Prep Time: 10 minutes
Cook Time: 0 minutes, Refrigerate if desired
One of my favorite things about Pablo Neruda, the Chilean poet and author, are his volumes of odes to things. His appreciation and acknowledgment of every day items is inspiring, lovely, pure. Simply reading his poetry aloud is a meditation, an intentional practice, a delight for your mouth.
One of my favorite things about living in South Africa is that avocados have become an every day item in my life (I do realize how fortunate this makes me). It seems, unfortunately, that avocados were not a part of Neruda's daily life (or had they been, he did not share the same affinity towards them as he did tomatoes, artichokes, and french fries). Perhaps the following recipe will encourage a poetic avocado lover to write an ode.
This recipe can be served as a smoothie (it's a good energizing breakfast) or refrigerated for a bit longer to serve as a decadent and raw dessert. I do believe that even the omnivores will be pleased.
Single girl serving:
1/4 of an avocado cubed (keep the pit with the remaining avo, place in a plastic baggie, and keep in frig to use the next day)
1 small very ripe banana sliced
2 tbsp raw cacao powder
1.5 tbsp almond butter
Cold water to mix (Less water makes a thicker "mousse"-like texture, more water makes it more like a smoothie. I usually add enough water to just reach the top of the ingredients.)
*Add agave if your banana is not so ripe
Blend until smooth. Pour into a glass, a dessert bowl, or a mason jar to take on the go. Serve with sprig of mint. You're welcome.
What's so "super" about this?