🍎🍎🍎Here is a unique seasonal smoothie that’s not cloyingly sweet and has a refreshing zing from the ginger and mint. This recipe is contributed by my husband (talented family here:)) and is inspired by the AMG juice from Joe and the Juice. Making smoothies is something of an obsession for me - I care about creating a complete meal that will balance my blood sugar and keep me full for 4-6 hours. This one is no exception and is an excellent way to use up the fruits of your labor when you go apple-picking. Get my smoothie formula here.
P.S. While I would usually add some frozen produce like cauliflower rice, zucchini or greens to my smoothies - in this one, I don’t because avocados contain a ton of fiber! That being said, see cooking note.
Apple, Ginger and Mint Smoothie
Serves 2
If you’re making this for one, halve the ingredients as the avocado will oxidize in the fridge and turn the smoothie brown (still delicious though).
Ingredients
1 medium apple (5 oz/140g), roughly chopped
½ ripe avocado (4 oz/100g), scooped
15-20 fresh mint leaves
½ in/1¼ cm ginger, adjust to taste
2 scoops vanilla protein powder (~50g protein total)
2 cups/480ml unsweetened nut milk
Water and ice as desired
Directions
Blend all ingredients until smooth, adding water to bring to desired consistency.
Serve immediately.
Cooking Note
You could also make this a smoothie bowl as the avocado makes the smoothie quite thick! Add some frozen cauliflower rice for a fiber boost and a spoonable consistency.
Nutrition facts:
🍏🍏🍏Here’s what to make from The Vegetarian Reset: Waldorf Salad (page 91).
Waldorf salad is a timeless classic originally created by the Waldorf Astoria Hotel in New York City. Apples, celery, grapes, and walnuts are the stars of this delicately sweet and lightly tart salad, tossed in mayo. My version uses raspberries, which are low in sugar, instead of grapes, a creamy Greek yogurt mayo, and some shaved Parmesan for added protein and texture.
🍏🍎🍏And finally, a non-recipe: Apples with pesto!
When I went to the Cherry Bombe Jubilee in NYC earlier this year, there was a company (I think it was Yes!Apples but could be wrong) that had a stall, serving slices of apple topped with a little dollop of pesto and optional dollop of ricotta. So good!
I’m always skeptical of sweet+savory combinations but they pulled this one off beautifully. Easy enough to try at home as an appetizer or snack - just do it!
Cookbook News
I’m excited to partner with the Phipps Conservatory in Pittsburgh to teach an exclusive cooking series from The Vegetarian Reset! These are virtual cooking classes so anyone can sign up. The first class is on October 17, 6-8pm and we’ll be making a couple of Indian recipes to kick off the festive season. See the full schedule and sign up below!
The Vegetarian Reset: Plant Forward Recipes from Around the World | Vasudha Viswanath
Join my cookbook group here on Facebook and share your pictures as you cook along from the book! You can also ask questions about recipes and I will help in any way I can.
Starting now and for the rest of the holiday season, I will mail you an autographed bookplate(it’s a sticker that will make your gift a signed copy) if you would like to gift a signed copy of The Vegetarian Reset to a loved one. I am also happy to mail it internationally but please allow enough time to get it by snail mail. I don’t brag often (or do I?), but this book makes a gorgeous gift and looks equally at home on your coffee table or dog-eared in your kitchen. It was the #1 new release in Vegetarian Cooking and Low Carb Diets on Amazon earlier this year, in addition to being on Glamour Magazine’s list AND Tasting Table’s list of best vegetarian cookbooks!
🍏Respond to this email to request a bookplate, along with the name of the giftee and your address! Please note, you will have to buy the book yourself - you can use one of the links in the footer of this email or stop by your favorite bookstore.
