Hawaii has abundant tropical produce that makes for amazing food. On a visit recently my husband and I explored farmer’s markets, food trucks, and restaurants. The Kailua Farmer’s Market had freshly pounded poi (from taro) that I took home and enjoyed for breakfast several days running. Imagine oatmeal if it were purple, a lot thicker, and slightly tangy (more each day as it naturally ferments).
At the farmer’s market we also met the enthusiastic owner of Ono Pops, who told us of a customer who’d ordered 100 of her popsicles to be shipped to Chicago on dry ice. Extravagant, but I can see why– how else are you going to taste the exotic grape-like fruit Jaboticaba? Or tangy Lilikoi (passionfruit), Starfruit Lemongrass or a whole lot of other exotic flavors?
Now that I’m home I’ve livened up my kitchen with Hawaiian-style specials like poke, acai bowls, and a watercress salad with blue cheese, strawberries, and macadamia nuts. I hope to get a few of those recipes up on Fit and Fed.
We’ll see what I get around to, but for starters, here’s my home version of the Green Velvet smoothie at the best juice bar I’ve ever been to, Lanakai Juice. The secret of the Green Velvet smoothie is the papaya. It gives the smoothie an incredibly, well, smooth, texture.
I picked up a red papaya from Trader Joe’s, let it ripen a bit, and gave this smoothie a try. My version turned out gold-green rather than the full green of Lanakai’s, probably because I used more papaya. The original had honey, mine doesn’t, and I think it’s plenty sweet. You won’t taste the greens.
Because I didn’t freeze any of the ingredients, this is a cool rather than cold smoothie. If you want it colder, cut up the banana into chunks and freeze it overnight.
- 1# (or a little less) red papaya
- 1 medium banana (about 6 oz)
- 1 cup unsweetened vanilla almond milk
- 1½ oz. (large handful) baby greens
- Add all ingredients to blender, blend.