Ginger and Chile Mango Lassi with Coconut

(this post was originally published in March, 2015. I’ve not made any edits to the story. Kind of fun to read how my thoughts change)

This week kicked my butt… from every angle. I will not give its wrath any more energy by indulging you (or me) in its fury but let’s just say I can’t tell you how thrilled I am to embrace this Friday. Every intention I set out to execute was curve-balled by some irrational emotion of “I’m tired.” The only things I was able to formidably accomplish where a few client menu submissions, a few trapeze classes, a few meetings, some 3 miles runs and 4 dishes. Yes, just four completed dishes.  And a tv spot next week; been happily working on that this week. That’s it. Everything else was diverted in some unfriendly manner. I blame it on the change of time. That inexplicable need to move the time forward. Why do we do that? I see no real benefit, really! Seemingly, my Cuban people in Havana don’t see the need either. I mean, it’s been two weeks, but I’m still feeling the effects. And so for every thought I had to make a slew of impressive plates that’ve been on my to-cook-for-blog log, including a crazy delicious flan concept I’ve been tweeking, today, another one consumed my thought process and totally took over. And so here I am, on a mildly cold spring day, with no flan or  major composed dish to share. But! I was able to stick to a slim and clean diet all week. I’ve been repeating the 10-day smoothie cleanse this month in an effort trim down to where I was just 3 years ago. It’s been a great go this week, but for the delicious Caribbean reception I attended this week. I broke all kinds of rules. And it felt great.

Since I broke the rules, I decided to go all in and enjoy simple things I from other people and cultures. I wanted something familiar but no traditional to my repertoire. I had mangoes in mind for the flan I so desperately wanted to make. It only made sense to take the super ripened mangoes to make a drink. I didn’t want to depart too much from my cleanse but I did want to savor great flavors. As I blended fresh mangoes and almond milk with coconut shavings, it occurred to me I hadn’t had that famed Indian Mango Lassi drink. It’s been years since I’ve had one — close to 12 years. Seriously. The more I processed my drink, the more I realized it was turning out to be a familiar beverage.

The almond milk is what makes this a healthier and leaner option than a traditional lassi recipe. The coconut shavings do offer some fat, but it’s the good kind. A slither of fresh ginger and a pinch of cayenne pepper rounded this out wonderfully.

It all just works. It’s like the skinny girl mango drink. I could used to this on a daily. Oh, and because flaxseed is my new blind obsession, I snuck in a tablespoon of the ground fatty acid. Perfection. It was hidden note of nutty and buttery.

Make this when you’re tired of the same smoothie routine. When you need a great cold beverage. A drink to destress you. A sip to whet your appetite and take you the islands. This is it. Takes five minutes. No mas.

Sip and marvel in the simplicity of life. When things don’t turn out the way you plan, it’s okay! Look at it as a necessary reroute, landing you in a more beautiful place with unexpected views and a journey to elevate your purpose. That’s what happened this week.

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Enjoy

GINGER AND CHILE MANGO LASSI w/COCONUT

Ingredients: 

• 2 Philippine mangoes, fresh and cubEd
• 2 cups almond milk
• 1/2 cup water
• 2 Tbsp. coconut shavings
• 1 tbsp. flaxseed
• 1/2 tsp. cayenne pepper
• pinch of salt

Method:

Place all ingredients in high power processor. Pulse on high speed until all ingredients are well blended and mango is well puréed into a smooth drink. Serve in chilled glasses. Garnish with fresh mango cubes if desired.