Spring is in the air, I’m already getting freckles and Mr. C can’t stop sneezing.
Spring is a transition state and so while it’s no secret that I hate the heat and humidity of summer but I’m already finding my mind wandering to thoughts of ripe, juicy peaches and wondering if this year there will finally have a good crop.
I suspect I lust after the ever-perfect peach, with its sweet nectar, the way Mr. C lusts for mangos. Each summer he pokes and prods every mango he sees and will buy from just about every street vendor until he finds one that sells just the right one (hint: “lots of vanilla, little hair”) and then he will remain loyal to that vendor all season.
Warm, sunny, slightly breezy weather like this reminds me of the Dominican Republic. Mr. C and I went to visit his aunt last June, which happened to coincide with mango season. She had various fruit trees in her backyard including 2 mango trees (along with a mini pack of mango-hungry dogs). At night from our room we would occasionally hear mangos crash down through the lower levels of branches and leaves before hitting the ground with a loud thud. Ones that fell to the other side of the fence onto the main street were immediately snatched up by passerbys but each morning, his aunt, Ellie, would walk to the backyard and pick up the fallen fruit. There were always copious amounts of mangos (in fact, during the 5 days we were there I think I saw at least 12 trash bags full of them- some we ate ourselves, some were snatched up by opportunistic dogs and many were given off to neighbors and friends) and the occasional soursop. During this time, I finally understood Mr. C’s obsession with mangos.
While I haven’t found any that even compare to those in the Dominican Republic, sometimes you just have to make due with what you have, or, in this case, make smoothies.
I’m a big fan of green smoothies, but I don’t usually post recipes for them these days since it’s typically just a matter of tossing in a handful of leafy greens, some fruit, liquid, maybe some protein power, send it for a whirl and then drink. A smoothie “bowl” isn’t much of a different story; it’s honestly just a glorified thick smoothie but I’m ok with that. The real reason I’m sharing this recipe isn’t for its tropical influence so much as the addition of cilantro. I love adding herbs like basil, cilantro or parsley to smoothies as it brings out a very different sort of brightness to them and seeing as we are getting into spring and herbs will soon be very prolific, it’s a good way to use them up!
Super Green Springtime Smoothie Bowl with Cilantro
1 Mango (Approximately 1 ½ Cups)
1/3 Cup Rolled Oats
¼ Cup Packed Cilantro
1 Cup Spinach
½ Orange, peeled
¾ Cup Milk or Almond Milk
In a blender, add mango, rolled oats, cilantro, spinach, orange and milk and blend until smooth. Pour into a bowl (or a cup, I won’t judge you) and top with toppings of choice.