Monday, May 6, 2013

Post-Cinco de Mayo: Mango Acai Margarita Smoothie and Mexican Quinoa Kale Salad

Happy post-CINCO de MAYO! How many of you celebrated yesterday with margaritas, Dos Equis and your favorite Mexican inspired food!? I know I did!! As much as I desired a margarita beer blend and some veggie tacos, I opted to stay in and make my own delicious treats.

As much as I craved that Beergarita, I just knew beer spelled one thing: major tummy ache. So instead, I made a Mango Acai Margarita Smoothie. It was tart, slightly sweet, salty and oh so refreshing…oh and sans the tummy ache…an absolutely PERFECT start to Cinco de Mayo!

Mango Acai Margarita Smoothie
By Beth Mickens



  • 1 heaping cup mango, frozen
  • 2 packs of Sambazon’s Original Acai Smoothie Packs, mostly thawed
  • ½ large banana, frozen
  • ½ large lime, peeled
  • Pinch of salt
  • 1 teaspoon of agave, more if you want it sweeter
  • ½-1 cup water
  • Slice of lime
  • Salt and sugar
    1. In a high speed blender add the lime, Sambazon acai packs, mango, banana, salt, agave and water.  Tequila and Triple Sec are optional, but doable J
    2. Blend on high until smooth and frosty.
    3. On a plate, combine equal amounts of salt and sugar. Rub the outside rom of a mason jar with a cut lime. Dip into sugar/salt mix. Pour smoothie into jar. Garnish with a lime slice and a pinch of salt.


As for dinner…

This year I’ve been obsessed with kale salads so I figured today was the perfect day to combine my absolute love and obsession with Mexican food with this super powerful leafy green. 

Now if you love Mexican food there’s no doubts you’re probably in love with Guacamole, right!? Or obsessed, if you’re like me and love it so much you’ll eat it straight with a spoon, or a fork, or a finger, heck, who’s asking. Then I thought, wouldn't a guacamole like dressing be perfect for a massaged kale salad - It’s creamy, tangy, salty and full of robust flavors that will perfectly compliment the bland yet bold cruciferous taste of kale. Add some veggies and a raw cashew Sour Cream and you are ready to sit back and enjoy your Cinco de Mayo healthfully…okay, sort of healthfully. Think, counters alcohol and sugar ;)

Mexican Quinoa Kale Salad with Cashew Sour Cream


“Guacamole” Dressing
  •  ½ avocado
  • 2-3 tsp of white onion, grated (about 1/8 of a large onion)
  • 1/8-1/4 teaspoon of grated garlic (optional)
  • ½ lime, juiced or 1 Tbsp lime juice
  • Salt, to taste
    1. In a small bowl or on a clean cutting board, mash the avocado til no longer chunky. Add the onion and garlic, starting with the least amount listed, and mix into the mashed avocado.
    2. Add the lime juice and a pinch of salt and mix into the avocado mix until combined and smooth.
    3. Season and add additional ingredients based on desired taste. Remember, you want the dressing to be strong because it’s going to lightly dress each and every nook and cranny of the kale salad. In this situation, bold is best. If it’s a bit runny too, no worries. We want that!
    4. Set aside ‘til ready to use. 

Cashew Sour Cream

This recipe is very flexible based on your tastes and desires. You can add more lemon juice, more apple cider vinegar, some sweetener, no sweetener…it really does depend on taste. I don’t recall what sour cream tastes like because I never really liked it until now. So mix it up if you want. This is the blend I prefer most.
  • ¼ cup cashews, soaked overnight and drained
  • 1 Tbsp Lemon Juice
  • ½ Tbsp Raw Apple Cider Vinegar
  • 2 Tbsp water
  • 1 teaspoon of agave
  • Pinch of salt
    1. Blend til smooth adding as much water as needed until desired consistency is reached. This will make it drizzable. If you want something thicker, add a little less water.


Quinoa Kale Salad
  • 4 packed cups of green kale, chopped (I find green kale to be easier to massage and wilt than red/purple kale, which is tougher and a bit stronger in taste)
  • Lime
  • Salt
  • 3 Tbsp of cooked and cool quinoa
  • ¼ teaspoon of cumin
  • 2 Tbsp of chopped red bell pepper
  • 2 Tbsp of corn kernels
  • 2 Tbsp of quartered grape or cherry tomatoes (around 6-8 tomatoes)
  • 1 Tbsp of chopped green onions
  • 1 Tbsp of chopped white onions
  • 2 tbsp of cilantro, roughly chopped
  • 1 Tbsp of sprouted, salted pepitas
    1. In a large bowl, add the kale, a squeeze of lime juice, and pinch of salt. Begin to massage the kale until it starts to wilt. Add 2 Tbsp of “guacamole” dressing and massage until the kale is soft and fully wilted.
    2. Add the remaining dressing and lightly massage until the kale and dressing are thoroughly mixed together.
    3. Next, add the quinoa and cumin and gently toss to combine.
    4. Add the remaining veggies and toss gently to combine.
    5. Plate and top with a drizzle of cashew sour cream, some sprouts and pepitas.  
  
Enjoy!

So, I wanna know how did YOU celebrate Cinco de mayo!?

*Beth*

Next year, Creamy Coconut Ceviche and Pineapple Jalapeno Margarita Frosty!? Yes, yes I think so.