I’ve mentioned how my mint and parsley are the only survivors from last year’s attempt at a square foot garden. Hence the large number of recipes containing either parsley or mint showing up lately on this blog (although I haven’t combined them in a recipe yet – maybe a parsley-mint soup? mmmmm).
I’m a big mojito fan. I had my first mojito about 12 years ago (before they became mainstream happy hour drinks) when a Brazilian co-worker at my first internship made some for a dinner party. I remember thinking ‘where has this been all my life and when can I get to Brazil so I can have more of these?’ I have yet to make it to Brazil, but thankfully mojitos are pretty common on drink menus these days.
look – I found a picture from that party – man, I looked younger 12 years ago. funny how that works…I’m the only American in the picture, the dark haired couple are from Brazil and the cute gal next to me is French. Aww, memories.
This smoothie combines mint and lime and sweetener, but leaves out the rum. A little more kid friendly, if you will. I save my alcoholic mojitos for happy hour with my girlfriends. Anyone free tonight? Suddenly I’m craving a girl’s night out….
Totally Legal to Serve Your Kids Creamy Mojito Smoothies
- 1/2 medium ripe avocado
- 1 frozen banana
- 3 Tbsp lime juice (about 2 limes)
- 1/2 tsp vanilla
- 1/2 cup unsweetened, plain So Delicious or Silk coconut milk (almond milk could work too)
- 2 Tbsp honey (if you use sweetened coconut milk, leave out the honey)
- 5-7 mint leaves or 1/4 tsp mint extract
- 1/2 cup ice cubes (optional)
Add all ingredients to blender and blend until smooth. Taste and add more mint, sweetener or lime juice if needed.