross buns on hand (they really go stale quick). I chopped one into small cubes, placed the cubes on an oiled pan, then cooked them in a 425 degree oven for about 5 to 10 minutes. Make sure to mix them around ever few minutes so they don't burn. I was surprised at how light and crunchy they were!

But for me a salad isn't really a salad until you toss it in a nice dressing. This dressing is very intense and I only needed to use a teaspoon per serving.

I always toss my salad greens in the dressing before serving. I find that you use much less dressing that way. You also get a consistent amount of dressing instead of a bite with none and another with too much.

This recipe featured over at

make sure to check out the other asparagus recipes!

Also at Delightfully Dowling, Midnight Maniac Meatless Mondays, Hey What's for Dinner Mom, From My Tiny Kitchen, My Sweet and Savory, A Southern Fairy Tale.

Strawberry Mint Balsamic Salad Dressing

• 3 tablespoons balsamic vinegar
  (2 tablespoons lemon balsamic and 1 tablespoon plain if possible)
• 3 to 5 tablespoons olive oil (to taste - I used all 5)
• 2 tablespoons fresh mint leaves
• 1 heaping tablespoon Crofter's Strawberry 'Just the Fruit' Spread
• salt and pepper to taste

Add all ingredients to a food processor and process until everything pulls together. It will emulsify and get thicker once it's ready. Taste and add salt and pepper to taste.

Store leftovers in a closed container in the fridge.