Monday, February 7, 2011

Lychee Smoothie

One of my favorite things about China was being exposed to so many different kinds of food.  My favorite food there??  Definitely the fruit.  Oh, and bubble tea.  And I kind of liked the chicken dishes that had colored sprinkles all over them, but only for the aesthetics.  Anyway, I was delighted when I found some lychee juice at the grocery store the other day, and immediately grabbed it up.  Granted, the first ingredient listed is pear juice... so pear juice (or a few pears) would work just as well for this light drink.
I made this up when I got home from school today because I accidentally bought a wrap that had olives in it (if you've read my about me page you'll know that I detest olives) and had rancid breath for hours.  I wanted something scrumptious and cleansing immediately, and voila- a smoothie!  I know that I've been posting non-stop about smoothies, which may seem ridiculous considering that all that you need for a good smoothie is some fruit or veggies.  However, even though this recipe is super duper simple I thought that it would be a nice way to remind people to throw in some unexpected ingredients into their smoothies once in a while.

1 cup of lychee juice (there are variations on the spelling), pear juice, actual lychees, or chopped up pear
1 cup of frozen strawberries
1 frozen banana

Give ingredients a whirl in the blender and serve immediately.

Sweet tooth acting up?
Put a whopping dollop of whipped cream in with the fruit.  Nummmm.


Kat said...

Krista. thanks for stopping by my blog. Those quesadillas hit the spot so I understand what you are feeling right now! Been browsing your blog and came across this lychee smoothie! I love love love lychees! i dated a guy for a long time who was 1/2 chinese and when he introduced me to lychees i thought i died and went to heaven. will be checking out more posts. thanks again! xo

Electric Blender said...

Top 10 Best Hand Blender Reviews, or more properly, ‘immersion blenders,’ are a chef or home cook’s best friend. In the restaurant setting, we commonly call it a ‘magic wand’ because it’s such a useful and versatile tool.

They are great for a couple reasons…

you can blend a soup or sauce without even taking it off the range
they mix much more thoroughly and quickly than a whisk
make an emulsification (stable mixture of a fat and acid such as in vinaigrette) in a very short amount of time without breaking a sweat
they are very easy to clean
many brands have variable speed control
As far as recommending a brand…

this is the little guy we use at work: