I guess August has us all waiting for the relief of Fall. We are very lucky that Albuquerque sits in high desert 5000 feet above sea level. This makes our nights wonderfully cool and our early mornings comfortable enough to open the doors and windows all through the summer. Then when we tuck in for the mid-day heat, its not so dramatic.
Mid morning Joe and I always have fresh juice. During the summer, there’s no way we’ll consider root vegetables like carrots, beets and ginger. We can always have them later in our lunch salad. This time of year we just want the cooling waters of fruit juice.
Ever since I learned the benefits of the Kiwi, we have become total nuts for this little over looked fruit from New Zealand. Named after their national bird, there are over 400 varieties. It’s hard to tell what a gorgeous creature the Kiwi is inside from its brown hairy skin on the outside.
Dubbed a superfood and nutrient dense, it gives you 230% of the RDA for Vitamin C while also providing calcium, iron, and heart friendly magnesium. I’ve read you can eat the skin, but that’s a little over the top for us. Once you peel the fuzzy skin off, the whole fruit is edible. The middle is where the fiber is, good news for us folks concerned with intestinal health. One of our favorite ways to eat it is cut up in our smoothies. This is my favorite, easy, easy, recipe.
- 1 Kiwi peeled and cut in quarters
- 1 ripe baby banana
- 1 handful of red raspberries (fresh or frozen)
- ½ baby coconut milk
- 1 tablespoon raw agave
- 1 cup pure spring water
Place all of the above in a high speed blender until smooth. ENJOY!