Avocado is one of those foods that took some coming around to. I’ve read that it takes three tries to transform your tastebuds into liking a new food, a theory I am going to be testing out. I am not sure how many tries it took me to enjoy avocado, but I am glad I did. This creamy, green fruit is a nutritional powerhouse and is a versatile ingredient in the kitchen. It makes a great addition to smoothies, packing it with multiple vitamins and healthy fats while adding a creamy texture. My favourite coffee shop makes a Chai Latte Smoothie that I absolutely love. But my wallet doesn’t like forking out the cash for it on a daily basis so I decided to improvise. While the coffee shop version doesn’t use avocado, my version does, and I can’t even tell the difference. It’s a perfect blend of Chai spices, creamy avocado, cashew cream, garden greens, probiotic yogurt and mango.
My first venture into avocados was guacamole. At first bite, it wasn’t love. I didn’t see what the big deal was. I preferred my queso (at the time, salsa was still too chunky for me). Eventually, I came to love guacamole and it’s star ingredient.
Guac is just one use for this hearty-healthy fruit. Avocado can be used in everything from salads and sandwiches to smoothies and desserts. I made these mini key lime pies using avocados and coconut milk that were surprisingly delicious (this was one of those recipes that I thought for sure was going to taste horrible). They can also be used in brownies (I have been meaning to get around to trying this recipe) or cakes.
But my favourite way to consume avocados is in this smoothie. It’s so good it feels bad.
Loaded with cinnamon, ginger, clove and a pinch of garam masala this smoothie is everything you love about a Chai latte, in smoothie form. I could drink this everyday. And that’s a good thing.
Your should be eating one of these guys a day.
Avocados are loaded with all kinds of nutritional goodness: vitamins, amino acids, healthy fats. They are said to lower cholesterol, help you feel full, promote fertility and even reduce your risk of cancer.
I like guacamole. But I don’t love guacamole. You know what I mean?
Sure, if it’s there, I’d dip my chip into it, but I don’t go out of my way to put it on my plate. I don’t mind topping the occasional burger or sandwich — side note: apparently topping a burger with avocado actually makes it better for you. A study published in the journal Food and Function conducted at the University of California, Los Angeles showed that topping a burger with avocado reduced the amount of Interleukin in the body, which is cause of inflammation — with a slice or two, but I don’t always do it.
This smoothie, however, I would happily indulge in every morning. No more expensive cafe Chai Latte Smoothie for me, this homemade version is even better than the one I fell in love with.
I prefer to buy organic avocados, but sometimes I can’t justify buying two for the same price as a bag of six conventional ones. Avocados are on the clean 15 so I don’t feel too bad when I skip the organic aisle for these guys.
Chai Latte Smoothie with Avocado
- 1 avocado, ripened
- 1 banana, ripened
- 1/2 C frozen mango
- handful of greens of your choice: spinach, kale, card, beet greens, I’ve used them all
- 1/2 C Greek yogurt
- 1/2 Cashew cream (I am sure coconut or almond milk would also work but the cashew cream was made it really smooth and creamy)
- splash of vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp ground clove
- 1/8 tsp ground ginger
- pinch of garam masala
Put all ingredients in a blender and puree until desired consistency, I put the fruit in first followed by the yogurt and spice and finish it with the liquid). Alternatively, you can place all the ingredients in a wide mouth mason jar and use an immersion blender to whip up this dreamy Chai Latte Smoothie (which is what I have been doing since my blender bit the dust).