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watermelon lime spritzer

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We thoroughly enjoyed the long weekend. Saturday was beautiful and hot and a great day to spend on the water. The kids were excited to go tubing and even Z went in the tube with hubby.

We had friends over after and had a great time cooking together in the kitchen and barbecuing outside. We had chicken, beef kebabs, warm potato salad and fresh naan. It was delicious!

We quenched our thirst with watermelon drinks. The kids had blended watermelon, happily pouring their drinks from the watermelon keg.

For our drinks, we had watermelon lime spritzers. The combination of the watermelon, lime and mint was refreshing. Perfect for a hot summer day!

Watermelon Lime Spritzer

1/4 cup blended watermelon, strained
1/4 lime, juiced
simple syrup
mint leaves
sparkling or still water

Fill a glass with ice. Add the blended watermelon, strained. Add the lime and a splash of simple syrup – as sweet as you like it. Top the glass off with your choice of still or sparkling water. Garnish with mint. Enjoy!

avocado, banana and raspberry smoothie for williams-sonoma smoothie week

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After days of turkey leftovers, stuffing and potatoes, Williams-Sonoma’s Smoothie Week comes at the perfect time. We are all out of sorts when school is out and it’s easy to fall out of routine. Smoothies are a great way to ensure that all of us are still getting in our fruits and vegetables.

This smoothie is a new favourite of ours. I love the creaminess that avocados bring to smoothies, not to mention all the fiber and the good fats that it adds. As much as Q likes avocados, he’s always skeptical to have them in his drink.  The taste of the avocado is subtle though and when paired with bananas and raspberries, he had no clue.

Avocado, Banana and Raspberry Smoothie 

1/2 ripe avocado
1 banana
1/2 cup raspberries
milk 

Throw everything into a blender and enjoy!

raspberry mint lemonade

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There is nothing like a refreshing glass of lemonade on a hot day.  I watched Michael Smith make this the other day on Chef at Home and have
been thinking about it ever since. 

We changed this up a little bit by adding mint and using sparkling water.  
Since Q doesn’t like anything fizzy, we divided the mixture into two
containers, making one with still water and one with bubbles.  Q was happy to help in the kitchen, juicing all the lemons needed for the lemonade. 

This was a very pretty drink to look at, the raspberries making it a
beautiful pink and the strands of lemon zest and pieces of green mint
adding pops of colour.It was tangy and quenched
everyone’s thirst.

Raspberry Mint Lemonade
Adapted from Michael Smith via Food Network

2 cups frozen raspberries
The juice and zest of 10 lemons
1 cup sugar
Bunch of mint, torn
6 cups of sparkling water

Fill a large pitcher or mason jar with ice and add frozen raspberries, lemon zest, juice, mint and sugar. Stir well to dissolve the sugar and fill up with water.

avocado milkshake

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Avocados and milkshake?  I know, a weird combination.  When I heard of it, I was skeptical.  I had a couple of avocados that were really ripe and needed to be used right away.  I was going to make my usual guacomole, but then our painter who was over, started talking about how wonderful avocado milkshake was.  I didn’t think it would be good, but I was up for an experiment.  Boy was I wrong!  This drink was delicious and Q couldn’t get enough.  Thanks J for the suggestion!

Avocado Milkshake

1 avocado
2 scoops of vanilla ice cream
1/2 cup milkBlitz in a blender until combined.

cheers to mothers with faluda!

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It was a lovely Sunday celebrating the important women in our lives – our mothers.   Lunch consisted of fried kabobs (thanks to my sister-in-law) and nihari, a beef shank curry.  The best way to top off this delicious meal had to be with one of my favorite drinks/desserts – faluda.  Faluda is a mixture of rose syrup and milk accented with ice cream and vermicelli.  This cool, creamy drink is the perfect way to toast all the amazing mothers out there – Happy Mother’s Day!

Faluda (10 Servings)

1.5 litres whole milk
2 cans evaporated milk
1/2 cup vanilla ice cream + more for serving
5 TB rose syrup
vermicelli or rice sticks
red food coloring

Cook the vermicelli in boiling water for five minutes.  Drain and rinse with cold water.  Add a few drops of red food coloring until the vermicelli are pink.

Combine milks, ice cream and rose syrup and chill until ready to serve.

In a tall cup, add a spoonful of noodles, a couple scoops of ice cream and top with the milk mixture.  Serve with a straw and tall spoon.